Jalebi

Ingredients:

• SOUR CURD 100 GRAMS
• WATER 80 ML
• REFINED FLOUR 500 GRAMS
• WATER 325-350 ML
• WATER 8 TBSP

Method:

1. Take a deep stock pot or a vessel & add the sour curd & 1/3rd cup of water into it, now using your hands or a whisk mix the water & curd to make buttermilk.
2. Further add the refined flour into the vessel & combine well.
3. Once combined, add the remaining water in two batches & mix really well while continuously whisking it, no big clumps of refined flour should remain in the batter.
4. The amount of water required will depend upon the moisture that will be present in the curd that you will be using so adjust 10-15 ml of water accordingly.
5. Once you have whisked the batter & it forms into a semi-smooth batter, wipe the edges of the vessel then splash water on the surface of the batter & smoothen it out completely.
6. Now cover the vessel with a lid & keep it in a warm place to ferment, the duration of the fermentation will depend upon the climate, in winters it might take upto 12-15 hours but during summers it might only take 8-9 hours for the batter to ferment.
7. The batter will fluff up slightly once fermented & it will smell a sour, it will also develop a few bubbles on the surface.
8. Once your batter has fermented mix it well again using a whisk or your hands & then you will have to adjust the consistency.
9. You will have to add 8 tablespoons of water approximately, so keep adding the water using a tablespoon while whisking it continuously to incorporate air in the batter.
10. The batter should become completely smooth & lacy, the consistency of it should be semi thick, if the batter is too thick then your jalebis will turn out soft & soggy, if your batter is too thin then you won’t be able to shape them properly & they will turn out to be completely flat.
11. Once your batter is ready, pour it into a piping bag or a squeezy bottle.

Sugar Syrup

Ingredients:

• SUGAR 1 KG
• WATER 450 ML
• SAFFRON A FEW STRANDS
• ORGANIC FOOD COLOUR 1/2 TSP
• LEMON JUICE 1/2 TSP

Method:

1. Add the sugar & water into a deep pan then switch on the gas flame to high & cook until all the sugar melts.
2. Once the sugar melts add the remaining ingredients & cook the sugar syrup until it reaches almost one string consistency.
3. To check the consistency, dip a spatula or a spoon in the sugar syrup then remove it out & let it cool down slightly, then take some of the syrup on your index finger & pinch it using your thumb, when you pull your thumb away a string of the sugar should form & then break immediately.
4. Switch off the flame once your sugar syrup is ready, make sure you keep the sugar syrup warm when you dip fried jalebis in it.
5. Frying

Ingredients:

• OIL AS REQUIRED

Method:

1. Before frying the jalebis you will have to keep a small set up ready, you will require - a pair of tongs to fry the jalebis, a perforated spatula to dip them in sugar syrup & sieve to transfer the dipped jalebis.
2. Pour oil into a flat-bottomed deep pan, the level of the oil should only be an inch from the surface.
3. Heat the oil to 160C or until it gets moderately hot.
4. Once the oil is hot, cut a 1mm hole in the piping bag.
5. To shape the jalebis, move your hand in 2.5 circles & then moving on to shape the next jalebi in the same way, make jalebis according to the surface area of the pan, you can even change the number of circles as per your preference.
6. Once you have shaped the jalebis in oil, fry them until they turn light golden brown from both sides over medium flame.
7. Once fried, remove the jalebis from the oil & immediately dip them into the warm sugar syrup, keep them submerged in the sugar syrup for 30 seconds then transfer them into a sieve so that all the excess sugar syrup drips off.
8. Your perfectly fried crispy jalebis are ready, garnish them with varak & chopped pistachios before serving.