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Monday, May 27, 2019
Jalebi Recipe/ Indian Sweet Jalebi Recipe/Indian dessert Jalebi
How to make Indian popular sweet jalebi recipe:-
About recipe:-
Hey everyone, i am Sonam and welcome in my cooking blog. Guys, today i am going to share with you a very famous Indian sweet dessert that is "Jalebi". Guys, jalebi is almost eaten in all over India but in north India it is very popular. Jalebi is mostly eaten in breakfast with hot "kachori" or after having spicy breakfast and it is also famous in Gujrat, people of Gujrat consume this sweet with "fafda". Jalebi is mostly made in special occasions like in marriage functions, birthday ceremony and in Indian festival like Holi, Dussehra, Diwali. My family members are huge fan of jalebi, in weekends my husband always used to bring jalebi and we enjoy it after dinner. So, my son and me also love to eat crispy, crunchy and juicy jalebi. Jalebi is easy to make and in different way we can make jalebi and in this blog i will share the easiest way of making jalebi. so, friends no need to worry please follow the instruction of recipe given below and make your family happy.
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| Indian Sweet Jalebi |
Ingredients for making Indian Sweet Jalebi:-
- All purpose flour(maida) - 1 cup
- Rice flour - 1/2 cup
- Curd - 1/2 cup
- Baking powder - 1 tsp
- Water - 1 glass
- Sugar - 1 cup
- Cardamom powder - 1 tsp
- Oil - for frying
- Kesar - 1 tsp
Directions for making jalebi:-
1. First of all, in a bowl take maida(all purpose flour), curd, baking powder, rice flour and with the help of water make smooth batter and the batter should have pouring consistency.
2. There should no lumps left behind in it and if needed add some water in it and the batter should not be too thick or too thin.
3. Now, cover the lid of bowl and keep the batter in a warm place for 7 to 9 hours for fermentation.
4. After fermentation mix the batter 2 to 3 times in clockwise direction.
5. After that, turn on the flame and in pan add water, sugar, kesar, cardamom powder and boil it on a low flame for 10 to 15 minutes.
6. Now, check the sugar syrup in between yours fingers, if you feel stickiness and one wire of sugar syrup then it is perfectly done.
7. Further, heat oil in a pan.
8. If oil is perfectly heated then turn the flame medium.
9. Now, pour little amount of jalebi batter in tomato ketchup bottle for making jalebi.
10. Now, in oil with the help of tomato ketchup bottle make a shape of jalebi and fry it on medium flame until it become crunchy and crispy from both the side.
11. In the same way, fry all the jalebi till they become crispy and crunchy.
12. Now, take it out all the fried jalebi and put all the jalebi in the sugar syrup for 2 minutes.
13. Friends, Crispy, crunchy and juicy jalebi is ready to serve. Serve jalebi hot with the rabdi or kachori and sabji.
Important notes:-
1. You can make jalebi in milk plastic and ready made cone for making jalebi or in soft cloth which have small hole in center.
2. Keep in mind that the jalebi batter should have pouring consistency and it should not be too thin or too thick.
3. Don't keep jalebi in sugar syrup more than 2 minutes other wise it will become soft.
2. There should no lumps left behind in it and if needed add some water in it and the batter should not be too thick or too thin.
3. Now, cover the lid of bowl and keep the batter in a warm place for 7 to 9 hours for fermentation.
4. After fermentation mix the batter 2 to 3 times in clockwise direction.
5. After that, turn on the flame and in pan add water, sugar, kesar, cardamom powder and boil it on a low flame for 10 to 15 minutes.
6. Now, check the sugar syrup in between yours fingers, if you feel stickiness and one wire of sugar syrup then it is perfectly done.
7. Further, heat oil in a pan.
8. If oil is perfectly heated then turn the flame medium.
9. Now, pour little amount of jalebi batter in tomato ketchup bottle for making jalebi.
10. Now, in oil with the help of tomato ketchup bottle make a shape of jalebi and fry it on medium flame until it become crunchy and crispy from both the side.
11. In the same way, fry all the jalebi till they become crispy and crunchy.
12. Now, take it out all the fried jalebi and put all the jalebi in the sugar syrup for 2 minutes.
13. Friends, Crispy, crunchy and juicy jalebi is ready to serve. Serve jalebi hot with the rabdi or kachori and sabji.
Important notes:-
1. You can make jalebi in milk plastic and ready made cone for making jalebi or in soft cloth which have small hole in center.
2. Keep in mind that the jalebi batter should have pouring consistency and it should not be too thin or too thick.
3. Don't keep jalebi in sugar syrup more than 2 minutes other wise it will become soft.
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