Home / Recipes / Sabudana Jalebi

Photo of Sabudana Jalebi by Alka Jena at BetterButter
970
5
5.0(1)
0

Sabudana Jalebi

Oct-11-2016
Alka Jena
30 minutes
Prep Time
20 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Sabudana Jalebi RECIPE

The custom of eating jalebi on Dussehra has an interesting mythological perspective, it was believed that Lord Ram loved jalebis which was called shashkouli then and since Dussehra is celebrated in respect to Lord Ram's win over the evil Ravana, people eat these delectable deep fried jalebis with saffron strands on this day. The Jalebi is a traditional sweet dish made on every festival and special occasions. If you are a true jalebi fan, here is a quick and tasty version that can be prepared without long hours of fermentation and made from the Tapioca pearls or Sabudana.

Recipe Tags

  • Navratri Recipe
  • Veg
  • Medium
  • Festive
  • North Indian
  • Frying
  • Dessert

Ingredients Serving: 10

  1. Sabudana or Sago 1 cup
  2. Boiled Sweet Potato or Sakarkandi 1 no
  3. All Purpose flour or Maida ¾ cup
  4. Gramflour or Besan 1 tbsp
  5. Saffron A pinch of
  6. Nutmeg powder a pinch of
  7. Salt
  8. Baking Soda ¼ tsp
  9. Pistachios for garnishing 5 to 6
  10. Sugar 1 cup
  11. Water 1 cup
  12. Green Cardamom 2 to 3
  13. Lemon juice ¼ tsp
  14. Ghee for frying

Instructions

  1. Soak the sabudana in water for 30 minutes. Drain and keep aside.
  2. Grind the soaked sabudana in a grinder and mix with the mashed sweet potato.
  3. Add All Purpose Flour, Gram Flour, Salt, nutmeg powder to it.
  4. Add water to make a smooth batter. Keep aside for 30 minutes.
  5. Now combine the sugar and water along with the green cardamom and add a pinch of saffron strands to it which gives a nice orange yellow color and you can feel the aroma in the jalebis.
  6. On low flame and begin to stir, so that the sugar dissolves. Bring to a boil till you find a one string consistency of the sugar syrup. Switch off the gas and add ¼ tsp lime or lemon juice. Stir well.
  7. Keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it.
  8. Heat the ghee in a kadhai and add the baking soda to this batter and transfer it to a squeezy tomato ketchup bottle that we get in the market.
  9. You can also use a piping bag or make your own with butter paper. The jalebis need to be done in light heat, if the temp is high, it will not hold shape.
  10. To check the temperature of oil, add a tiny amount of batter to the oil. If it comes up quickly and gradually the oil is hot enough for the jalebis to be fried.
  11. Now squeeze the bottle and make circular patterns with the batter starting from the center and moving outside. You might not get the perfect shape in the first attempt , but keep doing it.
  12. When one side is partly cooked, turn over and fry the other side. Remove with tongs and shake off extra oil.
  13. Then immediately put the fried jalebis in the sugar syrup. The sugar syrup should be slightly hot or warm when you add the jalebis in it. Turn over after a minute so that both sides are coated with the syrup.
  14. Keep them in the syrup for about 2 to 3 minutes. Remove and place them in a plate or tray lined with a foil or butter paper.
  15. Garnish the Jalebis with the green pistachios on top and serve hot. I prefer to have my Jalebi with a dollops of Rabdi on top.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Kriti Agarwal
Nov-06-2016
Kriti Agarwal   Nov-06-2016

is it more crisp Dan d normal maida jalebi

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE