Jalebi (version 1) Recipe - Diwali Delight

Jalebi (version 1) Recipe


2 cups (250g or 9 oz) self raising flour
1/2 teaspoon (2.5ml) baking powder
1 cup (250g or 9 oz) yogurt
1 cup (200g or 7 oz) sugar
2 tablespoons (30ml) rose water
10 strands (threads) of saffron
1/4 teaspoon (1ml) ground cardamom
2 drops orange food colouring
Canola oil for deep frying


Mix the flour, baking powder and yogurt into a batter, cover with kitchen film and set aside for 24 hours
Pour the batter into a clean plastic container with a small outlet hole (something like a ketchup, or sauce, bottle with a hole about the size of a toothpaste tube)
Make a syrup by mixing the sugar and rose water in a medium sized saucepan. You need to keep gently boiling until you get the consistency to be a "one thread consistency" - dip a wooden spoon into the syrup, remove from the syrup, leave to cool for 5 seconds, touch the spoon with your forefinger, touch your thumb and forefinger together and then gently pull the thumb and finger apart - if the a single thread is formed and it breaks straightaway then you only have a "half thread consistency" - keep boiling and testing until the test results in a single thread that does not break when you pull the thumb and forefinger apart because this is "one thread consistency" - if you get more than one thread forming then the syrup is too thick (it has a "two thread" or "three thread" consistency) and you'll need to add a little water to thin the syrup a little
Once the syrup is the correct consistency, add the saffron strands, cardamom powder and orange food colouring, mix well and set aside
Heat the oil in a large wok, karahi or saucepan over a medium heat (the oil is hot enough when a small drop of batter sizzles and rises to the top of the oil when it is dropped into the oil)
Squeeze the plastic container that has the batter over the oil to make a typical jalebi shape of a circle with a cross in it (squeeze out 6 to 12 jalebi at a time) and fry until they are a light golden colour before removing from the oil, shaking off the excess oil, putting into the sugar syrup that you made and leaving in the syrup for 3 minutes before removing (shake the excess syrup off and put the jalebi on a serving dish)
Repeat the cooking process until all of the batter has been cooked
Serve warm

Recipe submitted on 8 July 2009

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