Jalebi (Gram flour whirls laced in sugar syrup) recipe
ingredients
6 tbsp (60 g) 2 oz Refined flour (maida)
2 tbsp (20 g) Bengal gram flour (besan)
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 tbsp (15 ml) Vegetable oil
1/2 cup (125 ml) 4 fl oz Water
1 3/4 cups (250 g) 9 oz Sugar
Vegetable oil for deep-frying
2 tbsp (20 g) Bengal gram flour (besan)
2 tbsp (60 g) 2 oz Yoghurt (dahi)
1 tbsp (15 ml) Vegetable oil
1/2 cup (125 ml) 4 fl oz Water
1 3/4 cups (250 g) 9 oz Sugar
Vegetable oil for deep-frying
method
1. Mix the refined flour, Bengal gram flour, yoghurt, oil, and water together and let it ferment overnight.
2. Make the syrup with 3 cups water and sugar till a one-string consistency is achieved. Keep aside.
3. Heat the oil in a flat pan. Beat the mixture thoroughly and pack it in a plastic bag. Cut a small hole in one corner and slowly press the bag over the hot oil.Try to make 6 cm whirls starting from the outer ring and ending at the centre. Fry till both sides are crisp. To turn over, use a steel or bamboo skewer. Remove gently with tongs and drain.
4. Soak them in the syrup for about 4 minutes and then take them out. Serve hot.
2. Make the syrup with 3 cups water and sugar till a one-string consistency is achieved. Keep aside.
3. Heat the oil in a flat pan. Beat the mixture thoroughly and pack it in a plastic bag. Cut a small hole in one corner and slowly press the bag over the hot oil.Try to make 6 cm whirls starting from the outer ring and ending at the centre. Fry till both sides are crisp. To turn over, use a steel or bamboo skewer. Remove gently with tongs and drain.
4. Soak them in the syrup for about 4 minutes and then take them out. Serve hot.
serving amount
makes: 20-25 pieces
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