Skip to main content

Jalebi

 

Jalebi is a popular sweet from the Indian cuisine. It is sold in all mithai shops and also is also a popular street food sold by cart vendors in Indian cities and towns. The name jalebi originated from ancient word jalvallika, meaning full of water. Some believe that the jalebis originated in West Asia, where it was knowns as zulubiya and then was adopted by the Indians, though there is not much evidence to substantiate this claim. 

Recipe

1) In a mixing bowl, take 1 cup all purpose flour, Add2 tablespoons besan or gram flour, a pinch of baking soda and 1/8 teaspoon turmeric power. And mix all the above dry ingredients very well a spoon or spatula.

2)  Now add 3/4 to 1 cup water. The amount of water to be added depends on the quality of flour used i added i cup water. With the spatula soon or wired whisk, first mix. Break any lumps while mixing. you can also use your hands for mixing.

3) Then in round circular directions stir the batter briskly for 4 to 5 minutes. This add volume to the batter and makes it even, flowing and smooth. There should be no lumps in the batter.

4) The batter should have a flowing consistency. Cover and keep the batter to ferment in warm place for 12 to 24 hours. In a hot and humid climate it will take about 6 to 7 hours for batter to ferment. Whereas in a cool or cold temperature, it can take more than 10 hours and above.

5) This is how the batter looks the next day. You will see small and tiny bubbles on the the top. I kept the batter to ferment for 15 hours as the room temperature was 26 degree C on this day.

6) Stir the batter. if you look carefully, you can see the batter has become slightly thinner than what it was before fermentation.

7) To thicken the batter again, add 1 to 2 tablespoons of all purpose flour. At this step, add flour accordingly. Mix very well with a spoon or wired whisk.

8) Take pour in a piping bag or make your own piping bag with parchment paper. *Make sour syrup*

9) Heat ghee or oil for deep frying in pan. Now squeeze the bottle and make concentric rings with the batter. Cooked very well then take it out. Keep them in the syrup for about 2 to 3 minutes . If you keep for two minutes they will be lightly colored and if you keep for 3 minutes or more, they will have a deep color.

10) Make all jalebi and take them out and share them all it's done.

 




Labels:

Comments

Post a Comment

Popular posts from this blog

Lassi

 Lassi is a popular traditional dahi-based drink that originated in Punjab region. Lassi is a blend of yogurt, water, spices and sometimes fruit. Namkeen lassi is similar to doogh, while sweet and mango lassis are like milkshakes. Lassi may be infused with cannabis in the from of bhang. Recipe 1)  Add 2 cups chilled curd to a deep bowl. Do note that using sour curd need addition of milk and more sugar. I do not prefer the combination of curd and milk together. So I ensure to use fresh curd. 2) Whisk it well until smooth. You should not see any grainy yogurt. I used a whisk here. You can also use a immersion blender or mixing rod. 3) Next add 3 to 4 tablespoons sugar, 1pinch of saffron strands or 1 teaspoon rosewater . If you do not have saffron strands or rose water, simply skip both. 4) Add 1/2 to 3/4 teaspoon cardamom power. I removed the husks of the 10 whole green cardamoms & powdered them with little sugar in a grinder. 5) Whisk everything well until sugar dissolves. ...
Post a Comment
Read more

Chhole Bhature

  This food history and culture of eating together gave rise to the concept of street food, bringing people together to enjoy finger-licking appetizing food. One of the most common street foods in India, perhaps as popular as Beyoncé,  is Chole Bhature. Chhole bhature also known as Chana Bhatura  is one of the most popular all over India. Chole stands for a spiced tangy chickpea curry and Bhatura is soft and fluffy fried leavened bread. Chana Bhatura is a spicy, tasty and a filling dish. I have eaten this dish many time in Panjab and Kanpur. Every Dhaba and restaurants have their own flavors and taste in the chickpea curry. In some places ,it has tangy taste and the consistency of curry also varies from slightly thick to semi-dry and try. In last 20 year Chole bhature has travelled across India as much loved dish. Out side India also famous this dish. Chhole Bhature also loved in other country. 
Post a Comment
Read more

Dahi Puri

 Basically Dahi Puri is a snack originating from India. Which is especially popular in the state of Maharashtra in India. The dish from of chaat and originates from the city of Mumbai. It is served with mini-puri in local we also call golgappa, which is more popularly in every city in India it is recognized from the dish pani puri.  Dahi Puri Recipes 1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side. 2. Whip the curd or yogurt using a wired until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don't add any sugar as the sweetness will come from the tamarind date chutney. 3. Arrange as many puris or golgappas you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys. 4. Stuff the chopped boiled pootatoes in the pooris. Now...
Post a Comment
Read more