It has been a hectic week! I don’t know how I’m still standing but I know it’s with much difficulty! I haven’t been able to visit my favourite blogs but I will catch up today! I’m also posting on a totally different day because my whole posting schedule has gone awry.
I worked 3 events back to back and one was a big grilling event for 75 people. I did that one while fasting on the most humid day Denver has seen so far! I am quite beat and I still had to cook and work yesterday (still fasting) I am questioning my choice of a job at the moment.
First and foremost, it is that time of the year again where the days seem endless and the nights fly by, also known as the holy Islamic month of Ramadan. The ninth month of the Isalmic calendar, the month of fasting, charity, good deeds, prayer and intense worship.
This is the month when the Holy Quran was first revealed to the Prophet Muhammad (peace be upon him) and it’s the month where we try to finish reading the Quran as many times as we can. The Islamic Centres have evening prayers where a portion of the Quran is recited every night for all the 30 nights, that way finishing the Quran in congregation.
The Quran is written in Arabic and that can be difficult for many and sometimes it is easy to go and join the congregation every evening. I try and read as much as I can in Arabic but since it’s not my first language, I struggle a little too. But the struggle is the reward.
The month of Ramadan is a reminder of the hardships that many face. We don’t eat from dawn to sunset. No water, no food, no cursing, no smoking, no sex and no fighting. It’s an exercise in self control. It’s a way to put ourselves in others lives who may not be as fortunate as us. We feel the thirst of the thirsty, we feel the hunger of the hungry, we feel the despair of the desperate, and the hopelessness of the oppressed. We volunteer as much as we can, we donate as much as we can, we pray for ourselves and for others, we also spend time reflecting on ourselves.
It is surprising, when we stop eating and stop thinking about food, how much time we have to focus on other things. It really does make you stop and think of others when the hunger pangs radiate throughout your body or your parched throat feels like sandpaper. It is humbling and heart breaking.
It is always an emotional time for me. I really try to focus on my hunger and thirst and try to feel what so many experince on a daily basis. It is enough to bring tears to my eyes. I cannot imagine how they survive, how little children feel this pain everyday, some for the entire length of their short lives.
We don’t have to go overseas to think about the less fortunate, here in America we have our own hungry and homeless. It’s unbelievable.
The pain of hunger and thirst also forces you to focus on your relationship with God. We increase our worship, our knowlege and strengthen our faith. This month is a time for renewal of our bodies, minds and souls.
Of course, 29-30 days of hunger and thirst then makes for a great celebration when it ends! Ramadan is not only about struggle and worship, it’s also about family and community.
It’s one of the best times for children and adults alike. The community dinners every night at the local Islamic Centres are a great unifying and fun nights for the whole family. We eat together, pray together and socialise together. I haven’t made it to any this year yet but I enjoy them when I go.
Since Ramadan is a celebration, a 30 day celebration, I wanted to post a sweet recipe today. We always celebrate with sweets.
These Jalebi are some of my favourites. They are a little bit like funnel cakes but crispy and syrup soaked and filled. Divine.
I’ve wanted to post this recipe for a long time now but getting around to making them and photographing them is where the struggle lies! The original way of making them is fermenting a flour and water mixture overnight and then frying the batter the next day.
I can’t plan that far ahead. It’s been crazy busy for me with events, work and Ramadan so planning anything more than a few hours ahead is impossible! Many people make a quick batter fermented with yeast and I decided to go this route. I had a few hours of free time so I mixed up a batter, went out to do some shopping and then came back to fry these babies up.
When sundown rolled around, I could finally try one! They were perfect. Crunchy, syrupy, heady with a saffron scent. These yeasted ones tasted just like the traditional ones and I was happy I could get them done in half the time.
Rating
Prep time:
Cook time:
Total time:
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.
In the spirit of Ramadan, I would like to wish all my readers and my blogger friends, peace, prosperity and much happiness. The true mesage of Islam has always been one of tolerance, equality, justice, love and respect for all lives and I strive to be the best example and representative of Islam. Thank you for reading and for all your love and support. I wish you all much love and peace.
Ramadan Kareem.
Oh, and it is Father’s Day so Happy Father’s Day to all the hardworking dads out there! We appreciate you all!
Looks so delicious, Nazneen. Must make some soon 🙂
Kiran @ KiranTarun.com recently posted..Matcha Superfood Granola
Your jalebi look so delicate and crispy. What a wonderful enjoyment they must be for your family when you end your day of fasting.
Karen (Back Road Journal) recently posted..NH Colonial Farmhouse For Sale – Orchard Hill Farm
Wishing you peace, prosperity and bunches of happiness too, Nazneen! I lived in Abu Dhabi and had friends who fasted during the Holy Month and they often mentioned what you did in how not thinking about food leaves your mind to entertain so much more. Jalebi was a favorite for them too – and yours brings back memories. Simply delish!
Shashi at RunninSrilankan recently posted..Almond Sriracha Salmon
Hope your holy month is going well. I’m in love with jalebis, can’t stop eating them, hence don’t make them a lot:). Loving the color and crispy looking jalebi.
Your few weeks sounds very busy. Wow, fasting, the heat and projects is challenging.
Have a great month.
Ash-foodfashionparty recently posted..Lychee-Ginger Lassi and Pineapple Lassi
So so sooo happy to see you post this! I love shortcut ways of making traditional desi sweets! And Ramadan Mubarak to you and your family as well! May the spirit of this month leave you feeling spiritually refreshed and renewed!
Henna recently posted..Cinnamon Roll Cake and Eid Eats 2015! (and some life updates)
The Jalebi look wonderful! What an incredible reason to celebrate and a humbling experience to be reminded of those that are less fortunate.
Mary Frances recently posted..The Very Best Way to Cook Corn on the Cob
It’s been a long time since I had Jalebi and your large close-ups are so tempting! So thrilled to see it. I can imagine how hard it is to fast and cook at the same time. I am having to do it in a different way…during my ultrasounds and tests, so it’s definitely not easy! Wish you lots of happiness and peace too!
Sugar et al. recently posted..Chicken Meatball Stroganoff
Oh my, this looks so much like a treat we have in Egypt called meshabek (tangled). Ramadan Kareem my dear may Allah reward you the most in this Ramadan and you be from those who are forgiven this Ramadan.
Amira recently posted..Balah El Shaam
Yes, please! Love this Indian sweet. I tried for the first time here in SA and got hooked. Thanks for the recipe!!!
Denise Browning@From Brazil To You recently posted..Sweet Corn Pudding (Curau or Canjica Nordestina)
My auntie is Hindu and I remember her making jalebi for us when we used to visit – we thought we were in heaven and we would eat as many as she could make til she finally told us she was going to start buying them because it was too much effort to keep up with us!! You are surely the epitome of the spirit of Ramadan catering for events and not being able to eat or drink yourself til sundown! Thank you once again for reminding me what Ramadan is really all about.
Really? Your aunt made you jalebi? These are favourites of children and big children too! Thank you for your sweet words, it’s a bit hard at times but the hardest is not being able to taste to see if everything tastes like it should! None has complained yet though!
It must be really difficult having a job where you have to cook during Ramadan. I admire your self restraint and how each year you remind us non muslims what the fast is about. These delicious fritters look wonderful, great golden colour. I can almost eat them off the screen, if only! GG
Glamorous Glutton recently posted..Food Styling At Leith’s School Of Food & Wine. Ten Top Tips
It’s not a huge problem but I get a little worried that I can’t taste for the seasonings! As of yet, no one has complained so I guess I’m seasoning all right!
Another wow-ing post here! These fritters look great. So curious to have a taste now!!
Julie & Alesah
Gourmet Getaways xx
Thanks guys!
Cooking and serving food while fasting has to be incredibly hard! I admire you for doing that. Anyway, love fried anything — these looks spectacular. Thanks!
John@Kitchen Riffs recently posted..El Presidente Cocktail
Thanks John, it’s ok really just a bit hard sometimes. The grilling events are hard because of the hot grill!
I’ve never before seen or heard of these Indian fritters. They do look very golden and beautiful. Sorry to hear life has been so hectic for you. Yes, it is shocking how lifestyles in the USA have declined to the point where there are now so many living in poverty. The gap between the rich and the poor has increased exponentially xx
Hotly Spiced recently posted..Mini-Mos 2015
Thanks Charlie! If you can find these, try them, they are delicious! An Indian store selling snacks and sweets might be a good place, restaurants rarely have them. But when you go to India, def try them there!
absolute perfection. my mom makes the same thing (persian style! – truthfully,its the same thing with a different name) and they are so comforting, sticky sweet goodness.
Happy ramadan to you!
francesca recently posted..Spinach pastry triangles (Fatayer sabanekh)
They have these in the Middle east as well and they call them zalebia. I’ve had the Persian ones too, simply delicious! Can I have your mom’s recipe? I bet it’s better than mine!
wow …. can’t take my eyes off of those pretty fritters!
Angie@Angie’s Recipes recently posted..White Asparagus with Raspberry Tarragon Dressing
Thanks Angie! They are beautiful when they’re fresh 🙂