Jalebi is an Indian sweet. Jalebi

Pour in water and knead the dough to the consistency of thick pancakes.

Leave the dough covered cling film, in a warm place for 2 hours.

Prepare the syrup: mix water with sugar in a saucepan. Put on fire, bring to a boil. Add lemon juice. Cook over high heat for about 5 minutes - the syrup should thicken a little, but remain liquid. If you suddenly overcook, add hot water and mix thoroughly. Cool the syrup.

Next, pour the dough into a plastic bag, making a small hole in the corner, or into a bottle with a thin spout. Heat vegetable oil in a saucepan or saucepan. Press the dough into the hot oil in a thin stream in the form of spirals. Fry over low heat on both sides until golden brown. The jalebis are fried quickly - 1-2 minutes on each side.

Place the hot “spirals” immediately into the syrup. Let stand for no more than 10 seconds (if soaked for a long time, the jalebis will lose their crispness), then transfer to a wire rack to drain off excess syrup.

Allow the prepared delicious Indian sweet “jalebi” to cool completely and serve. Try it!

Enjoy your meal!

Ingredients

For the test:

Kefir - 1 tbsp. l.;
water - 170 ml;
semolina- ¾ tbsp. l.;
soda - ¼ tsp;
wheat flour - 150 g.

For the syrup:

Water - 250 ml;
sugar - 500 g;
lemon juice - 2 tbsp. l.;
saffron - 2 pinches.

For frying:

Sunflower oil - 200 ml.

Cooking time: 3 hours.

Yield: 6 servings.

When I want to cook something unusual for dessert, I, of course, turn to the Internet. And one day I came across this recipe: the Indian dish “Jalebi”. According to the method of preparation and taste, it resembles our Russian brushwood or Tatar chak-chak. But still, there are features.

Jalebi is very popular dish in India. They even cook it on the street and sell it piping hot! Of course, it is very difficult to find real ones Indian spices in our markets, but try to get at least Imeretian saffron.

You will learn how to make jalebi at home and I assure you that it is very easy. Crispy sweet curls will not leave anyone indifferent! They disappear from the plate with the speed of a crunch!

How to cook Indian jalebi - recipe with photos step by step

Let's start cooking! Prepare the following products: water, semolina, soda, kefir, flour, lemon (you will need juice), sugar, saffron and sunflower oil for frying.

First, fluff the flour into any container.

Add semolina and stir.

Pour in water (170 ml.).

Add soda.

And now - a tablespoon of kefir.

And mix well with a whisk. The dough turns out a little thicker than for pancakes.

Cover the bowl with a towel and leave it on the counter for two hours.

While the dough is “ripening”, you need to cook the syrup. To do this, pour the sugar into a heatproof bowl.

Pour in 250 ml. water. Stir.

Add freshly squeezed lemon juice.

The highlight of our syrup is saffron! It will add an aromatic note to the dessert. Stir and place the pan on the fire. Bring to a boil and cook for 7 minutes, reducing heat and stirring. Then the syrup needs to be cooled to room temperature.

Let's get to the main action! All Indians know how to make jalebi, now you will too! Place the dough into a piping bag using a narrow round tip. Heat oil in a deep frying pan. And now carefully squeeze out these spirals. You get used to this very quickly! You need to fry on both sides until brownish.

Place on napkins or a towel to remove any remaining fat.

Now dip in portions into the cooled syrup for 30-50 seconds and place on a plate.

Jalebi Indian sweet- the recipe is ready! The result is a large number of crispy and fragrant curls. If you want to please your loved ones or guests, be sure to prepare such a dish for them! But there is a lot of syrup left, so I recommend taking double proportions for the dough (but this is optional).

Bon appetit

Oriental sweets are valued all over the world, and Indian Jalebi is just one of such desserts. A spicy delicacy in the form of delicious golden spirals will turn out to be a great addition for tea or coffee. The sweetness will appeal not only to little ones, but also to adults with a sweet tooth. Its rich taste and unsurpassed aroma conquer once and for all. The dessert, which has gained popularity far beyond India, turns out crispy, which true gourmets will certainly appreciate. At the same time, the process of preparing Jalebi may well be feasible not only by housewives from this colorful country, which is so famous for its spices and cuisine in general.

Cooking time – 1 hour.

Number of servings – 3.

Ingredients

To prepare the Indian sweet Jalebi, you will need to prepare the following ingredients:

sour cream – 1 tbsp. l.;
water – 120 ml;
flour – 120 g;
turmeric – ½ tsp;
baking soda - 3 pinches.

These components are necessary for kneading the dough for this delicacy. However, you still need to make syrup. For this you need:

drinking water – ½ tbsp.;
saffron – 1 pinch;
granulated sugar – 250 g;
lemon juice – ½ tbsp. l.;
cardamom - 3-4 boxes.

How to make Indian sweet Jalebi yourself

The essence of preparing the Indian sweet Jalebi is extremely simple. If desired, anyone can create such an oriental-style dessert at home. The main thing here is to grasp the principle of preparing delicacies, and with the help of the proposed step by step recipe With a photo it's not difficult at all. So, let's get started?

To make the Indian sweet Jalebi yourself, you will first need to prepare all the products and spices indicated above in the recipe.

Next, you need to immediately boil the syrup. To do this, you will need to add the amount of granulated sugar indicated in the recipe into the water. The mixture should be placed on the stove and the heat should be set slightly above medium. With constant stirring, you will need to completely dissolve the mass. The sugar crystals should disperse thoroughly.

Cardamom must be added to the syrup. The mixture should be boiled, after which lemon juice is poured into it. The resulting composition will need to be boiled, but no more than 5 minutes. In this case, minimum heating is set.

On a note! It is optimal to squeeze lemon juice from thoroughly washed citrus immediately before adding it to the syrup.

Then you need to thoroughly mix the turmeric with the sifted flour, which was previously combined with baking soda.

Next, to create an oriental sweetness, you will need to take a separate deep plate. Sour cream is poured into it. Fermented milk product must be diluted with water. Only after this the dry mixture based on flour is added to the composition.

Everything will need to be mixed thoroughly. The mass should become quite tender and homogeneous. Its consistency will be average: not too liquid, but also dense, it cannot be called thick either. In order for the dough to reach the required state, it will need to be put in a warm place for 2 hours.

What will we need to do next to get the superior Indian weakness of Jalebi? Of course, back to the spiced dough. It is recommended to transfer the mixture into a pastry bag. At the same stage of preparing the original oriental dessert, take a frying pan or saucepan. A small saucepan or ladle will also work. In the selected container you need to heat vegetable oil. Our spicy dough is quickly and neatly deposited into it in a spiral. Such unusual blanks It is necessary to fry on both sides until their color turns golden.

To get rid of excess oil in this sweetness, the finished spirals are placed on paper towels or napkins.

Then we need to return to our spice syrup, which we cooked at the very beginning of preparing Jalebi. Eastern sweetness You will need to literally dip it in this solution for half a minute.

All that remains is to dry the Indian dessert at room conditions.

This spicy sweetness turns out incredibly tasty and appetizing!

Video recipes

To pamper your household with delicious Jalebis prepared in the traditional way. Indian recipe, you should use the proposed instructions in video format:

If you are lucky enough to be in India, you will see vendors on every corner making delicious crunchy sweet spirals. These traditional Indian sweets, jalebi, are prepared in large quantities oils, so you shouldn’t get carried away with them, especially for children. But those with a sweet tooth can treat themselves to such a delicacy from time to time.

How to cook jalebi at home: an Indian delicacy

Ingredients

Flour 0 stack Semolina 2 tsp Water 0 stack Sunflower oil 0 tsp Sour cream 25% fat 0 stack

Number of servings: 5
Cooking time: 20 minutes

Indian sweets jalebi: ingredients

To prepare jalebi dough, you will need the following products:

approximately 1 ½ cups flour (depending on the situation);
medium fat sour cream (1 tbsp);
semolina (2 tsp);
water (1 ½ cups);
soda (0.25 tsp);
sunflower oil for frying.

The syrup is made from water (a glass), granulated sugar (1 ½ glasses), a tablespoon of freshly squeezed lemon juice. If you have saffron in your collection of herbs and spices, feel free to add it. It will give the syrup a beautiful orange-yellow color.

Indian jalebi: recipe and preparation steps

So, how to make jalebi at home? This is not difficult, but you will still need some skill during the frying process. But now everything is in order:

Mix flour with semolina.
Add sour cream, soda, water and beat all ingredients well with a mixer. There is no need for thickness here, the dough should be runny (like for pancakes).
Place the container with the dough in a warm place until it sours slightly. After two hours the dough will become thicker.
Meanwhile, prepare the syrup. Mix water with sugar and bring to a boil.
Add saffron to boiling water and cook for 5-6 minutes.
At the last minute, add lemon juice and cool the syrup.

If it is not possible to place the dish with the dough in a warm place, then it can be immersed in a large basin with warm water. The effect will be the same.

Now comes the fun part of making Indian jalebi recipes. Pour at least 3 cm of oil into a frying pan and heat over medium heat. Using a syringe, pastry bag or a tight bag with a hole, squeeze the dough into the pan. The movements should be circular so that the result is intricate spirals.

Fry the products on both sides and place on a paper napkin to get rid of excess oil. Dip the still hot jalebis into the cold syrup for 10-15 seconds. Place on a plate. If everything was done correctly and the spirals were not over-soaked in syrup, they will be crispy and sweet. Therefore, you need to carefully monitor the time, otherwise the products will turn out wet and unattractive.

Jalebi is sweet dessert, popular in India, Pakistan and the Middle East. This a traditional dish served at various festivals and celebrations. Jalebi is made from dough fried in oil and soaked in sugar syrup. This article will tell you how to make jalebi at home. Two recipes are described: a traditional one using yogurt as a leavening agent and another using yeast.

Ingredients

Traditional jalebis

Quick jalebis

1.5 teaspoons (4 g) dry yeast
1 tablespoon (15 ml) plus 2⁄3 cups (158 ml) water
1.5 cups (210 g) wheat flour
2 tablespoons (16 g) corn or rice flour
2 tablespoons (30 g) melted butter

Syrup

1 cup (237 ml) water
1 cup (200 g) granulated sugar
3-4 pinches of saffron or 4-5 drops of yellow food coloring

Steps

Part 1

Traditional dough recipe

In this recipe, yogurt is used as a leavening agent for the dough (it can be replaced with kefir or buttermilk if they contain biologically active substances).

Prepare the dough. Mix dry ingredients in a glass or ceramic dishes medium size. Then add yogurt or buttermilk and melted butter; Mix well to form a dough. Finally add saffron or food coloring to give finished product golden yellow color.

Your batter should be liquid (like for making pancakes). You may need to add water to get this consistency.

Leave the dough to ferment. Cover the bowl with the dough and leave it to ferment in a warm place for 12 hours or overnight (if it is very warm, a few hours will do). The dough will rise and become fluffy. Now it is ready to be used to make jalebis.

Part 2
Quick recipe for making dough
1. Take the necessary ingredients. This recipe uses yeast (which you can buy at the grocery store) as a leavening agent.
  
  Prepare the dough. First, dissolve the yeast in 1 tablespoon warm water; leave for 10 minutes. Mix dry ingredients in a medium glass or ceramic bowl. Then add yeast, ghee, saffron or food coloring and 2/3 cup water. Mix well to obtain a homogeneous dough.
  
  Get the dough to the right consistency. Your batter should be liquid (like for making pancakes). If it's too thick, it won't come out of the dispenser, and if it's too thin, it'll be hard to shape.
  - If the dough is too thin, add flour one tablespoon at a time until you reach the desired consistency.
  - If the dough is too thick, add water little by little and mix it well.
2. Cover the dough and let it rest for 15 minutes. Due to the yeast, the dough will rise quickly and will be ready for making jalebis from it. However, it is better to cook jalebi from yeast dough, which has stood for a while (while you prepare the syrup).
  
  Part 3
  Preparation of syrup
  1. Take the ingredients. This recipe uses saffron. If you don't have saffron, substitute a few drops of yellow food coloring to achieve the desired color. Additionally, you can add lemon, lime, cardamom and rose water. Try making syrup without additional ingredients, and then experiment by adding other ingredients.
    - 1 cup water
    - 1 cup granulated sugar
    - 1/4 teaspoon saffron or a few drops yellow food coloring
  2. Prepare the syrup. Dissolve sugar in water and bring to a slight boil (to a temperature of 104°C - 105°C). Keep an eye on the syrup so it doesn't burn. This should take about 10-15 minutes over medium heat.
    
    Check the consistency of the syrup. To do this, dip a spoon into the syrup and remove it. Wait for a while and drop some syrup on your index finger. Place your index finger and thumb together and then slowly move them apart to see if a “string” of syrup has formed between your fingers. In this recipe, one thin “strand” of syrup should form between your fingers.
    - If there are no “threads” between the fingers, or they quickly break, then your syrup is not ready yet.
    - If several “threads” or a very thick “thread” forms between the fingers, then the syrup is overcooked; in this case, add water to it or cook from the very beginning.
  3. Remove the syrup from the stove once it has reached the desired consistency. Then quickly add and stir in the saffron or food coloring. Keep the syrup handy to dip hot jalebis in.