Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, jalebi. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Jalebi, also known as Jilapi, zulbia, mushabak and zalabia, is an Indian and Arabic sweet snack popular all over South Asia and Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold.
Jalebi is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Jalebi is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook jalebi using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Jalebi:
- Prepare for making jalebi batter
- Make ready 1 cup or 125 grams all purpose flour (maida) maida
- Make ready 2 tablespoon besan (gram flour)
- Prepare 1/8 teaspoon turmeric powder (haldi)
- Get 1 pinch baking soda Or ¼ teaspoon baking powder
- Get 1 cup water or 250 ml water
- Get 1-2 tablespoon all purpose flour (maida) to be added later after the batter has fermented
- Take for sugar syrup
- Get 1 cup or 150 grams sugar sugar
- Take 1/2 cup or 125 ml water water
- Get 1/4 teaspoon saffron strands (kesar)
- Take as needed oil for deep frying (you can also use ghee for frying)
With Rhea Chakraborty, Varun Mitra, Digangana Suryavanshi, Arya Poorti. A woman boards an overnight train and gets placed in a compartment with her former lover and his wife. Jalebis are small, bright yellow, web-shaped cakes similar to funnel cakes. They are popular celebration and street cakes in Bangladesh, Nepal, Pakistan, and India.
Instructions to make Jalebi:
- Making jalebi batter - in a mixing bowl, take 1 cup (125 grams) all purpose flour or maida. add 2 tbsp besan or gram flour, a pinch of baking soda and ⅛ tsp turmeric powder. - mix all the above dry ingredients with a spoon or spatula. - then add water. the amount of water to be added depends on the quality of flour used. i added 1 cup water. depending on the quality of flour and besan, you can add from ¾ to 1 cup water. - with the spatula or spoon, first mix.
- Break the small or tiny lumps with the spatula or spoon while mixing. - then in round circular directions stir the batter briskly for 4 minutes. this adds volume to the batter and makes it even and smooth. - the batter should have a flowing consistency. cover and keep the batter to ferment in a warm place for 12 to 15 hours. i kept for 15 hours. if you leave in a cold climate, you can keep for 20 to 24 hours.
- The 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. - so to thicken the batter again, add 1 to 2 tbsp of all purpose flour. - with a spoon mix very well. - 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.
- Preparing sugar syrup for jalebi recipe - take 1 cup sugar in a pan. add 1/4 tsp saffron strands to it. do add saffron as it gives a nice orange yellow colour and also it's aroma to the jalebis. - add 1/2 cup water. - keep this pan on stove top on low flame 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 1/4 tsp lime or lemon juice. stir well. keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it. - frying jalebi… - 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.
- 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. - now 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. - some jalebis will be cooked faster than others. - 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. - adding fried jalebi to sugar syrup - then 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 2 to 3 minutes. if you keep for two minutes, they will be lightly colored and if you keep for 3 minutes, they will have a deep colour. - 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. - make all jalebis this way.
Jalebi is a sweet that is made throughout India, Pakistan, and the Middle East. It is a traditional dish that is an important part of many festivals and celebrations. Jalebi consists of a fried batter, similar to a funnel cake, that is then soaked in a sugar syrup. Jalebi is a hot favorite on any special occasion be it a birthday, wedding or festival. Jalebis, though mostly eaten by themselves, can also be soaked in warm milk.
So that’s going to wrap this up with this exceptional food jalebi recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
