Welcome! Already an Member? Sign In. Not a member? Join Today. It's Free

Jalebi

By: Bashobi of


Sweet and slightly sour jalebis

Filed in Main Dishes

Serves 10 people

The trick to getting right Jalebis is getting correct fermentation of the batter. Keep trying variation in temperature and slight adjustment of the ingredients to master this skill that all your family and friends would love

Ingredients


1.5 cup urad dal pd. 3/4 cup maida 2 tbs curd/buttermilk 1 tsp salt 2 cups sugar 1 cup water saffron and cardamom oil for deep frying

Directions

  1. Soak the mixture of dal, maida, salt and curd 24 hours to 36 hours to ferment.
  2. Make sugar syrup with sugar, water, saffron and cardamom and keep on warm.
  3. Pour batter into squeeze cone and squeeze jalebi shape into hot oil. Fry till golden. Blot excess oil.
  4. Soak jalebis in syrup for 20 seconds and remove and layer them in a plate.
  5. Serve warm.

Latest Comments

By nisha chhabra on 7/2/2009 4:44:00 AM

Whether we soak the mixture ( urad dal,maida,salt and curd) in water or something else?

By sheetal on 3/10/2009 2:07:00 PM

hi,can you please tell me that how much quantity does 1.5 cup urad dal mean's because i would like to try really this dish i would like to waite for the reply,thank-you

By Zeenat Jabeen on 5/10/2008 1:12:00 AM

It really tastes like orignal jalebi available in the market

By Zehra Bandhu on 5/9/2008 8:07:00 AM

In your recipe for Jalebi, you have 1.5 cup of urad daal powder and 3/4 cup of maida. Does that mean 1-1/2 cups of urad daal powder which is more than the maida used in this recipe? Am I correct? Also the amount for curd/buttermilk does not seem to be enough to make the right consistency for the batter. Please reply at the above e-mail. Thanks.?

By shweta on 5/8/2008 11:09:00 PM

Although I have consumed too much sweet meat this week, the chosen ingredients with their right proportions used in this variation of Jalebis make this recipe sound very tempting.. .Hmmm..., can't wait to try it. Well... may be next week. Anyways, keep up the good work, dear Bashobi.

 

Add a comment

Popular Collections

Front page | Recipes | Community | Restaurants |

All rights reserved worldwide. Terms of use
Reproduction of the contents of this website without permission, in whole or in part is prohibited.
For questions, please send mail to Webmaster