This time Monday magic starts with a sweet dish made with peach.
My inceptive plan was to share 3 peach recipes, but when I saw that you all are enjoying these peach dishes, I couldn’t stop myself from sharing this last peach recipe.
Thank you so much for liking all those peach recipes. I am so happy that you guys are also having FUN and supporting my peach mania.
Yay for peach dishes! 🙂
So this is my 4th peach recipe and the name of this recipe is ‘Instant Peach Jalebi Topped with Whipped Cream and Pistachio’.
It’s peachy from all sides. Peachy inside. Peachy outside. Wow! Sounds so preachy…….Oops, I mean peachy. Isn’t it? 😉
The batter is peachy. The syrup is peachy. And it’s topped with peaches.
Why am I sharing a dessert on a Monday?
First, because, something about the month of September makes me think of warm desserts.
Second, either you are just in a peach mood, or dessert mood, this dessert dish fits well.
Third, these are so easy and quick to prepare. So why not having some sweet stuff on Monday evening after a long tiring day. We deserve this! 🙂
To the curious ones, here are all the peach recipes I’ve shared this season so far:
Here’s something interesting that you’ll love to hear about these.
My family played a game to describe the feeling after eating these instant peach Jalebis last Saturday.
Do you want to know what were the answers?
In Abhishek’s words, “Jalebi means, life is better. And no one can stop me when I am eating jalebi.”
In Adoria’s words, “Mmmmm, it’s yummy. I love spirals.”
And in my words, “That’s what I call life. Everything feels better with jalebi, so why not have a break and have jalebi”.
Whatever suits you, these syrup soaked spirals are breathtakingly YUM. But one thing is sure – Jalebi means Life is FUN. 🙂
But what is Jalebi?
Jalebi is a very popular and traditional Indian sweet dish, generally made on every Indian festival, celebrations and special occasions. No matter what’s the age — everybody just loves these Jalebis.
Though, I never liked jalebi as a child. I know that’s weird, but I wasn’t very sweet-toothed. Only the chocolate was my favorite then.
But now I am a BIG fan of delicate Jalebis and all the other sweet things. Time changes everything and everyone. And same is true with our taste glands. 🙂
Homemade Jalebis are actually very easy to prepare and taste absolutely delicious. These swirly, juicy, crunchy, mouth-watering delicacies might seem a bit complicated to prepare. But they are super simple to make. Nothing complicated at all.
So here’s the deal, don’t be afraid of making homemade jalebis, it’s actually a lot easier than you may think. Yes, you do have to make jalebi batter from scratch and then shape them into spirals. But I promise, you can do it. It’s damn simple.
And just remember, the jalebis do not have to look perfect. They are just circular shapes. Nothing more than that.
However, if you ask me; you don’t have to wait for a special festival to savor Jalebis. They can be enjoyed anytime on any day.
And also because now the Jalebis have evolved from just a celebration sweet to an extremely popular everyday Indian sweet. Now you can savor these juicy swirls across India. They are easily available from street sweet shops to the big hotels. You just name a place in India, and you will find Jalebis.
Generally, jalebis are deep fried in clarified butter (ghee). And you all know that I am a bit conscious when it comes to eating so much butter. So if you are calorie conscious like me, I’ll show you the BEST way.
However if you are comfortable with using butter, you can surely go for the traditional version with clarified butter. No doubt they are delicious anyway.
So over the years of exploring new ways of cooking Jalebis, I finally found the healthiest way of making jalebis without compromising the taste.
And this way you don’t have to keep the vows of your diet aside, and you can enjoy Jalebis whenever you like. No need to think for a moment when to savor these heavenly delights.
You want to know the secret?
While frying jalebi use extra virgin olive oil and rapeseed oil in 1:1 ratio instead of ghee.
They will come out awesomely good. And there are higher chances that people won’t even realize that they are fried in oil, and not regular ghee.
Traditionally, Jalebi requires a fermentation process of 24 hours. But this is a quick version that can be prepared without long hours of fermentation. Yes, it would be ready in 30 minutes. I know! It’s AWESOME! 🙂
The punchline for this Peach Jalebi is:
This Instant Peach Jalebi is a Crispy Crunchy Juicy homemade sweet made ready in 30 minutes. Really, no fermentation time needed. No yeast is involved. And this is a delight for all you jalebi fans.
You just need to mix the flour, baking powder, yogurt, peach juice to make batter. And fry into spiral shapes and then dip in peachy sugar syrup.
That’s it. In such a simple way you get your homemade jalebi ready in a very less time.
No one can resist the temptation of fresh, deep-fried, melt-in-the-mouth jalebis garnished with pistachios and dried rose petals.
Jalebis can best be described as funnel cakes. So create your own culinary magic with this delectable delicacy.
How did I come up with idea of making Peach Jalebis?
Well, the other day I was brainstorming a lot about making some indian sweet with peaches. My ideas were making Halwa, Rabri, Kheer, Burfi, etc.
But none of the ideas intrigued me. I just wanted something traditional yet unique, but didn’t know what.
While I was brainstorming, I thought to write all the name of sweet dishes on a paper first. So I started writing all the names, and as soon as I wrote Jalebi, my heart said, “That’s it. This is exactly what you were looking for. Go for it, girl.”
I had the best idea ever. So I rushed to the kitchen and BINGO, made these Peach Jalebis.
I have made instant Jalebis a hundred times before, so making Jalebis wasn’t an issue at all. The only thing which got me worried was the addition of peaches.
But I followed my heart and made these peach jalebis dipped into peach syrup and topped with whipped cream and pistachio.
Yes, that was it. This is what I wanted.
Fried it in olive+rapeseed oil, and it smelled amazing. They looked just pretty and tasted amazing. So it was a total hit.
For making peach juice; Blend together peeled and pitted peach, water, and sugar.
Let’s learn to make this simple, easy and delicious ‘Instant Peach Jalebi Topped with Whipped Cream and Pistachio:
For peach syrup:
Add water to a pan. Now add peach juice and sugar and bring it to a boil. Reduce the heat on medium low and boil till you see one string consistency. This would take about 15 minutes. Add saffron stands, and cardamom to it.
To check consistency, take a drop of slightly cooled syrup between index finger and thumb and press together. Slightly raise the finger. If the syrup pulls up as well to get a thread, the syrup is ready. Remove from heat.
In a large mixing bowl add flour and baking powder. Add the yoghurt, food color and mix well. Now add enough peach juice to make a thick smooth batter. Batter should be pour like consistency.
Fill the batter in a piping bag and hole around 4mm diameter.
Heat ghee or oil in flat shallow bottomed pan. The oil should not be too hot. Pipe the batter in circles and cross the circle to ensure that the spiral stays together. Pipe around 3-4 Jalebis at a time. Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
Remove the jalebis to a moderately warm syrup and allow the jalebis to soak the syrup for about 1 minute.
Drain immediately and serve hot like that, or let them cool slightly. Topped with whipped cream, peaches, rose petals and pistachio.
- flour - 1 cup
- yoghurt - ½ cup
- baking powder - 1 tsp
- orange food color - ⅛ tsp (optional)
- rapeseed oil + extra virgin olive oil or clarified butter (ghee) to deep fry
- thick peach juice - ¼ cup or as needed
- sugar - 2 cup
- water - ½ cup
- peach juice - ½ cup
- saffron strands - 4-5
- ground cardamom - 1 tsp
- pinch of orange food color (optional)
- piping bag
- dried rose petals
- whipped cream
- Add water to a pan. Now add peach juice and sugar and bring it to a boil.
- Reduce the heat on medium low and boil till you see one string consistency.
- This would take about 15 minutes. Add saffron stands, and cardamom to it.
- To check consistency, take a drop of slightly cooled syrup between index finger and thumb and press together.
- Slightly raise the finger. If the syrup pulls up as well to get a thread, the syrup is ready. Remove from heat.
- In a large mixing bowl add flour and baking powder. Add the yoghurt, food color and mix well. Now add enough peach juice to make a thick smooth batter. Batter should be pour like consistency.
- Fill the batter in a piping bag and hole around 4mm diameter.
- Heat ghee or oil in flat shallow bottomed pan. The oil should not be too hot.
- Pipe the batter in circles and cross the circle to ensure that the spiral stays together.
- Pipe around 3-4 jalebis at a time.
- Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
- Remove the jalebis to a moderately warm syrup and allow the jalebis to soak the syrup for about 1 minute.
- Drain immediately and serve hot like that, or let them cool slightly.
- Topped with whipped cream, peaches, rose petals and pistachio. Enjoy!
If you cook this dish, be sure to tag your photo with this hashtag: #mggk
Happy Cooking & Keep Sharing! 🙂