|Jalebi / jilebi|
Kid's tastes keep changing every week or may be every day....My son is no different which keeps me on the roll trying new recipes daily......Today's recipe is on his favorites list for the time being....So let me try them before something new takes up the position.
He happened to taste jilabi / jalebi at an Indian store sometime back and has started asking for them....I had made them long back but forgot to keep the recipe...So started searching again and got this instant version here [ There are two methods there. I chose the easier one ]...And gave it a try with some modifications , The major one is the use of whole wheat flour instead of Maida...And was happy to see that no one could make out the difference....
One more reason why I liked the referred recipe was the use of natural food colors in it....I Loved the addition of saffron powder...That gave a nice color and flavor to jalebi....
Here is how I made it....
- Whole wheat flour - 1 cup
- Corn Flour - 1 Tbsp [ for extra crispiness ]
- Turmeric Powder - 1/4 tsp
- Saffron Powder - 1/4 tsp
- Yeast - 1 1/4 tsp
- Luke Warm Water - 1 1/4 cup
- Sugar - 1 tsp
- Oil - 1 Tbsp [ I used Olive Oil ]
- Ghee - 1/4 cup [ optional , you can fry on whole oil instead ]
- Oil - 1 cup [ I used Olive Oil ]
For the syrup
- Raw Sugar - 1 cup
- Water - 3/4 cup
- Milk - 1 Tbsp
- Rose Essence - 1 tsp [ optional ]
- Cardamom Powder - 1/4 tsp [ from 6 - 7 pods ]
- Saffron strands - a few [ optional ]
- Add sugar and yeast to the luke warm water and keep it for the yeast to become active . It takes about 5- 7 mins.
- Take wheat flour in a bowl and add ingredients from 2 - 4 to it and mix well.
- Once the yeast mixture is active add it to the flour and mix well and keep covered for about 1/2 hr for it to double in volume.
- Just 10 mins before start making jelabis, start making the syrup.
- For the syrup, take sugar and water in a pan. Heat it and bring it to boil.
- Add milk to this and keep stirring. All the dirt from sugar will appear on the top. Remove it using a ladle.
- Now keep on medium flame until it reaches 1 string consistency. [ You can check this by dropping a little into a cup of cold water. Once it reaches the consistency, it will form to a ball. ] It takes about 5- 7 mins after boiling.
- Once the syrup is ready turn off the flame and keep aside.
- Now heat a wide mouth pan and add oil and ghee for frying the jalebi.
- Add the 1 Tbsp of oil to the batter and mix well. It should be of pouring consisteny.
- Fill a sauce bottle with the batter and start making jalebi into the oil , keeping in low flame.
- Turn over to get both sides done. Once they are slighly brownish in color they are ready to be transferred to the syrup.
- Add rose essence, cardamom powder and saffron strands to the syrup and give it a stir.
- Now, Drain the jalebis from oil and immediately immerse into the warm sugar syrup. Keep it immersed for just a couple of seconds and then take out and arrange on the serving plate.
Here is the whole platter of jalebis that I made....Have them without much guilt as there is whole wheat flour and only natural colors in it....[ consider the sugar part later ].....
Note : I could make 34 jalebis from the recipe
Enjoy Making and Having this lovely Indian Sweet ......