East Meets West in this Scrumptious Whisky Jalebis
East Meets West in this Scrumptious Whisky Jalebis

There’s no denying that Indian sweets are irresistible. Be it Gulab Jamuns or Rasgullas, we offer a wide variety of sweets both fried and baked. Calorie count aside, fried sweets like Jalebis form an integral part of the cosmos of sweets. But once in a while, we all feel like experimenting. So, if you are up for it, spike your Jalebis with a little Blenders Pride and we promise, you won’t go back to the regular ones anymore.

You will need…

Ingredients

  • 3 cups of flour
  • 2 cups of yoghurt
  • ½ cup of ghee
  • 3 cups of granulated sugar
  • 5 strands of saffron
  • ½ tsp. powdered green cardamom
  • ½ cup of corn flour
  • 1 ½ pinch of baking soda
  • 2 cups of sunflower oil, or vegetable oil
  • 3 cups of water
  • 4 drops of rose essence
  • ½ tsp. edible food colour, orange or yellow
  • 4 tbsp. blended scotch whisky
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The Process

Then you will have to…

In a large bowl, mix flour, corn flour, and baking soda. Add the ghee and food colour to the mixture before adding the curd and water. Mix well till you have a thick consistency and let it rest overnight. If you do not have that kind of time, wait for a good 8 to ten hours.

Meanwhile, make the syrup. Heat water in a medium sized pan, add the sugar and stir until the sugar dissolves entirely. Simmer the concoction till it turns sticky. Add the saffron, cardamom, and rose essence and stir well. Once you take it off the heat, add the whisky and stir for a minute.

Now heat the oil in a large pan on medium flame. Fill the batter you had prepared in a muslin cloth and pierce a small hole in it. Squeeze the cloth gently over the pan making concentric circles. Fry till the jalebis turn crisp and golden.

Once you have finished the entire batter making jalebis, soak them in the whisky sugar syrup for approximately 3 minutes. Make sure that the syrup is just about warm. Once the jalebis look bloated, remove from the syrup and place on a plate lined with foil or butter paper.

Serve them with a bowl of thick Rabri.

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