Taige Shukla
By Taige Shukla
Hi Saathee Fam! It’s the month of love so naturally we decided to bring you another classic Indian sweet! You can’t go wrong with serving this crisp, syrupy treat at your Valentines (or Galentines) Day celebrations, it’s always a household favorite. Jalebi is a popular dessert found throughout India, with variations of it found in West Asia and even Africa. It’s comparable to an American funnel cake, served with saffron-infused syrup instead of powdered sugar. Jalebi is one dessert that I was almost nervous to finally tackle, but it’s a lot easier than anticipated, and of course delicious! This easy adaptation comes from a recipe of a longtime family friend, a recipe Amma (my grandma) has been using for years, and it does not disappoint. My favorite part about making Jalebi…frying the dough. Have fun with it and experiment with festive shapes, this time around I attempted hearts for Valentine’s Day and after a few tries they turned out pretty good! Happy Valentine’s Day everyone and don’t forget to wow your loved ones with some heart-shaped Jalebis!
Servings: About 20 – 25 pieces
Prep Time: 8 – 10 hours
Cooking Time: 15 minutes
Ingredients
Batter Ingredients:
1 cup all-purpose flour
1 tsp gram flour
½ packet of active yeast
Squeeze of lemon
Pinch of saffron
Yellow food coloring, optional
Oil + 1 tbsp ghee, for frying
Syrup Ingredients:
2 cups sugar
3 cups water
Squeeze of lemon
Pinch of saffron
Method:
- Prep the batter and let rest overnight. Combine both flours, active yeast, lemon, saffron, and food coloring (optional) in a medium bowl. Cover and let rest overnight, or for at least 8-10 hours. Note: food coloring is used to help create the golden yellow color jalebis typically have.
- Once the batter has set, make the syrup. Add sugar, water, and saffron to a saucepan and bring to a boil. Simmer and continue to mix until the syrup begins to thicken and becomes sticky. Stir in a squeeze of lemon and set aside on a burner at low heat.
- Prep the frying oil. Add oil + 1 tbsp of ghee to another saucepan, at medium-low heat. The oil should be about a fingertip deep, or about 1 inch. To test the oil is ready for frying, add a drop of batter and it should float to the top after 3-4 seconds.
- Now fry the jalebi batter. Add the prepared batter to a squeeze bottle or piping bag. Hint: if you don’t have either, add batter to a Ziplock bag and cut a small hole in one of the corners; a homemade piping bag! Squeeze the batter into the frying pan in concentric circles, working from the inside out, until the ideal shape and size- typically 2-2.5 inches wide. Fry the jalebi on both sides until golden brown & crispy. Let the jalebis cool slightly.
- Finally, add jalebi to the warm syrup. Ensure they are fully coated and soak for about 10 seconds. Don’t let them soak for too long or they’ll become soggy. Place jalebi on a cooling rack until the syrup has dried slightly. Serve warm and option to top with crushed pistachios for an extra crunch! Enjoy!
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