Sunday, 18 January 2015

Crispy Crunchy Yeast-Free Jalebis

One caution before I start this post. Hot Jalebis straight from the pan are highly addictive! Consumers are not to blame the recipe providers for any damage done to their waistline!! 😃
This is one recipe which will take you to seventh heaven after hearing the praises from your friends and family. Serve them hot at tea time or right after a meal and be ready to bask in glory. I like my Jalebis steaming hot and I am sure most of us like it that way too. The Jalebis however stay crunchy for long and so if you want a relaxed meal time you can keep them ready as well. 

1 cup all purpose flour or maida
2 tbsp cornflour 
3/4 cup yogurt
1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp ghee
1 1/2 tbsp water at room temperature (this is the quantity of water I used for the batter)
Oil for frying

For the sugar syrup 
3/4 cup water
1 1/2 cup sugar 
Few pods of cardamom 
1 tbsp rose essence 
Few drops of orange food color (optional)

It is advisable to prepare the jalebi batter one  night in advance so that it gets maximum time for fermentation. However, in case you forget or cannot go for overnight fermentation, make sure you make the batter first thing in the morning for making the Jalebis in the evening. 
Take a medium sized bowl and sift the flour, baking powder, baking soda, and mix well with a whisk. Next add the ghee and whisk further till the mixture resembles bread crumbs. Now whisk in the yogurt and stir with all your strength to incorporate the air and make the batter lump free. The batter will now be quite thick and whisking will seem quite a task. Time to add little water at a time. Start with 1 tbsp and add another 1/2 to 1 tbsp water at room temperature using your own judgement. The batter should be thick and the consistency should be the same as buttercream that we use for decorating cakes. Loose batter will prevent the Jalebis from taking shape and will break as soon as you put them to fry. Mix the batter till smooth and creamy. Cover and keep aside in one corner of the kitchen counter. 
By next afternoon, you can see the batter having a few bubbles and risen in volume. Time to fry the beauties. 

Slowly mix the batter with a spatula in cut and fold method taking care not to over mix or deflate the batter. Fill the entire batter into a piping bag fitted with a medium sized round nozzle. Keep aside. 
Prepare the sugar syrup either before filling the piping bag or after. I used a previously stored sugar syrup and had to  simply boil it. To prepare the fresh syrup, boil the sugar and the water together till the sugar dissolves and is of one string consistency. Remove from heat and keep it handy while you fry the Jalebis. In another side, prepare a tray to keep the Jalebis. Time to fry!
Heat oil in a pan and bring it to medium hot. Reduce the heat to lowest and pipe in the Jalebis in circular motion not exceeding three to four circles. Be sure to pipe the circles as close as possible as they tend to open up later and you will get a wide mouthed Jalebi. As soon as you pipe in the Jalebi, it will float to the top if the oil is perfectly hot. Also, pipe the Jalebis by simmering the flame to the lowest so that you get a chance to pipe them better. Once piped, increase the flame to medium low and fry till the Jalebis are browned on both the sides and crisp. Do not be in a hurry to flip the Jalebis from one side to the other. You might break the shape if they aren't crispy enough. 
Once browned, dip them straight into the hot syrup for a minute and place on the wire rack to cool. 

Repeat for the rest of the batter. Serve them hot to your friends and family, possibly within a couple of hours of frying and be sure to gulp down a few yourself while frying. They are simply irresistible!! 😋

No comments:

Post a Comment