Happy Diwali everyone! This year I bring to you one of my favourite childhood treats, the very sweet jalebi. Also known as gato moutai/moutaye in our local jargon, this syrup-soaked Indian sweet is found stacked next to laddoos, gulab jamuns and piaws in any mithai shop or market stall. Have fun making your own with this simple ‘instant’ recipe from My Kitchen Experiments.

JALEBI

Ingredients:

For the Jalebi Dough

1 cup all purpose flour

1 tbs chickpea flour/besan

1 tbs cornflour

1/4 cup plain yogurt

1 tsp ghee, melted

1 tsp granulated sugar

1 pinch yellow food colour

1 tsp instant yeast

3/4 cup lukewarm water

Vegetable oil, for frying

For the Sugar Syrup

1 cup granulated sugar

3 cardamom pods

Pinch of saffron strands

1 cup water

Method:

  • Sift all purpose flour, gram flour and corn flour in a large mixing bowl.
  • Mix well and add yogurt, melted ghee, sugar and yellow food colour.
  • Make a small well in the centre and add active dry yeast and warm water.

  • Mix well, there should not be lumps and the batter should be smooth.
  • Cover with cling film. Keep the bowl in warm place for at least 1 hour.
  • Add very little water to give the batter into a thick, pouring consistency.

  • Spoon batter into a ziploc bag with a small hole or a ketchup bottle with a small nozzle.
  • For the syrup, bring sugar and water to boil in a saucepan. Add cardamom and saffron.
  • Remove the syrup from heat when it achieves a sticky two-thread consistency.

  • For making jalebi, heat oil in wide pan over low-medium heat.
  • To check the temperature of oil, drop a pinch of batter into the oil.
  • It should immediately rise to the surface without changing colour.

  • Squeeze out batter into a concentric circular motion from inside outwards.
  • Deep fry till both sides become golden and crisp. Remove with a slotted spoon.
  • Drain well on absorbent paper for 10 seconds to remove any excess oil.

  • Transfer to the sugar syrup but do not keep them for longer than one minute.
  • Flip to coat both sides with sugar syrup before transferring to a serving plate.
  • Serve hot or warm. Store in an airtight container for upto 1 week. Makes 30 pieces.

Happy Diwali 2012!

Advertisements