perfect Jalebi at home

 

                                                                 assalamualaikum Warahmatullahi Wabarakatahu

Welcome to my Kitchen, I am Chef Tooba.

And today I am here with a very delicious recipe for..

Jalebi  

instructions for making perfect Jalebi at home:

Jalebi is a popular sweet that is often enjoyed during festivals and special occasions. While there are many instant Jalebi recipes available online, the traditional method of making Jalebi involves fermenting the batter to achieve the perfect texture and flavor. In this blog post, we will guide you through the steps of making perfect Jalebi at home, just like the ones you get at confectioners.

Ingredients:

• 100g sour curd
• 500g refined flour (maida)
• 80ml water
• 325-350ml water (approximately)
• Oil, for frying
• 1kg sugar
• 500ml water
• A few strands of saffron
• 1 tsp cardamom powder

Instructions:

1. In a deep vessel, add 100g sour curd and 80ml water. Mix well to create a sour buttermilk.

2. Add 500g refined flour to the sour buttermilk and mix well.

3. Add 325-350ml water to the mixture in two batches. Mix well to incorporate the water with the flour, making sure there are no large flour lumps.

4. Whisk the batter together with your hands until it reaches a flowing consistency. If the batter is slightly thicker, add a little more water and continue to whisk.

5. Wipe the edges of the vessel well and use wet hands to pat the surface of the batter until it is level and smooth.

6. Cover the vessel with a lid and let it rest to ferment for 12-15 hours. The batter will rise and become slightly acidic due to the fermentation process.

7. After the fermentation process, mix the batter well with your hands to ensure it is fully incorporated.

8. Check the consistency of the batter. It should be super-flowy, almost like buttermilk.

9. Heat oil in a kadhai or deep frying pan on medium heat. Pour the batter into a piping bag or a squeeze bottle with a small nozzle.

10. In a separate pan, heat 1kg sugar and 500ml water on medium heat until the sugar dissolves. Add a few strands of saffron and 1 tsp cardamom powder to the sugar syrup and mix well. Keep the syrup warm.

11. Squeeze the batter in a circular motion to form the Jalebi shape in the hot oil. Fry until the Jalebi is crisp and golden brown.

12. Remove the Jalebi from the oil and immediately dip it in the warm sugar syrup. Leave it in the syrup for a few seconds before taking it out and placing it on a plate.

13. Repeat the process with the remaining batter until all the Jalebis are made.

14. Serve the Jalebi hot or cold, and enjoy the perfect texture and flavor!

Troubleshooting tips:

1. If the Jalebi is not crispy, increase the temperature of the oil and make sure the batter is super-flowy.

2. If the Jalebi is not hollow from within, the batter may be too thick. Add a little more water to make it flowy.

3. If the Jalebi does not absorb the sugar syrup, the syrup may be too thick. Add a little more water to make it thinner.

By following these instructions and troubleshooting tips, you can make perfect Jalebi at home, just like the ones you get at confectioners. So, go ahead and impress your friends and family with your Jalebi-making skills this festive season!