indiandessert· 4 servings
≈1371 kkal · P 78.6g · L 95.6g · KH 48.1g (per recipe, TKPI estimate)
Jalebi
MBG-eligible
Ingredients
- 1 cup all-purpose flour (maida)
- 2 tbsp rice flour
- 1/4 tsp baking soda
- 1/2 cup plain yogurt
- 1/2 cup water (adjust for batter consistency)
- 1 tbsp ghee (for batter)
- 1 cup sugar
- 1 cup water (for syrup)
- 1/2 tsp saffron strands
- 1/4 tsp cardamom powder
- 2 tbsp rose water
- Oil or ghee for deep frying
Instructions
- 1Mix flour, rice flour, and baking soda in a bowl; add yogurt, water, and ghee to form a smooth, slightly thick batter; cover and let ferment for 2–3 hours at room temperature.
- 2Prepare sugar syrup by boiling sugar and water until it reaches one-string consistency; add saffron, cardamom, and rose water, then keep warm.
- 3Heat oil or ghee in a wide, flat pan over medium heat; the oil should be hot but not smoking.
- 4Transfer the fermented batter into a squeeze bottle or a piping bag with a small nozzle; pipe concentric circles directly into the hot oil, forming spirals.
- 5Fry the jalebis until they turn deep orange and crisp, about 30–45 seconds per side; remove with a slotted spoon and immediately dip them into the warm sugar syrup for 30 seconds.
- 6Lift the jalebis out of the syrup, let excess drip off, and place on a serving plate; repeat with remaining batter.
- 7Serve the jalebis warm, optionally garnished with a few extra saffron strands or chopped pistachios.
Source: llm-generated