The city of Delhi, being a conglomerate of dissimilar cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache. Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here! For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken. Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. So here is the recipe of delicious Jalebi:
- Refined flour (maida) 1 cup
- Yogurt 1/2 cup
- Sugar 3 cups
- Milk 1 tablespoon
- Saffron (kesar) a few
- Ghee for deep-frying
- In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.
- Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.
- Add milk and when the scum rises to the top, collect it with a ladle and discard.
- Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.
- Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.
- Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
- Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.