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Do not allow the jalebi batter to overferment.
fry the jalebis immediately once the batter has rested for 10 minutes.
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Instant jalebis recipe - How to make Instant jalebis
Cooking Time: Total Time:
For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
ghee for deep frying
- For the jalebi batter
- Sieve the plain flour and gram flour together.
- Dissolve the yeast in 1 tablespoon of water.
- 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.
- Keep aside for 10 minutes till the yeast ferments.
- For the sugar syrup
- Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
- Add the saffron and lemon juice and mix.
- Remove from the fire and keep aside.
- How to proceed
- Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
- 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.
- Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
- Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
- Drain immediately and serve hot.
This recipe was contributed by insia on 05 Oct 2006
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