How much cooking time?

50 min — 30 min prep, 20 min cooking.

Dussehra Fafda-Jalebi

Name: Dussehra Fafda-Jalebi
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Cuisine: Gujarat Indian
Ingredients: 0.25tsp Saffron; 0.13tsp Baking Soda (Food Grade Sodium Bicarbonate); 125g All-purpose Flour; 0.25tsp ajwain; 0.25tsp Turmeric Powder; 120g Curd; salt; 0.5tsp black pepper; 1cup Gram Flour; 150g sugar; 2tbsp oil

Dussehra special fafda-jalebi breakfast tradition. Every Gujarati family eats this on Vijayadashami morning without exception.

Time 50 min · Serves 3 · 616 kcal · Central Gujarat, Gujarat

Ingredients

Main

Saffron (optional) — 0.25 tsp (whole)
Baking Soda (Food Grade Sodium Bicarbonate) — 0.13 tsp (whole)
All-purpose Flour — 125 g
ajwain — 0.25 tsp (ground)
Turmeric Powder — 0.25 tsp (ground)
Curd — 120 g
salt (optional) (whole)
black pepper — 0.5 tsp (ground)
Gram Flour — 1 cup (ground)
sugar — 150 g (whole)

Tempering

oil — 2 tbsp (whole)

Method

For the jalebi batter, mix the maida with a little curd and water to make a smooth, slightly thick, lump-free batter. Add a pinch of turmeric powder for colour, cover and set aside to ferment for a few hours until it turns slightly sour and bubbly (add the baking soda just before frying to help it ferment quickly if short on time).
Meanwhile, make the sugar syrup by dissolving the sugar in a little water in a pan, adding a few strands of saffron, and heating until it reaches a one-string consistency. Keep the syrup warm.
For the fafda, sieve the gram flour into a bowl, add a pinch of turmeric powder, ajwain, black pepper and salt. Add oil and mix, then knead into a stiff dough using a little water, kneading well for a few minutes until smooth.
Pinch small portions of the fafda dough, roll or stretch them by hand into thin, long strips, keeping them slightly translucent.
Heat oil in a kadai for deep frying. Fry the fafda strips on medium heat until they turn crisp and light golden, then drain onto a plate.
Fill the fermented jalebi batter into a piping cloth or bottle with a small hole. Squeeze the batter directly into the hot oil in continuous circular, overlapping strokes to form jalebi shapes.
Deep fry the jalebi on medium heat, turning once, until they turn golden and crisp, then immediately transfer them into the warm sugar syrup and let them soak for a minute or two so they absorb the syrup well.
Take the jalebis out of the syrup and arrange them alongside the crisp fafda on a serving plate.
Serve the fafda-jalebi combo fresh and warm as a festive Dussehra treat.

Common questions

How many calories in one plate of Dussehra Fafda-Jalebi?: 616 kcal per plate.
How much cooking time?: 50 min — 30 min prep, 20 min cooking.

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