Sure! I can help you with a recipe for Pakistani Jalebi. Jalebi is a popular sweet treat in Pakistan, made from a fermented batter that is deep-fried and then soaked in sugar syrup. Here’s a recipe you can follow:
- 1 cup all-purpose flour (maida)
- 1 tablespoon gram flour (besan)
- 1/4 teaspoon baking powder
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 1/2 teaspoon saffron strands (optional)
- Vegetable oil for deep frying
For Sugar Syrup:
- 1 cup sugar
- 1 cup water
- A few saffron strands (optional)
- 1/2 teaspoon cardamom powder
- In a mixing bowl, combine the all-purpose flour, gram flour, baking powder, and yogurt. Mix well to form a smooth batter.
- Gradually add warm water to the batter while stirring continuously. The consistency of the batter should be thick and smooth. If it’s too thick, add a little more water.
- Cover the batter with a clean cloth and let it rest in a warm place for 8-10 hours. This allows it to ferment and develop a tangy flavor.
- After fermentation, the batter will have a slightly sour taste and a bubbly texture.
- In a separate saucepan, prepare the sugar syrup by dissolving sugar in water over medium heat. Add saffron strands and cardamom powder to the syrup and let it simmer for 5-6 minutes until it reaches a sticky consistency. Keep the syrup warm.
- Heat vegetable oil in a deep frying pan or kadai over medium heat. The oil should be hot but not smoking.
- Fill a piping bag fitted with a small round nozzle with the fermented batter.
- Squeeze the batter into the hot oil in a spiral shape, starting from the center and moving outward. You can make small or large jalebis as per your preference.
- Fry the jalebis until they turn golden brown and crisp. Ensure they are cooked evenly on all sides.
- Remove the jalebis from the oil using a slotted spoon and transfer them directly into the warm sugar syrup. Let them soak for 2-3 minutes, allowing the jalebis to absorb the syrup.
- Take out the jalebis from the syrup and place them on a serving plate. You can garnish them with some chopped pistachios or almonds for added flavor and presentation.
- Serve the jalebis warm or at room temperature. They taste best when freshly made.
Enjoy your homemade Pakistani Jalebis!
Note: Be cautious when working with hot oil to avoid any accidents.