Chettinad Style Jilebi Recipe

Ingredients of Jalebi 

• 3 cup plain flour
• hung curd 2 cup
• 1 tbsp ghee
• 3 cups of sugar
• Saffron 5 strands
• 1/2 teaspoon green cardamom powder
• 1/2 cup cornmeal
• 1 1/2 teaspoon baking soda
• 2 quarts sunflower oil
• 3 cups of water
• 4 drops rose essential oil
• 1 teaspoon of edible food coloring

How to make Jalebi

Step 1 Prepare the Jalebi batter and let it ferment overnight

In a mixing dish, combine all-purpose flour, cornflour, and baking soda to make this simple Jalebi. Now, to the aforesaid mixture, add ghee and food coloring. Add hanging curd and water to form a thick batter. Mix until the mixture is thick but still somewhat running. Allow it to ferment for 8-10 hours. This step is critical for giving Jalebi that distinct “khatta” flavor. Heat water in a saucepan over medium heat to make the sugar syrup. Mix in the sugar until it is completely dissolved. Simmer the syrup until it reaches the consistency of one string. Saffron, cardamom powder, and rose essence are optional. Stir everything together thoroughly.

Step 2 Deep fry the Jalebis

Now, in a pan over medium heat, heat the oil for deep frying. Fill a muslin cloth halfway with jalebi batter and poke a small hole in the cloth. Make concentric rings with the muslin cloth by squeezing them. To build flawless circles, move from inside to outside. Fry the jalebis until they are crisp and golden.

Step 3 Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri

For 2-3 minutes, soak the jalebis in sugar syrup. Make sure the sugar syrup is warm but not hot. Remove from the syrup and place on a baking sheet lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis with creamy Rabri hot, warm, or at room temperature. Note: To enhance the flavor of the jalebi, add a small amount of ghee to the batter. This will give your jalebi the right scent. Don’t forget to ferment the batter overnight for crispy Jalebi.

Tips

• The most crucial aspect of creating Jalebi at home is achieving the proper consistency of your Jalebi batter. It should be neither too thin nor too thick. Check that your batter has a flowing consistency…
• Traditionally, the Jalebi batter is fermented in warm temperatures for 10-12 hours. If you reside in a cold climate, though, you must ferment it for 24 hours.
• Maintain a low flame while frying the Jalebis. High heat will leave it raw on the inside. This will also give you plenty of time to mould your Jalebis.
• To make Instant Jalebis, combine all-purpose flour, cornflour, and a pinch of turmeric. Then, add the curd and water and whisk vigorously in one direction to form a smooth batter.