South Indian Jalebi

The earliest written references to the sweet are found in a 13th century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known as Zlebia, the sweet was traditionally given to the poor during Ramadan. It likely arrived in the Indian subcontinent during the period of Muslim rule, through cultural diffusion and trade, and its local name is Jalebi as Z is replaced by J in most Indian languages

Ingredients For the Batter :

Urad Dal : 1 Cup

Rice Flour : 1 tbsp

Orange Food Color : A Pinch

Salt : A Pinch

Water : 1/4 Cup

Ghee / oil : for frying

Ingredients for the Syrup :

Sugar : 3/4 Cup

Water : just to dissolve the sugar

Lemon juice : 1/2 tsp

Kewra essence/ rose essence : 3 to 4 drops

saffron strands : a pinch

Orange food color : a pinch

Method

For the Syrup :

1. In a shallow pan heat the sugar along with the water. Let it boil for 4 - 5 minutes . Add lime juice, orange food color , saffron and kewra essence/ rose essence . Mix it well and switch off the flame .

2. Lime juice avoids the sugar syrup from crystallizing when it cools down . This way the Jalebis can absorb the syrup .

For the Jalebi's :

1. Soak the urad dal for 2 to 3 hours and grind to a thick , smooth and fluffy batter . Do not add too much water or else the jalebi's will not come out good .

2. To this add the measured salt, orange food color and rice flour and mix well .

3. Heat some ghee / oil in a pan , do not over heat it . it should be the same temperature that we use to fry gulab jamuns.Drop little batter in the ghee / oil , if the batter comes up right away then the ghee/oil is too hot . If it takes time to rise to the top of the ghee / oil then the heat is perfect to fry the jalebis.

4. Take a zip lock bag and make a small hole at the bottom and pour the batter in it . It is always better to try making jalebi in a plate first . You can mix the batter again with the rest of it after You have practiced. Make quick circular moves with the hand when You are making it directly in ghee / oil.

5. Once the jalebis gets cooked on both the sides remove from the ghee/oil and put in the sugar syrup for 4-5 minutes. Remove from the syrup and garnish the sliced almonds and pista while it is still warm.

Tips :

1. If you are grinding the urad dal in a mixer or blender it is better to stop in between , this is to ensure that the batter does not get hot , otherwise the urad dal will get slightly cooked in the process and your jalebis will not come out good .

2. Instead of zip lock bags You can use Pastry bags , which are very easy and comfortable to use . And the various shapes of pastry bag tips will enable You to experiment with a variety of shapes .

Nutritional Facts:

A typical recipe of Jalebi has the following nutrition facts per serving (804g):[7]

Calories: 242

Total fat (g): 24.3

Cholesterol (mg): 62.7

Carbohydrates (g): 5.7

Protein (g): 1

( These information may not be accurate. Varies according to cooking styles, type of oil used and various other factors)