Jaleby - recipe

For those who are familiar with Indian cuisine, the recipes offered below will not become a novelty. After all, jalebi is considered one of the most popular delicacies in India. There, such products are prepared directly on the street, attracting tourists, who often remain in full delight after their tasting.

With proper compliance with the proportions of ingredients and simple recipe technology, success in creating jalebi is guaranteed. If you are interested in the idea of ​​home-cooking Indian delicacies, we recommend that you implement it, and the recipes below will help you.

How to cook Indian sweet Jalebi on sour cream - the best recipe at home

Ingredients:

For the test:

• wheat flour - 240 g;
• sour cream - 30 g;
• soda - 5 g;
• semolina - 2 teaspoons;
• purified water - 360 ml;

For syrup:

• granulated sugar - 295 g;
• lemon juice - 20 ml;
• boxes of cardamom - 2 pcs .;
• stamen saffron (if available) - 5 pcs .;
• purified water - 240 ml.

Preparation

1. To implement the recipe for making jalebi, mix sour cream with soda in a bowl, and then pour in water, add semolina and wheat flour, mix thoroughly to dissolve all the lumps and mix it well with a mixer.
2. The density of the dough is as liquid as pancakes. It must be covered and placed in heat for a couple of hours. During this time, the basis for jalebi should be slightly fermented and foamed.
3. Prepare also syrup for jalebi. Mix the granulated sugar and purified water, heat it up with constant stirring until all the crystals are dissolved and throw the boxes of cardamom and in the presence of saffron.
4. Boil the components of the syrup for eight minutes or until a slight thickening, then pour the lemon juice, mix and remove from heat.
5. In the saucepan or frying pan, warm the vegetable without the aroma of oil, pouring it with a layer of not less than three centimeters.
6. The present dough is poured into a pastry bag, a syringe or simply into a milk bag.
7. Now squeeze out a thin trickle of dough into boiling oil, rotating the bag, syringe or bag in a circle to get a kind of spiral.
8. Fry jalebi to a mouth-watering ruddy color on both sides.
9. We extract the finished products from the deep-fryer and put it into the syrup for seven to ten seconds.
10. After that, we have a delicacy on the tray and leave it to dry.

Jalebi on yogurt is a real cooking recipe

Ingredients:

For the test:

• wheat flour -320 g;
• natural yoghurt without additives - 25 g;
• soda - 5 g;
• semolina - 1,5-2 tsp.
• purified water - 360 ml;

For syrup:

• granulated sugar - 400 g;
• lemon juice - 20 ml;
• purified water - 240 ml;
• oil for deep frying.

Preparation

1. The real Indian jalebi can be prepared on natural yogurt or completely replaced with kefir.
2. Initially, it is necessary in this case to mix sifted flour with semolina.
3. In a separate bowl we combine natural yoghurt and food soda and mix.
4. Now pour the yogurt with soda to the flour, add water while stirring and whisk the mass well with a mixer until smooth and airy.
5. Just like in the previous recipe, the dough should be kept for several hours in the heat until a pronounced hiss and initial fermentation appear.
6. For the syrup, mix the sugar and water, cleaned, add lemon juice and heat the ingredients on the fire, stirring constantly. The syrup should be slightly thickened - at this moment we remove it from the plate and leave it to cool.
7. Grill the roast as in the previous case in hot oil, squeezing out a thin trickle of dough spirals and browning them on both sides.
8. On readiness, we put the products on napkins. We let the excess oil soak, then we dip them into the syrup for seven to ten seconds, and then we extract it to the tray for drying.