Sourdough Jalebi

Sourdough Jalebi

Recipe by Bhoomika Aggarwal

Ingredients

  • For batter
  • 25 g Sourdough discard

  • 75 g Flour

  • 60 – 70 g Water

  • For sugar syrup
  • 200 g Sugar

  • 150 g Water

  • 1 Tbsp Lemon juice

  • 8 – 10 tsp Saffron

  • 1 tsp Rose water

  • Ghee for frying

Directions

  • For the batter
  • In a bowl add the discard and mix it with a little water, add the flour and incorporate the water as needed to reach a dropping consistency. The batter shouldn’t be too thick or thin
  • Leave the batter to ferment for a minimum of 3 hours depending on the weather
  • For the sugar syrup
  • In a pot add water and sugar. Once the sugar has melted, add the lemon juice and cook the syrup to reach a one string consistency
  • Now mix the saffron and rose water, turn off the flame
  • For the jalebi
  • Heat ghee in a wide mouth, flat, heavy bottom pan
  • Fill a piping bag with the batter and cut it at the tip
  • Once, the ghee is hot enough, form round whirls starting from the centre and working your way out. Do not overcrowd the pan and maintain the heat
  • Fry the jalebi until golden brown
  • Using a spider, fish out the jalebi and put it straight into the warm sugar syrup
  • Soak the jalebis in the syrup for 3 – 4 mins
  • Remove from the syrup and serve warm jalebi

Notes

  • TWF Tip: For the jalebi to have a distinct flavour, use TWF Highland flour for building the starter as it has a sweet and aromatic flavor profile

TWF Highland is a traditional Indian wheat flour from the Malwa Plateau, which gives the softest flatbreads. It has a sweet and aromatic flavor profile. It is purpose crafted for rotis and parathas, also works well with sourdough starters, cakes, crackers, and cookies
https://twfflours.com/app/product/highland

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Responses

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  1. Tried the sourdough jalebi by bhoomika ,it turned out amazing.My family was craving for jalebi and your recipe came as blessing in disguise,thank you so much Bhoomika Agarwal ❤️

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