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This sticky, sugary, spice-tinged mithai is an all-time favourite in West and North India. It is so popular that for many, by default dessert means Jalebi!
Deep-fried in ghee and resplendent with the goodness of saffron and cardamom, Jalebi is as rich as a dessert can be, yet it is every man's delight, made in most homes and sold in very street corner.
It is an anytime treat, which can be enjoyed as a dessert, had with tea, or even relished with fafda for breakfast as the Gujaratis do.
Adding a little besan to the plain flour dough, as done here, gives a nice crispness to the Jalebi. We suggest using an aluminium bowl to mix and ferment the dough, but if you don't have one, you can use a glass bowl.
Try your hand at other Indian sweets like Gulab Jamun or Kaju Mysore Pak
- Combine the citric acid and 1 cup warm water in a bowl and mix well.
- Combine the plain flour, besan and the citric acid-warm water mixture in a deep aluminium bowl and mix very well using your hands for 2 to 3 minutes.
- Cover it with a lid and keep aside to ferment in a warm place for 8 hours.
- Once fermented, mix very well using your hands.
- Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
- Combine the sugar and 1 1/3 cup of water in a deep non-stick pan, mix well and cook on a high flame for 7 minutes.
- Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
- Put the remaining saffron-water mixture in the batter and mix well.
- Put the ghee in a cast iron jalebi vessel or in a broad non-stick pan and heat it till very hot.
- Put a jalebi cloth inside a deep bowl and pour the batter into it.
- Start piping the batter into the hot ghee to form coil shaped jalebis and cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs. Do not deep-fry too many at a time.
- Immediately put the jalebis in the sugar syrup for 1 minute.
- Remove them on plate, sprinkle little cardamom powder and little mixed nuts over the jalebis.
- Repeat steps 11 to 13 to make more jalebis.
- Serve immediately.
Nutrient values (Abbrv) per jalebi
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