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Jilebi
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Ingredients
Ingredients | Quantity |
---|---|
Maida/All Purpose Flour | 1 cup |
Curds/Yogurt | 1 cup |
Baking Powder | 1/2 tsp |
Oil | To deep fry |
Sugar | 1 cup |
Saffron(Optional) | pinch |
Cardomom Powder(Optional) | 1/4 tsp |
Food Color(Optional) | 2 drops |
Rose water(Optional) | 2 tbsp |
Servings
Serving | 30 Jilebi |
---|---|
Preparation Time | 10 Mins |
Idle Time | 1 Day |
Cooking Time | 30 Mins |
Method
- In a wide bowl add maida,curds and baking powder. Break the small or tiny lumps with the spatula or spoon while mixing. Stir the batter in round circular directions briskly for 4 minutes. This adds volume to the batter and makes it even and smooth. If you live in a warm climate, you can keep for 10 to 25 hours.
- Next day you will see small bubbles on the top. Stir the batter and if you carefully see, the batter would have become thinner than what it was before fermentation.
- Meanwhile preapre syrup.keep pan on stove top on low flame. Add sugar with 1/2 cup of water and begin to stir, so that the sugar dissolves.on a low to medium flame, cook the sugar syrup.cook till you get one string consistency in the sugar syrup.once you get the one string consistency, switch off the flame and add other ingredients and stir well. keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it.
- now pour this batter in the squeezy tomato ketchup bottles that we get in the market. you can also use coconut shell and make a small hole in it. you can also use a piping bag or make your own with butter paper. depending on the capacity of the bottle, you can pour less or more in it.
- Heat oil for deep frying in a kadai or pan. you can also use ghee or half-half of oil and ghee. ghee gives a better flavor.
- When the oil is hot enough,squeeze the bottle and make concentric rings with the batter. Either start from the center and move outside or vice versa. be careful while making the jalebis as the oil is hot.
- When one side is partly cooked, turn over and fry the other side. Fry till the oil stops sizzling and the jalebis are a light golden. Remove with a tongs or a bamboo skewer. While removing shake to drain the extra oil.
- Immediately put the fried jalebis in the sugar syrup. the sugar syrup should be slightly hot or warm when you add the jalebis in it.Turn over after after a minute so that both sides are coated with the syrup.
- Keep them in the syrup for about 1 to 2 minutes. if you keep for two minutes, they will be lightly colored and if you keep for 3 minutes, they will have a deep color.
- Remove with a wooden skewer or tongs. shake lightly so that the excess sugar syrup falls back in the pan. place them in a plate or tray lined with a foil or butter paper.
Recipe Tips
- To check the temperature of oil, add a tiny amount of batter to the oil. if it comes up quickly and gradually the oil is hot enough for the jalebis to be fried. the frying temperature is 350 degrees fahrenheit/176 degrees celsius.
- you won't get perfect shapes as the jalebis keep on moving while you make the circles. this does require practice and it also depends on what equipment you are using to make the jalebis.
- serve jalebis hot, warm or at room temperature. the leftovers can be kept in an airtight container and refrigerated.
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