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Jalebis are considered a classic Indian sweet that holds a signification position in our food culture. From the street corners to the best of the sweet-shops- it is available in every nook and corner of the country. Hot and crispy jalebis, dunked in sweet sugar syrup – this desi mithai has made its way right into our hearts. Nothing can match the satisfaction of taking a bite of some sinfully hot flower shaped jalebis. Much relatable? Now, if you are anything like us, then you too love trying the different varieties of jalebi available in the market. Paneer jalebi, khoya jalebi, urad ki jalebi and more- options are many.
Also Read: 6 Features of Jangiri that Make it Different from Jalebi
Image credit: iStock
This delectable Indian sweet has always been a part of all our festivities.
Here, we found you one such unique variety of jalebi that will leave a strong and unique impression on your palette. It’s aloo ki jalebi. Yes, you heard us. As the name suggests, this jalebi is made out of potatoes. A combination of potatoes, maida, curd, ghee, sugar, cardamom and saffron is what make this jalebi so unique. In this, potato acts like a binding agent, which makes the jalebis dense and super delicious.
If you are a true jalebi fan, we suggest, you must try this recipe. Here’s how you can make this interesting aloo ki jalebi at home.
How To Make Aloo Ki Jalebi | Aloo Jalebi Recipe:
For the preparation of this jalebi, first you need to make sugar syrup by boiling sugar, cardamom powder and a pinch of saffron in the water for 5-6 minutes.
Then, in a container, add flour, boiled mashed potato, curd, a pinch of salt and mix well to make a consistent and thick mixture. Pour the mixture in a cloth and make a hole in the cloth. Now, squeeze the cloth to make spiral-shaped jalebis in a pan filled with hot oil. Deep fry till golden brown. The final round is to soak the jalebis into the sugar syrup for 2-3 minutes. Take the jalebis out of the syrup and voila!
Points to remember while making jalebi
- Try to get the right consistency in your jalebi batter – it should neither be thick, nor runny.
- While frying jalebi, make sure the flame is low to medium. High heat will leave jalebi uncooked from inside.
Click here for the step-by-step recipe of aloo ki jalebi.
For more such delicious jalebi recipes, click here.
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