Crispy and succulent jalebis
Jalebis are my favourite Indian dessert. And the best jalebis in Bombay are made at Kailash Parbhat Hindu Hotel in Colaba. Flour batter and sugar are piped into spirals and dunked in ghee to create this crispy delight which is soft and gooey on the inside. A pinch of the best quality saffron is added to the mixture before frying to impart the charactertistic tangerine colour. The jalebis from KP are just the right sweetness and crispness. I can easily eat five or more at once if I'm not careful!
I've never attempted to make jalebis at home but in case you are feeling adventurous, here is a simple recipe that I found on the net:
* 2 cups Sugar
* 2 cups Maida (flour)
* Ghee for frying
* A pinch of Kesar (saffron)
* ½ tsp Baking powder
* 1 tsp Cardamom powder
1. Mix maida with baking powder, cardamom powder and water to made a batter of the consistency of thick cream.
2. Put it aside in a warm place to ferment for 24 hrs.
3. Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes a syrup of one thread consistency.
4. Add saffron soaked in warm water.
5. Now heat Ghee in a deep frying pan.
6. Fill up with batter in a muslin cloth and pierce it from the bottom.
7. Now allow the batter to fall into continuos double circles .
8. Allow the jalebis to set and then turn over once.
9. When fried well, remove out of the pan and slip into the syrup, apply slight pressure so as to make them absorb the syrup.
10. After 5 minutes, take it out of the syrup, drain and serve hot.
Tip: Place a piece of plastic wrap on the surface of cooked pudding filling immediately after pouring to prevent a skin from forming.