Vaniensamayalarai: Jalebi Sweet Recipe / Perfect Crispy Jalebis

Jalebi... Jalebi... I love love this sweet lot and is my favourite one... This sweet is to celebrate my happiest moment, that is my Facebook page reach 1000 likes... I never thought my little blog reach most of the people all over the world.. I really happy that I make so many's cooking easy and simple... So I prepare this sweet to celebrate this special moments...

This sweet turns out super crispy and moist, my hubby loved it so much and I was super excited to see this yummy jalebi... Because I never thought that, I made this delicious sweet in my kitchen.. Now come to the recipe, this jalebi are fried sweet that are dipped in sugar syrup and it is one of the most popular sweet dish in india...

This is a traditional part of making jalebi using yogurt, must sit overnight and the batter is fermented and later the batter is poured in spiral shape in hot oil and the fried spiral are dipped in sugar syrup with little lemon juice and saffron... So we get a crispy, crunchy, juicy jalebis.... Diwali are incomplete without this delicious sweet..

Friends click out my all Diwali recipe and Diwali lunch ideas in my blog, through the link you can see all my recipes with stepwise pictures.. So I hope that this yummy crispy sweet is more useful for this diwali and let me know how it's turns out from you....

Preparation Time : 10 mins

Fermentation Time : over night or 12 hours

Cooking Time : 3 mins for a batch

Makes - 35 to 40 jalebis

Recipe Cuisine - Indian

Recipe Category - Sweet

INGREDIENTS :

FOR JALEBI BATTER :

All purpose flour / maida - 1 cup

Rice flour - 2 tbspn

Baking Soda - 1/4 tspn

Yogurt / Curd - 3/4 cup

Yellow food colour - a pinch

Saffron threads - few

FOR SUGAR SYRUP :

Sugar - 1 cup

Water - 1 cup

Saffron threads - few

Yellow food colour - few

Lemon juice - 1/2 tspn

METHOD :

PREPARING JALEBI BATTER :

In a mixing bowl add all the ingredients in " FOR JALEBI BATTER "except saffron..
Mix it well without any lumps, keep mixing the batter..
In circular motion upto 4 to 5 mins.. make it even and smooth..
Keep it warm place for 12 hours or overnight, I keep it for 15 hours..
You will see the small bubbles on the next day, on the top of the batter..
Stir the batter, it became thinner than the batter before frementation..
Now add safforn threads to the thinner batter and mix well.
Keepaside..

PREPARING SUGAR SYRUP :

Take 1 cup of suagr with 1 cup of water in a wide pan..
Allow to boil, add in saffron threads and little food colour and mix it well.
Cook the syrup in low medium flame..
When the sugar dissolve and it became one thread consistency..
Switch off the flame and add in 1/2 tspn of lemon juice and stir well.
Keep the sugar syrup on the burner itself..
So it is warm. when you add jalebis..

FRYING JALEBIS :

Heat a pan with oil and add in a pinch of batter to check the correct consistency..
Take the batter in ziplock bag and lock it..
Now make a small hole at the bottom of the bag..
Through that make rings with the batter on the hot oil..
(practice to get a perfect jalebi shape)
Fry them in low flame, when one side is fried flip it and cook on both sides..
Fry till the oil stop sizzling and remove out from the oil..
Add to the prepared sugar syrup for 30 sec..
And flip the jalebis and it will rest for another 30 mins..
Remove it carefully from the syrup..
Place them in a plate, prepare all the jalebis like that way..
Serve hot and enjoy...