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Jalebi

- recipe by Inara submitted on 06-01-2009
(Jilebi)


Ingredients (Makes approx 25 jalebis) 
For Batter 
All Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough
 
For Syrup
Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour taste)
Method
To make the batter 
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.
 
To make the syrup 
1. Boil everything together on medium heat. 
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.
 
To make jalebis 
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)
2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi. 
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.
 
Tips
    - I prefer Jalebis thin and crispy, they can alternatively be made thick. Jalebis should preferably be served hot.
    - If you like your jalebis to be orange in color, you can add orange yellow color to the batter.



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Comments (4)

Person REN   (August 15, 2016)
Tq for da excellent recipe hope it makes mah serving skill gud at home😝
Person Dahlia (S.I.R. Author)   (August 16, 2016)
Ofcourse it will. Keep trying all the recipes, you will eventually become a great cook.
Person esther   (June 14, 2016)
I don't know what is cardomom powder
Person Dahlia (S.I.R. Author)   (June 17, 2016)
Cardamom is also known as elaichi. or yellakkai. Just google to see a picture. https://en.wikipedia.org/wiki/Cardamom

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