Have you ever wanted some fresh jaleybi’s but didn’t even think it was possible to make them yourself? Well…I’m here to make that happen! Fresh Jaleybi’s are similar to freshly baked cookies; they are warm and gooey and make our mouths water. For everyone that doesn’t know what a Jaylebi is, it is essentially a type of fried crispy concoction that is dunked into a sugar syrup. It is very similar to a funnel cake but instead of being powdered with sugar, it is dunked into the sugar syrup
This recipe only requires a couple of ingredient but you’ll want to follow my directions closely because if you do not, then they’ll most likely end up soggy.
-1 cup of all purpose flour
-1 tsp of semolina flour (aka Soujiee). If you don’t have this, no worries, just skip this ingredient. It just aids in the crispiness of the final product.
-1/2 tsp of baking POWDER ( not baking SODA. Absolutely no substitutions for this ingredient)
-a pinch of yellow food coloring. You can substitute a pinch of Turmeric if you don’t have food coloring.
-2 cups of sugar
-1 cup of water
-1 tsp of lemon juice
-optional: 2 cardamom ( elaychi)
- Mix all of your batter ingredients together and whisk it for about 2 minutes. After two minutes, you’ll want to use your hands and really get in the batter and mix it that way. Leave the batter to rest on your counter top for 15 minutes.
- Place a neutral cooking oil in a large mouth and large bottom pan and turn the flame onto medium. A skillet works just fine for this.
- Place all syrup ingredients in a small frying pan and put the flame onto medium and cook for about 5 minutes and then turn off the flame. You don’t want to thicken this syrup up too much or it won’t penetrate the jaleybi’s.
- After 15 minutes, mix your batter for another minute by hand.
- Place bottle in a small squeezy tube or a plastic Ziploc bag in order to make a makeshift pastry bag. If you like super crunch jaleybi’s, make a smaller hole. If you like crunchy but juicy, you’ll want to make a medium sized hole.
- Turn your oil burner setting to a low-medium flame.
- Begin making circles in a squiggly fashion in the pan. This will take some practice but don’t worry! The goal is to make wider rings so that they just don’t clump into one.
- Let these jalyebi rings fry until they turn golden. This will take about 3 minutes per batch. Please make note that this recipe is not the one that professionals use. As you may have seen, they use really hot oil and fry up the Jalyebi’s really quick. If you fry this recipe on a high flame, your JALEYBI’S WILL TURN OUT SOGGY.
- Place the golden Jaleybi’s in the sugar syrup and let them sit there for 1 minute, turning them after 30 seconds.
- Then repeat until you finish your entire batter.
-I find that a squeezy tube works a lot better than the makeshift Ziplock pastry bag method. You can even use an old ketchup bottle for this part!
-This recipe makes about 10 Jaleybi’s. I always double this recipe because these are a family favorite!