Bellam Jalebi Recipe: A Sweet, Syrupy Delight

Bellam Jalebi, also known as Bellam Jilakara.

Jilakara in some regions of India, is a traditional sweet treat that combines the crispy goodness of jalebi with the rich flavours of jaggery (bellam). This dessert is perfect for festivals, special occasions, or whenever you crave something sweet and indulgent. Let’s embark on the journey of making homemade Bellam Jalebi.

Ingredients:

For the Jalebi Batter: One can alternatively use GITS’s Jalebi Mix

• 1 cup all-purpose flour (maida)
• 2 tablespoons gram flour (besan)
• 1/2 teaspoon baking powder
• 1/4 teaspoon turmeric powder (for colour)
• 1/2 cup yogurt (curd), at room temperature
• 2 tablespoons ghee (clarified butter), melted
• Water, as needed, to make a thick batter
• A pinch of saffron strands (optional)
• A pinch of cardamom powder

For the Jaggery Syrup:

• 1 cup jaggery (bellam), grated or chopped
• 1/2 cup water
• A few drops of lemon juice (to prevent crystallization)
• A pinch of cardamom powder

For Frying:

• Ghee or oil for deep frying

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Instructions:

Preparing the Jalebi Batter:

If you are using GITS’s Jalebi Mix, please follow the instruction on the packet. Kindly note, fermentation would not be required in this case.

1. In a mixing bowl, combine all-purpose flour, gram flour, baking powder, and turmeric powder.
2. Add melted ghee and yogurt to the dry ingredients. Mix well to form a thick batter. If needed, add water gradually to achieve the right consistency. The batter should be thick enough to coat the back of a spoon.
3. Cover the batter and let it ferment in a warm place for 4-6 hours or overnight. This fermentation process is essential for the jalebi’s texture and flavor.
4. After fermentation, add saffron strands (if using) and cardamom powder to the batter. Mix well.

Making the Jaggery Syrup:

1. In a separate pan, combine grated or chopped jaggery and water.
2. Heat the mixture over medium heat until the jaggery completely dissolves.
3. Add a few drops of lemon juice to prevent the syrup from crystallizing.
4. Simmer the syrup until it thickens slightly. It should have a one-string consistency, which means that when you take a drop of syrup between your thumb and index finger and gently pull them apart, it should form a single string.
5. Remove the syrup from heat, add cardamom powder, and keep it warm.

Frying the Jalebi:

1. Heat ghee or oil in a deep frying pan or kadai over medium heat. You’ll know it’s ready when a small drop of batter sizzles and rises to the surface.
2. Fill a jalebi squeeze bottle or a plastic ketchup bottle with the fermented jalebi batter. If you don’t have a squeeze bottle, you can use a piping bag or a Ziploc bag with a small hole cut in one corner.
3. Squeeze the batter into the hot ghee or oil to form spirals or pretzel-like shapes. Fry until they turn golden brown and crispy. Keep the heat at medium-low to ensure even cooking.
4. Carefully remove the fried jalebi using a slotted spoon and immediately dip them into the warm jaggery syrup. Ensure each jalebi is well-coated in the syrup.
5. Allow them to soak for about 1-2 minutes so they absorb the syrup’s flavors.
6. Remove the Bellam Jalebi from the syrup and place them on a plate or tray lined with parchment paper to drain excess syrup.

Serving Bellam Jalebi:

Serve Bellam Jalebi warm, garnished with slivers of almonds or pistachios if desired. Enjoy the sweet, syrupy, and crispy goodness of this traditional Indian dessert.

Bellam Jalebi – A Sweet Symphony of Flavors:

Bellam Jalebi is a delightful indulgence that combines the crispy texture of jalebi with the rich, earthy sweetness of jaggery. Making it at home allows you to savour the authentic flavours and aromas of this traditional dessert, making it perfect for festive celebrations or as a sweet treat to satisfy your cravings.

Use Organic Ingredients and savour the true flavours of Indian Cuisine. Ingredients sourced from www.Praakritik.com Use referral code "AROMAS" to avail discounts