Kerala jelabis are easy to make with simple urad dal batter piped and fried to crispness and soaked in sugar syrup. You can make them instantly as there is no resting and fermenting of the batter. It is a variant of jalebi, different from the North Indian version but closer to Jangiri/Imarti. It is a festive and indulgent sweet.
Urad dal- 3/4 cup
salt a pinch
( you can add orange food color
to the batter)
oil for deep frying
(For a richer version use ghee or half of oil and ghee)
For the syrup
Sugar- 1 1/2 cup
water- 3/4 cup
Rose essence- 1 tsp
Cardamom powder- 1/2 tsp
Yellow/orange food color- a few drops
Lemon juice- 1/2 lemon
saffron- a few strands
Soak urad for 3-4 hour. Drain and grind this into a thick and smooth batter. Do not add more than 3-4 tbs of water for grinding ( batter should be like medhu vada consistency). If you like you can add a few drops of food color at this stage and mix.
In a sauce pan add sugar, water and boil for two minutes. Add saffron, food color,cardamom,lemon juice and rose essence and reduce the flame to low and keep it boiling till it is nearly one thread consistency. Heat oil in a pan (Wide and flat pan is best) till it is medium hot.
Start making the jalebis immediately. Do not allow the batter to rest for long. Fill it into a zip lock bag ( pierce a small hole in one corner) or into a thick square piece cloth which has a small hole in the center. Gather the edges and make it like a pouch so that you can squeeze easily into hot oil.
Squeeze the batter into medium hot oil in circular motion to form round patterns. Fry both side for 2-3 minutes in medium hot oil,till jelabis are slightly crisp.Do not fry it too long because it will not absorb the syrup. Transfer the fried jalebis into the warm syrup and allow it to soak for 5-8 minutes. and serve.
Hope you will all enjoy!