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Saturday, July 13, 2013

Jalebi (Jilebi)

2 cups All Purpose flour / Maida Hudi
1.5 tsp Semolina / Bombay Rava
1.5 tsp Rice flour
Pinch of Baking Soda
Pinch of Salt
1.5 cups Curd / Yogurt / Mosaru
2.5 cups sugar (1.5 cups of water)
1 tsp Lemon Juice
4 - 5 Cardamoms / Elakki / Elachi
Pinch of Food Color (Optional)
Oil for frying

Put all purpose flour, salt in a vessel and mix them well. Add curd and mix them well.  Add 2 tsp oil on top of the batter and keep it aside for fermentation for about 8-10 hrs.

Add semolina, rice flour, baking soda and mix them well. The consistency of the batter should be as shown in the picture below.

Put this batter in a Jalebi maker.

Put 2.5 cups of sugar, 1.5 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, lemon juice, food color, mix well, bring them to boil and switch off the flame.

Keep oil(Use fresh oil) in a thick bottomed vessel and heat. Press the batter directly to the oil in a round shape as shown in the picture below.

Deep fry this in medium/low flame until they turn golden in color.

Put this deep fried Jalebis in hot sugar syrup and turn both the sides and keep them in sugar syrup for about one min.

Remove the Jalebis from sugar syrup and keep them aside. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 50-60 Jalebis.


kitchen queen said...

delicious juicy tempting mouth watering jalebis.


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