JALEBI RECIPE BY TASTY
Here's what you need: all-purpose flour, baking powder, baking soda, plain yogurt, ground cardamom, water, turmeric powder, sugar, saffron, lemon juice, oil, rabri
Provided by Betsy Carter
Categories Bakery Goods
Yield 50 doughnuts
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- Add the yogurt and ¼ teaspoon of cardamom.
- Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
- Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
- Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
- Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
- Simmer until a sticky syrup develops, about 5 minutes.
- Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
- Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
- Squeeze the batter into the hot oil, making small circular spiral shapes.
- Increase the heat to medium-high.
- Fry the dough shapes until they are crispy on both sides, about 5 minutes.
- Remove and immediately dip in the syrup mixture.
- Serve with rabri, if desired.
- Enjoy!
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 2 grams
JALEBI
Make these sweet Indian treats by frying batter into crispy swirls, then dipping them in a sugary syrup made with cardamom and saffron
Provided by chintalpatel
Categories Dessert
Time 35m
Yield Makes 30-40
Number Of Ingredients 14
Steps:
- First, make the syrup. Put the sugar and 100ml water in a pan set over a medium heat. When the sugar has dissolved, add the saffron and bring to the boil. Continue to boil for 5-6 mins until thickened and syrupy - the consistency should be like honey. Remove from the heat and add the cardamom and lemon juice - the lemon juice prevents the sugar crystallising. Set aside.
- For the batter, put all the ingredients except the baking powder and bicarb, in a large bowl. Slowly add 150ml water and whisk for a few minutes until smooth, then add the baking powder and bicarb and stir well - it should be as thick as pancake batter. Pour into a squeeze bottle with a narrow tip, or spoon into a piping bag and snip off the tip so you have a small opening. Pour the oil into a large heavy-bottomed saucepan until it's no more than two-thirds full and heat to 170-180C, or until a drop of the batter sizzles when added.
- Carefully squeeze or pipe swirls of the batter directly into the hot oil - do this in batches (you should be able to fry four or five at once). Fry for 1-2 mins on each side until golden. Remove the jalebi with a slotted spoon to a plate lined with kitchen paper to drain, then, while still warm, dip in the syrup using tongs or a fork, turning to coat. Sprinkle over the flaked almonds or chopped pistachios. Serve straightaway or leave to cool.
Nutrition Facts : Calories 65 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 0.3 grams protein, Sodium 0.03 milligram of sodium
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