Jalebi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, cornstarch, yeast, and the first measure of sugar in a large bowl for the batter.

   Ca. 2 min.

2. 2

   Gradually add the warm water to the dry ingredients, mixing until a smooth, thick batter forms. If using, stir in the orange food color.

   Ca. 3 min.

   Kokkens note: The batter should be thick enough to pipe but still flow smoothly.

3. 3

   Cover the bowl with a clean cloth and let the batter ferment in a warm place for 12-24 hours, or until it has risen and appears slightly bubbly.

   Ca. 12 t.

   Kokkens note: Fermentation is key for the characteristic jalebi flavor and texture.

4. 4

   Prepare the sugar syrup by combining the second measure of sugar, the second measure of water, saffron threads (if using), and crushed cardamom pods (if using) in a saucepan.

   Ca. 2 min.

5. 5

   Bring the syrup to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5-7 minutes until it reaches a one-string consistency (when a drop of syrup is stretched between your thumb and forefinger, a single thread forms).

   Ca. 7 min.

   Kokkens note: Do not overcook the syrup, or it will crystallize.

6. 6

   Remove the syrup from the heat and stir in the lemon juice. Keep the syrup warm while you fry the jalebi.

   Ca. 1 min.

   Kokkens note: Lemon juice prevents crystallization of the sugar syrup.

7. 7

   Pour the fermented batter into a piping bag fitted with a small, round nozzle, or use a squeeze bottle with a small opening.

   Ca. 2 min.

8. 8

   Heat the oil in a wide, shallow pan or karahi over medium heat until it is hot but not smoking (around 170-180°C).

   Ca. 3 min.

   Kokkens note: Test the oil with a small drop of batter; it should sizzle and rise immediately.

9. 9

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

   Ca. 5 min.

   Kokkens note: Practice makes perfect for the jalebi shape!

10. 10

    Fry for 2-3 minutes on each side, turning once, until the jalebi are golden brown and crispy.

    Ca. 6 min.

11. 11

    Remove the fried jalebi from the oil with a slotted spoon and immediately immerse them in the warm sugar syrup for 30-60 seconds, ensuring they are fully coated.

    Ca. 2 min.

    Kokkens note: The jalebi should be still hot when they enter the syrup to absorb it well.

12. 12

    Remove the soaked jalebi from the syrup and place them on a wire rack to drain any excess syrup.

    Ca. 1 min.

13. 13

    Serve the jalebi warm and enjoy immediately.