Jalebi | Indian Sweet Fritters
Recipe type: Dessert
Cuisine: Indian, Middle Eastern
Serves: 3 dozen
- 2 cups/300g all purpose/plain flour
- ½ teaspoons salt
- 1 tablespoon sugar
- ½ teaspoon active dry yeast
- 2 tablespoons yoghurt
- 1½ cups/355 ml warm water
- Pinch of saffron
- Oil to fry
- Sugar syrup
- 3 cups/600g sugar
- 2⅔ cups/ 395 ml water
- 3 cardamom pods
- Pinch saffron
- Squeeze of lemon
- Start by making the jalebi batter so it can proof and rise.
- Mix the flour, salt, sugar, yeast and yoghurt together.
- Add the warm water until a pourable batter is formed.
- Set aside to get bubbly and doubled in size.
- I left mine for a couple of hours while I ran errands.
- One hour should be plenty.
- While the batter is resting, make the syrup.
- In a large 3qt sauté pan, bring the sugar and water to boil.
- Add the lemon juice, saffron and the cardamom.
- Let it simmer for about 9-15 minutes (took me 15)
- You need to get it to the thread stage.
- Once the syrup has reduced and is sticky, place to the side and fry the fritters.
- At the end of the hour, the batter should be bubbly and doubled in size.
- Thin with a little water if too thick .
- Should be a nice pourable, sticky (gelatinous ) batter.
- Pour into a squeeze bottle (half filled or else it will rise further and ooze out)
- Heat an electric skillet to 350F/180C or a medium sized fry pan on medium high.
- Fill with 1.5 inches of oil.
- Place a sheet tray with a rack close by.
- When the oil comes to temperature, using the squeezy bottle, squeeze out the batter in circles overlapping or 8 patterns.
- As soon as the batter hits the oil, it will be ready quickly to be flipped.
- Don't let the jalebi get too brown.
- Once the other side is lightly coloured, pullout the jalebi from the oil and drop into the syrup carefully.
- Coat on both sides and then carefully take out and put on the rack to dry.
- Repeat with the rest of the batter.
- If the syrup gets too thick and crystallised, add a little water and put over the heat to dissolve the sugar and remove from the heat when the sugar is melted and it's a syrup again.
- Continue frying and dipping.
- When the jalebi are dry, you can store them in an airtight container.
- They won't be as crisp as when they're fresh but they will still be good.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/jalebi-indian-sweet-fritters/