Oriental sweets are valued all over the world, and Indian Jalebi is just one of those desserts. A spicy delicacy in the form of mouth-watering golden spirals will be great addition to tea or coffee. Sweetness will appeal not only to small, 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 the borders of India, turns out to be crispy, which true gourmets will certainly appreciate. At the same time, the process of cooking Jalebi may well be feasible not only by hostesses from this colorful country, which is so famous for its spices and cuisine in general.
Cooking time - 1 hour.
The number of servings is 3.
Ingredients
To prepare the Indian Jalebi sweet, 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 st.;
- saffron - 1 pinch;
- granulated sugar - 250 g;
- lemon juice- ½ st. l.;
- cardamom - 3-4 boxes.
How to make your own Indian sweet Jalebi
The essence of cooking Indian sweet Jalebi is extremely simple. If you wish, everyone can cope with the creation of such an oriental-style dessert at home. The main thing here is to catch the principle of preparing delicacies, and with the help of the proposed step by step recipe With photos, it's really easy. So let's get started?
- To make the Jalebi Indian sweet yourself, you 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 pour the amount of granulated sugar into the water, which is indicated in the recipe. The mixture must be put on the stove and set to a fire slightly above medium. With constant stirring, you will need to completely dissolve the mass. The sugar crystals should disperse thoroughly.
- Cardamom must be sent 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 not more than 5 minutes. This sets the minimum heating.
On a note! It is optimal to squeeze lemon juice from a thoroughly washed citrus just 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 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 that, a dry mixture based on flour is poured into the composition.
- Everything needs to be thoroughly mixed. 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 heat for 2 hours.
- What do we need to do next to get Jalebi's excellent Indian weakness? Of course, back to the dough with spices. It is recommended to transfer the mass into a pastry bag. At the same stage of preparing the original oriental dessert, a frying pan or saucepan is taken. A small saucepan or ladle is also suitable. In the selected container, it is necessary to heat vegetable oil. Our spicy dough is deposited in it quickly and accurately in a spiral. Such unusual blanks it is necessary to fry on both sides until their shade becomes golden.
- To get rid of excess oil in this sweet, ready-made spirals are sent to paper towels or napkins.
- Then we need to return to our spiced syrup, which we cooked at the very beginning of Jalebi preparation. Oriental sweetness will need to be dipped into this solution for literally half a minute.
- It remains only to dry the Indian dessert at room conditions.
It turns out such a spicy sweetness is incredibly tasty and appetizing!
Video recipes
To pamper your household with delicious Jalebi prepared according to a traditional Indian recipe, you should use the proposed instructions in video format:
Each country has its own traditions. Each nation has its own customs, culture and eating habits. And precisely in order to learn something new and unusual, many people get up from their comfortable sofas and go on trips. But what if a trip to overseas lands is not included in your plans, but you really want to try something unusual? You can take a "culinary journey" and make something delicious from traditional cuisine peoples of other countries.
Today we invite you to make such a trip to India and cook jalebi. In India, this delicacy is sold around every corner. He is adored by both adults and children. We think you will like it too. And how to cook jalebi at home, you will learn right now.
Classic Jalebi Recipe
By the look of this indian sweet looks like a fried "spiral" covered with golden caramel. Surprisingly, the jalebi recipe is very simple, and we don’t need outlandish products to make it.
For the test we need:
- 2 tbsp. wheat flour coarse grinding;
- 100 g sour cream;
- 2 tbsp. some water;
- 2 teaspoons of semolina;
- ¼ teaspoon of soda;
- refined sunflower oil for frying.
For sugar syrup we need:
- 2 tbsp. sugar;
- 1 st. some water;
- 1 st. a spoonful of lemon juice;
- a pinch of salt
Step by step description of the cooking process:
- The dough is very easy to make. Sift the flour into a deep bowl. Pour sour cream, soda and semolina to it. In order to knead it all, add some water and with a whisk mix the resulting mass until uniform consistency. This mixture should definitely ferment a little. Therefore, we cover the bowl and put it in a warm place for at least 2 hours. The mass ready for frying resembles thick sour cream in appearance.
- While our dough is fermenting, let's prepare the caramel syrup. We mix water with sugar and send them to the fire. We often mix our sugar mass and remove the foam until it boils. As soon as it boils, add a pinch of salt and lemon juice. Thanks to salt and lemon juice, our watering will not dry out. Last time mix our syrup, slightly reduce the heat and cook for another 10 minutes with a slight, but visible boil of the sugar mass. We remove our finished caramel to the side, it should cool to room temperature. Properly cooked caramel will gently coat our Jalebi, not turn it into a soft lump.
- When the dough has reached the state we need, we can start cooking it. Since this cookie is deep-fried, we need a frying pan with a thick bottom and high sides. Pour refined oil into the dishes, about 3 cm high, and put on medium heat. From a thick mass, we need to form spirals as in the photo. To do this, we need a pastry bag with a small diameter nozzle or a tight bag with a cut off corner. With it, we squeeze the future sweetness directly into the heated dishes. We brown our yummy on both sides. We take it out of the pan and remove excess fat (you can put it on a napkin or use a wire rack). Next, dip the pieces of delicacy into our golden caramel for 5-10 seconds and put on the wire rack.
Several types of glaze for Jalebi
You already know how to cook jalebi. But, as always, you can apply imagination to any dish and get something new. We offer to diversify the traditional Indian delicacy and try several syrup options, or rather.
orange glaze
With such a syrup, cookies will appeal to those who do not like very sweet pastries.
To prepare it we need:
- 2 oranges;
- 150 g of powdered sugar.
- Squeeze the juice from the oranges and mix it with powdered sugar, sprinkling it until our glaze looks like thick sour cream. We will not cook such a watering, so as not to lose all the useful vitamins that are in orange juice.
- We take our Indian cookies and dip each one in orange syrup, hold for 5 seconds, take it out and put it on the net so that they dry out a little.
Chocolate glaze
This option is suitable for chocolate lovers.
To make chocolate frosting, we will need:
- 4 tbsp. spoons of cocoa powder;
- 4 tbsp. spoons of sugar;
- 100 g of milk;
- 100 g butter.
- Pour milk into a saucepan and bring to a boil. Mix cocoa with sugar and pour into boiling milk. received chocolate mixture cook for 5 minutes (it should boil slightly). Set the frosting aside and stir in. butter. After it has completely dissolved, our chocolate watering is ready.
- We take fried cookies and dip them in chocolate for a few seconds. In order for the chocolate not to stick to your hands, put each piece separately on a mesh and put it in a cool place for a few minutes.
Jalebi to beer
You will be surprised, but an Indian sweet can be perfectly turned into a Russian salty beer snack. It will be a great substitute for ordinary chips. This amazing transformation will happen thanks to small changes in the recipe.
To prepare a salty snack dough, we need:
- 500 g flour;
- 100 g of sour milk;
- 1.5 st. some water;
- 1.5 st. spoons of semolina;
- ¼ teaspoon of soda;
- salt on the tip of a knife;
- coarse salt for sprinkling;
- refined sunflower oil for frying.
Cooking steps:
- Sift our flour into a deep bowl. Separately, mix sour milk, soda and semolina, add salt and pour in warm water. We add flour to our liquid in parts and mix thoroughly. The mass is similar in consistency to dough for pancakes. As well as for sweet jalebi, we remove it to come up for several hours in a warm place.
- When the fermented mass is ready, we can start roasting it. Pour refined oil into a deep brazier, add a little salt to it and set it to heat up on fire. From a pastry syringe, squeeze out a snack of the desired shape with a thin stream. Fry them on all sides golden brown, take it out, put it on a paper towel and immediately sprinkle with coarse salt.
That's all. Classic Indian jalebi are very sweet and crunchy. They go well with a cup of fragrant black tea or warm milk. And by showing resourcefulness, you will turn them into an original beer snack.
Video: How to cook jalebi at home
Each nation has a lot of similar recipes, so it is quite possible to consider the proposed recipe as an analogue of Russian brushwood or oriental sweets “chak-chak”. But that's what attracts National dishes that make it possible to feel National character other people, just imagine favorite dish somewhat different preparation. We can say that this is their national fast food, which is often prepared and sold right on the street. The attitude towards such food, even if it is incredibly tasty, and this is true, is unambiguous and lies in the fact that this delicacy should be prepared not only rarely, but very rarely. But it is unlikely that anyone will refuse to arrange a small holiday at home, especially since it is very simple, and the aroma and festive mood are worth a lot.
Folk recipes, like folk wisdom, are always ingenious in their simplicity, from the most simple products real culinary masterpieces. However, practical advice is that in order to enjoy such deliciousness, even if rarely, without compromising health, it is possible if you do not replace the main meal with it and do not consume it on an “empty” stomach. Better yet, eat fruit or vegetable salad, preferably cabbage.
Ingredients
- flour - 2 tbsp.
- sour cream - 1 tbsp. l.
- soda - 1/4 tsp
- semolina - 2 tsp
- water - 1.5 tbsp.
- sunflower oil, for frying - 1.5 - 2 liters.
For syrup:
- sugar - 1 tbsp.
- water - 0.5 tbsp.
- lemon juice - 1 tbsp. l.
Cooking
Note that enough oil is needed in order to finished goods do not touch the bottom of the pan when frying. However, it is difficult to specify its exact amount, since everything also depends on the size of the pan itself.
Another nuance is that you should think in advance what you will use when squeezing the dough into oil. An ordinary plastic bag will not work, you need either a tight bag or a culinary syringe, we also exclude a regular syringe.
Jalebi looks much more impressive when the resulting spirals are not too thin, and the taste is also completely different.
So, mix the dry ingredients, flour and semolina in a pre-cooked dish.
We extinguish the soda with vinegar and mix with sour cream, dilute this mixture with water and pour it into a dish with dry products, mix everything thoroughly, the consistency of the dough should be somewhat thicker than for pancakes.
We close the container with the prepared dough with a lid and put it in a warm place for at least two hours, this is important!
We prepare the syrup at the right time, it must be cooked a little earlier than you start frying. To prepare the syrup, mix water with sugar and put on fire, as soon as the mixture boils, add lemon juice, which will not allow thick syrup sugar and add flavor and aroma to baked goods.
If the jalebi dough has stood due time, pour oil into a frying pan and set to warm. After a while, we drip a small drop of dough to check if it is possible to start frying. If the drop is actively covered with bubbles and floats up after two or three seconds, then the oil has reached the desired temperature.
In the prepared dense plastic bag, cut off one corner of the size we need, fill the bag with dough and squeeze it into hot oil, making circular motions. First, the dough will go down, and then quickly pop up. The fire under the pan should be adjusted to prevent both overcooking and low boiling, resulting in products that are too soaked with oil.
Dough spirals can be made in several versions, showing creative ingenuity, or you can serve several versions of crispy and shiny spirals on one dish, a kind of assortment.
We put the finished Indian crisps in a container with holes or on a napkin so that excess oil drains. Then, each product is dipped in syrup and laid out on beautiful dish, serve to the table with tea or coffee, for dessert. In the classic recipe, the rings are laid out directly in the syrup so that they float in it for several seconds, and then they are removed and placed on a dish. However, for our taste it turns out too cloying, this cloying “clogs” the whole delicious taste of the delicacy, so we advise you to limit yourself to “dipping” one side into the syrup, but you decide, bon appetit!
If you happen to be in India, you will see vendors on every corner preparing delicious crispy sweet spirals in every alley. These traditional Indian jalebi sweets are prepared in in large numbers oils, so you should not get carried away with them, especially for children. But sweet tooth from time to time can treat themselves to such a delicacy.
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
- Servings: 5
- Cooking time: 20 minutes
Jalebi Indian Sweets: Ingredients
To prepare the dough for jalebi, you will need the following products:
- approximately 1 ½ cups flour (depending on the situation);
- medium-fat sour cream (1 tbsp. l.);
- 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 cups), a tablespoon of freshly squeezed lemon juice. If you have saffron in your collection of seasonings and spices, feel free to add it. It will give the syrup a beautiful orange-yellow color.
Indian jalebi: recipe and cooking steps
So, how to cook jalebi at home? It's not difficult, but some skill in the frying process will still be needed. But now everything is in order:
- Mix flour with semolina.
- Add sour cream, soda, water and beat all the ingredients well with a mixer. Density is not needed here, the dough should be watery (like pancakes).
- Put the container with the dough in a warm place so that it slightly sour. 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 the lemon juice and let the syrup cool.
If it is not possible to put the dishes 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.
And now the fun begins in the preparation of Indian jalebi according to the recipe. Pour at least 3 cm of oil into a frying pan and heat up over medium heat. Using a syringe, a pastry bag or a tight bag with a hole, squeeze the dough into the pan. The movements should be circular, so that intricate spirals are obtained as a result.
Fry the products on both sides and put on a paper towel to get rid of excess oil. Dip the still hot jalebi in cold syrup for 10-15 seconds. Put on a dish. If everything has been done correctly, and the spirals have not been overcooked in syrup, they will be crispy and sweet. Therefore, you need to follow the time exactly, otherwise the products will turn out to be wet and unattractive.
Step by step recipe with photo and video
I propose to prepare an unusual Indian sweet for us - jalebi, which will appeal not only to children, but also to adults. Jalebi are delicious crispy spirals made from liquid dough. The consistency of the dough is similar to pancake, but a little thicker.
Deep-fried spirals are dipped in sugar syrup with spices. The result is very delicious dessert to the sweet table and not only.
So, to prepare jalebi, take such products.
We cook sugar syrup. We combine sugar with water. We send to the fire. Stir to dissolve sugar.
Add saffron, cardamom. Bring to a boil. Pour in lemon juice. Boil over low heat for 2-5 minutes.
Mix flour, soda, turmeric.
In another container, add water, sour cream. Pour in the flour.
Stir until formed homogeneous dough medium consistency. Leave in a warm place for 2 hours.
Heat the oil in a suitable container. Add the dough to a pastry bag with a small hole. With quick movements, deposit in the form of a circle, a spiral. This is how you make it. I got these figurines. Fry until golden brown on both sides.
Place the jalebi on a paper towel to remove excess oil.
Dip in syrup for 30 seconds.
Dry at room temperature.
Serve Indian jalebi to the sweet table. Happy tea!
