Two days back while going to sleep, I asked my husband what should I make on the occasion of Republic Day? Something that has Tricolor theme – saffron, white and green color.
Our discussion led to some quite interesting ideas, he is quite creative in such suggestions. We discussed everything from starters to desserts, like tiranga-dhokla to tirangi-kheer to so many more tempting food combinations.
However, I liked the idea of combining kesaria-jalebi and white rabdi garnished with pistachio (to add the green color).
Picking the challenge of making jalebi also meant getting out of bed at that very instant and mixing the batter and leaving it to ferment.
Actually, rabdi being my hubby’s favorite, he suggested this jalebi-rabdi combination. And later I realized, in order push me to finalize this dessert, he tricked me by challenging if I would be able to make jalebis. After all, he is very well aware that I am always ready for such challenges. 🙂
Ok, below I have explained the recipe for jalebi. You can also go through my rabdi post for its recipe.
- All-purpose flour (maida): ½ cup +1 spoon
- Sour curd: ½ cup
- Ghee for frying
For Sugar syrup
- Sugar: 3/4 cup
- Water: 3/4 cup
- 2-3 pieces of lemon wedges or 3-4 tsp of milk
- Saffron: few strands
- Pistachio: 1 tbsp
- Milk: 1 tbsp
- Mix ½ cup all-purpose flour and curd, and make a batter. If the curd is too thick you can add little water.
- Whisk the batter for 10-15 minutes and you will notice it has become smooth.
- Cover it and keep aside for 24 hours. In this course of 24 hours, batter will ferment and become light and fluffy.
- After 24 hours, you will notice batter has a sour smell which is a good sign, as it shows it has fermented well. You will notice batter to be thin in consistency. Add 1 spoon of all-purpose flour and whisk for 5 minutes. Now the batter will be in pouring consistency and ready to make jalebis.
- Pour the batter in a piping bag. Heat the ghee in a flat bottom pan and make the jalebis on medium flame. Fry the jalebis and cook on both the side till they get nice golden color. I use home-made ghee and home-made butter in all my preparations.
- After taking out from ghee, straight away dip it in warm sugar syrup. Let it soak in the syrup for 2 minutes before serving.
- Take sugar and water in a heavy bottom vessel and put on medium flame. Sugar will dissolve and syrup will start boiling.
- Let it simmer for around 15 minutes. You can either add lemon wedges or milk drops in this syrup. This helps in accumulating dirt from sugar syrup and gives nice transparent color.
- Collect the dirt forming on the top and discard it. Another advantage of adding milk or lemon wedges is that it prevents syrup from solidifying on cooling.
- Soak the saffron in warm milk and cover it for 5 minutes. Rub the saffron with fingers this will result in lovely color and fragrance of saffron. Add this saffron along with milk in the syrup and keep it aside.
It’s time to serve
I arranged the jalebis in bowl with rabdi and sprinkled generous amount of pistachio to get tricolor effect. However, jalebi by itself is aromatic and delicious.
P.S: I would also like to mention for my non-Indian readers that there is no specific term for jalebi in English, just like paani-puri/gol-gappa is universally called paani-puri. 🙂
So, how do you like jalebi with rabdi, or you have your some other favorite combination? Did you like my Tricolor special for Republic Day? I would love to know your thoughts. Do leave your comments here.
Thanks for giving your valuable time and reading. Hope to see you again.