Fafda Jalebi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, chickpea flour, and sour yogurt in a large bowl for the jalebi batter.

   Ca. 2 min.

2. 2

   Gradually add water and whisk to form a smooth, thick batter without lumps. The consistency should be like pancake batter.

   Ca. 5 min.

   Kokkens note: Adding water slowly helps prevent lumps.

3. 3

   Cover the jalebi batter and let it ferment in a warm place for at least 8-10 hours, or overnight.

   Ca. 1 t.

   Kokkens note: Fermentation is key for the classic jalebi texture and slight tang.

4. 4

   To prepare the fafda dough, combine the chickpea flour, baking soda, carom seeds, crushed black pepper, turmeric powder, and salt in a mixing bowl.

   Ca. 2 min.

5. 5

   Add the vegetable oil to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

   Ca. 3 min.

   Kokkens note: This step helps create a crispy texture for the fafda.

6. 6

   Gradually add water, a little at a time, and knead until a firm, smooth dough forms. It should be pliable but not sticky.

   Ca. 7 min.

   Kokkens note: The dough needs to be firm enough to roll very thin.

7. 7

   Cover the fafda dough with a damp cloth and let it rest for 15-20 minutes.

   Ca. 15 min.

8. 8

   For the sugar syrup, combine the sugar and water in a saucepan. Heat over medium heat, stirring until the sugar dissolves.

   Ca. 5 min.

9. 9

   Add the crushed cardamom pods and saffron strands (if using) to the syrup. Bring to a boil and cook until it reaches a one-string consistency (when a drop of syrup between your thumb and forefinger forms a single string).

   Ca. 7 min.

   Kokkens note: Test the syrup carefully as it will be hot.

10. 10

    Remove the sugar syrup from heat and stir in the lemon juice. Keep the syrup warm.

    Ca. 1 min.

    Kokkens note: Lemon juice prevents crystallization of the sugar.

11. 11

    Just before frying the jalebi, stir the baking soda into the fermented jalebi batter until well combined. The batter will become slightly frothy.

    Ca. 1 min.

12. 12

    Heat the vegetable oil for frying jalebi in a wide, flat-bottomed pan over medium heat.

    Ca. 5 min.

    Kokkens note: The oil should be hot but not smoking. A small drop of batter should sizzle and rise immediately.

13. 13

    Pour the jalebi batter into a piping bag with a small hole, or a squeeze bottle.

    Ca. 1 min.

14. 14

    Pipe circular or pretzel-like shapes directly into the hot oil. Fry a few jalebis at a time, without overcrowding the pan.

    Ca. 5 min.

    Kokkens note: Practice makes perfect for forming the shapes.

15. 15

    Fry the jalebi until golden brown and crispy on both sides, flipping once. Remove them from the oil with a slotted spoon.

    Ca. 3 min.

16. 16

    Immediately immerse the hot jalebi into the warm sugar syrup. Let them soak for 30-60 seconds, then remove and place on a wire rack.

    Ca. 1 min.

    Kokkens note: Don't soak for too long, or they will become soggy.

17. 17

    Divide the fafda dough into small, equal portions.

    Ca. 2 min.

18. 18

    Take one portion of fafda dough, place it on a greased surface (like a clean cutting board or a rolling pin stand), and using the heel of your palm, press and drag it away from you to form a very thin, long strip.

    Ca. 10 min.

    Kokkens note: This unique technique creates the characteristic thinness of fafda. You can also use a very thin rolling pin if you find the palm method difficult.

19. 19

    Carefully lift the fafda strip from the surface using a thin knife or spatula.

    Ca. 1 min.

20. 20

    Heat the vegetable oil for frying fafda in a pan over medium-high heat.

    Ca. 5 min.

    Kokkens note: The oil should be hot enough to fry quickly but not burn.

21. 21

    Gently slide the fafda strips into the hot oil, one or two at a time. Fry until light golden and crispy, about 30 seconds per side. They cook very quickly.

    Ca. 5 min.

    Kokkens note: Do not overcook, or they will become hard.

22. 22

    Remove the fafda with a slotted spoon and drain on paper towels.

    Ca. 1 min.

23. 23

    Serve the hot, crispy fafda immediately with the sweet, syrupy jalebi.