Author Notes
I have such fond memories of eating Jalebis every Sunday as a kid. They are an Indian version of funnel cakes, a deep fried flour mixture which is then soaked in a saffron spiced sugar syrup and served warm or cold.
I made the jalebis (I will need to practice a little more to get a perfect shape) and then soaked them in a honey and saffron syrup and then sprinkled the jalebis with some sea salt. Absolutely delicious. —Shalini Singh @ Shalini's Kitchen
Ingredients
- For the Jalebis
-
1/2 teaspoon
plain all purpose flour
-
1 tablespoon
chickpea flour
-
1/4 cup
greek yogurt
-
3/4 to 1 cups
water
-
1/4 teaspoon
baking soda
-
oil
for frying
- Honey Syrup
-
1/2 cup
Honey
-
1/2 cup
water
-
several strands of Saffron
-
some sea salt
Directions
-
Mix the flour, chickpea flour, yogurt and water in a bowl for a few minutes until it is of a smooth and ribbon like consistency (If you lift some of the mix on a spoon, it should fall back into the bowl like a ribbon - continuous without breaking up too much.
-
Mix in the baking soda and set aside.
-
Meanwhile, in a pot, add the honey and water and bring to a boil. Then let it simmer for another 5 minutes. Put the flame off.
-
Take a shallow frying pan and add oil to about 1 inch deep.
-
Let it heat for 5 to 7 minutes. To test if the oil is ready, sprinkle a tiny drop of the batter into the oil. It should sizzle and float right up.
-
Once the oil is ready, transfer the batter into a ziploc bag with a tiny hole or into a squeeze bottle.
-
Squeeze the batter onto the oil into circular pretzel like shapes and fry the jalebi for about a minute or so on each side or until golden brown.
-
Transfer them onto a paper towel.
-
Then soak each jalebi in the warm honey syrup for a few seconds (on each side).
-
Transfer to a serving dish and sprinkle with sea salt.
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