Jalebi Recipe
Are you looking for a delicious and easy jalebi recipe? Then look no further! This jalebi recipe uses simple ingredients that you probably already have in your kitchen, and it comes together in just a few minutes. Plus, it's always a hit with family and friends! This traditional Indian sweet is made with curd, sugar, and ghee...etc, and is sure to be a hit at any party or gathering. Follow our simple jalebi recipe and enjoy these melt-in-your-mouth sweets today!
Ingredients:-
Flour
Curd
Ghee
Sugar
Saffron
Green Cardamom Powder
Corn Flour
Baking Soda
Oil
Water
Rose Essence
Foodcolor
3 cup
2 cup
1/2 cup
3 cup
5 strand
1/2 tsp
1/2 cup
1 1/2 pinch
2 cup
3 cup
4 drops
1/2 tsp
How to make jalebi?
Mix flour, cornflour, and baking soda in a bowl together for preparing jalebi batter and let it ferment overnight
Add ghee and food colour to the above mixture and mix it
Add curd and water to make a thick batter and mix it well until it is thick but a slightly consistency, keep it aside for 8-10 hours to ferment
To make sugar syrup, heat water in a pan over medium flame, add sugar and mix until dissolved. Simmer the syrup until it attains one consistency after that add saffron, cardamom powder and rose essence and stir well
Heat oil in a pan over medium flame to deep frying
Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth to make jalebi
Seqeeze the muslin cloth to make concebtric circles and move from inside to outside for making perfect circles shape jalebi
Fry till jalebis from both the sides until they are crispy in texture and golden in colour
Soak the jalebi in sugar syrup ans serve soak the jalebi in sugar syrup for 3-4 minutes in warm sugar syrup ( Ensure that the sugar syrup is warm and not very hot as this will make the jalebi limp)
Do not soak the jalebi for too long, if you wish to retain their crispiness
Remove the jalebi from sugar syrup and place it on a tray lined with butter foil
Note:-
To make the jalebi even more delicious, add a little bit of ghee to the batter
To retain the jalebi crispy, do not forget to ferment the batter overnight
