Another one bites the dust!
Well, not literally.
These days I am obsessed about my culinary bucket-list and am focusing on getting them done before the year ends. I finished with the Pavlova and the bbq, done with the oysters too. Then I thought since its festival time, why not attempt jalebis and see how I fare. I googled plenty of recipes – with yeast and without yeast. Finally I settled for a recipe on Showmethecurry site. If you haven’t seen this site before, you should definitely see what a treasure cove of video-recipes it is.
Jalebi is “made by deep frying maida (all purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup”
A good jalebi depends on:
1. The consistency of the batter
2. The temperature at which it is deep fried
3. The sugar syrup’s richness and flavour ( cardamom /saffron)
I read about all the dos and the don’ts before attempting the recipe to be very sure about getting it right the first time. The only investment I made was in on an empty squeezy bottle ( the ones that you would use for filling up ketchup and mayo)
Just before I get on with the recipe and other formalities, I would love to wish each one of you a beautiful Deepawali. I hope this Deepawali ushers in light, joy, prosperity and luck to all your lives. Usually during Deepawali we are in Delhi where we celebrate it with my in laws and extended family. It is a wonderful time to have family get togethers, dinners, shopping, gifts and food. Delhi is a land of wonderful food and once you get a flavour of Delhi food, its difficult to love food anywhere else ( Ahmedabad comes a close second). This year we aren’t travelling to Delhi and we will miss the crackers, the sweets and all the family gatherings. Mimi will miss being with her cousins and bursting crackers.
But munching on this juicy, crunchy jalebis provides succor to our Delhi-Deepawali-deprived souls.
The only hitch I thought was that the sugar syrup wasn’t enough. Otherwise the recipe is top notch.
Once again, a very happy Deepawali!!!