Jalebi Indian Dessert

Jalebi Indian Dessert

The recipe for the preparation of Indian sweets is Jalebi. These are crispy spirals soaked in syrup, which are very popular in India.

This incredibly tasty, beautiful and unusual crunchy delicacy will certainly become your favorite sweetness, and your children will be in indescribable ecstasy.

Ingredients for the dough (1 cup — 250 ml):

● Flour — 2 cups,
● Yogurt (kefir) — 2 tsp.,
● Water — 1,5 cups,
● Semolina — 1,5 tsp.,
● Soda — 1/2 teaspoon (you can also baking powder, but soda and so beautifully reacts with yogurt).

Ingredients for syrup:

● Sugar — 4 cups,
● Water — 2 cups,
● Lemon juice — 1 teaspoon — so that there are no crystals,
● Cardamom — optional,
● For this portion, the dough was enough for half a serving of syrup …

Directions:

1. Mix the flour with the semolina, add yoghurt, soda, warm water and beat the dough with a mixer. It is liquid — it should be so. Leave for a couple of hours in a warm place — to ferment. The dough becomes viscous and more homogeneous, and also gurgles.

Here is a photo of the mixed dough:

Jalebi Indian Dessert - 2

And photo dough in a few hours:

Jalebi Indian Dessert - 3

2. While the dough is infused, boil the syrup — bring the water to the boil with sugar and lemon juice, boil for 5 minutes, set aside to cool. To the syrup I threw the seeds of 3 pcs. cardamom — so they better give flavor and syrup has a more intense taste.

3. For frying sweets, you can use a disposable confectionery bag — cut the tip to squeeze the dough thinly.

4. Heat the oil in a frying pan and use a pouch to draw spirals in a frying pan — only quickly — Jalebi fry for about 30 seconds on each side.

Jalebi Indian Dessert - 4

5. Hot Jalebi quickly dry on a napkin, and then for 10 — 15 seconds immerse in a cold syrup.

Try right away — sweets are very crispy and sweet!!!

Here’s how to fry Jalebi in India:

Jalebi Indian Dessert - 5

P.S. Spirals constantly draw becomes boring with time — because the dough is pretty much, then we begin to draw zigzags, flowers, hearts… Jalebi during the frying swells, becomes transparent and covered with bubbles.

Bon Appetit!!!

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