Recipe Jalebi Recipe

Jalebi Recipe


**Dedicated to
Harkiran **

Ingredients

• 2 cups All purpose flour (maida)
• 11/2 tbsp. fine grained semolina or rice flour
• 1/4th tsp. baking powder
• 2 tbsp curd (plain yogurt)
• 11/4th cups warm water
• 1/2 tsp. saffron threads, slowly dry-roasted and powdered
• 3 cups sugar
• 2 2/3rd cups water
• 1/2 tsp green cardamom seeds powder
• 11/2 tbsp. kewra water or rose water
• Ghee or vegetable oil for frying

• Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours to ferment.
• Whisk thoroughly before use.
• Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take them out of syrup and serve hot.

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Kumaon Jalebi

Ingredients
Semolina (rawa / suji) 1 cup
Yogurt 2 cups
Ripe banana 1
Powdered sugar 1 cup
Gram flour (besan) 3 tablespoons
Green cardamom powder a pinch
Black pepper powder a pinch
Ghee for deep-frying




Method
Step 1
Mix together semolina and yogurt in a bowl and set aside for an hour.
Step 2
Grind banana into a purée, add to the batter and mix well.
Step 3
Add powdered sugar, gram flour, green cardamom powder and black pepper powder and mix well.
Step 4
Heat ghee in a pan. Put the yogurt mixture into a piping bag and pipe out small jalebis into the hot ghee. Deep-fry the jalebis till golden and drain on absorbent paper.
Step 5
Transfer onto a serving plate and serve.​