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INDIAN SWEET Recipe

Jalebis are a popular Indian sweet that is also had with warm milk as part of breakfast. Here is a recipe that lets you master the fine art of making this delicious sweet at home.

Summary

Preparation Time30 MinCooking Time30 Min

Ready In1 Hr 0 MinDifficulty LevelBit Difficult

Health IndexJust EnjoyServings4

CuisineIndianCourseDessert

TasteSweetSpecialityDiwali

Main IngredientOthersInterest GroupClassic

Recipe Story

A common belief is prevalent that when moghuls invaded and established their empire in our country in the 15th century AD they introduced jalebis in our Indian cuisine. But this is not wholly true. In our Vedic texts reference to jalebis is found under the name of “KUNDALIKA” which as a sweet delicacy was served specially during marriage feasts. The method of preparing jalebis continues even to this day. In SUSHRUT-SAMHITA, a medical text written between the 4th and the 2nd century BC, jalebis are mentioned.

Ingredients

	Flour	120 Gram
	Cornflour/Gram flour	55 Gram
	Curd	30 Gram
	Oil	2 Tablespoon (hot)
	Sugar	225 Gram
	Water	100 Milliliter
	Lime juice	1⁄2 Teaspoon
	Ghee	375 Milliliter
	Saffron	3 Drop

Nutrition Facts

Serving size

Calories 1264 Calories from Fat 884

% Daily Value*

Total Fat 101 g154.8%

Saturated Fat 58.7 g293.6%

Trans Fat 0 g

Cholesterol 252.3 mg84.1%

Sodium 5.3 mg0.2%

Total Carbohydrates 92 g30.7%

Dietary Fiber 0.94 g3.7%

Sugars 56.6 g

Protein 3 g6.8%

Vitamin A 0.2% Vitamin C 0.42%

Calcium 1.5% Iron 8.2%

*Based on a 2000 Calorie diet

Directions

• Sift flour and gramflour\ cornflour together.
• Beat curd and add to the flour mixture. Mix thoroughly.
• Pour the hot oil into the mixture and blend well. Add enough warm water to make a smooth batter of pouring consistency.
• Set aside for 24-hours to ferment. Add colour to the fermented batter.
• Mix sugar with water and make a syrup of 1 thread consistency. Add lime juice and strain., Keep it warm.
• Make a hole in center of a thick piece of cloth from which the batter can pass through.
• Heat ghee or oil in a kadhai. Press the batter directly into the hot ghee in spirals.
• Fry at low heat till crispand golden.
• Drain and immediately immerse in the warm syrup for about a minute. Then remove with a skewer resting against the ream for a few seconds.
• Serve hot.