By Arbaz Khan
Jalebi is a sweet which is originated in Indian Subcontinent in 15th century. Jalebi is famous all over Asia. The word jalebi is derived from an Arabic word Zulabia. Zulabia was the first name of jalebi. Jalebi has many popular names like Luqmat Al Qadi, Jalavallika and Kundalika. Jalebi can be made in any shape but circular shape is most famous. In Eid (a religious festival in Muslims) jalebi increases happiness in people. This desert is served in any celebration in India and Pakistan. jalebi is like a heaven on earth. It is a very quick recipe because it is doled out in hot oil with the help of a cloth, fried and then finally transferred in sugar syrup. Jalebi is made by deep frying maida (flour) in oil and then by dipping in liquid sugar. These crispy jalebi has orange or brownish color. Jalebia is popular in India, Pakistan, Iran, Bangladesh and many more countries. In Punjab jalebi is eaten with a glass of milk. Punjabis mix jalebi pieces in milk and enjoy their breakfast. This is one of the most favourite meals of Punjabis. We can eat jalebi when it is warm as well as cold. Jalebi can be served in any temperature. Jalebi is served with creamy rabdi, samosas, glass of milk or any sauce. In West Asia jalebi is served with cinnamon and dry sugar.
Timings are very important in this recipe.
Yeast fermentation required 15 minutes.
After making Jalebi batter let it sit for maximum10 minutes, texture will be slightly changed.
Never leave batter for long and do not store it.
Use batter within 10-15 minutes Dip jalebi in warm sugar syrup immediately after frying.
Dip in Sugar syrup for 5-10 seconds.
Fold in syrup and take them out.
For sheera (Sugar syryp):
-Paani (Water) = 1 cup
-Cheeni (Sugar) = 2 cup
-Hari elaichi (Green cardamom) = 2-3
-Leemo ka rus (Lemon juice) = 2 teaspoon
-Paani (Water) lukewarm = 2-3 tablespoon
-Cheeni (Sugar) = 1 teaspoon
-Instant yeast = ½ teaspoon
-Maida (Flour) = 1 cup
-Orange Food color = 1 teaspoon or as required
-Ghee melted = 1 tablespoon
-Baisan (Gram flour) = 1 tablespoon
-Paani (Water) = as required
-Desi ghee for frying
For Sheera (Sugar syrup)
-In pot, add water, sugar and green cardamom, mix it and cook until syrup thickens.
-In the end, add lemon juice, stir well and set aside.
-Sheera (sugar syrup) is ready.
-In lukewarm water, add sugar and instant yeast, mix & let it sit for 15 minutes.
-In bowl add flour, orange food color, ghee melted, gram flour, yeast mixture, water and make a batter of desired consistency. Let it rest for 10 minutes and consume immediately (within 10-15 minutes).
-Now pour this batter in the sneezing bottle.
-In frying pan, heat desi ghee and squeeze the bottle and make centric rings with the batter.
-When one side is cooked, turn over and fry the other side.
-After frying, immediately put the fried jalebi in the sugar syrup. The sugar syrup should be slightly warm when you add jalebi in it.
-Turn over after a minute so that both sides are coated with the syrup.
-Keep them in the sugar syrup for about 2-3 minutes.
-Remove jalebi with the help of tong and shake lightly so that excess sugar syrup.
-Delicious jalebi is ready to serve.