Jalebis are one of the most popular and favorite South Asian cuisine.Typical Kerala Jalebis are made from Urad Dal. The other type which is made from Maida/ All Purpose Flour is called Imarti. There are different varieties of jalebis that are available in the market named mawa jalebis, paneer jalebis etc.It is considered to be a celebration sweet in India.
It is very easy to prepare. All you need is a little practice. Once you practiced jalebi making, you can enjoy delicious homemade Jalebis.
Here is the recipe for this mouthwatering sweet::
INGRREDIENTS:
- Urad Dal – 1/2 Cup (Wash and soak for at least 4 hours)
- Salt – 1 pinch
- Orange Red Food Color – 2 or 3 drops
- Baking Soda – pinch (Optional)
- Oil for deep frying (Use Ghee for better taste, or use half of each)
- Sugar – 1 ½ Cups
- Water - 1 Cup
- Orange or Red Food Color – 4 to 5 drops ( You can use Saffron instead of food color)
- Cardamom – 2 pods (crushed well)
METHOD:
- To soak urad dal, first wash it twice or trice with water and then soak it in warm water. Soak urad dal for atleast 2 to 4 hours and grind with very little water as we do for grinding vadas.(I used approximately less than 1/4 cup of water).The batter should be fluffy and smooth.Mix Salt, Food color and Baking Soda in the last stage of grinding.
- To prepare the sugar syrup,take a big vessel or deep pan , place it in medium heat and add all the ingredients to make the Sugar Syrup and bring it to boil. Once the mixture starts boiling, wait for 2 or 3 minutes and reduce the flame to low and maintain it like that.
- Now take a zip lock bag and make a hole on one end with your nail or using scissor . The hole should be very tiny. The best way is to use ketchup bottle instead of zip lock bag.
- Fill half the zip lock bag with the batter and first practice doing in a plate as squeeze the bag to drop the batter to make a circle and draw small swirl like circles over it.if you want, you can draw a small circle on top swirl like circles. Just practice 2-3 times you will get it right.
- On another stove, heat a wide, shallow pan with half an inch of oil on medium heat.
- The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,squeeze the bag to drop the batter and make patterns as your wish, repeat the same to make many. Don't fry Jalebis in the Oil for too long, as it will make them very hard and wont absorb Syrup properly.
- Fry them on both sides for a minute each and immediately and carefully transfer them to the simmering Sugar Syrup.
- Let it soak in the Syrup for two minutes, turning once in between if needed
- Take out jalebis carefully from Syrup and arrange it a plate.
- Serve Jalebis warm or at room temperature.
NOTE:
If in case the batter ends up a little thin, add a few teaspoons of Urad Dal Flour to make it thick.
