Jalebi

Lamb and Vermicelli Shorba
02/06/2017
Almond Ring Cakes
16/06/2017

Jalebi

Jalebi

This Jelabi or Zlabia is so delicious and sweet, you can suck up the honey from the inside using it like a straw! Is it easy to make?  Yes, but the technique is quite challenging. I can put my hands up and say that at first it took a few attempts, but now I think I can make it quite confidently – it just takes a little practice. The reason I have given it two names is that it is called different names in different countries or cultures. The name ‘Zlabia’ is used in North African countries mainly, and the word ‘Jalebi’ tends to be used by people from India and Pakistan.

To western people, this kind of dessert could be far too sweet for them. The taste is not like a gâteaux or a pancake, but if they try it they will love it I am sure of it. When I was in North Africa (Algeria and Tunisia) the best time to find this sweet is during Ramadan – every household would serve them after their dinner, often served with mint tea. I had never seen them in a round shape until couple of years ago –  I have only known them in the long shape like the photo. The reason for this is probably that I always think of a photo of me eating them when I visited my best friend who lives in Algeria now. Her name is Rania, and she lives in a town call Boufarik. Their speciality is “Zlabia de Boufarik” and they make it with semolina –  when you eat it nothing comes close!

This is also made in Tunisia, but not in the same shape – more of a sort of two thick fingers type of shape but, of course, it tastes just as nice. There are also other variations in shape from different countries and cultures. I Love going on holiday after Ramadan as they have a lovely celebrations and plenty of this beautiful dessert, along with many others.

Now let’s make this fantastic sweet:

Save

Print Recipe
Jalebi
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Cake, Desserts
Prep Time 10 minutes
Cook Time 3 minutes
Passive Time 4 hrs
Servings
portions
Ingredients
For the dough:
For the Syrup:
For frying:
Course Cake, Desserts
Prep Time 10 minutes
Cook Time 3 minutes
Passive Time 4 hrs
Servings
portions
Ingredients
For the dough:
For the Syrup:
For frying:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the jalebi:
  1. In a food processor slowly whisk the semolina, yeast and salt, then add the water a little at a time until all in.
  2. Now keep whisking for 5 mins on high speed then add the extra 2 tbsp of water and whisk again for 2 mins. Then mix in the yoghurt. Whisk for a further 2 mins. You should now have a elasticated dough but not runny or stiff either.
  3. Cover, then leave to rise for about 4 hrs.
For the syrup:
  1. In a small saucepan heat up the water and the honey for 1 min then turn the heat off and then set aside.
For frying:
  1. The next day, stir in the batter (add a little warm water if the batter is too thick) Put the batter in a piping bag ready for frying.
  2. On a medium heat in a frying pan, heat up the oil.
  3. Now - here comes the tricky bit! Start from the centre, and work your way out, and as soon as you have completed your shape, attach the end part into the shape to sort of glue it together. This will stop it from opening whilst frying.
  4. Take a spoon and lift the hot oil and pour over the jelabi keep doing this for around 1 min. Then turn it over (there is no need to pour over the oil on this side) and cook for 1 min or until its all nice golden colour.
  5. Do the same for the long north African Zlabia.
  6. Take them out and put them on kitchen paper towels to drain off some oil, then soak them in cold syrup for about 3 min. Best served immediately. Enjoy!
Recipe Notes

The reason you spoon over the hot oil over the jelabi is so that your jelabi will be hollow and this way it will get filled with the honey syrup.

It is very important that you do not over fill the pan with oil - use only about 1" (25mm) or your can't control the steadiness of the shape.

You can make sugar syrup but its best with honey with a little water just to soften it.

You can also make this with plain flour.

Share this Recipe

12 Comments

  1. anitha gowda says:

    Awesome creation of one of my favorite desserts, we usually make them with sugar syrup, honey sounds yummy and helps keep count on calories, love it.

    • Thank you Anitha thank you for the visit, yes some make it with sugar syrup you can if you want, also they fry it with Ghee but this recipe its not this way. ghee is heavy in the stomach.

  2. houria says:

    Waw une recette vrais merci

  3. shubha says:

    Wonderfully prepared Sally!!I love love jalebis:)

  4. kushi says:

    WOW . This looks soo yummy and perfect.In love with this jalebi version dear.

  5. Jolly says:

    It looks delicious & perfect too !!

  6. Soma Saharay says:

    So lovely Sally…. I am still scared to try it…looks little different from the Indian version…..

  7. Soma Saharay says:

    They look so yummy n perfect Sally…little different from the Indian one…. I am yet to try at home….

  8. Soma Saharay says:

    So yum n perfect…. I am yet to try at home…. Sally… the dessert queen…

Leave a Reply

Your email address will not be published. Required fields are marked *