Welcome to the delightful world of Indian sweets! Today, we invite you on a culinary journey to discover the mesmerising flavours and textures of a classic dessert called Jalebi. Originating from India, Jalebi is a mouthwatering delicacy that entices taste buds with its golden, crispy exterior and irresistibly sweet syrup-soaked interior. In this recipe, we will guide you through the process of creating these delectable, spiral-shaped treats right in your own kitchen with 7 Star All Purpose Flour.

Ingredients

• 3 cups 7 Star All Purpose Flour
• 2 cups curd
• 1/2 a cup ghee
• 3 cups sugar
• 5 strands saffron
• 1/2 teaspoon powdered green cardamom
• 1/2 cup corn flour
• 1 1/2 pinch of baking soda
• 2 cups sunflower oil
• 3 cups water
• 4 drops of rose essence
• 1/2 teaspoon edible food colour

Method

Step 1

Make the Jalebi batter

1. In a bowl, combine 7-Star all-purpose flour, cornflour, and baking soda.
2. Add ghee (clarified butter) and food colour to the dry mixture, and mix well.
3. Gradually add curd (thick yoghurt) and water to create a thick batter. Stir until it has a slightly flowing consistency.
4. Set the batter aside to ferment for 8-10 hours.

Make the sugar syrup

1. Heat water in a pan over medium heat.
2. Add sugar to the pan and stir until it completely dissolves.
3. Simmer the syrup until it reaches a one-string consistency.
4. Add saffron strands, cardamom powder, and rose essence to the syrup.
5. Stir well to prepare the final sugar syrup.

Step 2

Deep frying

1. Heat oil in a pan over medium heat for deep frying.
2. Fill a muslin cloth (or a squeezy bottle) with the jalebi batter.
3. Make a small hole in the cloth (or use the nozzle of the squeezy bottle).
4. Squeeze the cloth or bottle to create concentric circles of batter, starting from the inside and moving towards the outside.
5. Fry the jalebis in the hot oil until they become crispy and turn golden in colour on both sides.

Step 3

Soaking in sugar syrup

1. Soak the fried jalebis in warm sugar syrup for 3-4 minutes. Make sure the syrup is warm, and not very hot so that it maintains its crispiness.
2. Remove the jalebis from the syrup and place them on a tray lined with butter paper or foil.
3. Optional : Decorate the jalebis with silver foil for an extra presentation touch.
4. Serve the jalebis hot, warm, or at room temperature.