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Jalebi - Funnel Cake

Name: Jalebi - Funnel Cake
Prep time: 1800 s
Cook time: 900 s
Total time: 3000 s
Yield: 6
Ingredients: 2 cups Sugars brown; 300 grams Beverages water tap well; 5 Units Spices cardamom; 1/8 teaspoon Spices saffron; 1/8 teaspoon Lemon juice from concentrate canned or bottled; 1 cup Wheat flour white all-purpose unenriched; 1 teaspoon Leavening agents baking powder double-acting straight phosphate; 1/8 teaspoon Leavening agents baking soda; 1 tablespoon Rice flour white unenriched; 1 tablespoon Cornstarch; 60 grams Nestle Milkpak Yogurt; 125 grams Beverages water tap well; 1 tablespoon Butter Clarified butter (ghee); 1 cup Oil olive salad or cooking; 3 tablespoons Butter Clarified butter (ghee)

50'

Ingredients

Servings

- 6 Portions +

Sugars, brown

2 cups Sugars, brown

Beverages, water, tap, well

300 grams Beverages, water, tap, well

Spices, cardamom

5 Units Spices, cardamom

Spices, saffron

1/8 teaspoon Spices, saffron

Lemon juice from concentrate, canned or bottled

1/8 teaspoon Lemon juice from concentrate, canned or bottled

Wheat flour, white, all-purpose, unenriched

1 cup Wheat flour, white, all-purpose, unenriched

Leavening agents, baking powder, double-acting, straight phosphate

1 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Leavening agents, baking soda

1/8 teaspoon Leavening agents, baking soda

Rice flour, white, unenriched

1 tablespoon Rice flour, white, unenriched

Cornstarch

1 tablespoon Cornstarch

Nestle Milkpak Yogurt

60 grams Nestle Milkpak Yogurt

Beverages, water, tap, well

125 grams Beverages, water, tap, well

Butter, Clarified butter (ghee)

1 tablespoon Butter, Clarified butter (ghee)

Oil, olive, salad or cooking

1 cup Oil, olive, salad or cooking

Butter, Clarified butter (ghee)

3 tablespoons Butter, Clarified butter (ghee)

Jalebi - Funnel Cake

Nutri value

Go to instructions

Instructions

7 Steps

50'

Total

30'

Preparation

15'

Cooking

Waiting

Step by step

1 of 7

10'

Step 1

Sugar Syrup
Combine ▢2 cups sugar
▢300 gm water
▢5 cardamom pods lightly bruised
▢8 strands saffron
▢1/8 tsp lemon juice
in a medium sized pot (then you can use the same pot for dunking the jalebis) and bring to a boil
Simmer for 5-6 minutes or until the syrup becomes slightly sicky and/or the last few drops of it fall of the spoon at a slower pace. Set aside.

Check

2 of 7

Step 2

Heat oil in a large saucepan on medium heat. It is best to use a pan with higher sides or a wok and fill it with at least 3-4 inches of oil. Add the ghee.

Check

3 of 7

15'

Step 3

Combine
▢1 cup all purpose flour
▢1 tsp baking powder
▢1/8 tsp baking soda
▢1 tbsp rice flour or cornstarch
▢60 gm milkpak yogurt
▢½ cup water
▢1 tbsp melted ghee
▢orange food coloring
in a bowl and whisk well. When it comes together then you will see the batter fall off your whisk in smooth ribbons.

Check

4 of 7

Step 4

Transfer the batter into a piping bag, Ziploc bag or a squeeze bottle (you may need to cut the tip). How big the hole is to pipe through depends on your preferred thickness.

Check

5 of 7

Step 5

Before frying the jalebi check the temperature of the sugar syrup, if it is slightly warm but not hot then you can continue on. Dunking jalebi in hot sugar syrup will ruin the texture.
Check the temperature of the oil, it should be shimmering, NOT smoking. Adjust your heat as needed to maintain that level.

Check

6 of 7

Step 6

pipe the jalebi onto the surface of the oil and you should see it sink a little, then rise within 20 seconds to the top. Fry for approximately 1.5-2 minutes on each side.

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7 of 7

Step 7

Remove the jalebi from the hot oil with a tong, dunk it in sugar syrup for 8-10 seconds.
serve warm.

Check