Haryanvi Shaadi Ki Jalebi
Crispy fermented batter spirals deep-fried and dipped in sugar syrup. Hot jalebis at every Haryanvi wedding.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- sugar — 100 g (whole)
- salt (optional) (whole)
- All-purpose Flour — 100 g
Tempering
- oil — 60 g (whole)
Method
- Mix maida with a pinch of salt and enough water into a smooth, medium-thick batter, similar to pakora batter; cover and let it ferment at room temperature for 24-36 hours until slightly sour and bubbly.
- Whisk the fermented batter well just before frying so it flows smoothly but holds its shape when piped.
- Make the sugar syrup: dissolve the sugar in a little water, bring to a boil with crushed cardamom, and simmer until it reaches one-string consistency; keep warm.
- Heat the oil in a wide, shallow pan for deep frying on medium flame.
- Pipe the batter in continuous overlapping spirals directly into the hot oil.
- Fry until crisp and golden on both sides, turning once, then lift straight out and dip immediately into the warm sugar syrup for 30-60 seconds.
- Serve the jalebis hot and fresh, as is traditional at Haryanvi wedding feasts.
Common questions
- Haryanvi Shaadi Ki Jalebi ko English mein kya kehte hain?
- हरियाणवी शादी की जलेबी ko English mein Haryanvi Shaadi Ki Jalebi likhte hain.
- Ek plate Haryanvi Shaadi Ki Jalebi mein kitni calories hoti hain?
- 640 kcal per plate.
- Kitna time lagta hai?
- 75 min lagta hai — 60 min taiyari, 15 min pakana.