Jalebi still remains a very popular breakfast dish in North India. It’s funny because jalebi is a sweet but people so often eat it as a special breakfast on weekends or on festivals.
Of course it’s a sweet so it’s eaten as a dessert but a lot of time people also relish it for breakfast.
This difference in the names is due to its existence in different regions of India. This sugary, fried delight originated in Northern India during the Mughal era. However, in Kerala, we call them jalebi
The north Indian Jalebi and south Indian Jangiri and Jalebi differ from each other .Jalebis are believed to have originated in Persia, while Jangiri is believed to have originated in Northern India. Jalebi is made with Maida/ all purpose flour. While Jangiri is made with groundUrad dal/ Black gram lentils .
The Jalebi batter is generally fermented with yogurt overnight to make it tastier, although these days, yeast or an antacid is used to ferment it quickly. In case of Jangiri, no fermentation is required.
Ingredients for Jalebi:-
- 3 cup all purpose flour
- 2 cup hung curd
- 1/2 cup ghee
- 3 cup sugar
- 5 strand saffron
- 1/2 teaspoon powdered green cardamom
- 1/2 cup corn flour
- 1 1/2 pinch baking soda
- 2 cup sunflower oil
- 3 cup water
- 4 drops rose essence
- 1/2 teaspoon edible food color
Step 1 Prepare the Jalebi batter and let it ferment overnight
To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour in the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique “khatta” taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.
Step 2 Deep fry the Jalebis
Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
Step 3 Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri.
Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove from the syrup and place on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri.
Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don’t forget to ferment the batter overnight.
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