How to Make Jalebi for Diwali

Jalebi is a sweet Indian dessert made of deep fried dough. It is often used in celebration of the Hindu festival, Diwali. Diwali is the 5-day Hindu festival of lights that typically falls in either late October or early November. The formal and former name of the festival is Deepavali. Jalebi and other sweet, fried doughs are traditional fare during the Deepavali festival.

Things You'll Need

• Cooking oil for deep frying
• 1/2 cup buttermilk or sour milk
• Powdered (confectioner's) sugar for dusting
• 1/4 tsp saffron
• Water (may not be needed)
• 1 tsp warm ghee
• Cardamom powder for dusting
• Frying pan
• 1 1/2 cups sugar
• 2 cups all purpose flour (maida)
• Small mixing bowl
• Mixing spoon
• Medium sized mixing bowl

Instructions

Make Traditional Jalebi

1. Mix together 1 cup of flour and buttermilk in medium-sized mixing bowl. Stir until smooth. Add water only if necessary.

2. Cover and let stand overnight at room temperature.

3. Add remaining flour the next morning, along with the ghee.

4. Put sugar in smaller mixing bowl. Add water slowly while mixing, until you get a stringy syrup.

5. Add saffron. Mix well.

6. Heat oil in pan.

7. Pour batter into pan in concentric circles, to make spiral shapes.

8. Fry jalebi until crisp and golden brown.

9. Remove from pan and dip into sugar syrup mixture. Coat well on both sides for about 30 seconds.

10. Repeat with remaining jalebis. Serve on a platter and dust with powdered sugar and cardamom powder for a delicious finish.

Tips & Warnings

• Saffron is used to add a red color to the jalebi. Food coloring can be used instead, if you prefer, but use sparingly, as this can become messy.

• Plain yogurt can be used instead of buttermilk, if you prefer a less bitter taste.

• Rose water can be used in place of regular water in the making of the sugar syrup.

• Ghee is a form of clarified butter, wherein the milk solids have separated from the butter fat. It can be made by melting and boiling butter for approximately 10 to 12 minutes, until brown milk solids are visible at the bottom of the pan.

• Cardamom powder is a spice common in Indian cooking, used to season meats, as well as in baking.

• Use only real butter to make ghee. Do not use margarine, vegetable oil or any other butter substitute.

Resources

• More on how to celebrate Diwali