Menu

Food, recipes and more

By Chef Chandan Prajapati

Jalebi

INGREDIENTS

FOR THE JALEBI BATTER

Refined flour or Maida – 1 kg

Curd – 100

Soda – 5 gm

Warm water – as required

Refined oil for frying the jalebis

FOR THE SUGAR SYRUP

2.5 kg sugar

2 litre water

METHOD

  1. Take a clean bowl.  Sieve refined flour in the bowl. Add curd and baking soda. 
  2. Gently mix the flour by adding warm water into a thick batter.  Keep the batter at room temperature for at least 24 hours in a clean place.
  3. Make sugar syrup by boiling water with sugar. Boil till the sugar dissolves. Remove the scums from the sugar syrup.
  4. Once the jalebi batter is fermented mix gently before using it.
  5. Heat the oil for frying in a shallow pan with large diameter. Take a muslin cloth. Make a pea size hole in the centre. Put a ladle of batter and make let the batter fall through the hole in the semi hot oil. Give the spiral shape by rotating the hand from out to in. Gently squeeze the cloth as you make jalebis.
  6. Fry till both the sides of jalebis changes to golden light yellow colour.
  7. Dip in the sugar syrup for 30 seconds, remove and serve hot or cold.

Go Back

Type your word

Views

373305