It was a change “passing by” our one-time favourite sweet shop and bakery two days ago and couldn’t resist the jalebi – the famously-twisted (literally) and rounded sweet.
While in Bahrain, there are not many places, if at all, that prepare authentic fare, this one from the Rasala Bakery in Tashan comes close to what I would imagine they should be.
Back in India, and particularly during our childhood, the jalebi was an add-on to the evening tea on most occasions and I remember being sent off to the sweet shop round the corner to fetch some straight from the cauldron. We would enjoy them with the tea and the leftovers would go into a hot glass of milk before school the next morning.
That said, jalebis are not easily made at home since perfecting the art of the twist takes years and those people out there are professionals.
However, here is a video of how it’s made, for those of you who would want to give it a shot. The recipe as well is attached, courtesy http://www.archanaskitchen.com. Have fun.
Makes: Makes 15 to 20 Jalebi’s
- 1 cup maida or all-purpose flour
- 2 tablespoosn corn flour
- 3/4 cup sour yogurt
- 1/2 teaspoon baking soda
- 2 tablespoon ghee
- a pinch of turmeric powder for colour
- 2 tablespoons oil, plus more oil for deep frying
Ingredients for the sugar syrup
- 1 cup sugar
- 1 cup water
- a few strands of saffron
- To begin making the Jalebi Recipe, we will first begin the preparation by mixing the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl. Combine all the dry ingredients well, until well combined.
- Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.
- When done, cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
- Dont over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.
- To make the sugar syrup, boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
- Now to make the jalebis, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost immediately.
- Once you have filled the piping bag, pipe spirals of the batter onto the medium hot oil, until you get atleast 3 concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi’s into the hot sugar syrup.
- Piping the jalebis into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it.
- The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.
- Enjoy these crisp, sweet Homemade Jalebis as a wonderful dessert or a sweet option for your guests.
- Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
- Also make sure you keep the heat on low when you pipe the jalebis into the oil, this will ensure you can see the circles you are piping and also the jalebis will rise up slowly.