Jalebi – 500 gram

DKK 75.00

SKU: 2188 Category: Tag:
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Description

Jalebi is a traditional celebratory and specialty street cake in Pakistan, India, Bangladesh and Nepal. Made with super fine flour, sugar and yogurt—and then soaked in a hot, delectable syrup—this chewy dessert is so exquisite, it’s likely to make your favorite donuts jealous. We use saffron to create the beautiful golden color, which is appropriate given that (in some cultures) yellow is the color of joy, and that is just what your mouth will be experiencing with every delicious bite of this special Pakistani treat.

Ingredients:

-2 cups flour (all purpose)
-1 ½ tablespoons chickpea/gram flour (or you can substitute semolina or rice flour)
-3 cups palm sugar
-¼ teaspoon baking powder
-¼ teaspoon baking soda
-½ teaspoon ground cardamom
-3 tablespoons plain yogurt
-Ghee or vegetable oil for frying
-1 ¼ cup warm water
-½ teaspoon saffron, crushed (3 – 5 strands)
-3 ¾ cups plus 2 tablespoon water

Making jalebi dough:

-Using your fingers or a mortar and pestle, crush 3 – 5 saffron strands. Set aside for later.

-Into a large mixing bowl, add the following ingredients:
-all purpose flour, finely sifted (you can substitute cake or pastry flour)
-chickpea flour, finely sifted
-baking powder
-baking soda

Whisk the ingredients to thoroughly combine them, and then add the following:
-¼ teaspoon cardamom
-¼ teaspoon saffron
-yogurt
-½ cup water

-Mix all ingredients together thoroughly. Cover and set aside in a warm place to ferment for at least 2 hours (ideally 10 – 12 hours). When you see small bubbles beginning to form on the surface, you’re ready for the next step.

-Transfer the fermented batter into a pastry bag with small tip (you can use an icing bag or jalebi bottle, sold in some markets).

-In a wok or large skillet, heat the oil over medium-low to 350 degrees. When the oil is heated, begin squeezing batter from the pastry bag, forming small, concentric circles (or spirals). Fry until the batter turns reddish brown color.

-Scoop jalebis out with a spatula and set on a paper towel lined plate to drain off excess oil.

Making Jalebi Syrup:

-Into a large saucepan, add the remaining water and bring to a boil over medium heat. Stir in the palm sugar and lower your heat to simmer. Continue simmering about 5 minutes, or until the liquid thickens into a syrup. Stir in the remainder of saffron and cardamom.

-Transfer the jalebi sweets to your saucepan with hot syrup and allow them to soak for 5 minutes. Remove your sweets from the syrup and place them on a serving dish. Eat them while they’re still hot.

-These yummy treats go very well with chilled and creamy delicious Firni (Pakistani Rice Pudding).

Allergy Advice

May also contain traces of Almonds, Pistachio, Sesame & Soya. Produced in a factory where Eggs & Nuts are handled.

Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories
300
 
% Daily Values*
Total Fat
4.31g
6%
Saturated Fat
0.601g
3%
Trans Fat
Polyunsaturated Fat
1.17g
Monounsaturated Fat
2.214g
Cholesterol
2mg
1%
Sodium
146mg
6%
Total Carbohydrate
62.36g
23%
Dietary Fiber
1g
4%
Sugars
42.77g
Protein
4.19g
Vitamin D
Calcium
131mg
10%
Iron
0.72mg
4%
Potassium
127mg
3%
Vitamin A
4mcg
0%
Vitamin C
1.4mg
2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Additional information

Select Quantity

500 Gram, 1 Kg, 1.5 Kg, 2 Kg

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