Jalebi Recipe

Jalebi is a popular sweet of India; it is also a popular dessert in South Asia, Middle East and few parts of Africa. In India its popularity is too much and in different states it has different companion. In Bihar “Jalebi –Kachori” is a popular breakfast. In Rajasthan it is served with Moong Dal Pakoda. Commonly known as Jilapi in west Bengal is a popular breakfast which is served with “aalor Boda”. It is also served with curd or Rabri.

Jalebi is a most popular festival sweet which is prepared in Diwali, Holi and Ramadan. Jalebi is served warm or cold. They have crisp and chewy texture with a crystallized sugary exterior coating. It is prepared by deep frying refined flour circles, which is soaked in sugar syrup. This sweet is served both warm and cold and it becomes almost irresistible, when crisp, juicy jalebi is served in plate.

In traditional method of jalebi making, batter is kept for fermentation for 8-10 hours to get a slight sour taste. Now a day’s people make instant Jalebi (no fermentation), but its taste differs from the traditional jalebi. The fermented batter is made in circular shape and is fried in hot oil. Then these circles are dipped in sugar syrup, which is made up of one string. To add flavour kewra or rose water is added to the syrup.

Important points for making Jalebi Recipe

·         Consistency of Jalebi batter should not be too thick or too thin. If it is too thick then jalebi will not become crisp. If batter is thin then Jalebi will spread all around in oil.

·         Proper heating of oil is also important step in Jalebi making. Oil neither should be over heated nor should be cold. Maintain a moderate temperature for best result.

·         Proper fermentation of batter is important. I stay in Delhi and I keep it overnight for fermentation. If you stay in some colder place, let it ferment for some longer time.

·         Consistency of syrup is also important. Always prepare syrup of one string. 

I am unfolding here the step by step process of jalebi preparation:
http://bit.ly/1RSMiH1