Jalebis
Now this is one Indian sweet I really fancy. Juicy, succulent, perfect to satisfy that guilty sweet craving. It's hard to say if I like it more for breakfast or as dessert. Yes, this sweet snack is actually served for breakfast in some parts of India. I'm not so much of a sweet tooth; however, jalebis for breakfast is such a sweet start..I mean, literally!
Ingredients
1/2 cup all purpose flour
1 teaspoon gram flour
1 teaspoon sugar
1/2 teaspoon oil
1/2 teaspoon dry yeast
1/2 cup warm water
Yellow food colour
For the sugar syrup
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
A pinch of saffron
Method
Begin with dissolving the yeast in water (1/2 teaspoon yeast in about 2 tablespoons water). Once the yeast has dissolved, add the flour, sugar, gram flour and oil. Mix well and ensure the batter has no lumps. Add 2 to 3 drops of yellow food colour and continue mixing. Add the warm water, little at a time and mix. The final batter must be of a smooth consistency and without any lumps. Leave the batter aside for about an hour preferably in a warm place. I usually place it in my oven.
Transfer the batter to a zip pouch. Make a conical shape with a small hole at the bottom to squeeze out the batter. Alternatively, you could use an old ketchup bottle or even your icing bag. Squeeze the batter in hot oil making quick circles, which will overlap each other. Deep fry the jalebi until they turn golden brown. Remove and drain out excess oil using a kitchen serviette.
For the sugar syrup, on medium flame, boil sugar and water. Add the lemon juice and saffron and stir. Keep stirring until the sugar has completely dissolved.
Dip the jalebis in sugar syrup so they are well coated and serve hot. I like mine with some cold condensed milk.
Ingredients
1/2 cup all purpose flour
1 teaspoon gram flour
1 teaspoon sugar
1/2 teaspoon oil
1/2 teaspoon dry yeast
1/2 cup warm water
Yellow food colour
For the sugar syrup
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
A pinch of saffron
Method
Begin with dissolving the yeast in water (1/2 teaspoon yeast in about 2 tablespoons water). Once the yeast has dissolved, add the flour, sugar, gram flour and oil. Mix well and ensure the batter has no lumps. Add 2 to 3 drops of yellow food colour and continue mixing. Add the warm water, little at a time and mix. The final batter must be of a smooth consistency and without any lumps. Leave the batter aside for about an hour preferably in a warm place. I usually place it in my oven.
Transfer the batter to a zip pouch. Make a conical shape with a small hole at the bottom to squeeze out the batter. Alternatively, you could use an old ketchup bottle or even your icing bag. Squeeze the batter in hot oil making quick circles, which will overlap each other. Deep fry the jalebi until they turn golden brown. Remove and drain out excess oil using a kitchen serviette.
For the sugar syrup, on medium flame, boil sugar and water. Add the lemon juice and saffron and stir. Keep stirring until the sugar has completely dissolved.
Dip the jalebis in sugar syrup so they are well coated and serve hot. I like mine with some cold condensed milk.
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