Jalebi is traditionally a fried sweet made from Maida flour. It is popular dish in Pakistan, India and Bangladesh. Jalebi originated in Iran, where it is called Zulbiya. Jalebis are orange yellow in color and are about 3 inches in diameter. They are essentially deep fried batter in a coiled form soaked in sugar syrup.
- 2 cups All purpose flour (maida)
- 11/2 tbsp fine grained semolina or rice flour
- 1/4th tsp baking powder
- 2 tbsp curd (plain yogurt)
- 11/4th cups warm water
- 1/2 tsp saffron threads, slowly dry-roasted and powdered
- 3 cups sugar
- 22/3rd cups water
- 1/2 tsp green cardamom seeds powder
- 11/2 tbsp kewra water or rose water
- Ghee or vegetable oil for frying
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
- Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smoot
- Set aside for about 2 hours to ferment
- Whisk thoroughly before use
- Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder
- Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time
- Deep fry them until they are golden and crisp all over but not brown
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup
- Leave for at least 4-5 minutes so that they soak the syrup
- Take the jalebi out of syrup and serve hot
Jalebi is one of the most popular sweets in India and Pakistan. It is served as the Celebration Sweet of India especially during the national holidays like Independence Day and Republic Day.