Easy Jalebi

The closest thing to a Jalebi in the western world is probably a funnel cake. The Indian Jalebi is much smaller and spiral shaped. It is dipped in a lemony sugar syrup and not dusted with sugar. It is a North Indian sweet. There is something similar in my part of the world called Jangiri which is like the Imarthi of North India. I’m sharing a recipe for an Easy Jalebi today, in time for Diwali.

For many people in North India the Jalebi is not just another sweet. It is part of a winter ritual, a breakfast food in some places, and a snack for some others. Its festive fare too, for festivals like Holi, Diwali, Dussehra/ Navrathri, Uttarayan/ Makara Sankranthi, etc.  All these festivals are celebrated during the cooler months of the year.

Like I said the Jalebi is not served only just as a sweet dish. It is eaten for breakfast and as a tea time snack in some parts of India. Samosa and Kachori with Jalebi is one such combination. Jalebi is typically eaten with Poori and Aloo ki Subzi (potato curry) in the Indian state of Bihar. In Madhya Pradesh, it is served with Poha or savoury and spicy beaten rice flakes. Jalebi is often enjoyed with reduced, thickened milk called Rabri. Hot milk and fresh Jalebi keeps the cold of the North Indian winters at bay and is even considered medicinal.

As Indian as the Jalebi is, its origins are elsewhere. There is no consensus on its exact origin, but the Jalebi very likely came to India from the Middle East/ Persia. There it is called Zulubiya or Zolbiya. Recipes have been found in cookbooks dating back to the 10^th and 13^th century. The sweet was supposedly distributed to the poor during Ramzan.

The Jalebi is usually made with maida or all-purpose flour. It can also be made with sooji or semolina, lentils, paneer or Indian milk cheese. Traditionally, the Jalebi batter is mixed and leavened when the wild yeast in it is allowed to multiply overnight. A sort of sourdough-ish batter, if you will. This version tastes the best. Diwali and other festivities are busy times so an easier version leavened with baking soda is often used.

An easier and more instant version uses baking soda as leavening. Diwali and other festivities are busy times so this Easy Jalebi works very well at times like this. This quicker version also makes very good Jalebi. The perfect Jalebi is light and crisp, juicy from the sweet and slightly tangy syrup.

This is easy to achieve if a little attention is paid to a couple of thing. Let’s start with the batter. The consistency is very important. It should be on the thicker side but of flowing consistency, a little thicker than pancake batter. If the batter is too thick, thin it down with a little water. If the batter disperses in hot oil, it could be thin. Add a couple of teaspoons of flour as required, to thicken it.

Adding a little fine rice flour or corn starch to the batter results in crispy Jalebis that stay crisp for longer. The golden yellow colour of the Jalebi comes from saffron, but more often yellow-orange edible colour. Some people add turmeric powder to the batter, but if you use baking soda with it, you will get an orange colour. I prefer to use edible colour in the batter and saffron in the syrup. Together they will result in beautifully golden yellow Jalebi.

Traditionally, Halwais or sweet makers pipe the batter into the oil from a cloth bag. Only experts can handle this. You can use a regular piping bag and cut the tip. Even better, use a plastic squeezy bottle if you have one as its easier to hold and control. Just make sure the tip isn’t too small. Ideally Jalebi should not be too thin or too thick in size.

It is advisable to use a wide but deep flat based pan or pot to do the deep frying. This makes the Jalebi easy to pipe and helps retain the shape. I have a cast iron Jalebi pan which looks somewhat like a small Paella pan but with straight sides and deeper.

Last but not least is getting the temperature of the oil or ghee right. The oil for deep frying should be just hot. Turn down the flame when piping the batter. The turn the heat up to medium and cook the Jalebi on both sides till crisp. Do not let them brown. Pipe and fry about 4 to 5 Jalebi at a time. When done remove from oil and drain on paper towels. After a minute drop into the sugar syrup.

Keep the sugar syrup warm, not hot. Adding fried jalebi to hot syrup softens them. ; this will soften it. The Jalebi do not have to soak in the syrup for very long. A couple of minutes after dunking take them out and transfer to a rack with a tray underneath. The excess syrup will drip off. Then store in a container.

When cooking the sugar syrup, simmer till it reaches one-string consistency. To check one string consistency take a drop of sugar syrup between your thumb and index finger. Move the fingers slowly apart the sugar syrup should form a single string. The sugar syrup should be a bit viscous and sticky.

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