India / Dessert
Jalebi (Fritters in Syrup)
Jalebi is a sweet fritter that is shaped like a slightly large, chaotic pretzel. It is traditionally prepared in India and Pakistan. Well-made jalebi has a tart element with a sweet taste.
Ingredients
- all purpose flour3 cup
- chickpea flour1/4 cup
- baking powder1/4 tsp
- water1 1/2 cup
- vegetable oil, or ghee; for deep frying3 cup
- granulated sugar, white4 cup
- water3 cup
- cream of tartar1/8 tsp
- food colouring, red and yellow
- rose water1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Mix up the batter ingredients until smooth.
Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).
Mix the sugar, water, and cream of tartar for the syrup.
Stir the syrup over moderate heat until the sugar is dissolved.
Put on high heat and boil for 5 minutes.
Let the syrup cool, and stir in the rosewater. Use food coloring to tint it light orange.
Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).
Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.
Squeeze the batter into the oil, making a couple of figure-eight shapes and loops on top of each other. The shape should be about 3 inches on its longest side.
Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.
Serve.
