Dessert is usually the last share of a meal, and is customarily sweet. The word dessert derived from French word commonly in practice during the 1539s ‘de-serve: desservir’ which means ‘to remove or eliminate what has been served on your plate’. The beginning of having sweet along with the main food in the Indian subcontinent can be traced back to 500 BCE. Therefore eating something sweet at the end of the meal has been a custom not only in India but also in the world, so here I present before you the most popular recipe of "Jilapi/Jalebi" as known in India. This sweet is also known as "Zulbia", "Mushabak", "Zalabia" in South Asia, Middle East and Egypt. Let's try our hands on this well liked recipe today.
Jilipi/Jalebi (in mins with many helpful tips for perfect Jilipis)...
Ingredients-
1 cup All-Purpose Flour/Maida
2 tablespoon Corn Flour/Rice Flour/Besan
1/4 cup Plain Yogurt/1-2 tbsp Vinegar/2 tbsp Lemon Juice
Pinch of Baking Soda
Yellow Food Color, optional
1 cup Sugar
1 cup Water
1 tbsp Ghee/Butter
1 tsp Lemon Juice/1-2 slices of Lemon
Oil for frying
Method-
At first we will have to make the sugar syrup. To make the syrup, in a thick bottomed pan add the sugar, a cup of water and 1/4 teaspoon food color (if using), let it boil for 4-5 minutes. It will be a one string consistency. Pour in the lemon juice and a tbsp of ghee/butter. This will prevent the sugar from solidifying. Keep aside.
Now in a bowl add the maida, corn flour/rice flour/besan, yogurt/vinegar/lemon juice and 1/4 tsp food color (if using) and whisk with a wire whisk or fork. Pour in about 1/2 cup of water and whisk till you get a smooth batter. Put in the baking soda.
The batter should be a bit runny but not too much.
Pour the batter in an empty ketchup bottle or a piping bag.
Heat oil in a flat bottomed frying pan on medium heat for the perfect shape of the jilipis. Slowly pour the batter in a spiral. Fry for about a minute on each side, or till it gets lightly browned on both sides.
With a slotted spoon, take the jilipi out of the oil and dunk in the lukewarm sugar syrup. Keep in the sugar syrup for a min or two. Not more than that, else it will turn the jilipis soggy. Serve the jilipis hot or cooled as preferred with rabdi/milkmaid, some saffron strands and pistachios.
Notes-
1)Add the baking soda right before you start frying.
2)The rice flour makes the jilipis extra crispy, you can skip it if you don’t want the jilipis to be too crispy.
3)If you want to store for later, then don’t soak them in the syrup.
4)To add richness to the jalebis, fry them in ghee instead of oil.
5)I have made these Jilipis with maida,corn flour and vinegar.
Please do try this recipe at your home and let me know how it was in the comments section below. Also do share and follow me for more such easy,tasty and delightful recipes.
Thank you. Enjoy.
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