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Preparation Time : 15
Cook Time : 25
Total Time : 40
For Jalebi Batter: All Purpose Flour 1 cups
Cornflour 1 tbsp
Curd 1/2 cups
Water 1/4 cups
Kesar Food Colour 1/4 tsp
Baking Soda 1/4 tsp
Nova Ghee 2 cups
For Sugar Syrup: Sugar 1 cups
Water 1 1/2 cups
For making the jalebi batter: Take the Curd and baking soda in a mixing bowl, mix well and let it stand for about 10 mins.
Add the flour, cornflour and the kesar food colour and mix well.
Add water little at a time till you get a smooth and a lumps free batter. The batter should have a flowing consistency. The batter should not be too thin or too thick.
Cover and keep aside in a warm place for sometime. I keep for 2 hours. (You can skip this and go ahead for instant Jalebi)
For making the Syrup, in a pan add water and Sugar and bring to boil. Continue to boil till you get one string consistency in the sugar Syrup. Switch off the heat and let it be in the stove so that it remains warm.
Next with a spoon mix the batter very well again. Now pour this batter in a sip lock Bag and cut the tip of it. The tip should not be very big hole. Or you can use the squeezy tomato ketchup bottles that we get in the market.
Heat ghee in a frying pan. To check the temperature of the ghee, add a tiny amount of batter to the ghee, if it comes up quickly and gradually the ghee is hot enough for the jalebis to be fried.
Now squeeze the the jalebi batter and make spirals with the batter. The jalebi should be fried between low and medium heat temperature. The temperature is very important for a perfect outcome of the jalebi. Fry on both sides till you get a golden and crisp jalebi.
Take out and shake to drain the extra oil and then immediately put the fried jalebis in the sugar syrup and with the help of stapula gently press the jalebi to deep in the Syrup, let it be for 2-3 mins and take it out to a plate.
Continue the same process with the remaining batter.
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Akum Raj Jamir