For those who missed out on my last giveaway, here is a chance to win a gift voucher again. CSN stores have offered another chance to our readers to win a £60 gift voucher that can be used on one of their 6 UK websites. They have a huge collection of items on their stores ranging from cookware to lights to furniture. And they even have their summer sale going on, so you can grab a lot more for the money!
The giveaway ends 4-Sep, and the rules are the same as before
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Now on to the recipe.
Question: What does a jalebi mean to you?
- Heaven on a plate..I could eat a kilo without a blink!
- meh..yet another syrupy sweet from India
- never heard it, never tried it..
My vote would always go to "Heaven on a plate". And I did eat a kilo. Ok not exactly a kilo, but very close - about 25 pieces of jalebi :-) And I could have eaten more. But there weren't any left. They aren't healthy stuff, but when you have been craving for something for a few days, then healthy , nutritous and all their synonyms just go out-the window.
I had been wanting to eat these, but hadn't found the perfect jalebi in any of the restaurants I had eaten in here in Zurich. This is not something that I have made in the past, so had to search a bit for the perfect recipe. The traditional method involves fermentation for 24 hours (!), but I really didn't have the patience or a long weekend to wait that long. So what did I do? Hmm..I feel guilty saying this on a food blog - but I opened up a packet of "Jalebi mix" :-)
All I had to do then was to add water to make the batter, fry it, and dip it in sugar syrup. But you see, I can't just leave that as the recipe here :-)
So I'll write the recipe that I'll use the next time - I hope that isn't any time soon though. This is from the wonderful Manjula aunty from Manjula's kitchen. Umm..I want to eat them again right now!
- 1/2 cup All Purpose flour
- 1 teaspoon besan (gram flour)
- 1/2 teaspoon yeast
- 1/2 teaspoon oil
- 1/2 teaspoon sugar
- About 1/3 cup of lukewarm water (as needed)
- 1 cup sugar
- 1/2 cup water
- Pinch of cardamom powder
- Few strands of saffron
- 1 teaspoon of lemon juice
- Oil to fry
- Dissolve the yeast in warm water and let it sit for about five minutes.
- Mix the flour, besan (gram flour), oil, and sugar together.
- Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
- Set the batter aside and let it sit in a warm place for one hour.
- Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
- Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
- Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
- Fill the Jalebi batter into a piping bag with a number 3 nozzle.
- Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
- Fry the Jalebis until golden-brown on both sides.
- Transfer into the warm syrup.
- Let jalebi soak in the hot syrup for a few seconds and take out.
- Serve hot.