Jalebi is a sweet that is served in India, Pakistan and the Middle East. This traditional dish is an important part of many festivals and celebrations. Jalebi is made from deep-fried dough, much like funnel cake, which is then soaked in a sugar solution. This article will show you the step by step process of making jalebi at home. There are two options when it comes to making the dough: the first is a traditional recipe that uses yogurt as a developer, and has to be left overnight, and the second uses active dry yeast, so you can make jalebi dough in as little as an hour. With a little practice, you'll be mastering how to make jalebi in no time!
Ingredients
Traditional Jalebi Dough
- 1 cup (140 g) all-purpose flour (maida)
- 2 tablespoons (16 g) gram flour, corn, or Bengali rice
- 177 ml plain yogurt, 118 ml buttermilk
- 1/2 teaspoon (4 g) baking soda
- 2 tablespoons (30 g) melted ghee or melted butter
- 3-4 strands of saffron, or 4-5 drops of yellow food coloring
- Enough water
Quick Jalebi Dough
- 1.5 teaspoons (4 g) of active dry yeast
- 1 tablespoon (15 ml) plus 2/3 cup (158 ml) water
- 1.5 cups (210 g) all-purpose flour
- 2 tablespoons (16 g) gram flour, Bengali corn or rice
- 2 tablespoons (30 g) melted ghee or melted butter
- 3-4 strands of saffron, or 4-5 drops of yellow food coloring
Saffron Sugar Solution
- 1 cup (237 ml) water
- 1 cup (200 g) granulated sugar
- 3-4 strands of saffron, or 4-5 drops of yellow food coloring
Step
Part 1 of 4: Making Traditional Jalebi Dough
Step 1. Prepare your ingredients
This dough rises mainly due to natural fermentation. The natural developer used is plain yogurt, which is called "dahi" or curd in Indian recipes. You can replace plain yogurt with Greek yogurt or buttermilk in this recipe, as long as it has an active culture.
- 1 cup all-purpose flour
- 2 tablespoons gram, corn, or rice flour (this flour will enhance the flavor and give the jalebi a texture, but you can use all-purpose flour if this is the only flour available).
- 3/4 cup plain yogurt, or 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 2 tablespoons melted ghee, or melted butter (you can substitute vegetable or olive oil).
- 1/4 teaspoon saffron for coloring the dough (you can substitute a pinch of ground turmeric, or a few drops of food coloring)
- Enough water.
Step 2. Stir the dough
Mix all ingredients in a medium bowl of non-reactive material (preferably glass or ceramic). Then, add the yogurt or buttermilk, and melted ghee, mix well until the mixture thickens. Finally, add the saffron or food coloring until the mixture is golden brown.
Step 3. Adjust the dough thickness
Your dough should be thick like pancake batter. You may need to add water to get the right consistency, depending on the humidity and water content of the yogurt or buttermilk you're using.
- If your dough is too thick, add a little water at a time, mixing well each time you add water.
- If your dough is too runny, add a tablespoon of flour at a time.
Step 4. Let the dough ferment
Cover the bowl and let the dough ferment in a warm place for 12 hours or overnight. In warm climates, just a few hours should suffice. The dough will rise and appear softer than the night before. Now, this dough is ready to use.
Part 2 of 4: Making Jalebi Dough Quickly
Step 1. Prepare your ingredients
In this method, dry active yeast is used and the dough will be ready in just a few minutes. You can find active dry yeast on the baking ingredients rack at most convenience stores.
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon plus 2/3 cup water
- 1 1/2 cups all-purpose flour
- 2 tablespoons gram, corn, or rice flour (this flour will enhance the flavor and give the jalebi a texture, but you can also use all-purpose flour if this is the only flour available).
- 2 tablespoons ghee or melted butter (you can substitute vegetable oil or olive oil).
- 1/4 teaspoon saffron for coloring the dough (you can substitute a pinch of ground turmeric, or a few drops of yellow food coloring).
Step 2. Make the jalebi dough
First, dissolve the yeast in 1 tablespoon of lukewarm water, and let it sit for 10 minutes. In a medium-sized bowl, mix all the flour until smooth. Then add the yeast, melted ghee (or butter, or oil), saffron to color the dough, and 2/3 cup water. Stir until the dough is not lumpy and thick.
Step 3. Adjust the dough, if necessary
Your dough should be thick like yellow pancake batter. If it's too thick, the dough won't flow smoothly, and if it's too runny, you'll have a hard time forming it.
- If your dough is too runny, add the flour one tablespoon at a time until you reach the desired consistency.
- If your dough is too thick, add a little water, mix well, and add more if necessary.
Step 4. Set aside the dough for 15 minutes
Yeast can expand the dough more quickly, so you can use the dough right away. However, your jalebi will taste even lighter if the yeast is allowed to ferment longer. Cover the dough and set aside while you prepare the sugar solution for the jalebi, and heat the oil to fry them.
Part 3 of 4: Making a Sugar Solution
Step 1. Prepare your ingredients
Use this recipe to make a saffron sugar solution. If you don't have saffron, use a few drops of food coloring to make it yellow. You can also add other flavors to the sugar solution, such as lemon, lime, cardamom, and rose water. Try making a regular sugar solution first, then try making it with a variety of other ingredients.
- 1 cup water
- 1 cup sugar
- 1/4 tablespoon saffron, or a few drops of yellow food coloring
Step 2. Bring the sugar solution to a boil
Put sugar and water in a saucepan and bring to a boil. Reduce the heat until the water is just a little bubbly. Heat the sugar solution until it forms a single strand of sugar, or until the temperature reaches 104°-105°C. Watch the sugar solution so it doesn't burn. The time needed is about 10-15 minutes over medium-low heat.
Step 3. Observe the thickness of the sugar solution
The sugar solutions used in Indian cooking are grouped according to their consistency. To determine the consistency of the sugar solution without using a thermometer, dip a spoon or spatula into it and then remove it. Wait a moment and slowly lift the dripping sugar solution with your finger. Then touch your finger with your thumb and pull it in the opposite direction to observe how many strands of sugar strings form. For this recipe, you'll need the thickness of the sugar solution that forms a single strand of sugar.
- If no sugar threads form, or they break quickly, your sugar solution hasn't cooked long enough.
- If a few threads of sugar form, your sugar solution is too thick, and will need to be added with water or remade.
Step 4. Remove the sugar solution from the stove
Remove immediately after the desired thickness is reached. Then add and stir in the saffron or food coloring quickly. Have a sugar solution near you, as it will soon be used to soak the hot jalebi.
Part 4 of 4: Cooking Jalebi
Step 1. Heat the oil
Fill the ghee or oil to a height of 2.5-5 cm for frying the jalebi in a saucepan with a thick bottom, such as a dutch oven, kadhai, or skillet. Heat the oil to 182°-190°C.
To estimate the temperature of the oil without using a thermometer, dip the end of a wooden spoon into the oil. If oil bubbles immediately form and float to the surface of the oil around the spoon, you're good to go
Step 2. Fill the dough into the mold while the oil is heated
Stir the dough quickly with a spatula, but don't mix it too vigorously. Then, put the dough into a clean pressure jar or sauce bottle.
- Pressed plastic bottles or dough bottles can be purchased at most convenience stores. You can also reuse ketchup bottles, just make sure to wash them thoroughly before using.
- If you don't have a pressure bottle available, you can pour the dough into a plastic food bag, and poke a small hole in the corner to let the dough out.
Step 3. Pour some of the dough into the oil
Press down on the jar of jalebi dough, and pour some of it into the hot oil in a spiral or coil about 5 cm wide. Fry 3-4 jalebi at a time so your pan doesn't get too full.
The tricky part that takes practice is shaping the jalebi, but once you get the hang of the movement, it's also easy to do
Step 4. Fry the jalebi until crispy and golden brown
At first, the dough will be submerged in the bottom of the frying pan, but will soon come back to the surface. After a minute or two, flip the jalebi until cooked on both sides. Then, remove from the oil and drain for a few moments on paper towels.
Step 5. Soak the jalebi in the sugar solution
Dip the jalebi in the sugar solution while it's still hot, and let it soak for at least a minute--or 4-5 minutes for some people. Flip the jalebi, so that both sides are submerged. Jalebi should be saturated with a sugar solution.
Fry the jalebi dough again as long as you soak the cooked jalebi in the sugar solution
Step 6. Remove the jalebi from the sugar solution, and serve
If you want to serve it warm, place the jalebi on a plate or bowl filled with a small amount of sugar solution. If not, remove it from the sugar solution and let it dry on a rack for a few hours until the sugar solution hardens.
