Hello everyone! Happy Holi to all of you. My today's dish is one of my favourites and I always wanted to try making this. I am no expert so it has not come out perfect but still good enough. I am sure everyone loves jalebis and this is the first time I have made this. I always have problem in adjusting sugar syrup consistency but for this one I got it right. Here goes jalebi.
Ingredients for jalebi:
1/2kg or 2 cups Maida
100gms Gram flour
1 small cup of curds
1 cup water
1 pinch of food color ( optional)
1tbsp corn flour or arrowroot powder
oil for frying
For sugar syrup:
2 cups sugar
1 1/2 cup water
few drops of rose essence
few strands of saffron
1tsp cardamom powder (optional)
Method:
I have read about instant jalebis using yeast but with these one day prior we have to make preparation.
In a bowl, beat curds. Sieve the gram flour and maida together.
Mix curds to the flour stirring constantly to avoid lumps. Add water to make thick batter of pakoda consistency. Add corn flour and food color and mix well.
Cover the bowl of this jalebi batter and keep aside to ferment for 24hrs. Since I have made this first time I waited for 12 hours to try them.
For sugar syrup, mix water and sugar and cook till you get 1 1/2 string consistency. The same consistency when you dip gulab jamun would also work. Add rose water and saffron threads. Switch off the flame.
To make jalebis:
Heat oil for frying, take the batter and adjust the consistency. If its too thick add little water and if its too thin add a bit of corn flour. It should be of pouring consistency. Now comes the tricky part. I had a bottle of tomato ketchup which I used here but most people use a cloth with tiny hole in bottom or a plastic bag with 1 mm hole. Place the batter in whatever you choose and since I used bottle I put the batter in it. Pour it in hot oil in spiral shapes. Fry the jalebis on both sides taking care not to burn the jalebis. They should be firm and crispy. Remove and drain off the excess oil.
Add jalebis slowly in sugar syrup for two mins, remove and put on serving plate.
Enjoy jalebis on this holi day and also for my blog reaching 150 followers now. Happy holi everyone.
Note: I could not get the shape right but taste wise no compromise.
Ingredients for jalebi:
1/2kg or 2 cups Maida
100gms Gram flour
1 small cup of curds
1 cup water
1 pinch of food color ( optional)
1tbsp corn flour or arrowroot powder
oil for frying
For sugar syrup:
2 cups sugar
1 1/2 cup water
few drops of rose essence
few strands of saffron
1tsp cardamom powder (optional)
Method:
I have read about instant jalebis using yeast but with these one day prior we have to make preparation.
In a bowl, beat curds. Sieve the gram flour and maida together.
Mix curds to the flour stirring constantly to avoid lumps. Add water to make thick batter of pakoda consistency. Add corn flour and food color and mix well.
Cover the bowl of this jalebi batter and keep aside to ferment for 24hrs. Since I have made this first time I waited for 12 hours to try them.
For sugar syrup, mix water and sugar and cook till you get 1 1/2 string consistency. The same consistency when you dip gulab jamun would also work. Add rose water and saffron threads. Switch off the flame.
To make jalebis:
Heat oil for frying, take the batter and adjust the consistency. If its too thick add little water and if its too thin add a bit of corn flour. It should be of pouring consistency. Now comes the tricky part. I had a bottle of tomato ketchup which I used here but most people use a cloth with tiny hole in bottom or a plastic bag with 1 mm hole. Place the batter in whatever you choose and since I used bottle I put the batter in it. Pour it in hot oil in spiral shapes. Fry the jalebis on both sides taking care not to burn the jalebis. They should be firm and crispy. Remove and drain off the excess oil.
Add jalebis slowly in sugar syrup for two mins, remove and put on serving plate.
Enjoy jalebis on this holi day and also for my blog reaching 150 followers now. Happy holi everyone.
Note: I could not get the shape right but taste wise no compromise.
