Instant Jalebis


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A quick variation of the traditional dessert using yeast to ferment the jalebis instantly.

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Preparation Time: 
Cooking Time: 
Makes 15 jalebis.
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Ingredients


For the jalebi batter
1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 tsp fresh yeast, crumbled
1 tbsp melted ghee
1 tsp sugar
2 to 3 drops of lemon yellow food colouring

For the sugar syrup
2 cups sugar
a few saffron (kesar) strands
1/4 tsp lemon juice

Other ingredients
ghee for deep frying

Method

    For the jalebi batter

    1. Sieve the plain flour and gram flour together.
    2. Dissolve the yeast in 1 tablespoon of water.
    3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
    4. Keep aside for 10 minutes till the yeast ferments.

    For the sugar syrup

    1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
    2. Add the saffron and lemon juice and mix.
    3. Remove from the fire and keep aside.

    How to proceed

    1. Heat the ghee in a broad saucepan (the ghee should be approximately 25 mm. (1") deep).
    2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
    3. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
    4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
    5. Drain immediately and serve hot.

    Tips
    1. Do not allow the jalebi batter to overferment.
    2. Fry the jalebis immediately once the batter has rested for 10 minutes.
    RECIPE SOURCE : MithaiBuy this cookbook
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     on 14 Feb 13 05:07 PM


    Nice Jalebi recipe. Crisp and saffron syrup. Very quick to make.