History of Jalebi & Step by Step Procedure to Prepare Jalebi

“Real joy comes with desserts”

Yess, you heard that right!!! Crispy, orange and coiled, jalebi has a special and unique aura in the dessert family. At some point in life, this sweet dessert has mesmerized us in its own way. After every meal, humans have a tendency to have a dessert but what if that dessert is none other than “jalebi”.
These sweetmeats have had a special fortune which can’t be compared with other desserts. The way it is dished out in the oil, with the help of a muslin cloth, the way it is fried and transferred in the sugar syrup – it wouldn’t be amiss to say that the procedure of cooking jalebis is no less drool-worthy than the final outcome on your platter. The best Indian restaurant in Dubai is known for its authenticity and that authenticity is vibrantly served in the form of delicious desserts. In this article we will take you through the journey of jalebis, in other words we will share a very crisp and clear recipe of jalebi which you can easily remember in your lifetime.

Steps of making crispy, juicy and light jalebis i.e recipe of jalebi:

1) The preparation process starts from making the sugar syrup. Take a pot and put sugar in it. Don’t use a cast iron pot or utensil.
Now add or pour water in it.
2) After adding water, boil the mixture until it maintains a consistency level.
3) In the middle of the boiling part, you can check the puree.
4) Now add some lemon juice with some cardamoms and step it aside.
5) Now comes the batter part: Take some maida, turmeric and corn flour.You can also take chickpea flour.
6) Blend the mixture with curd and ferment the batter for 12 to 24hrs. It is vital for obtaining sour flavour.
7) Now you can add ¼ cup of water as per the mixture.
8) Your motive should be thick batter no matter what. You can add more water if need be.
9) Beat the batter for around a few minutes with a whisk in a clockwise direction. The batter starts becoming smooth slowly.
10) Don’t forget to add lemon juice. You can skip if you are fermenting the mixture.
11) Now comes the frying part of jalebi which starts with heating oil in a skillet.
12) After heating the oil, add your batter with soda and give a whole mixture a gentle mix with a whisk.
13) Carefulness and patience are the important things while making jalebis. These two should be in your mind beforehand.
14) Squeeze bottle comes into picture when you are going to use the batter effectively. Now spoon the batter carefully in a heating pan.
15) Start giving the shape of jalebi with the squeeze bottle.
16) Continue the process with three to four jalebis, if everything goes as expected, then carry on.
17) Fry the jalebis in a heating oil to keep them crisp.
18) After taking out jalebi from the heating oil, pour them in a sugar syrup which is the main ingredient of this dessert.
19) Soak the jalebis for sometime and continue this process.
20) Please keep in your mind that sugary syrup should not warm otherwise the crispness of the jalebis will diminish.
21) And the last step is to take out the jalebis from the sugar syrup and rinse them and serve them on the platter. Your sugary and coiled dessert is ready.

History of Jalebi

Many opine that jalebi originated in India but in fact it was a version of west Asian “Zolabiya” or “Zalabiya”. This was a festive treat which was served in the country of Iran. It was quite famous in the gatherings of Iftar during the period of Ramzaan. Jalebi is the newer version of Zolabiya.

Hence this is all about jalebi and its journey. So plan your dinings with your loved ones and book your table at the best restaurant in Dubai which is Amritsr restaurant.