For this month's ICC Srivalli chose Jalebi. It is an interesting recipe. The preparation is quite complicated and it tastes great. I saw many videos and recipes before trying it out. The consistency of the batter is very important in getting crispy Jalebis. For Jalebi the batter should be little thinner than the dosa batter. This will ensure that the jalebis stay crisp even after cooling down. Piping jalebi is really complicated. I got it right only on my fifth attempt. Oil temperature must be steady. I kept it at medium, so that the jalebis don't change colour. The outcome was so delicious. We just loved it. As usual, I will be sending them to my hubby's office.
Ingredients:
Maida-100gm
Curd-1cup
Corn Flour-30gm
Hot Oil-1tbs
Lemon Yellow Food Colour-1/2tsp (I used Liquid Colour)
Sugar-1cup
Water-1cup
Oil-For deep frying
Procedure:
1. Mix maida, corn flour, hot oil and curd. Add food colour and enough water to make a batter slightly thinner than the dosa batter.
2. Allow it to ferment overnight.
3. Add water and sugar and bring it to boil. Let the syrup boil until it becomes sticky.
4. Keep it aside.
5. For piping Jalebis, you can use a plastic bag or a piping bag or a sauce bottle. I used a piping bag with a writing nozzle. But it gets very messy. I think, sauce bottle method will be nice.
6. Heat oil in a flat bottomed pan. When it is medium heat, pipe out jalebis into the oil.
7. Keep the sugar syrup warm when frying the jalebis.
8. Flip the jaebis when they become firm.
9. When all the bubbling has stopped, remove the jalebis and drop them into the warm syrup.
10. Let them soak for 30 seconds. Flip them and let them soak for another 20seconds.
11. Remove the jalebis from syrup and place them on a plate separately, so that they don't stick to each other.
12. Serve warm.
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| Fermented Batter |
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| Sugar syrup |
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| Pipe out jalebis in oil |
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| Soak them in syrup |
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| Serve warm |
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| A closer look at the delicious treat |
Labels: FLOUR, ICC, SWEETS
