Sourdough Jalebi | How to make Sourdough Discard Jalebi | Zeel's Kitchen
Total time
Author: Zeel Patel
Recipe type: Dessert
Cuisine: Indian
Serves: 3 - 4
- Sourdough discard ( I used 50-50 APF –WWF discard ( 2-3 days to 10 days ) – 1 cup
- Turmeric or any organic yellow or orange food color – ⅛ tsp
- Sugar – 1 cup
- Water – ½ cup
- Cardamom powder – ⅛ tsp
- Saffron – a pinch
- Ghee for frying
- While making sugar syrup in a saucepan, add sugar and water.
- Boil on medium flame until it reaches a one string consistency.
- Once the syrup starts to boil, continuously check the consistency.
- Take a few drops of syrup in a spoon.
- Once cool slightly, take it between thumb and finger and check the consistency.
- Once sugar syrup is ready, turn off the flame.
- Add cardamom powder and saffron to it.
- Mix well and keep it aside.
- If your syrup goes beyond the single thread consistency, again add some water and cook. Recheck the consistency.
- Take a sourdough discard in a mixing bowl.
- Add turmeric powder or any food color. Mix well.
- Transfer the batter into the piping bag, zip lock bag, or cotton bag.
- Make a small hole and keep it aside.
- Heat Ghee for frying and set the flame to medium-high heat.
- Move the piping bag in a circular motion to get the shape of jalebi.
- Flip it and cook from both sides.
- When it turns crisp, remove it, and add it to warm sugar syrup.
- Before adding jalebi, check the sugar syrup, it must be warm.
- Soak them into syrup for 3 -4 minutes. Remove them on a plate.
- Same way prepare all jalebis and serve hot.
- Please ignore the shapes of my jalebis.
- For perfect shape, we need some more practice.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/sourdough-jalebi-how-to-make-sourdough-discard-jalebi-zeels-kitchen/
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