Jalebi

 Jalebi/ Imarati
                                                                                        

           

It’s my 50^th post 😃!! It’s an occasion to celebrate. Kickstarting the celebration I’m posting jelabi / imarti . A perfect delicacy for any occasion 👌.  It is a popular Indian sweet. Though it is known by different names in different parts. Towards the south we call it as Jelabi or jangari; in North India we call it as Imarti. We make this with urad dal (lentil). This is a juicy-soft sweet that melts in our mouth. It is a deep fried snack. Back in India it is a must in all bakeries. This is my favorite sweet 😍.  Since childhood this is my favorite among all sweets 😊. We hardly get to eat this here. So tried making it.  After couple of failed attempts finally got the shapes correct. Always it tasted good but the shape was a flop. But this time the shapes came out perfect 👌. The recipe is pretty simple 😊. First you have to prepare a batter, fry it and then immerse it in prepared sugar syrup.  Batter should be very thick. Water should be used in minimal quantity while grinding.   Do try it and share your feedback 👍. Okay then let’s get started.

Preparation time: 2hours+ 35 min

Cooking time: 10-20min

Serves: 3-5

Ingredients:

Urad dal: 1 cup

Water: ¼- ½ cup

Orange food color: ½ tsp + ¼ tsp

Oil: as needed

Sugar syrup

Sugar: 2 cups

Water: 1 cup

Rose water: 3-4 drops

Lemon juice:  ½ of 1 lemon (optional)

Method

1.       Soak urad dal in enough water for at least 2 hours.

                                                                     

2.       Drain the excess water and grind it by adding ¼ - ½ cup of water.

3.        Don’t add water to take out the left over batter from the mixer jar. Use a spoon to do so.

                                                                           

4.       Batter should be thick enough.

                                                                              

5.       Add color and mix it well.  Set it aside.

                                                                                  

6.       Take another pan, add sugar. Pour water and heat in medium flame.

                                                                                

7.       Stir it and heat in medium flame until you get 1 string consistency.

                                                                     

8.       Keep it in low flame to prevent crystallization or you can add lemon juice (I didn’t add).

9.       Add ¼ tsp of food color and rose water to the sugar syrup.

                                                                             

10.    Fill the batter into a Ziploc or piping bag and make a small hole at the tip. (Take care not to make a big hole).

                                                                                           

11.   Heat a pan with oil (medium heat). Pipe out the batter into rounds overlapping each other.

                                  

                                                                           

12.   Fry till it is crispy on both sides.
                                                                             

13.   Dip it in sugar syrup for 2-3 min.
                                                                             

14.   Remove and drain the excess syrup.

15.   Delicious jalebi is ready.
                                                                             

16.   Enjoy.

Notes

1.       Don’t add too much water while grinding. If the batter is watery you can’t pipe out the batter.

2.       Instead of rose water you can add crushed cardamoms also.

3.       The hole in the piping bag should be appropriate, too big or too small won’t help in piping out the designs.

4.       Sugar syrup should not exceed 1 string consistency.

5.       For longer shelf life refrigerate it .