The Indian Traditional Funnel Cake or Jalebi is a sweet made by frying flour batter in sugar syrup. The spiral-shaped dessert is served at festivals.
Things to know about Jalebi Recipe
The Indian Traditional Funnel Cake or Jalebi is a quintessential dessert served on happy occasions and festivals.
Hard to resist, the sweet snack is popular all over South and Western Asia. It is rightly called the “National Sweet of India” for its popularity nationwide.
The spiral sweet evolved from the dish, Zalabia. Zalabia consisted of a dough of yeast dipped in honey syrup. The recipe was brought to Medieval India by Turkic invaders.
Apart from India, the dessert is also popular in Pakistan and Bangladesh.
Consumed in all seasons, the dish does not require expert cooking skills. Enjoyed by kids and adults alike, Jalebi is typically served as a starter at parties. During the month of Ramadan, Jalebi is also served during Iftar, the breaking of the fast.
Mouthwatering Indian Traditional Funnel Cake from Delhi. Authentic Recipe of Jalebi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Batter
- 1 cup All Purpose Flour – Plain Flour
- 1 tbsp Chickpea Flour
- ¼ tsp Ground Cardamom Powder
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- 1 cup Water
Sugar Syrup
- 1 cup White Sugar – Regular Sugar – Granulated Sugar
- ½ cup Water
- ¼ tsp Ground Cardamom Powder
- ½ tsp Lemon Juice
Frying
- Oil For deep frying
Instructions
Batter
- In a bowl, combine the all-purpose flour, chickpea flour, baking powder, cardamom powder, and baking soda.
- Now add water little by little to form a batter which shouldn’t be too thick nor too thin.
- Cover the batter and let it rest for about 12 hours.
- Add sugar to a pan and add water and keep it until it comes to a boil.
Sugar Syrup
- Add sugar to a pan and add water and keep it until it comes to a boil.
- Cook till you get one string consistency in the sugar syrup. To check, touch slightly cooled drops of the syrup between your index finger and thumb. You will see the formation of a single strand or one string when you join and pull your fingers apart.
- Add cardamom powder and lemon juice.
Frying
- Transfer the batter into a squeeze bottle.
- Heat oil on a pan on medium heat.
- Squeeze the Jalebi batter onto the pan in a spiral motion from inside to outside.
- Fry the Jalebi until it is crisp from both sides.
- Remove the Jalebi from the oil and dip in sugar syrup for few seconds on both sides.
- Remove it from the syrup and transfer it to the serving plate.
— Specific Atributes of This Recipe:
Nutrition
Cooking tip for making Jalebi
- While piping the Jalebi, make sure to heat the oil on low heat. A high temperature can ruin the shape of the Jalebis.
- The Jalebi batter should neither be too hot nor too thin. Add flour if it’s too thin. Add water if it’s too thick.
- Fermentation of the Jalebi batter also depends on the temperature of your city. In hot places, the fermentation will take lesser time.
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
AR000159JR