Gohana jalebi
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Large, thick jalebis fried in desi ghee and soaked in sugar syrup, for which the town of Gohana in Sonipat district is famous.
Region: Haryana (Gohana, Sonipat district)Occasion: Festivals, celebrations and as a giftTime: 40 min + 8–12 hours fermentingServes: 6Vegetarian
Ingredients
- 2 cups maida
- 2 tbsp urad dal flour or besan
- 2 tbsp curd
- About 1 cup water
- 2 cups sugar with 1 cup water for syrup
- A few strands of saffron (optional)
- Desi ghee for frying
Method
- Mix the flour, urad dal flour, curd and water into a thick, smooth batter. Cover and leave in a warm place for 8–12 hours to ferment.
- Make a syrup with the sugar and water, boiling until it is sticky (one-thread consistency). Add saffron and keep it warm.
- Heat ghee in a wide, shallow pan. Pour the batter through a cloth with a hole in it, making large, thick coils.
- Fry on low to medium heat until crisp and deep golden on both sides.
- Drop the hot jalebis into the warm syrup for a minute, then lift out and serve.
History
Gohana's sweet shops have made these extra-large ghee jalebis for decades, and they have become the town's best-known product.
Significance
Travellers stop in Gohana to buy boxes of its jalebis for family and friends, and they are bought for weddings and festivals across the area.