Today we will learn how to make a very popular sweet in India, west Asia and North Africa it is called Jalebi also known as Meshabek in middle east. It is the most favorite for kids and adults and usually served in festivals in India and south Asia.
The traditional method is to form the dough (which is made from wheat flour and sugar syrup) in circular shape or the shape of pretzel. Jalebi is a typical treat for eye and mouth and also making it is a treat in of itself, you will see why when you read more.
The Secret of Jalebi (Meshabek)
The secret in Jalebi is in the taste of the crisp sugary spirals which I guess is the reason for serving these sweet in festivals specially. The way to make these spirals is to squeeze the sugary syrup through a whole using muslin cloth or using traditional squeezy bottle, when you squeeze the syrup into the hot oil in the pan it take that shape of spiral
Another secret is to ferment the dough very well before deep frying it this way you guarantee the best Jalebi
Ingredients of Jalebi (Meshabek)
- 3 cup all purpose flour
- 1/2 cup corn flour
- 5 strand saffron
- 3 cup sugar
- 1/2 cup ghee
- 2 cup thickened yoghurt
- 2 cup sunflower oil
- 2 1/2 cup Water
- 4 drops rose essence (for smell and taste)
- 1/2 teaspoon edible food color (for coloring)
- 1/2 teaspoon powdered green cardamom
- 1 teaspoon baking soda
First making the batter:
- First we need to mix the dry ingredients (all-purpose flour, corn flour and baking soda) in a bowl.
- Then add ghee or butter and the food color to the above mixture.
- Then add yogurt and water and mix well until it is thick but has a pouring consistency then Keep it aside for 8-10 hours
Second Making The Syrup:
- Heat water in a pan over medium heat then Add sugar and mix until fully dissolved.
- Then simmer the syrup until it has one string consistency.
- Then add cardamom powder, saffron and the Rose essence while stirring well.
Making the Jalebi:
- Heat oil in a deep pan (for deep frying) over medium heat.
- Fill the jalebi batter in a squeezy bottle or a piece of cloth with a small hole in it.
- Squeeze the bottle or the cloth to make circles of Jalebi in the pan.
- You can make perfect circle by moving from inside to outside.
- The jalebis will soon turn golden then you know it is done and take it out of the pan.
- Soak the jalebi pieces in the sugar syrup for 2-3 minutes. Make sure that the sugar syrup is warm it was cold it will not be liquid and will not be fill the jabelis properly and if it was hot it will ruin the jabeli figure.
- Remove from the syrup and place on a plate with butter paper to absorb the excess of syrup.
How to Serve Jalebi
Because Jablebi is very popular in wide regions it is served in deferent ways from country to country, for example in west India they often serve it with Fafda. In south India they pair it with Rabri. While in Middle East they serve it alone or with drinks.