Even though we ate so much of pastries, cakes, muffins and cookies, to me nothing beats the taste of the Indian sweets. They are the ones that scream celebration to me. So in true desi style, we kicked off the new year with a famous Indian dessert called Jalebi.
For the jalabi batter:
- 1 cup all purpose flour
- 2 1/2 tbsp rice flour
- 1 tsp yeast
- 3 tbsp sour yogurt
- 1 tsp turmeric
For sugar syrup:
- 2 cups water
- 2 cups sugar
- 1/2 tsp rose water (optional)
- Oil (for deep frying)
For the batter:
- In 2-3 tablespoon hot water dissolve yeast. Cover and let it sit for 5 minutes.
- Now combine flour and spices in a large mixing bowl. Add yeast and adding water, little at a time make a thick batter. Cover and let it ferment for an 1-2 hours.
- If using yogurt instead of yeast then repeat the same process just the batter would be thinner in this case. Exactly like a pancake batter. Cover and ferment for 6-8 hours or overnight.
- In the meantime make a one strand sugar syrup cooking sugar and water for 15-20 minutes on medium heat.
- After fermentation the batter should be light and flowy. Add extra water if needed.
- Heat oil for deep frying. Using a funnel, piping bag (with tip number 12), a Ziploc bag (cut a small opening), a jalebi maker of a plastic ketchup bottle with a nizzle like opening, pipe the batter into the oil in circular motion.
- Fry until the jalebi is golden on both sides. Take it out of the fryer and drop into the hot syrup for 5-7 seconds. Strain the extra syrup out and take the jalebis out.
- Serve with yogurt, rabdi or just as it is.