ISLAMABAD: “Jalebi” is a popular sweet dish in South Asian and Middle Eastern cuisines, including Pakistan, enjoyed during festivals, celebrations, and special occasions.
It has a unique and distinct taste, combining the sweetness of the syrup with a slight tanginess from fermentation during the batter preparation. In Pakistan and many other countries, jalebi is a beloved treat and is often served alongside other traditional sweets or desserts. You can give it a try in your kitchen by making it with this simple recipe:
Ingredients:
For the Batter:
1 cup all-purpose flour (maida), 2 tablespoons gram flour (besan), 1/2 teaspoon baking soda, 1 cup yogurt, a pinch of saffron strands
For the Sugar Syrup:
1 cup sugar, 1/2 cup water, 1/2 teaspoon cardamom powder, a few strands of saffron (optional), 1 teaspoon lemon juice
Instructions:
Prepare the Batter:
Combine all-purpose flour, gram flour, and baking soda in a mixing bowl. Add yogurt and mix well to form a thick batter. If needed, add water gradually until you achieve a smooth consistency. If using saffron strands, crush them and add to the batter.
Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Heat the mixture over medium heat until it forms a one-string consistency (when a drop of syrup between your fingers forms a single thread). Add cardamom powder, saffron strands, and lemon juice. Stir well and then remove from heat.
Fry the Jalebis:
Heat ghee or oil in a pan for deep frying. Pour the jalebi batter into a squeeze bottle or a piping bag with a small nozzle. Squeeze the batter into the hot oil in a circular or pretzel shape. Fry until the jalebis are golden brown and crisp. Remove the fried jalebis and immediately dip them into the warm sugar syrup. Ensure that the jalebis are well-coated with the syrup.
Let the jalebis soak in the sugar syrup for a few minutes. Serve the jalebis warm, garnished with chopped nuts if desired.
