Patna Jalebi
Crispy spiral-shaped fermented batter fried and soaked in saffron sugar syrup. Hot Patna jalebi sold at Bankipore sweet stalls.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- All-purpose Flour — 200 g
- salt (optional) (whole)
- Cornflour — 1 tbsp
- Water — 1 cup
- Saffron — 100 g (ground)
- sugar — 100 g (whole)
Tempering
- oil — 250 g (whole)
Method
- In a bowl, mix the maida, cornflour, a pinch of salt and a few strands of saffron. Add water little by little and whisk into a smooth, lump-free batter of thick flowing consistency. Cover and let it ferment at room temperature for 6 to 8 hours or overnight.
- Meanwhile make the sugar syrup: heat sugar with a little water in a pan, add the crushed cardamom, and simmer until you get a one-string consistency. Keep the syrup warm.
- Once the batter has fermented and turned slightly airy, give it a good stir. Fill the batter into a piping bag, cloth cone or a bottle with a small hole.
- Heat the oil in a wide pan or kadhai on medium flame. Test by dropping a little batter into it, it should rise up steadily without browning too fast.
- Squeeze the batter into the hot oil in continuous pretzel-like circular swirls, working from the centre outward, making a few jalebis at a time.
- Fry the jalebis on medium flame, turning once, until both sides turn crisp and golden red. Remove with a slotted spoon, draining excess oil.
- Immediately dip the hot fried jalebis into the warm sugar syrup for about a minute so they soak it up well, then take them out onto a plate.
- Serve the Patna jalebis warm and crisp, syrup dripping, best enjoyed fresh with hot milk or on their own.
Common questions
- Patna Jalebi ko English mein kya kehte hain?
- पटना जलेबी ko English mein Patna Jalebi likhte hain.
- Ek plate Patna Jalebi mein kitni calories hoti hain?
- 1840 kcal per plate.
- Kitna time lagta hai?
- 255 min lagta hai — 240 min taiyari, 15 min pakana.