Composition / ingredients
Step-by-step cooking
Step 1:
How to cook jalebi? Prepare the products according to the list. Take the flour of the highest grade. Try to keep all products at the same temperature, room temperature. Sift the flour through a fine sieve in advance. Semolina is better to use the smallest, bottled or filtered water.
Step 2:
Pour wheat flour into a suitable volume of dishes. Add semolina and baking powder to it. Mix gently, trying not to raise flour dust.
Step 3:
Add sour cream to the dry flour mixture.
Step 4:
Pour in the water and start kneading the dough. It should turn out liquid, but a little thicker than pancake. Try not to pour in all the water, do it in parts, because you may have more or less water than me (it depends on the flour).
Step 5:
Leave the finished dough in a warm place overnight or for at least 2 hours.
Step 6:
Prepare the syrup.
Step 7:
Pour water into a saucepan and add sugar. Turn the stove on to a slow fire.
Step 8:
Stir the water until the sugar is completely dissolved. Bring the sugar syrup to a boil. Pour in the lemon juice and cook for another 1-2 minutes. Let the syrup cool down a little.
Step 9:
Pour the finished dough into a pastry bag or a regular thick bag. For the bag, use a nozzle with a narrow hole, and just cut off the corner of the bag.
Step 10:
Heat the vegetable oil in a frying pan. The oil level should be about 3-4 cm. Squeeze the dough out of the bag in the form of spirals into the hot oil. Fry on both sides until golden brown.
Step 11:
Remove the finished jalebi from the oil with a slotted spoon. Let the excess oil drain and transfer the jalebi to the cooled sugar syrup for 5 seconds.
Step 12:
Remove the jalebi from the syrup and you can serve. Enjoy your meal!
The most difficult thing in cooking jalebi is to squeeze them out in the form of spirals. The first few pieces turned out to be just separate pieces, but then it went much easier. To squeeze out the jalebi, it is best to use a tight fist, from which you can cut off a corner. Jalebi turn out delicious, but, like everything fried, they are clearly not from the category of healthy food.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Semolina - 340 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Baking powder dough - 79 kcal/100g
