Gluten Free Jalebis – Delectable Crispy
Yes! Yes! Yes!
These are Gluten Free Jalebis ! Absolutely delectable; Absolutely Crispy !
Finally, my son can have them to his heart’s content. Small mercies! Both of us tasted Jalebis after 3 years today and I am at loss of words to explain how it felt. I had mixed feelings , those of joy for finally being able to enjoy them & at the same time of regret that I did not try making them earlier.
Nevertheless today was a day to celebrate. Celebrate the ‘home coming’ of jalebis to our gluten free house once again, and what a timing , right before Diwali. Do try and make your Diwali special too.
Shubha Deepavali greetings to those who follow this blog, who read my posts regularly, who encourage me to try new things and appreciate my small achievements as if it was a Mount Everest climb every single time. May you all be blessed.
This is a wonderful fail proof recipe , high on the health quotient. For those on a gluten free diet, there is no ingredient which can interfere with your healing . And for those who love to avoid refined all purpose flour , this fits the bill completely.
Everyone loves crispy jalebi in my house. The best part about this recipe is that the jalebis were crisp even after 24 hours of making. They were kept outside, packed well in a box. Did not try keeping them in the fridge.
My mother is an old lady and I was worried that she may like to have a softer version. So I tried that too.For crispy jalebis, fry on low heat all the time till no bubbles show up around the piece being fried. For softer jalebis, either cook for lesser time at slow heat all the time, or use medium heat , so that the color changes without actually making them crisp. Remove once the right color is achieved. There is NO COLOR added in this recipe
At the core of this recipe, it just needs dal and rice. Yes, you read it right!
The recipe is divided into three main steps:
- Making the Batter
- Making the sugar syrup- chashni
- Frying the jalebis and dipping them in sugar syrup.
I have made an attempt to share step by step what needs to be done. Feel free to post questions should you have any.
Let’s proceed to the recipe.
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Gluten Free Jalebi
Yes! Yes! Yes! These are Gluten Free Jalebis ! Absolutely delectable; Absolutely Crispy ! ￼
Make the Batter
Soak dal & rice together for about 6 hours.
Grind to a very fine paste with minimal water added. You will need some water , cannot be done without water. Just ensure to keep that quantity to minimum possible. If it becomes too watery jalebis will not turn out good.
Using hands or a whisk or an electric mixer mix it well so as to incorporate some air in it. It will take about 10 minutes for the batter to fluff up. Urad dal fluffs up really well, real quick.
Let this batter sit on the kitchen counter for about 3 to 4 hours . The batter will go through a process of fermentation during this time period.
At this stage ,start the process of making the sugar syrup. Read steps under the heading 'Make the sugar syrup'.
After the fermentation, using a whisk or electric mixer, beat the batter once again, add the rice flour to the , little at a time, spread over the batter.Do not whisk once the rice flour is added.
Mix well using spatula/hands in circular motion till the flour blends well. Do not over mix.
The resultant batter will not have a flowing consistency at all.The consistency should be such that when you spoon the dough, it does not fall from the spoon , instead stays there.
Make the Sugar Syrup
Heat sugar, water & two quarter lemon pieces in a wide pan & bring to a boil.
Reduce the sugar syrup to a single thread consistency.
Remove and discard the lemon pieces.
The sugar syrup- chashni is ready.
Frying the Jalebis
Pour ghee in a heavy bottom wide pan for frying the jalebis over low to medium heat.
Once the ghee melts completely and comes to a slightly hot temperature, reduce the heat to low. Jalebis will be fried on low flame all the time. At no point the flame needs to be high. For crispy jalebis, fry on low heat all the time till no bubbles show up around the piece being fried. For softer jalebis, either cook for lesser time at slow heat all the time, or use medium heat , so that the color changes without actually making them crisp. Remove once the right color is achieved. There is NO COLOR added in this recipe
Take a square piece of soft cotton fabric or a milk packet. Fabric works best.
Fold it along one side and then the other to get the middle point. Make a tiny hole in the middle. In case you feel it is too narrow you can always increase the size.
Now spread open the square fabric and spoon the batter in the middle , beginning near the hole.
Bring all the four corners together and hold it tight as you would for henna cone :). It is simple. Do not get intimated at this stage. If I could do it , you all can.
While pushing the batter down and pressing the fabric potli, make concentric circles in pan with ghee on low heat. Move your hands very fast in the beginning. Once the first two circles are done, you can concentrate on getting the right shape. Do not bother about the first two circles. They do not impact the shape much, but if we become slow in the beginning, the shape will never come proper.
Dot not overcrowd the pan and fry lesser numbers at a time. Also helps to manage heat better.
Once the right color is achieved and no more bubbles can be seen around them, remove and drop gently in the hot sugar syrup. The sugar syrup needs to be warm to medium hot each time the jalebis are added.In case it cools down in the process, heat it up slightly and then drop in the jalebis.
Let them stay dipped in the chashni for about 3 to 5 minutes. Turn sides and let them sit again for about 3 minutes. Remove and serve.