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Jalebi recipe

Written By Sandhya Sharma on Monday, August 26, 2019 | Monday, August 26, 2019

Jalebi recipe

 

 
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Jalebi recipe is a popular Indian sweet favorite of all age groups. This Traditional sweet is made from All purpose flour, baking powder and sugar syrup. I still remember the awesome taste of crispy and juicy jalebi from my Hometown. I was there on the occasion of Raksha Bandhan and had the yummy Jalebi and samosa in Breakfast. In fact, there is a famous shop of Jalebi, where a single plate size jalebi is available which is very yummy in taste and we call it “Jaleba”
People often eat Jalebi with milk or Rabri, specially in North and it really tastes good.
Generally, yellow color is used to make yellow Jalebi. But artificial colors are not good for health, so I have used saffron to give it a natural color .
It needs a lot of patience and practice to make perfect Jalebi. The batter consistency needs to thick and flowing and the sugar syrup also needs to be perfect for perfect Jalebi.It should be half string syrup.

Recipe cuisine – Indian 

 

Recipe course – Sweet

 

Preparation  time – 30 minutes 

 

Servings -2-3

 

Recipe Ingredients for batter:

1 cup all purpose flour
1 cup water
1 teaspoon curd
¼ teaspoon baking powder
¼ teaspoon corn flour
5-6 saffron strands
Cow ghee or refined oil for deep frying
Pistachio for garnish

Recipe Ingredients for sugar syrup:
1 cup sugar
3/4 cup water
1 small lemon
¼ teaspoon saffron strands
¼ teaspoon cardamom powder
1 teaspoon Gulab Jal

Recipe instructions:
Sieve All purpose flour, baking soda and corn flour in a bowl, add 1 teaspoon curd and make a smooth thick flowing batter by mixing it well. Add 5-6 Saffron strands


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Keep it for fermentation for 18 to 20 hours, time could be less during summers.
Soak ¼ teaspoon saffron strands in ½ cup water overnight.


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You will see small bubbles on the batter when it gets fermented.
The Batter will become thin after fermentation so add 1 or 2 teaspoon all purpose flour and stir it in one direction.


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Take 1 cup sugar, ¾ cup water, soaked saffron along with the water, cardamom powder in a pan and boil it  on medium flame stirring till the sugar gets dissolved.


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Add 2-3 pieces of lemon and 1 teaspoon milk to the syrup.
Lemon will avoid the syrup from freezing and milk will bring all the dirt of sugar on the top.

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Remove the dirt with the help of a ladle. Add Gulab jal
Cook it till it becomes half string syrup. 
Approx. 10-15 minutes.
Now take an even bottom pan and heat Cow ghee or refined oil in it. Keep the flame medium.
Fill the batter in a milk bag as shown in the picture, ties it with a band, cut it from the bottom to make a hole.

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Now make round Jalebi in the pan and fry it on medium flame till golden crispy.

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Dip them immediately in the warm sugar syrup, let them soak the syrup for 2-3 minutes and transfer to  a plate.

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Prepare all the Jalebi in same way. You can also use sauce bottle to make Jalebi.
Garnish with pistachio and serve hot with milk or Rabri.

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Tips for making Jalebi

  • Sugar syrup should be half string otherwise Jalebi will not absorb the syrup and will become sticky.
  • Batter consistency should be thick but flowing.
  • Deep fry on medium flame
  • Dip it in hot syrup.


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About Sandhya Sharma

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