JALEBI FAFDA; A GUJRATI DELIGHT

A rectangular white plate with crispy wafer snacks on the left garnished with a chili, and bright spiral-shaped sweets on the right. The plate is set on a wooden table.

If there’s one food pairing that truly captures the essence of Gujarati cuisine, it would have to be Jalebi Fafda. This combination is not just a breakfast staple but is also a deep-rooted cultural tradition, especially enjoyed during Dussehra. The contrast of spiced, crunchy fafda with melt-in-your-mouth jalebi creates a mouth frothing taste experience. Whether you want to make it at home or try it at famous Indian restaurants, it is a dish you must have at least once in your life!
 

WHAT IS JALEBI FAFDA?

Fafda, made from besan (gram flour), is a deep-fried snack known for its light, crispy texture and mild spices. It’s believed to have originated in Gujarat where it was a beloved street food. Jalebi, on the other hand has Persian roots. In Peru it was originally known as Zalabiya. It was brought to India centuries ago and adapted into the bright orange, spiral-shaped dessert we love today. When eaten together, fafda balances the sweetness of jalebi making a perfect balance within the two.

 

FAFDA RECEIPE

Golden, crispy fried sticks arranged on a plate with fried green chili garnishes. Background is softly blurred, highlighting the crunchy texture of the snacks.

Ingredients
 

1. 2 cup besan
2. 1 cup oil
3. 1 cup water
4. 1 tsp soda
5. 3 tsp crushed black pepper
6. 1.5 tsp hing (Asafoetida)
7. Salt as per taste
8. 1 tsp hand crushed ajwain
9. Oil as required to fry

METHOD OF COOKING

1. To make fafda dough, whisk soda, oil, water, salt combine. Whisk till colour change to white matt water. Now take a bowl, add besan hand crushed ajwain, crushed black pepper and Hing. Mix well. And water. Make a semi hard dough. Keep aside 10 minutes to rest.
2. Now apply a little oil on dough, mix well till turn in light creamy yellow colour, smooth and non-sticky. Fafda dough is ready.
3. Take a kadai, pour oil, heat on slow flame of gas. Take a small ball of oval shape of ball keep on a wooden board or roti making chakla. Press long and straight, with the help of end of palm to upward direction to make fafda strip. Remove with sharp knife edge and put in oil to fry. Make sure, fry on slow flame, and fafda colour should not be changed.
4. Sprinkle hing and black pepper powder on fried hot fafda. Make all fafda in similar way.

 

Extra cooking tips:

• Use warm water while kneading the dough to ensure a smoother texture.
• Knead well for at least 8-10 minutes to make the dough elastic and prevent cracks while rolling.
• Let the dough rest for 15-20 minutes instead of 10 minutes for better crispiness.
• Apply oil on your hands while shaping the fafda strips to avoid it sticking to your hand and creating unnecessary messiness.
• Always fry on low heat to ensure even cooking and maintain the light golden color.
• Use a wooden board (chakla) for rolling and press in one swift motion to get perfect long strips.
• Drain excess oil on a paper towel for a lighter and crispier texture.
• Let the fried fafda cool for a few minutes before serving for an extra crunch.

 

JALEBI RECEIPE

Close-up of jalebi, a spiral-shaped Indian dessert, resting on a leaf on a wooden plate. The jalebi is glossy and appears syrup-coated, showcasing its intricate loops .

Ingredients
 

1. 1 cup maida
2. 1 tsp besan
3. ½ cup curd
4. 1 tsp ghee
5. ½ cup water
6. 1 tsp soda
7. 1 tsp lemon juice
8. 4 cup sugar
9. 4 strands saffron
10. 2 tsp grated mix dry nuts
11. 1 tsp cardamom powder
12. 4 cup water to make sugar syrup

METHOD OF COOKING

1. To make jalebi, mix maida, besan, curd and water in a bowl. Make semi thick batter in pouring constituency. Add saffron and ghee for colour.
2. Now take a pan. Add water and sugar to make sugar syrup. Check 1 and ½ strings of sugar syrup constituency is prefect for jalebi. Add cardamom powder and lemon juice in syrup.
3. Now take flat frying pan, heat on medium flame of gas, add oil. Fill jalebi batter in a plastic bottle with a thin nozzle. Now make round jalebi direct in hot oil. Flip with tongs, fry both side till turns crispy, make sure colour should not be changed.
4. Soak hot jalebi for couple of minutes in sugar syrup. Take out from syrup. Garnish with grated dry nuts.

 

Extra cooking tips:

• Ferment the batter for at least 6-8 hours (or overnight) for extra crispiness and a slight tangy flavor.
• Use lukewarm water while making the batter to get the perfect consistency.
• Whisk the batter well to make it light and airy, ensuring the jalebis turn out crispy.
• Check the sugar syrup consistency carefully. It should be 1.5-string thick. If it's too thin, the jalebi won’t absorb it well but if too thick, it won’t coat properly.
• Maintain medium heat while frying
• For extra crunch, allow the jalebis to air-dry for a few minutes before serving.


WHAT CAN JALEBI FAFDA BE PAIRED WITH?

While Fafda and Jalebi are a match made in heaven certain sides can enhance and contrast their flavor to result in an even better eating experience. These sides are:

Gujarati Kadhi: A thin, mildly sweet yogurt-based curry that perfectly complements the crispiness of fafda.
Papaya Chutney: Made with raw papaya, mustard seeds, green chilies, and lemon juice.
Fried Green Chilies: Pickled with salt and lemon juice, these add a spicy kick to your meal.
Green Chutney: Made with mint, coriander, and lemon, it adds a burst of freshness.
Masala Chai: The strong, spiced tea balances the sweetness of jalebi.
Cold Milk: Some people love dipping hot jalebi into chilled milk though this can be rather controversial at times.
Rabdi: Thickened, sweetened milk adds richness to jalebi.

Nothing beats the joy of crunching into a hot, crispy fafda and following it up with a juicy, syrupy jalebi. Whether you’re celebrating Dussehra or simply craving a delightful meal, this iconic Gujarati duo never disappoints!