Ingredients:
Maida - 1 cup
Sooji rava - 1/4 cup
Besan - 1 teaspoon
Curd - 1/4 cup
Warm water - 1 cup(adjust)
Suger - 2 cups
Suger - 2 cups
Lime - 1
Food Color - 1 teaspoon(Optional)(can use saffron instead)
Oil - for deep fry
Method:
Take a bowl, add maida, sooji, besan, curd, warm water and mix thoroughly and make sure that there are no lumps formed.
- See to it that the consistency is like a ribbon (when the mixture is dropped from a height, it should fall like a ribbon.
- Take 2 tabespoons of water dissolve food color/saffron and mix with the batter and keep a side for 8 hours(minimum 2 hours) to ferment.
- Next, prepare the sugar syrup by dissolving it in water and heating this mixture until it obtains the string consistency that is, when you place a drop of this sugar syrup between your fingers and stretch them apart, the syrup will look like a string between your fingers(theega paakam), remove from heat, add lime juice and keep a side.
- Pour the batter into jalebi maker/squeezing bottle/icing bag, heat oil in a pan (low-medium flame), pour the batter by squeezing the bottle/icing bag into the pan in a concentric circular motion to obtain a coil shape.
- Deep fry the jalebis until they turn golden and crisp. Do not over fry or leave it until they are brown
- Remove excess oil, immerse them into sugar syrup for at least 5-6 minutes such that they absorb the syrup well.
- Serve hot.
6 comments:
Super delicious jalebis :)
Wow! They have come out perfectly well! In a second, they'll be gobbled up!
I wanted to make jilebs for a long time now,now I'll try ur recipe and let you know how it came out. Ur jilebs look very yummy. Www.sharemyrecipe.blogspot.com is my website. Check it out when u get time.
this is a nice recipe :)
wow! hats off to u for making home-made jelebis! I always thought it was very difficult to make it. Thanks for the recipe
Wow those jalebis look awesome....feeling hungry right now!!
Nice recipe. Will definitely give it a try
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