Banarasi Jalebi
Crispy fermented batter spirals in saffron syrup. Morning sweet.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- salt (optional) (whole)
- All-purpose Flour — 200 g
- Saffron — 100 g (ground)
- sugar — 0.5 cup (whole)
Tempering
- oil — 250 g (whole)
Method
- In a bowl, mix the maida with a pinch of salt and enough water to make a smooth, slightly thick batter, similar to pakora batter. Cover and let it ferment at room temperature for 24 to 48 hours until it turns slightly sour and bubbly.
- Just before frying, add a pinch of saffron soaked in a little warm water to the fermented batter and mix well to get a light golden colour.
- Meanwhile make the sugar syrup: dissolve the sugar in a little water in a pan and bring to a boil, add the crushed cardamom, and simmer until you get a one-string consistency. Keep the syrup warm on low heat.
- Heat the oil in a wide, flat pan for deep frying on medium flame.
- Fill the fermented batter into a piping cloth or bottle with a small hole and pipe it into the hot oil in continuous overlapping circular and pretzel shapes.
- Fry the jalebis on medium flame, turning once, until they turn crisp and golden red on both sides.
- Lift the hot fried jalebis straight out of the oil and dip them immediately into the warm sugar syrup, let them soak for 30 to 60 seconds so the syrup seeps in without making them soggy.
- Take the jalebis out of the syrup, sprinkle with a little crushed cardamom on top and serve them hot and crisp.
Common questions
- Banarasi Jalebi ko English mein kya kehte hain?
- बनारसी जलेबी ko English mein Banarasi Jalebi likhte hain.
- Ek plate Banarasi Jalebi mein kitni calories hoti hain?
- 1829 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 15 min taiyari, 10 min pakana.