Jalebi | Indian Sweet Fritters
Author: 
Recipe type: Dessert
Cuisine: Indian, Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Crispy fried Indian fritters soaked and filled with saffron scented syrup.
Ingredients
  • 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
Instructions
  1. Start by making the jalebi batter so it can proof and rise.
  2. Mix the flour, salt, sugar, yeast and yoghurt together.
  3. Add the warm water until a pourable batter is formed.
  4. Set aside to get bubbly and doubled in size.
  5. I left mine for a couple of hours while I ran errands.
  6. One hour should be plenty.
  7. While the batter is resting, make the syrup.
  8. In a large 3qt sauté pan, bring the sugar and water to boil.
  9. Add the lemon juice, saffron and the cardamom.
  10. Let it simmer for about 9-15 minutes (took me 15)
  11. You need to get it to the thread stage.
  12. Once the syrup has reduced and is sticky, place to the side and fry the fritters.
  13. At the end of the hour, the batter should be bubbly and doubled in size.
  14. Thin with a little water if too thick .
  15. Should be a nice pourable, sticky (gelatinous ) batter.
  16. Pour into a squeeze bottle (half filled or else it will rise further and ooze out)
  17. Heat an electric skillet to 350F/180C or a medium sized fry pan on medium high.
  18. Fill with 1.5 inches of oil.
  19. Place a sheet tray with a rack close by.
  20. When the oil comes to temperature, using the squeezy bottle, squeeze out the batter in circles overlapping or 8 patterns.
  21. As soon as the batter hits the oil, it will be ready quickly to be flipped.
  22. Don't let the jalebi get too brown.
  23. Once the other side is lightly coloured, pullout the jalebi from the oil and drop into the syrup carefully.
  24. Coat on both sides and then carefully take out and put on the rack to dry.
  25. Repeat with the rest of the batter.
  26. 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.
  27. Continue frying and dipping.
  28. When the jalebi are dry, you can store them in an airtight container.
  29. 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/