Pasta Jalebi Recipe

Pasta Jalebi is a unique fusion dessert that combines the flavors of traditional Indian jalebi with the texture of Italian pasta. The jalebi is made by fermenting a batter of all-purpose flour and yogurt, which is then deep-fried and soaked in a sugar syrup. The pasta is cooked separately and then mixed with the jalebi, creating a delightful combination of sweet and savory. This dish is perfect for those who enjoy experimenting with different flavors and textures.

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Ingredients for Pasta Jalebi Recipe

  • as per your need For Jalebi
  • 1/5 cup All Purpose Flour
  • 1/10 cup Yogurt
  • 1/10 cup Water
  • as needed Oil For Frying
  • as needed For Sugar Syrup
  • 1/5 cup Sugar
  • 1/5 cup Water
  • as needed For Pasta
  • 0.40 cup Pasta Of Your Choice
  • 1/5 tablespoon Oil
  • 1/5 teaspoon Cumin Seeds
  • 1/5 Onion, Chopped

Directions: Pasta Jalebi Recipe

Cooking Directions

  • STEP 1.In a bowl, mix all-purpose flour, yogurt, and water to make a thick batter. Let it ferment for 4-5 hours.
  • STEP 2.Heat oil in a deep pan. Fill a piping bag with the batter and pipe it in a spiral shape into the hot oil.
  • STEP 3.Fry the jalebi until golden brown and crispy. Remove from the oil and drain on a paper towel.
  • STEP 4.In a separate pot, prepare a sugar syrup by boiling water and sugar until it reaches a sticky consistency.
  • STEP 5.Soak the fried jalebi in the sugar syrup for a few minutes, then remove and set aside.
  • STEP 6.Cook the pasta according to package instructions. Drain and set aside.
  • STEP 7.In a pan, heat some oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
  • STEP 8.Add cooked pasta to the pan and mix well. Cook for a few minutes until the flavors are well combined.
  • STEP 9.Finally, add the soaked jalebi to the pasta and gently mix. Serve hot and enjoy the unique fusion of flavors!

Cooking Tips

  • Make sure the jalebi batter is thick enough to hold its shape when piped into the oil.
  • Fry the jalebi on medium heat to ensure they cook evenly and become crispy.
  • Do not overcrowd the pan while frying the jalebi to avoid sticking together.
  • Adjust the sugar syrup consistency according to your preference. For a sweeter jalebi, make a thicker syrup.
  • You can garnish the pasta jalebi with chopped nuts or a sprinkle of powdered sugar for added flavor and presentation.

Storage and Serving

  • Pasta jalebi is best served hot and fresh.
  • If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Reheat the pasta jalebi in a microwave or on the stovetop before serving to regain its crispiness.
  • Serve the pasta jalebi as a unique dessert or as a sweet and savory snack.
Nutrition
value
400
calories per serving
10 g Fat10 g Protein81 g Carbs3 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    10g
  • Carbs
    81g
  • Fiber
    3g

MacroNutrients

  • Carbs
    81g
  • Protein
    10g
  • Fiber
    3g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    2mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    22mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    42mg
  • Manganese
    < 1mg
  • Phosphorus
    144mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp