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By Kavneet Kaur
Jalebi is a popular Indian dessert known as jalebi, made by deep-frying maida (all-purpose flour) batter in a kind of pretzel shape, then soaking it in sugar syrup. This jalebi recipe serves four people and is a favorite among Indian dessert lovers.
30 minutes or less
LAXMI MAIDA FLOURFor 2 LBS
Altaj SaffronFor 1 OZ
NIRAV CARDAMOM POWDERFor 4 OZ
BYBLOS LEMON JUICEFor 32 FLOZ
Jalebi is a famous and well-known Indian sweet dish. It has a delicate shape, a bright orange or golden color, and a sweet taste that is hard to avoid. Jalebi is often served as a dessert or special treat at celebrations, fairs, and other cultural events.
Preparation Method for Jalebi Recipe
In a bowl, mix maida, besan, turmeric powder, and baking powder.
Add yogurt and mix well.
Gradually add water and whisk to make a smooth and thick batter.
Cover and let it ferment for 8-10 hours or overnight.
Preparing the Sugar Syrup for Indian Dessert Jalebi : In a pan, add sugar, water, saffron, and cardamom powder.
Cook until the syrup becomes sticky but not stringy.
Add lemon juice to prevent crystallization. Keep warm.
Making Jalebi: Heat ghee or oil in a pan.
Fill the jalebi ingredients in a piping bag or a squeeze bottle with a small nozzle.
Squeeze the batter in hot oil in a pretzel shape.
Fry until golden and crisp.
Remove from oil and immediately dip in warm sugar syrup.
Soak for 2-3 minutes, then remove from syrup and place on a plate.
The below values are approximate based on serving size and may differ.
Calories : 250 kcal
Fat : 8 g
Carbohydrates : 40 g
Sugar : 25 g
Protein : 3 g
The consistency of the batter is crucial; it should be thick but flowing.
Fermenting the batter overnight gives a nice texture and flavor to the jalebis.
The sugar syrup should be warm when soaking the jalebis.
Adding a little lemon juice to the sugar syrup prevents it from crystallizing.
You can add food color if you want a more vibrant color, but turmeric works well for a natural hue.
Serve hot with rabri or milk for an authentic taste.