Jalebi Ingredients :
- Gram flour : 1 1/2 table spoons
- Maida or All purpose flour : 2 cups
- Plain Yogurt (Curd) : 2 table spoons
- Saffron strands : 10-12
- Cardamom seeds (powdered) : 5-6
- Baking powder : 1/4th table spoon
- Sugar : 3 cups
- Rose water (optional) : 1 1/2table spoons
- Refined oil or ghee for frying
- Warm water : 1 1/4th cups
- Water : 2 1/2 cups
Preparing the Jalebi :
- Take maida (all purpose flour) in a bowl, preferably a ceramic bowl.
- Add gramflour to it and mix well.
- To this, add yogurt and some water.
- Mix thoroughly and make sure that there are no lumps formed.
- see to it that the consistency is like a ribbon (when the mixture is dropped from a height, it should fall like a ribbon).
- Add a pinch of baking soda to this mixture and mix well.
- Pour the batter into a jalebi bottle (available in the market), or a ketchup bottle or even an icing bag. Just make sure that the hole/nozzle is not too big.
- Next, prepare the sugar syrup by dissolving it in water and heating this mixture until it obtains the string consistency that is, when you place a drop of this sugar syrup between your fingers and stretch them apart, the syrup will look like a string between your fingers.
- Once the consistency is almost reached, add saffron and cardamom powder and give it a quick stir.
- Now, heat oil on a low-medium flame in a deep-frying pan.
- Next, pour the batter by squeezing the bottle/icing bag into the pan in a concentric circular motion to obtain a coil shape.
- Deep fry the jalebis until they turn golden and crisp. Do not over fry or leave it until they are brown.
- Remove the jalebis and drain them on a tissue paper to remove excess oil.
- Then, immerse them into sugar syrup for at least 5-6 minutes such that they absorb the syrup well.
- Jalebis are ready to serve.
- They taste best when served hot.
Additional Information on Jalebi Recipe:
Serving: Serves 8-10 (15-20 jalebis)
Preparation Time: 15-20 minutes
Difficulty Level: Easy
Calories: 242
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