Sourdough Jalebi
Sourdough Jalebi
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
3+
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 ❤️