I love Jalebi like there is no tomorrow.
I really was under the impression that it was a difficult thing to make. I mean I tried many many many recipes before I came across this recipe and all of them flopped.
Then I came across this recipe and it was like magic, it worked.
It was nice and crispy and not too orange. You get some Jalebi that is soo orange and so soggy.
These beauties were quickly devoured even before I got to take more than 2.
I also found that the trick to pouring the batter into the oil to fry, is not to put it into a pipping bag, but rather put it into a plastic squeeze tomatoe/mustard bottle, this trick works like a bomb.
And before I came across this recipe, I never knew you could even use tartaric acid in baking, I was under the impression it was something you used to clean the drain… shows you how much I actually know lol.
Ingredients for the syrup:
750ml x sugar.
600ml x tap water.
10ml x yellow egg food colour.
1,25ml x red food colouring.
Method for syrup:
Add all the ingredients, except the food colouring to a pot and bring to the boil.
Once it starts to boil, allow to carry on boiling on a medium heat, for 10 minutes.
Remove from the heat, add the food colouring and mix.
Allow to cool while you make the batter.
Ingredients for the batter:
500ml x self raising flour.
30ml x corn flour.
7,5ml tartaric acid.
20ml x ghee.
30ml x plain yoghurt.
320ml x tap water.
In a bowl , sift the self raising flour, tartaric acid and corn flour.
Rub the ghee into the flour mixture, until in resembles bread crumbs.
In a separate bowl, whisk together the yoghurt and the water.
Pour the yogurt mixture into the flour mixture and whisk until smooth… there must be no lumps in this batter. The batter will be thick.
Pour batter into your squeeze bottle and tightly secure the lid on.
Heat oil in a deep pot.
Once the oil is hot, squeeze circular shapes into the oil.
Allow to fry on one side for about 3 – 4 minutes, flip over and repeat on the other side.
Using a tong, remove the Jalebi from the oil, it will still be white in colour.
Place it immediately in the syrup for about 30 seconds and then flip over and allow the other side to soak… it should now be orange in colour.
Place a cooling rack over a baking tray and place the jalebi on the rack, any excess syrup will drip down into the baking tray.
Repeat this process, until all the batter has been used up.
Once the jalebi’s are cool, they will become crisp.