Jalebi

Recipe No: 187

Typical Kerala Jalebis are made from Urad Dal, unlike the ones that made from Maida/ All Purpose Flour. If you think that these are difficult to make, then you are wrong… Take care in one or two things and you will have delicious homemade Jalebis to enjoy within minutes…

Ingredients                                           Makes 30-35

• Split Urad Dal………………...1 Cup (Wash and soak for 4 hours)
• Salt……………………………….pinch
• Orange Red Food Color…...pinch
• Baking Soda……………….….pinch (Optional)
• Oil for deep frying (Use Ghee for better taste, or use half of each)

To make the Syrup

• Sugar………………………….….1 ½ Cups
• Water…………………………….1 Cup
• Orange Red Food Color…….1/8 Teaspoon
• Lemon Juice……………………1 Teaspoon
• Cardamom……………………..2 (crushed well)

Method of Preparation

1. Drain the Urad Dal from its soaking Water and grind into a smooth paste using just enough Water. (I used around ¼ Cup Water)
2. Mix Salt, Orange Red Food color and Baking Soda (if using) in the last stage of grinding.
3. Take a big Zip Lock bag and put a  hole on one end of the bag using a nail or a Kabab stick (or any thing pointed; but don't make it too big) and dump the batter into it. (I am sorry that I forgot to take a picture of the bag) Don't make the hole by cutting the end of the bag off, as it may result in irregular shaped big holes.
4. In a deep pan mix all the ingredients to make the Syrup and boil. Once boiled, wait for 2 minutes and reduce the flame to low and maintain it like that.
5. On another stove, heat a wide, flat, shallow pan with half an inch of Oil (I flavored the Oil with a Tablespoon of Ghee) on medium heat.
6. Squeeze the bag to drop the batter into the hot Oil making the pattern you wish. (I made a big circle on which I piped small circles.)

7. Fry them on both sides for a minute each and immediately transfer them to the simmering Syrup.
8. Let it soak in the Syrup for two minutes, turning once in between if needed (if the Jalebi is not immersing fully in the Syrup).
9. Take it out of the Syrup and keep aside while making the rest.
10. Serve Jalebis warm or at room temperature.

Notes:

• In the old days, a big piece of cloth is used instead of Plastic Bags. If you are using a cloth, put a hole in the center of the cloth with a nail (shown in the flame to make it easy to pierce) and dump the batter on top of the cloth above the hole. Hold all the sides together tightly and squeeze the batter into the Oil.
• It is better to practice the shape a few times on a plate before doing it in the Oil. Once done with your practice, transfer the batter on the plate back into the Zip Lock bag and continue with the process.
• Don't fry Jalebis in the Oil for too long, as it will make them very hard and wont absorb Syrup properly.
• The consistency of the Sugar Syrup is very important. It should not reach a one thread consistency. If it reaches there then the Jalebis won’t soak up enough Syrup. On the other hand if the Syrup is very thin, then the Jalebis will become very soggy and will not be sweet enough.
• Sugar Syrup has a tendency to become thicker with time as it is simmering throughout the process. So add more Water in between to get the consistency correct.
• I bought the Red Orange food color from an Indian store. The Red food color available in the regular American grocery stores will give  a slightly different color  to the Jalebis.
• If in case the batter ends up a little thin, add a few teaspoons of Urad Dal Flour to make it thick.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…