- 125 gram all-purpose flour + extra
- 2 tablespoons of besan (chickpea flour)
- pinch of turmeric
- pinch of baking powder
- 250 ml water
Note: this batter needs to sit for at least 12 hours for fermentation on room temperature.
Ingredients sugar syrup
- 150 gram sugar
- 125 ml water
- pinch of saffron threads
- optional: tablespoon of lemon juice
- 1/2 liter of sunflower or other neutral oil for frying
Kitchen equipment needed
- medium-sized bowl
- cling film
- Dutch oven or other heavy bottomed pan for frying
- meat tongs
- small pan
- baking tray lined with parchment paper or tin foil
Preparation — 10 minutes + at least 12 hours waiting time
COMBINE flour, chickpea flour, baking powder and turmeric in the medium-sized bowl. Gradually ADD the water and keep on stirring with a spoon. As soon as the batter is smooth, COVER with cling film. Let it rest for at least 12 hours on room temperature. The exact fermentation time depends on the temperature, you’ll notice bubbles will appear on top of the batter.
The batter is probably too runny by now, so ADD a tablespoon of extra flour. The batter should be a little bit thicker than pancake batter, but not too thick. TRANSFER the batter into a squeezing bottle and meanwhile heat up the sunflower oil.
Finishing the jalebi — 30 minutes
To create the sugar syrup, heat water sugar and saffron threads on medium heat for about 5 minutes. If you want to add some lemon juice, you can add it now. Keep the syrup lukewarm while you’re frying the jalebi’s.
As soon as the oil is hot enough, you can make circles with the batter. Be careful, the oil is very hot! Make sure the circles aren’t too small or too large. You’ll notice they will be prettier after a few times. FRY them for a few minutes on each side, until they’re golden brown. ADD the hot jalebi’s in the warm syrup for about 2 minutes, make sure they’re evenly coated. REMOVE any excess syrup with a sieve and let them cool off on the parchment paper or tin foil.
REPEAT until all the batter and syrup is used, enjoy!