Jalebi, is popular and traditional dessert of India. It not just famous in India but in various other countries of the world known by different names such as: zulbia, jilapi, mushabak and zalabia. Jalebi is a most popular sweet popular all over South Asia and the Middle East since ancient times. It is made by deep-frying maida (refined flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup (Chashni).
Jalebi can be served both warm and cold. It has a crunchy and chewy texture with a crystallized sugary exterior coating. For the flavourings and fragrance, lime juice is sometimes added to the syrup along with rose water. Jalebi is also eaten with various other preparations like curd, rabri (North India), ice cream, along with optional other flavors such as kewra (scented water).
JALEBI: Recipe (THE EASY WAY)
As we all are locked at the comfort of our homes in these tough times, it can be difficult to keep our mental health intact and it is scientifically proven that desserts can help uplift your mood which then leads to a better living. Hence Jalebi is the perfect dessert that is enjoyed by each and every one in the family both in the preparing process as well as eating.
In our recipe your jalebi will not only taste like the ones that you have at your favourite hotel or restaurant but also has a very good shelf life without any chemicals and it’s with its easy preparation method you can make it anytime and it will be prepared in the less than 15 mins.
Sugar – 2 cups
Water – 1 cup
Cardamom (Elaichi) powder – 1/8 tsp
Orange food colour – a pinch (optional)
Maida- 1 cup (125 Gms)
Ghee – 1 tbsp
Eno – one sachet (5gm)
Method of Preparing Sugar Syrup
- Take a narrow vessel or a saucepan that is easy to dunk our jalebis in; and add 2 cups of sugar and 1 cup of water and bring it to boil you can also add cardamom or elaichi powder for flavor.
- Add orange food colour or Saffron (kesar) to the sugar syrup in order to give a traditional look to the jalebi.
Method of Preparing the Batter
- Take a mixing bowl and add 1 cup of maida (Refined flour) use the same cup that was used to measure sugar.
- In the same bowl add 1 tablespoon of ghee and one sachet of eno powder, you can also use baking soda and citric acid instead of eno.
- Mix all the ingredients well together.
- Now start adding water a little at a time and gradually make soft batter by whisking or kneading it.
- Once all the water is added start whipping the batter really well in order to achieve a soft dripping consistency.
Method of Making Jalebi
- Take a flat bottom pan and fill up 3/4th of it with ghee or oil and heat it up.
- Check on the sugar syrup and take it off from the heat, the syrup should be 2 inches in depth so that the jalebis can dunk in it easily.
- Take a piping bag and pour the batter into it.
- Ensure the oil is medium hot and start making the jalebi. The method of doing the same is to start from the center, make a few circles and after that end it with a line.
- Now fry them for 2-3 mins.
- After a few batches make sure to give rest to the oil.
- Once the jalebis are cooked dunk them straight into the sugar syrup and let it soak until the Jalebi changes its colors.
- Take them out and garnish it with pistachio powder and enjoy them hot with Rabri.
JALEBI: STORAGE METHOD
- Jalebi can be stored for maximum one day, though it does not lose freshness or taste for 2-3 days but it may lose crunchiness and crisp of it.
- You must store Jalebi in refrigerator at 8ᶿ C.
- Avoid humidity and keep it in dry place as this affects the taste.
- Refrigerate, only if you would prefer to eat it along with rabri. As jalebi gradually loses its crunch.
JALEBI: Different Names around the World
Jalebi is known as Jilapi in Bangladesh, It is generally consumed as a sweetmeat, however in Bangladeshi cuisine it is one of the popular starters instead of a dessert.
This version of Jalebi in Bangladesh is popular as Shahi jilapi which is a huge circle shaped Jalebi. This version is known as Dhakaiya version of jalebi
In the Country of Nepal, this sweet is popular as “jeri”, a word derived from Jangiri and the Mughal Emperor Jahangir.
In Iran, Jalebi is famous as zoolbia. In addition to being sweetened with sugar, zoolbias in Iran is also flavoured with honey, saffron and rose water. Often in Iran, zoolbia version of jalebi is served along with Persian-style black tea alongside a similar dessert with a different “egg” shape, Bamiyeh. These deserts are commonly served during Nowruz (Persian New Year) and Ramadan month.