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UncategorizedCorn Oil
By April 11, 2022April 13th, 2022No Comments

Jalebi

With Mazola® Canola Oil

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SERVING SIZE

SERVES 8

Total Time Icon

TOTAL TIME

30 MINUTES

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SKILL LEVEL

INTERMEDIATE

Ingredients:

SHEERA/SYRUP:

  • 2 cups sugar
  • 1.5 cups water
  • 4-5 cardamom pods, lightly bruised
  • A few strands of saffron
  • A few drops of lemon juice

JALEBI BUTTER:

  • 1 cup flour
  • 1 tsp Fleischmann’s Baking Powder
  • A tiny pinch each of salt and baking soda
  • 1 tbsp of Fleischmann’s Cornstarch (or rice flour, preferred for extra crunch)
  • ¼ cup plain yogurt
  • ½ cup water
  • 1 tbsp melted ghee 
  • Food colouring

FOR FRYING:

  • Mazola Corn Oil
  • 2 tbsp of Ghee

Instructions:

SHEERA:

  1. Combine the sheera ingredients in a saucepan, bring to a boil and simmer till the sugar is dissolved and the syrup falls with the consistency of oil (not water).
  2. Let cool to a slightly warm temp before making the jalebi (hot syrup= soggy jalebi)

JALEBI BATTER:

  1. Whisk together all the ingredients to make a smooth pourable batter and transfer to a squeeze bottle (i trimmed the tip of mine) or a Ziploc bag or piping bag.
  2. When the oil + ghee get that beautiful shimmer and it’s hot then start piping your jalebi into the oil, fry for 1.5-2 minutes on each side. The jalebi will feel crispy and airy.
  3. Immediately dunk it in the syrup for 8-10 seconds and remove, if you leave it too long then it will become soggy.

Detailed recipe with more tips and tricks at flourandspiceblog.com

en_CAEnglish (Canada)