Craving crispy jalebis? unleash the power of rice flour in this easy-to-follow recipe

Jalebi, the iconic Indian sweet treat, is renowned for its crispy exterior and indulgent syrup. Traditionally made with all-purpose flour, this beloved dessert can be recreated with an equally delectable twist using rice flour. This blog post will guide you through the art of crafting irresistible jalebi with rice flour, offering a step-by-step recipe and valuable tips to ensure success.

Ingredients

For the Batter:

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1/4 cup plain yogurt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon saffron strands
• 1 tablespoon milk
• Water, as needed

For the Sugar Syrup:

• 2 cups sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon cardamom powder

Instructions

Preparing the Batter:

1. In a large bowl, combine the rice flour, all-purpose flour, yogurt, baking powder, baking soda, and saffron strands. Mix well until a smooth batter forms.
2. Gradually add milk and water while mixing until the batter reaches a thick, flowing consistency. It should be slightly thicker than pancake batter.
3. Cover the bowl with a damp cloth and let the batter rest for at least 30 minutes.

Creating the Jalebi Shape:

1. Fill a piping bag fitted with a star tip with the prepared batter.
2. Heat oil in a deep fryer or kadhai to medium heat (350-375°F).
3. Carefully pipe the batter into the hot oil, creating circular or pretzel-shaped jalebis.

Frying the Jalebi:

1. Fry the jalebis until they turn golden brown and crispy, approximately 2-3 minutes per side.
2. Remove the jalebis from the oil and drain them on paper towels.

Making the Sugar Syrup:

1. In a saucepan, combine the sugar, water, lemon juice, and cardamom powder.
2. Bring the mixture to a boil and reduce heat to low.
3. Simmer for 10-15 minutes, or until the syrup thickens and reaches a one-string consistency.

Soaking the Jalebi:

1. Dip the fried jalebis into the hot sugar syrup for a few seconds, ensuring they are fully coated.
2. Remove the jalebis from the syrup and place them on a wire rack to cool slightly.

Tips for Perfection

• Use a high-quality rice flour for the best texture.
• Let the batter rest to allow the ingredients to fully hydrate, resulting in a more tender jalebi.
• Maintain the oil temperature during frying to ensure even cooking.
• Avoid overcrowding the fryer to prevent the jalebis from sticking together.
• If the batter is too thick, add a little water to thin it out.
• If the batter is too thin, add a little more rice flour to thicken it.

Variations

• Add a pinch of turmeric or saffron to the batter for a vibrant color.
• Sprinkle chopped pistachios or almonds over the jalebis for extra flavor and crunch.
• For a savory twist, add a teaspoon of cumin or coriander powder to the batter.

The Perfect Accompaniment

Jalebi with rice flour pairs perfectly with a steaming cup of chai or a cold glass of milk. It can also be enjoyed as a dessert or a midday treat.

Beyond the Ordinary: A Culinary Adventure

Experiment with different flavors and variations to create your own unique jalebi creations. Whether you prefer a classic sweet treat or an innovative culinary adventure, this recipe will guide you towards crafting exceptional jalebis that will delight your taste buds.

FAQ

1. Can I use only rice flour to make jalebi?

Yes, you can use only rice flour, but the addition of all-purpose flour helps to create a slightly crispier texture.

2. How do I know if the sugar syrup is ready?

The sugar syrup is ready when it reaches a one-string consistency. To test this, take a small amount of syrup between your thumb and forefinger and pull them apart. If the syrup forms a single, thin string, it is ready.

3. How can I store jalebi with rice flour?

Store jalebi in an airtight container at room temperature for up to 2 days.