As always I had decided on a off Saturday to venture into this but totally forgot to mix the batter and allow it to ferment. So I ended up mixing the batter in the morning and let it ferment through the day. Knowing our climate, I was sure it will all get fermented. We had earlier made Jangiri. Athamma was recollecting on how her neighbor used to make these Jalebis. Then my grandmom walked in and said that my grandpa used to make Jalebi. I was always told how well he used to cook, especially the traditional sweets and savories, I actually he was around to get the recipe.
I had doubled the amount of flour I used and later seeing that I wasn’t getting crispy jalebis, I added more cornstarch as I went on. I must have added about 3 – 4 regular ladle full of the cornstarch which might equal to one more cup approx.
Add curds, cornflour to the flour
Add the hot oil
Followed by food colour
Combine everything well.
Make sure there are no lumps
This was the consistency I got after fermentation. As I have mentioned it was too thin, so I added more cornflour and made it thick.
This consistency was right!
For the Jalebi batter
All purpose flour / Maida – 200 gms
Curds/ Yoghurt – 2 cups
Lime Juice – 2 tsp
Cornstarch / Cornflour – 150 gms apprx*
Hot oil – 2 tbsp
Food colour – orange / saffron / yellow
pinch of salt
For the Sugar Syrup
Sugar – 2 cups
Lime juice – 1 tsp
Water – Just enough to cover the sugar and melt.
Oil for deep frying
The recipe asks you to ferment the batter overnight. I completely forgot and mixed the batter at 10 am and left it to ferment till 4 pm.
In a bowl, take the flour, add salt, then add in the curds, whisk well. Then add lime juice, cornstarch, safron colour, and finally the hot oil. Mix everything well together and make sure there are no lumps. The batter needs to be thick.
I mistook and made the batter little thin, so I had to add more starch to thicken the batter.
Once this is done, set it aside to ferment.
To make the Sugar Syrup
When the batter is all ready, get the sugar syrup ready. Take a pan with sugar, add just enough water to cover all the sugar. Keep stirring so that the sugar melts. Strain if required. Add line juice to avoid sugar crystallization. But few did after few days.
Then again cook till you get a syrupy consistency. Keep it warm.
Making the Jalebis.
Heat oil in a kadai. It is advised that once oil hot, you reduce to medium low flame. But I saw that my Jalebis were getting soggy when I do that.
Spoon batter into a piping bag / zip lock bag or even your milk/ any thick plastic cover. Cut a tiny hole at one end, pipe the batter into the hot oil.
Fry till it’s crisp and starts changing colour. This took about just couple of seconds for me, I had to be really quick with piping and turning the jalebis.
Flip and cook on both sides. Once done, drop the hot jalebis into the warm sugar syrup.
Done dunk them for long, flip on both sides and remove with a slotted spoon.
This is best served hot/warm.