My thoughts on making Jalebi

I love jalebi - who doesn’t. I usually buy the instant jalebi mix and make them, this time around I wanted to make them from scratch - had to send it to my cousin who is expecting a baby soon. You know sometimes it’s scary or may be I am over reacting, but I am not comfortable with gifting or making artificial foods for pregnant woman. Just for the sake of the picture above, I made few with orange and yellow color.

So, there are many jalebi recipes out there – basic ingredient is of course “all purpose flour” or “maida”. Some recipes mention fermenting the batter overnight, and some just for 4 hours. Yeast is also added to the batter to aid in fermentation. Semolina/rice flour is added for extra crunchiness. After going through lots of recipes over the net, here’s what I came up with the ingredients I had at home. The jalebis turned out to be great. The first time I made them, the shapes weren’t perfect – they represented the maps of all the countries in the world . So, second time I was a bit careful – and I am also jotting down my thoughts while making the jalebis. First the ingredients.

For Batter, (makes about 25-30 jalebis)
1. 2 cups all purpose flour (maida)
2. 2 tbsp – rice flour
3. 3/4 cup buttermilk + ½ cup warm water ½ tsp baking soda
4. 2 tsp baking powder

Combine ingredients 1-3 in a bowl. The batter should have a consistency like the pancake or dosa batter. Keep the batter in a warm place for fermentation overnight. I tried to use the batter after 4 hours, the jalebis were fine, but didn’t have enough crunchiness and they absorbed too much oil I thought. Some recipes use sour yogurt or yeast with warm water for fermentation – I don’t have both of them, so used the buttermilk (available at most grocery stores).

Add the baking powder to the batter few minutes prior to making jalebi. Previously, I added it before the batter underwent fermentation. The batter ended up with lots of air bubbles in it and it was difficult to pipe them into hot oil, because the air bubbles would break the flow of the batter from the piping tube. Food colors can also be added to the batter.

Frying the jalebis and getting the right shape:

I am no way expert in this – but here are my observations. I wish I had pictures for all the points, shall try to do next time.

1. The oil has to be maintained at the right temperature, not too high and not too low. Too hot oil will not yield good shape jalebis and too low, will not make them crunchy.
2. I maintained the temperature at about 350F-355F. If you have a fryer with temperature adjustments, its awesome – less work worrying about temperature. For experienced people like my mom in law, she can precisely guess when the oil is ready and when its not. I still didn’t reach that stage, so have to use a thermometer.
3. So, when you pipe in the batter into the oil, if the batter instantly rises up to the top, then the oil is too hot – we cannot make good shaped jalebi unless we are very quick. I am not that quick, so at the temperature I mentioned, I have enough time, about 3 seconds before the jalebi rises up to the top. So I count tic tic 1, tic tic 2 and tactic 3 – During this time the batter is still at the bottom of the pan, I finish the shape I want , and as soon as I am done, the jalebi as whole rise to top of the oil with sizzling bubbles (shown in the picture)

4. Fry the jalebis for about 2-3 minutes until golden and instantly dip into the sugar syrup ( boil 1 cup sugar, 1 cup water,1 tsp cardamom (elaichi) powder and 1 tbsp lemon juice until one thread consistency). The lemon juice makes a whole lot of difference. Apart from being sweet, the jalebi should also have a hint of tanginess and the lemon juice gives exactly that and of course the fermented batter also adds to the tanginess.
5. Oh! and mainly, for piping the batter – use ketchup bottle, I don’t know who came up with this idea but most websites and recipes convey the same. But I feel the nozzle of the ketchup bottle is too thin. After frying, the jalebis will shrink a bit, making them harder than crispier. So cut the nozzle until the bottom, to get larger diameter jalebi with perfect crispiness

I hope this writeup will help anyone who wants to make jalebis at home. Do make them and enjoy the hot jalebis with vanilla icecream – its heavenly.

Coconut Persimmon Payasam

Happy NEW YEAR 2008! May the year make all your dreams come true and bring lots of happiness into your lives. December 31st is a special day for all of us - We bid a farewell to the eventful past year and warmly welcome the new year. Cutting cake when the clock strikes 12 has been a tradition in my parents place and I continue the same in my home as well. Hotbreads (now its FoodEX) in Vizag, my hometown used to be such a crowded place on new years eve.

My mom also used to make payasam for all the elders in the family. I wish my grandparents were here with me and I could take their blessings and serve them the wonderfully tasty coconut persimmon kheer I made today. Payasam (in telugu) or Kheer (in hindi)is a common sweet dish in every household on festivals and special occasions. The ingredients rice, milk and sugar is a combination that can never go wrong. Payasam is also made with vermicelli (semya in telugu) and beaten rice (atukulu in telugu and poha in hindi).



Of the three types of payasam, making atukulu payasam is the easiest, because the beaten rice softens as soon as put into milk/water and cooks very fast. Payasam made with rice takes the longest - as we have to wait for the rice to cook in milk. However, the taste of rice payasam and atukulu payasam (rice is the base ingredient) is similar. So I prefer making atukulu payasam - its tasty and quick.

Persimmon is a lovely fruit - To describe its taste, I would say its tender coconut flesh combined with sugar and a hint of cinnamon and cloves. Its truly amazing. Also check out my other recipe with persimmons - Spicy Persimmon Salsa. Coconut flakes can also be added to the salsa for additional flavors. Coconut payasam with cinnamon is a regular fare in India. So I thought coconut and persimmon will be a dynamite pair to make the payasam.

Here goes the recipe that serves for 4

Ingredients
1. Atukulu (beaten rice/poha) - 1 cup
2. Brown sugar - 2.5 tbsp (adjust the amount based on your sweet levels, regular sugar or jaggery can also be used)
3. Milk - 2 cups
4. Puree of 2 ripened persimmons (Hachiya variety will be the best)
5. Unsweetened coconut flakes - 2 tbsp (Coconut milk can also be added instead)
6. Cinnamon powder - 1/2 tsp, elaichi(cardamom) powder - 1/2 tsp

Soak beaten rice in water for 5-10 minutes. Meanwhile heat milk and brown sugar in pan. Allow the milk to boil and add the persimmon puree. Add the beaten rice after Draining out the water from the beaten rice. Add the coconut flakes and the cinnamon and cardamom powders and heat until the beaten rice is completely cooked and the mixture thickens a bit. Ghee/butter toasted cashew nuts can be added for additional flavor. Adjust the amount of milk based on your liking. I like the payasam to be on the liquidy side. If you like the payasam to be more solid reduce the amount of milk used in the recipe. I like serving the hot payasam. It can be served cold as well. I loved the taste of this payasam - I am sure you will too :)

Kodiguddu Sunni - Egg sweet

This is trademark sweet of my grandmother. I haven't seen this sweet being sold in any shop nor seen anyone making it except my grandmom. Whenever i was done with school final exams - she had this sweet ready for me. Its my favourite - nothing can beat this one. Yesterday I was soo soo craving for this sunni ( pronounced as "sew"+ "ny" as in you in telugu). As you all know kodiguddu is Egg in telugu. One requires a bit of patience while making it. We have to constantly keep on stirring the mixture when its cooking. I had tough time just for three eggs. My grandmom used to make this dish in a big big pan with 60 eggs! Oh my god! she truly has some strength in her arms.

Anway - here are the ingredients and one has to follow it to the T.
Makes 8-10 pieces (1 inch squares);

3 whole eggs + 1 cup milk + 1/2 cup sugar+ 1 tsp elaichi powder. Mix these ingredients thouroughly - i use the blender-makes my job easy.

(Actually its 3/4 cup sugar - but i reduced the sugar amount and used splenda instead of sugar - keeping in mind the calories). Now, lots of ghee/butter goes into this recipe. For the mixture above, add approximately 2 tbsp of ghee. I added the smart balance butter - just so i dont increase my cholesterol levels:).

In a non stick pan, heat the butter, and add the egg/milk mixture and continuously keep stirring with a wooden spoon. The mixture goes through four stages.



First stage - The liquid will slowly start thickening






Second stage - After thickening a bit, lots and lots of bubbling will occur







Third stage - the milk will curdle oozing out lot of water






Fourth stage - The evaporation of all the water formed in the third stage.

Once you notice the mixture is being browned if you leave it for a second without stirring - thats the point you remove the mixture and put it in a plate(already buttered) and allow the mixture to cool and set. After its cooled down- it can be cut into pieces and served. I cannot wait until then - so i just had it as soon as its hot out of the pan.