Jalebi holds a special place in the world of Indian sweets. This sweet, crispy, and juicy delicacy appeals to people of all ages. Whether it's a festival or a wedding, jalebi always secures its place on the dessert platter. Today, we bring you a special recipe for 'Kesari Jalebi,' which is not only visually appealing but also captivates everyone with its saffron aroma and sweetness.
The best part of this recipe is that you can easily make it at home without any special equipment or complex procedures. Let's learn the complete method and some special tips that will make it even more delicious.
Ingredients for Kesari Jalebi
- All-purpose flour (Maida) – 1/2 cup
- Fresh yogurt – 1/4 cup
- Lukewarm water – as needed (for batter preparation)
- Ghee or refined oil – for frying
- Cloth or piping bag – with a small hole at the end
- Sugar – 1 cup
- Water (for syrup) – 1 cup
- Saffron (strands or powder) – 1/2 teaspoon
- Cardamom powder (optional) – a pinch (for flavor and aroma)
Easy Method for Making Kesari Jalebi
1. Preparing the Batter
In a deep bowl, mix the flour and yogurt well. Gradually add a little water at a time to make a thick, lump-free batter. The batter should be thick enough to hold its shape when piped, not so thin that it runs.
Now cover this batter and keep it in a warm place for at least 6-7 hours to allow it to ferment. This may happen faster in summer and take longer in winter.
2. Prepare the Sugar Syrup
Once the batter is ready and you see bubbles forming, start making the syrup. In a pan, add 1 cup of water and 1 cup of sugar. Add some saffron strands or powder. Cook it over low heat until a one-thread consistency syrup is formed. You can also add a little cardamom powder if desired. Remove the syrup from the heat and let it cool slightly, but don't let it cool completely.
3. Frying the Jalebi
Heat oil or ghee in a deep pan. The heat should be medium; high heat will cause the jalebi to burn.
Fill the batter into a cloth or piping bag with a thin nozzle. Now, pour the batter into the hot oil in a circular motion to form the jalebi shape. Do not add too many jalebis at once to ensure they cook properly.
Fry the jalebi on both sides until golden brown. Remember, the jalebi should be crispy and light golden in color.
4. Soaking in Syrup
Immediately dip the hot, fried jalebis into the prepared syrup and let them soak for about 1 minute. Then remove the jalebis from the syrup and arrange them on a plate.
Some Special Tips
- The jalebi batter should not be too thin, otherwise, the shape may be distorted.
- The syrup should not be too thick or thin – a one-thread consistency syrup is ideal.
- Always dip the jalebi in hot syrup so that it absorbs the sweetness completely.
- The oil should not be too hot while frying, otherwise, the jalebi may remain raw or burn.
- To deepen the saffron color, a little turmeric can be added to the saffron, but in very small quantities.
Kesari Jalebi is not only excellent in taste but its aroma, color, and crispiness also captivate everyone. This recipe can be easily made at home and can add sweetness to any special occasion. So, next time, instead of buying from the market, make this traditional sweet at home and win everyone's heart.
