Sweets · Mitharaan
Jallebi
Spiral flour rings in sugar syrup
A mitho (sweet), taraylo (fried) sweet: a fermented curd, refined-flour and gram-flour batter is poured in 3-inch spirals through a cloth with a tiny opening into hot oil, fried crisp and golden (not browned), then dipped in a 2-string saffron-lime-rose syrup. An any-time sweet, classically eaten at breakfast with Fafria.
Ingredients
Make
Batter
Sugar syrup
Method
Tap a number to tick off a step.
Day before
The preparation starts 1 day before the jallebis are fried.
Beat the curds in a bowl.
In a separate container, sieve the refined flour and gram flour together.
Add the beaten curds to the sieved flour and mix thoroughly with water to form a thick batter. Add the arrowroot powder and the yellow colour and mix well.
Cover the container with a muslin cloth and set it aside for 24 hours to ferment.
Sugar syrup
In a pot (toap), mix the water and sugar and put it on a medium flame. Add the lime juice, saffron strands and rose essence. Cook until a 2-string sugar syrup is formed.
Jallebis
Heat oil for frying in a kadai (wok-style pan).
Take the fermented batter, remove the muslin and beat it. Adjust the consistency: it should be a thick pouring batter; if it is very thick, add some water.
Take a cloth that has a 1 mm opening (an alternative is an empty coconut shell with 1 eye removed). Put the batter in the cloth and pour it through the opening into the hot oil in the kadai, forming a spiral. Each jallebi should be 3 inches in diameter.
Fry the jallebis on both sides until crisp and golden in colour. Do not let them brown. Remove and drain off the excess oil.
Put the drained jallebis straight into the sugar syrup and leave them for a couple of minutes, until they have absorbed the syrup.
Remove and serve piping hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Batter consistency is adjustable with a little water (step 8). A coconut shell with one eye removed can stand in for the 1 mm-opening cloth.
Serve with
"Any time" sweet. A classic breakfast combination is jallebis with Fafria.
Recipes mentioned here
Nutrition
EstimatedPer serving
250 kcal
- Protein
- 4 g
- Carbohydrate
- 47 g
- Fat
- 5 g
We estimate about 20 servings from the weight of the dish.
Whole recipe
5,000 kcal
- Protein
- 76 g
- Carbohydrate
- 949 g
- Fat
- 100 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Key points
Ferment the batter for 24 hours under a muslin cloth. At frying time it should be a thick pouring batter. Use a 1 mm opening and make spirals 3 inches across, and fry both sides until crisp and golden, never brown. The syrup is 2-string, made on a medium flame, and the fried jallebis go straight into it for a couple of minutes.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos