Strolling through the streets and bazaars of India, you will happen to stop in ecstasy in front of some mountains gleaming with saffron jalebis. What are these? It is a Indian sweet that you can munch on while walking and are so beautiful that you can't resist. Once the chef prepares them with added sugar and saffron, because in India you can not be to miss the color, which in this case is superb and even the bees once taste the jalebi cannot live without, that make it hard to fly away, so drunk with sugar.
Jalebis also known as zulbia are kind of Indian pancakes. They are very sweet as it is prepared with sugar syrup and rose water that goes to cover them once they are cooked. It tastes warm and can be eaten alone or dipped in warm milk or even served with spicy Indian tea with milk. They are prepared for special occasions such as diwali, festivals, ceremonies and parties even if they are at the same time a popular street food. Very important in their preparation is the attention paid to frying that has to be impeccable. Jalebi is characterized by an orange color, given that, saffron is used, however generally replaced by food coloring.
It is sometimes served as a relish for soups and has a consistency of a bit rubbery which you can manage in preparation, cooking, more or less long and leaves everyone stunned with its shimmering icing sugar. In some countries the lemon juice syrup is replaced with rose water. It is believed that the Mughals imported the Jalebi to India.
Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings
Nutrition facts per 100 gms: 280 calories, 26 grams fat
2 cups all purpose flour
1 tbsp rice flour
1 tsp baking powder
2 tbsp yogurt
2 cups warm water
1 tsp saffron threads
1 cup sugar
2 cups water
1 tsp cardamom powder
1 tbsp rose water
4 tbsp oil
2 drops orange food colour
Mix the flour, semolina or rice flour, baking powder, yogurt and 1 cup of the water in a ceramic bowl into a batter. Mix well with a whisk and add remaining water and half of saffron, and whisk until smooth. Set aside for 24 hours to ferment.
Prepare one string syrup by dissolving sugar with the rose water in the water and boil to get a one thread consistency. Just before the syrup is ready add saffron and cardamom powder and stir well.
Heat oil in a deep wok. Squeeze the batter into the oil into a wiggly, randomly coiled circle in a steady stream by using a coconut shell with a hole or ketchup dispensing bottle, into the wok 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 wok and drain on kitchen paper and immerse in the syrup. Leave for 5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.
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