Banarasi Jalebi

The traditional breakfast of the ancient city of Kashi is the piping hot puri sabzikachori and droolworthy jalebi! Interestingly, the lightly spiced raswale aloo sabzi with greasy puris followed by kachori served with chanameethi chutney and hari chutney and topped off with sinfully sweet jalebis (normal serving is four in a plate) really hits the spot!


The batter is made by mixing maida, baking soda, desi ghee, hung curd or sour curd, a pinch of salt and water. It is important that the mixture is neither too thick nor too watery. It is left to ferment for 8 to 10 hours.


The sweet syrup is prepared by dissolving a measure of jaggery or sugar in a pan with a little water. It should be brought to a boil till it becomes sticky. A little desi ghee and cardamom powder is added to the syrup.


Desi ghee is heated in a large kadai. A portion of the batter is put into a cloth shaped like a cone with a little hole on one side and the corner is pressed to create spiral patterns in the hot ghee.


It is fried on medium flame till it turns golden in colour. The mildly sweet and crunchy jalebis are dipped in the syrup and served immediately. These delicious treats are best enjoyed in Theth Banarasi in Bhelupura.


Written by Lakshmi Subramanian

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