Jalebi – Indian Funnel Cakes
The jalebi is probably the simplest and most popular of Indian desserts. It lives in the recesses of my mind in the form of pleasant and soothing childhood memories. The kind of memories that lure and seduce me out of my bed when I visit Kolkata on vacation. With all the orange holidays around the corner, jalebi is on my mind.
My Jalebi Story
Most Indian fudges or burfees fall into this category. Then there are desserts that need to be enjoyed fresh. The Jalebi falls into the enjoy fresh category! The best jalebi is served warm. This slightly sticky crisp sweet treat is the stuff dreams are made off.
Some technique notes about the jalebi
A good jalebi is crisp (thanks to the chickpea flour) and slightly tangy (thanks to fermentation) I add in rice flour to my batter as well, adding a foolproof guarantee of crispness. Practice is helpful, even in the same session of jalebi making. The goal is to get nice coils of crisp batter.
Soak a little extra batter to make a few practice ones and you will be in business.
Thickness in a jalebi is a personal choice. Choose a nozzle (much like icing) to control this. I use a ketchup bottle and like jalebis of a medium thickness.
Garnishes in North India can include chopped nuts and saffron strands. In Kolkata, there is no such fanfare. The fresh jalebis are available crisp with thicker patches of soft tangy batter. Jalebis in Kolkata are available only during the early hours of the morning usually with their cohorts the Bengali shingara.
Essentials for a good Jalebi
- Well Fermented Batter: Your batter has reached the right degree of fermentation when it has a few tiny bubbles and a slight yeasty fragrance. I ferment my batter in the instant pot. Fermenting outside the instant pot is not a problem. Just plan for 18 to 24 hours. Over-fermenting is also not a good idea.
- Crispness: Guaranteed by the addition of chickpea and rice flour in this recipe.
- Good syrup consistency: About 1 and half strands consistency
- Frying: Consistent frying in medium hot oil.
Other candidates for instant pot fermenting include my Quinoa Oothapams and Quick Ferment Wholesome Dosa.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A simple yet classic recipe. Jabelis are homey, comforting and essential.
Ingredients
- 1 cup all-purpose flour
- ¼ cup rice flour
- 2 tablespoons chickpea flour or besan
- ¾ cup water for the batter
- A few drops of orange color
- 2 cups water
- 3 cups sugar
- 2 cups Canolla or Grapeseed oil for frying
- Almonds and Pistachio to garnish
Instructions
- In a mixing bowl, mix the flours with the water. Add the water a little at a time. Add more if needed to form a pour able batter. This should be the thickness of pancake batter, not too thin or thick. Stir in the food color.
- Place the batter in the instant pot and set on 8 hours in the yogurt setting. Alternately, let it rest overnight for about 18 to 24 hours until fermented. The batter will have tiny bubbles and smell slightly yeasty.
- Place the sugar and the water in a saucepan and boil until it reaches a medium strand thickness. It should be a 1 and half strand thickness. This takes about 15 minutes of simmering.
- While this is happening, fill the ketchup bottle dispenser with the batter.
- Place the oil in a wok and heat until frying temperature. A drop of batter when added to the oil should sizzle and rise to the top immediately.
- Set the syrup near the all the oil.
- Add the batter into spiral rounds, I have found that doing the shape of an 8 and circling around it is helpful. You can do 3 to 4 at a time, it is important to allow them to cook without bumping or crowding the oil.
- Fry for about 45 second to a minute and turn. It is essential to allow the jalebis to turn golden brown and firm. Dunk the jalebis into the syrup. Let them rest for about 2 minutes and remove and place on a flat platter.
- Continue until all the batter is used up.
- Garnish with almonds and pistachios.
Notes
The prep time is mostly for fermenting and does not need any hands on intervention. If not fermenting in the instant pot, you will need to plan a little longer.