Kesar Badam Jalebi
Introduction to Kesar Badam Jalebi
Kesar Badam Jalebi is a delectable Indian dessert that marries the flavors of saffron and almonds into delicious spirals of fried batter soaked in sugary syrup. The origins of Jalebi can be traced back to ancient Persia, where it was known as "Zolbia." Brought to India by Persian traders, this dessert has since found a unique place in Indian cuisine, evolving into various regional variants.
Kesar Badam Jalebi, specifically, is enriched with the luxurious essence of saffron and the nutty flavor of almonds, making it a perfect treat for festive occasions. This version of Jalebi stands out with its vibrant color and its unique blend of nutty sweetness, making it a delightful indulgence.
Ingredients
- All-purpose flour - 1 cup
- Cornstarch - 1 tablespoon
- Yogurt - 1/2 cup
- Warm water - for batter consistency
- A pinch of baking soda
- Saffron strands - a few
- Warm milk - 2 tablespoons
- Almonds, finely ground - 1/4 cup
- Sugar - 2 cups
- Water - 1 cup (for syrup)
- Cardamom powder - 1/2 teaspoon
- Rose water - 1 teaspoon
- Ghee or oil for frying
Preparation
Step 1: Preparing the Batter
Begin by soaking a few strands of saffron in 2 tablespoons of warm milk. Let it sit for about 10 minutes to release its color and flavor.
In a mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of cornstarch, and a pinch of baking soda.
Add 1/2 cup of yogurt to the dry ingredients and mix until smooth. Gradually add warm water to achieve a thick, pourable consistency. Stir in the saffron-infused milk and 1/4 cup of ground almonds until well incorporated.
Cover the batter and let it ferment at room temperature for about 6-8 hours.
Step 2: Making the Sugar Syrup
In a saucepan, combine 2 cups of sugar with 1 cup of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely. Bring it to a boil and let it simmer until the syrup reaches a slightly sticky consistency, about one-thread thickness.
Add 1/2 teaspoon of cardamom powder and 1 teaspoon of rose water to the syrup. Stir well and keep it warm.
Cooking Process
Step 3: Frying the Jalebis
Heat ghee or oil in a deep pan over medium heat. Make sure the oil is hot enough for frying, but not smoking.
Pour the fermented batter into a piping bag or squeeze bottle. Carefully pipe spirals of batter directly into the hot oil, starting from the center and moving outwards. Fry the jalebis until they are golden and crisp on both sides.
Step 4: Soaking in Syrup
Remove the jalebis from the oil and immediately immerse them in the warm sugar syrup. Let them soak for a minute or so, allowing the sugar syrup to infuse the jalebis completely. Remove the jalebis from the syrup and place them on a wire rack to drain excess syrup.
How to Enjoy Kesar Badam Jalebi
Kesar Badam Jalebi is best enjoyed warm, allowing the flavors of saffron and almonds to complement its crispy texture. These jalebis can be savored as a standalone dessert or paired with a scoop of vanilla ice cream for a delightful fusion of flavors. Consider serving them alongside a hot cup of Indian tea, like masala chai, for an authentic experience.
For special occasions, you can garnish the jalebis with slivers of almonds and a few strands of saffron for an added touch of elegance.
Conclusion
This adaptation of Jalebi with saffron and almonds provides a rich, flavorful, and visually stunning treat that captures the essence of traditional Indian sweets with a luxurious twist. Whether you're celebrating a special occasion or simply indulging in a sweet craving, Kesar Badam Jalebi offers an exquisite taste of Indian culinary heritage.