Sourdough Jalebi recipe. One of the most popular Indian Sweets, the jalebi usually made using sourdough discard. This can also be called as instant jalebi that gets done in just 30 mins.
These jalebis are one more to add to your recipe repertoire that gets filed under “What to do with sourdough discard?”
I’ve recently been on a sourdough bread baking kick. What better time than the current lockdown period when you have all the time in the world to experiment.
So I’ve been doing the same playing with different flour ratios, varying hydration levels, making notes and jotting down the results of what worked & what didn’t.
As a result, I had collected quite a sizeable quantity of sourdough discard within a week that I had just pushed into the fridge to deal with at a later date.
I have 2 sourdough starters going, one with 100% all purpose flour and the other with 50% whole wheat flour and 50% all purpose flour. So the discard that I had stored is a mix of both the discards.
This week I was forced to do something with it as the discard container was almost full. And the boys were totally against pancakes, muffins or naans.
The actual jalebis are made by fermenting the mixture of all purpose flour and curd overnight.
But since I already had well fermented discard already on hand and that too with the right consistency, I did not have any second thoughts about giving it a go.
Besides it was also time for our weekly ritual of making something sweet for us. That’s when this idea of using the discard for making jalebis occurred to me.
For a spur of the moment of decision, the resulting jalebis using the sourdough discard turned out to be amazing.
Every one at home had a great time taking turns piping out their own jalebis, so please ignore the different shapes and sizes.
I guess the most important thing is that everyone at home had fun and got to eat some finger licking jalebis made by themselves and that’s all that matters at the end of the day.
Points to note while making jalebi:
- Make sure that the discard is of thick consistency. Mine was thick enough but if you find it a bit loose, add corn flour to thicken up the batter.
- Start making the jalebis within 30 mins of taking the discard from the fridge.
- The more you keep it outside, the batter will become loose & will be turning more sour especially if it is summer time.
- The temperature of oil has to be even, so do not keep switching it high and low often.
- Do not over crowd the pan. Pipe only enough jalebis to cover the pan giving it enough space to cook.
- You can add a tsp or 2 ghee while whisking the batter.
- I used a jalebi maker, as it will be comfortable to squeeze and pipe by the others at home. You can also use ziploc or cloth bag with the tip sniffed off. Follow which ever method is easier and works better for you.
Do not have a sourdough starter, no need to worry, go through this sourdough starter post to kick start your journey. With summer here, you simply cannot go wrong.
Sourdough Jalebi Recipe details below:
For the batter:
- Sourdough discard - 250 gms
- Orange food color - 2 pinch
- Saffron essence - 1/8 tsp
- Oil - for deep frying
For the sugar syrup:
- Sugar - 1-1/2 cups
- Water - 1-1/2 cups
- Rosewater - 1 tsp
- Pistachios crushed - 3 tsp
- Saffron strands - 1 pinch
Prepare jalebi batter:
- Bring the sourdough discard out of the fridge 15 mins before you begin and let it thaw a bit.
- Add food color, saffron essence and whisk well till the color spreads uniformly.
- Pour the batter into a jalebi maker squeeze bottle or into a thick ziploc or muslin cloth with the corner snipped off.
Fry the jalebi:
- Heat a pan with oil over medium flame for deep frying.
- Once hot reduce the flame to medium low.
- Add a drop of batter into the oil and if it rises immediately, the oil is ready for frying.
- Take the squeeze bottle or ziploc & start piping out the batter into a circular motion.
- Make 1 or 2 jalebis at a time depending on the size of the pan.
- Do not crowd the pan with jalebis.
- Let it cook for few seconds and then gently flip it over.
- Cook till the oil bubbling settles or till the jalebis have become crisp but not browned.
- Drain on to a plate & continue to cook all the jalebis by piping till the batter gets finished.
Make sugar syrup:
- Heat water in a sauce pan and let it come to a rolling boil.
- Add sugar, mix well & let it come to a one string consistency.
- Switch off stove, add rose water and mix well.
Arrange the jalebis:
- Add the fried jalebis 2 or 3 at a time into the sugar syrup.
- Mix gently to coat it well with the syrup for 1 or 2 mins.
- Arrange on a plate one next to the other.
- Sprinkle crushed pistachios, saffron strands on top.
- Serve these sourdough jalebi as such or with warm or cold rabri.