Sunday, 26 June 2016

Jalebi Recipe

Posted by Veena Karanth at 02:44:00
I am publishing one of the oldest but one of the best sweet recipes you will ever find. Ya, you got me right that is Jalebi, one of my favorite sweet delicacies. Basically the key ingredient we use is the maida ( refined flour ). Fermenting the batter is required in this recipe. We prepare this sweet usually on special occasions. Preparing the jalebis is a tedious process but once you are used to it, the process is a simple one.

Jalebi recipe

How to Prepare a Jalibi.

We have to prepare a maida batter ( all purpose flour ) and ferment it for around 9 hours. The time required to deep fry the jalebis is around 1 / 2 an hour, and further 10 minutes for soaking the same in sugar syrup.

Ingredients For The Jalebis.

  • Maida ( refined flour ) - 1 cup.
  • Sugar - 1 cup.
  • Oil - for deep frying.
  • Saffron - 6 strands.
  • Saffron color - a pinch.
  • Lemon juice - 1 tsp.
  • Salt - a pinch.
  • Urad Dal Flour ( black gram flour ) - 1 tbsp
  • Water - For mixing the batter.

Method To Make Jalebis.

  • Prepare a batter by mixing maida, urad dal flour and water in above stated measurements ( similar to idli batter consistency )
  • Add a pinch of salt, saffron color and 1 tbsp of oil into the batter and mix it well.
  • Close the lid and allow it to ferment for around 9 hours.
  • When the stipulated time is completed, it is time for frying.
  • For this, you will have to heat a flat bottomed pan with oil in it on a medium flame.
  • Now, fill the jalebi batter in a jalebi cloth or a container similar to Tomato ketchup container which can be squeezed easily.
  • Press the container and drop the batter in the oil in a circular pattern which resembles a coil.
  • Fry till it is done.
  • Meanwhile prepare the sugar syrup simultaneously.
  • Heat a pan with required amount of sugar and water.
  • Allow it to boil for around 10 minutes and switch off the flame.
  • Add lemon juice and saffron strands into it.
  • Dip the jalebis in hot sugar syrup and allow it to soak for 2 minutes.
  • Transfer the jalibis on to a serving plate.

Your tempting and relishing jalebis are ready to be served!!!!!!!!!.

Kitchen Masti Points.

  1. Do not over fry the jalebis .
  2. Lemon juice is added to the sugar syrup in order to attain crispiness in the jalibis but see to it that you do not add too much of lemon juice, otherwise it will only increase the tanginess of the jilabis.
  3. You can deep fry the jalebis in pure ghee for an exclusive taste.

Also Read: 

Bottlegourd Halwa

Boondi ladoo

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