Jalebi
— Mother recipe · ar de en es fr it ja pt ru zh
These crispy, coiled sweets are a masterpiece of sugary perfection, served with fruit syrup or a tangy cream.
📷 FuriousYogi — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · media
Ingredients
- 500g semolina flour
- 250ml whole milk
- 1 teaspoon baking soda
- 1/4 cup vegetable oil
- 300g sugar for syrup
- Water
Method
- In a bowl, mix semolina flour with whole milk and oil until you get a smooth batter.
- Add baking soda to soften the dough; let it rest for 30 minutes.
- Meanwhile, prepare syrup by boiling sugar and water in a pan until desired consistency is reached.
- Pour the batter through a container with small holes to form jalebis in hot oil; fry them until they turn crispy.
- Remove from heat and immediately immerse them into prepared syrup.
The story
Jalebi dates back to the Mughal era in India and is now found throughout much of South Asia. It's a popular sweet during festivals and celebrations.
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