Is Jalebi acidic?
I would like to know if Jalebi is acidic or not? I want to create a dish using milk and Jalebi. But if Jalebi is acidic in nature than it will react with the milk and may make my recipe a dud. If it is indeed acidic how do I make it less acidic without affecting its taste?
Best Answer
Some jalebi can be dusted with citric acid to add tartness, but it really depends on the recipe. Jalebi itself isn't more than wheat and sugar, so chances are you're in the clear.
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Quick Answer about "Is Jalebi acidic?"
The link for Jalebi shows the ingredients as wheat flour dough and a sugar syrup. Those ingredients are not acid and will not make milk curdle. If you flavor the syrup you might consider using non- acidic flavorings.Does jalebi cause acidity?
Avoid Acidity-Causing Foods These include: Fried delicacies (puri, shakarpara, gujia and samosa) Fat-rich sweets (laddoos, barfis, jalebi and sheera)How do I reduce the acidity in my body?
In this article, learn about eight natural ways to lower uric acid levels.Is curd is necessary in jalebi?
So I love the instant method. I felt there is no difference in flavor due to the addition of curd. If you prefer to go by the fermented method, then make the batter the previous night. Make the sugar syrup just before frying the jalebis.How do you eat jalebi?
The south Asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. Jalebi is eaten with curd or rabri (in North India) along with optional other flavors such as kewra (scented water).9 Acidic Foods You Should Stay Away From
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Answer 2
The link for Jalebi shows the ingredients as wheat flour dough and a sugar syrup. Those ingredients are not acid and will not make milk curdle.
If you flavor the syrup you might consider using non- acidic flavorings. Herbs and spice extracts such as vanilla will work. Orange,mandarin flavors will be good if you use the grated zest portion. The zingy taste is transmitted in the oil. There is not enough acid to curdle your milk. I just made an egg custard with milk, fresh squeezed orange juice, orange zest and orange flower water. I did not have any problem with milk curdling.
I am curious how you anticipate using the sweet described in the link with milk? Do you have a recipe in mind?
Answer 3
Jalebi is a sweet dessert made by using a fermentated batter. The batter is piped in hot oil in spiral shape and fry till crisp golden on both sides. It is then dipped in light warm sugar syrup. The final product is not acidic at all, it is full of syrupy. There are many recipes that you can read to understand it better. You can surely make dish, there won't be any problem. Perhaps we serve it with a thicken milk based dish called Rabdi. You can read details about jalebi recipe to understand why it is not acidic. https://www.hassanchef.com/2020/04/crispy-jalebi-recipe.html
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