Ingredients
Scale
- 2 cups fine semolina flour
- 1 cup maida/ all purpose flour
- 2 Tbsp Besan (chic pea flour)
- 2 to 3 Tbsp active culture yogurt thinned with 1 Tbsp water (use 2 Tbsp for sour yogurt, 3 for sweet yogurt)
- 1 to 2 cups water
- 2 Tbsp Raw vegetable oil
- 3 cups sugar
- water enough to just submerge sugar in pan
- 0.5 tsp saffron strands (optional)
- 0.5 tsp lime juice
- 6 raw pistachio
- 1 tsp rose petals (optional)
- Oil for frying
Instructions
- mix semolina flour, all purpose flour, chic pea flour, yogurt mixture and gradually add water mixing carefully to make sure no lumps are formed (this step can be done in a stand mixer)
- This should form a pancake like batter, on thicker side, so gradually add water as you mix
- Place this batter undisturbed and covered in a warm spot in a covered glass jar or bowl and let it ferment overnight
- When you smell this next day it should smell a bit yeasty or sour
- Set a deep cast iron pan on medium high heat with oil for frying and get it hot enough to reach 350-360F adjusting temperature accordingly to then keep it there
- Heat a pan with the sugar and add saffron strands and water just barely enough to cover
- Melt the sugar till it is hot and boiling then turn heat to very low just keeping this mixture warm
- gently fold in the 2 Tbsp raw oil into the fermented batter and put this fermented batter in squeeze bottles and start by squeezing out spirals in the 360 F oil
- The batter should rise up to the top letting you know oil is hot enough and after that it should slowly turn to golden brown and not instantly letting you know that the temperature is not too high either. Adjust using this test jalebi for further jalebis.
- Patiently fry jalebis, turning them making sure they get uniformly fried. When the jalebis are fried crisp transfer them to the warm sugar syrup with a few drops of lime juice mixed in every now and then into the syrup
- Dunk them to let them absorb the syrup and then as you fry the next batch of jalebi’s remove the ones soaking out to cool and drain on a wire rack with a pan underneath
- Soak pistachios for minute in a few tablespoons of boiling water, drain and rub ina towel to peel the skin off. Make thin slices.
- Garnish with some rose petals and pistachios while the jalebis are still cooling off making this stick to the sticky syrup
- When all jalebi’s are done serve in a platter, warm and garnished with remaining rose petals and pistachios
- Prep Time: 12 hours
- Cook Time: 60 mins