Pumpkin spice jalebi is a fusion dessert, although it might not look like it. It follows the same traditional jalebi recipe but incorporates the autumnal, aromatic flavours of pumpkin spice. You can serve these for Halloween or as a surprise dessert on special occasions.
Combine sugar and water in a pot, boil on medium heat until 1-string consistency is reached (test by taking syrup between thumb and forefinger, pulling apart to form a single thread).
Remove from heat and stir in saffron, cardamom powder, lemon juice, and pumpkin spice mix. Keep the sugar syrup warm while you make the jalebis.
Description - Step 2
Step 2: Make batter
In a bowl, mix maida, corn starch, turmeric powder, and pumpkin spice mix.
Add curd and water; whisk into a thick, smooth batter.
For making the instant batter, whisk for 4 minutes in one direction.
For fermented batter: replace corn starch with besan, add water to make a pouring consistency, and ferment 12-24 hours until bubbly and slightly sour.
Description - Step 3
Step 3: Fry jalebi
Heat ghee or oil on medium heat (add 1-2 tbsp ghee if using oil for more flavour).
Add lemon juice and baking soda to the batter (skip the lemon juice if fermented batter).
Fill the batter into a sauce bottle or piping bag.
Check oil temperature by dropping a small drop of batter – it should rise immediately without browning.
Pipe batter into hot oil in spiral shapes. Fry on medium-high heat until golden and crisp, turning once. Reduce the heat in the last minute for extra crispiness.
Remove with a skewer and immediately dip in warm sugar syrup for 1-2 minutes.
Transfer to plate. Repeat for the remaining batter.
Search
Login
Indian
Difficult
Dessert
