Jalebi - Diwali Wishes

Happy Diwali to all my dear readers!!!

Here I am with a crunchy juicy sweet to celebrate Diwali in style. Jalebi is known as the 'Celebration Sweet of India'.  It is served in almost all festivals be it national or regional.This sweet can be served hot or cold but my verdict is try it hot. It tastes THE BEST! 

This sweet was introduced in India by the Mughals. It was known as 'Zlebia' which was later replaced to Jalebi in India. In South India it is called 'jilebi'. 

I have always relished store bought jalebis but this time round was tempted to try my hand at making it. I was jumping with joy when it was a success. I really thought it was a task impossible as I have seen the mithaiwalas make jalebis and thought it could be done only with expertise. Really glad to have tried it.

INGREDIENTS
Recipe Source: Largely adapted from Tarla Dalal

For Jalebi batter:

1 cup Plain Flour

1 tsp Bengal Gram Flour

½ tsp yeast

1 tbsp lukewarm water (to dissolve yeast)

1 tsp sugar

1 tbsp oil

2 drops Yellow food colour

2/3 cup water

For Sugar Syrup

1 cup sugar

1/2 cup water

Few strands of saffron

1 teaspoon of lemon juice

Oil for deep frying

METHOD

Mix the plain flour and gram flour well.

Dissolve yeast in lukewarm water.

Mix the flour with yeast, sugar, yeast, food colour and water well so that no lumps remain.

Keep it aside for 10 minutes for batter to ferment.

At the same time start preparing the sugar syrup.

Boil the water and sugar till it is sticky or form strand consistency.

Lower the flame.

Add lemon juice and saffron. Mix well.

Heat oil in a wide pan (which is about 1 ½ inch deep).

The oil has to be of medium heat.

Fill the batter in a piping bag/sauce bottle.

Squeeze the batter into the oil forming concentric circles(about 2 inches in diameter).

Fry till golden on both sides.

Transfer it to the simmering syrup.*

Toss in the syrup with tongs till well coated and remove.

Serve hot.

Tips:

The temperature of the oil is very important to make good jalebis. It should neither be less hot nor too hot.

The batter has to be of paste like consistency.

Make small jalebis if you are a beginner.

Make about 3 -4 jalebis at a time.

The lime juice is added to syrup to avoid crystallization.

*Switch off the flame of the syrup half way through the process of making jalebis else it will become too thick.

Enjoy!!!