How to Make Jalebi

Jalebi is popular sweet treat served throughout the Middle East, Northern Africa, India, and Western Asia. Many people enjoy jalebi during special occasions such as iftars served during Ramadan, Eid, weddings and other celebrations. Depending on the region, jalebi is known by other names. In south India is commonly call Jaangiri and in north India, such as Uttar Pradesh, and parts of Pakistan is known as Imarti and is usually served with rabri, a type of condensed milk.

Ingredients:

Batter:

1/2 cup all purpose flour

1 teaspoon besan (gram flour)

1/2 teaspoon yeast

1/2 teaspoon oil

1/2 teaspoon sugar

About 1/3 cup of lukewarm water (as needed)

Syrup:

1 cup sugar

1/2 cup water

2 tablespoons rose water or lemon juice

1/4 teaspoon cardamom powder

Few strands of saffron

2 drops of orange food coloring

Batter directions:

Dissolve the yeast in warm water and then let it sit for approximately five minutes. During this time, mix the flour, besan, oil and sugar together. Then add the yeast solution and mix well. Mix well enough that the batter is smooth with no lumps at all. Now set the batter aside and let it sit in a warm place for about one hour.

Syrup directions:

Boil the sugar and water together on medium heat for about 15 minutes or to about 200 degrees Fahrenheit (95 degrees Celsius). Then add the rose water, cardamom powder, food coloring and the saffron.

Directions for making jalebi:

Heat the oil in a flat frying pan at least 1 1/2″ deep. Check if the oil is ready by dropping a little of the batter in the oil. Next, fill the Jalebi batter into a piping bag with a number 3 nozzle or use a ziplock bag with a small cut in the corner. You can use an empty ketchup bottle or a ketchup bottle bought at the Dollar Tree or any general store. Squeeze the Jalebi batter into the hot oil in the preferred shape you like about 2 inches in diameter.

Once you have fried the jalebi until golden-brown on both sides, transfer into the warm syrup. Now let jalebi soak in the hot syrup just for a few seconds to a couple of minutes and then remove. Jalebi is best served warm but is also delicious served at room temperature or cold.

Makes approximately 10 – 15 jalebi.

Click here for a video on how to make jalebi.