Always check the labels of the products you use.
Method
- 1
Bake. Batter: in a mid-sized bowl, beat together the flours and spices. Tip in the water and yogurt and beat till the batter is smooth plus pourable (though not runny). Cover the bowl plus let the batter in order to ferment (rest) at room temperature for no less than 12 hours. The batter will smell pleasantly sour plus its surface will be covered using bubbles once fermented. Syrup: in a mid-sized saucepan over a high flame, mix all the syrup ingredients plus bring the mixture to a rapid boil. Turn the heat down to medium-low and simmer till the syrup registers between 105°C and 115°C upon a digital or candy thermometer. Turn off this heat plus let the syrup to cool to between 65°C and 70°C. To fry the jalebi: Tip the vegetable oil in one Dutch oven or deep-sided skillet; it should be no less than 1” deep. Heat the oil to 165°C. Pour the batter into a forcing bag fitted with a little round tip (1/4” or smaller), or one squeeze bottle. Squeeze or squeeze batter in the hot oil in swirl shapes around 3” wide. Fry this jalebi, flipping them over halfway through, till crunchy plus browned; every side should lift no more than a minute. Lightly shake off any excess oil off the jalebi and promptly drop them into the warm syrup with tongs. Press down lightly, letting the jalebi soak for upwards to 30 seconds. Take out them from the syrup and put them on a rack in order to cool. Repeat frying the batter plus soaking the jalebi in syrup till all this batter is used, maintaining oil temperature plus reheating syrup if you need to.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 91 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
26.4 g per serving
52.8 % of the 50 g daily maximum · 105.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 602 kcal |
| Protein | 1 g |
| Carbohydrate | 33.2 g |
| of which sugars | 26.5 g |
| of which free sugars | 26.4 g |
| Fat | 53 g |
| of which saturates | 8.3 g |
| Fibre | 0.2 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
