Chocolate Spread Jalebis for a Modern Take on a Classic Dessert
Picture this: golden, syrup-soaked spirals of jalebi meeting a ribbon of rich chocolate in every bite. Traditional jalebis have delighted sweet lovers for centuries, but today’s home chefs are taking a cue from global kitchens and experimenting with fusion dessert ideas. Enter Chocolate Spread Jalebis, a modern twist that marries India’s favourite indian sweets with the velvety goodness of Nutralite choco spread.
Chocolate Jalebis are a Thing?
Jalebi recipe variations abound, from thick, pancake-like jalebis in the north to thinner coils down south, but all of them share the same sugary charm. Coating these classic desserts in a drizzle of smooth, healthier choco spread brings a new dimension of flavour. Instead of turning to heavy frostings, choco spread adds just enough cocoa warmth without overpowering the delicate crunch and sweetness of the jalebi. For those hunting for the best chocolate spread, Nutralite’s offering tops the list: it’s creamy, and enriched with calcium and protein, and tastes delicious.
Ingredients
In Chocolaty Jalebis
1 cup all-purpose flour (maida)
2 tablespoons gram flour (besan)
¼ teaspoon baking powder
½ cup plain yogurt
A pinch of saffron strands (optional)
1 cup sugar + ½ cup water (for syrup)
1 tablespoon rose water or cardamom powder
Oil or ghee for frying
½ cup Nutralite Choco Spread Calcium Enriched
Chopped pistachios for garnish
How To Make Chocolaty Jalebis
Step 1: Spread the Batter
In a bowl, whisk maida, besan, and baking powder. Stir in yogurt until smooth. Cover and let it rest for 30 minutes. This fermentation step ensures the jalebis puff up with crisp ridges.
Step 2: Let the Syrup Simmer
While the batter rests, combine sugar and water in a saucepan. Bring to a gentle boil, then add rose water or cardamom. Lower the heat and keep the syrup warm. A perfect syrup makes or breaks any classic desserts revival.
Step 3: Pipe and Fry
Transfer batter into a squeeze bottle or piping bag. In hot oil or ghee, pipe spiral shapes directly, working quickly so the batter doesn’t settle. Fry until golden on both sides, crispy exteriors are key.
Step 4: Soak and Drizzle
Immediately dunk the fried coils into the warm sugar syrup for about 10 seconds. Lift them out, letting excess syrup drip back into the pan. Arrange jalebis on a platter and, while still warm, drizzle Nutralite choco spread in thin ribbons.
Step 5: Garnish and Serve
Scatter chopped pistachios over the top. The contrast of crunchy nuts against syrupy sweetness and creamy chocolate makes each bite a celebration.
Ingredients
In Chocolaty Jalebis
1 cup all-purpose flour (maida)
2 tablespoons gram flour (besan)
¼ teaspoon baking powder
½ cup plain yogurt
A pinch of saffron strands (optional)
1 cup sugar + ½ cup water (for syrup)
1 tablespoon rose water or cardamom powder
Oil or ghee for frying
½ cup Nutralite Choco Spread Calcium Enriched
Chopped pistachios for garnish
How To Make Chocolaty Jalebis
Step 1: Spread the Batter
In a bowl, whisk maida, besan, and baking powder. Stir in yogurt until smooth. Cover and let it rest for 30 minutes. This fermentation step ensures the jalebis puff up with crisp ridges.
Step 2: Let the Syrup Simmer
While the batter rests, combine sugar and water in a saucepan. Bring to a gentle boil, then add rose water or cardamom. Lower the heat and keep the syrup warm. A perfect syrup makes or breaks any classic desserts revival.
Step 3: Pipe and Fry
Transfer batter into a squeeze bottle or piping bag. In hot oil or ghee, pipe spiral shapes directly, working quickly so the batter doesn’t settle. Fry until golden on both sides, crispy exteriors are key.
Step 4: Soak and Drizzle
Immediately dunk the fried coils into the warm sugar syrup for about 10 seconds. Lift them out, letting excess syrup drip back into the pan. Arrange jalebis on a platter and, while still warm, drizzle Nutralite choco spread in thin ribbons.
Step 5: Garnish and Serve
Scatter chopped pistachios over the top. The contrast of crunchy nuts against syrupy sweetness and creamy chocolate makes each bite a celebration.
Additional Tips & Variations
- Swirl extra choco spread into warm milk for an indulgent drink
- Or spread it between layers of steamed idli for an unexpected sweet twist.
- For a quick snack, drop a few fresh fruit slices, your shortcut to easy desserts to make at home.
- Swirl extra choco spread into warm milk for an indulgent drink
- Or spread it between layers of steamed idli for an unexpected sweet twist.
- For a quick snack, drop a few fresh fruit slices, your shortcut to easy desserts to make at home.
Tips for the Jalebiest Jalebis
- Consistent Temperature: Keep your oil at medium heat; too hot and the jalebis burn, too cool and they become greasy.
- Batter Consistency: Aim for a pancake-batter thickness. If it’s too thin, your jalebis will lose shape; too thick, and they’ll be doughy inside.
- Syrup Warmth: The syrup should be warm, not piping hot. If it’s too hot, it’ll break the jalebi’s crunch.
Feel free to add your own special twists and variations to make this Chocolate Spread Jalebis for a Modern Take on a Classic Dessert Recipe truly yours. If you come up with any unique recipes or creative tidbits on Chocolate Spread Jalebis for a Modern Take on a Classic Dessert, do share this with us @nutralite
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