Jalebi is a traditional Indian sweet that is made using a simple yet unique process. The main ingredients used in making jalebi are all-purpose flour, gram flour, and sugar syrup. Let’s take a closer look at the steps involved in making this delicious treat.
1. Preparing the Batter:
To make the batter for jalebi, all-purpose flour and gram flour are mixed together in a bowl. The addition of gram flour gives the jalebi a distinct taste and texture. To this mixture, water is gradually added while continuously whisking to form a smooth and thick batter. Some recipes also call for the addition of yogurt or curd to the batter, which helps in the fermentation process.
2. Fermentation:
Once the batter is prepared, it needs to be fermented for a few hours. The batter is left covered at room temperature for approximately 8-10 hours or overnight, allowing it to naturally ferment. During fermentation, the batter undergoes a chemical process that gives jalebi its unique tangy flavor and airy texture.
3. Preparing the Sugar Syrup:
While the batter is fermenting, the sugar syrup is prepared. In a separate pan, sugar and water are heated together until the sugar completely dissolves. The syrup is then simmered for a few minutes until it reaches a slightly sticky consistency. To enhance the flavor, some recipes also add cardamom powder or saffron strands to the sugar syrup.
4. Frying the Jalebi:
Once the batter has fermented and the sugar syrup is ready, it’s time to fry the jalebi. Traditionally, jalebi is deep-fried, but it can also be made using a shallow-frying method. The batter is poured into a piping bag or a squeeze bottle with a nozzle. A spiral or pretzel-like shape is formed by squeezing the batter into hot oil. The jalebi is fried until it turns golden brown and crispy.
5. Soaking in Sugar Syrup:
Once the jalebi is fried, it is immediately transferred to the prepared sugar syrup. The hot jalebi absorbs the syrup, making it sweet and moist. The jalebi is left in the syrup for a few minutes to ensure it is soaked thoroughly.
6. Serving:
Jalebi is typically served hot or warm. It can be enjoyed on its own or paired with other Indian sweets like rabri (thickened sweetened milk) or served with a scoop of ice cream for a modern twist. Jalebi is often enjoyed during festivals, weddings, and special occasions.
Making jalebi requires patience and skill to achieve the perfect balance of flavors and textures. The fermentation process is crucial as it gives jalebi its signature taste and lightness. So, the next time you indulge in this delightful dessert, you’ll have a better understanding of the effort and artistry that goes into making jalebi.