Jalebi is a popular sweet not only in India but in other countries as well.No celebration is complete without a sweet dish. This sweet is called "jeri" in Nepal, a word derived from jangiri. Here in Bengal, it is known as Jilipi and it is generally served with Samosa to guests. It is prepared by deep-frying batter in circular shapes, which are soaked in syrup and served warm or cold.
One of the most popular foods available in the bengali mela is Jalebi. Varior types of item are available in the mela. Jalebi is an integral part of the mela. One can’t imagine a mela with out jalebi. It is popular for its crispiness from out side and sweet juiciness inside it.
A similar sweet is Imarti, which is red-orange in color and sweeter in taste, made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant is Chhena Jalebi (Chhanar Jilip), prepared with chhena (cottage cheese). It is popular in Rajasthan, Bengal and Orissa.One of the most popular foods available in the bengali mela is Jalebi. Varior types of item are available in the mela. Jalebi is an integral part of the mela. One can’t imagine a mela with out jalebi. It is popular for its crispiness from out side and sweet juiciness inside it.
Ingredients :
Batter:
All Purpose flour/ Maida - 300 gms
Rice Flour - 3 tbsp
Sugar - 1/2 tsp
Water - 200 gms
Syrup:
Sugar - 1 cup
Water - 1/2 cup
Cardamom powder - a pinch
Oil for deep frying
Method:
To make the Batter:
In a bowl, take all the ingredients (maida, rice flour, sugar and water) and whisk together to make a thick and smooth batter.
Set aside to ferment overnight. Whisk thoroughly before use.
Take a deep bottomed pan, combine sugar with water and heat till all the sugar dissolves. Bring to a boil till the syrup reaches one thread consistency (To check consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly try to release apart. If one thread is formed between your finger and thumb the syrup is done).
Just before the syrup is ready, add crushed green cardamom. Keep warm.
Making Jalebis:
Heat the oil in a deep kadhai and reduce flame to medium. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is ready.
Fill the Jalebi batter into a piping bag with one corner snipped off or a ketchup bottle. Pipe batter into the hot oil in clockwise direction in a steady stream to make a circle.
Deep fry them until they are golden and crisp both sides (be careful not to fry too much or else they will turn brown). Make a few at a time.
Drain jalebis from the kadhai and immerse them in the warm sugar syrup. Leave them for 4-5 mins so that they soak the syrup.
Enjoy hot jalebi or store in containers after cooled down, stays crisp for 4-5 days too.
Sending this to my ongoing event "Spotlight : Colourful holi", Surabhi's "Holi Hai" event, Anjali's "Cakes, Cookies and Desserts", Preeti's "Color N Sweet- HOLI FEST" event, Rasi's "I'm The star" event, Nupur's "For U 'Mum'" event, Kalyani's "Holi Fest Colourful Palette" event, Nivedhanam's "Authentic Indian Sweets"
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