Instant Jalebis


by
Accompaniments

Ganthias 


Added to 989 cookbooks
This recipe has been viewed 140556 times
  

A quick variation of the traditional dessert.

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Preparation Time: 
Cooking Time : 
Makes 15 jalebis.
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Ingredients



For the jalebi batter
1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 tsp fresh yeast, crumbled
1 tbsp melted ghee
1 tsp sugar
3 drops yellow food colour

For the sugar syrup
1/2 cup sugar
a few saffron (kesar) strands
1/4 tsp lemon juice

Other ingredients
ghee for deep frying

Method

    For the jalebi batter

    1. Sieve the flour and gram flour together.
    2. Dissolve the yeast in 1 tablespoon of water.
    3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure no lumps remain.
    4. Keep aside for 10 minutes.

    For the sugar syrup

    1. Dissolve the sugar with 1/2 cup of water and simmer for 5 minutes till the syrup is of 2 string consistency.
    2. Add the saffron and lemon juice and mix.
    3. Remove from the fire and keepa aside.

    How to proceed

    1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
    2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick colth with a small hole in the centre which is finished with button-hole stitch.
    3. Press out round whirls into the hot ghee working closely from outside to the centre of the whirl [approx. 50 mm. (2") diameter].
    4. Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
    5. Drain immediately and serve hot.

    Tips
    1. Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.
    RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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