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Jalebi - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this Jalebi! A quick and easy dinner that is ready in under 20 minutes! Jalebi is usually prepared during festivals and other auspicious celebrations. Thin & Crispy Homemade Jalebi made the traditional way. Jalebi is really right up there as far as my food memories are concerned. Jalebi. featured in Street Treats From Around Asia. Does this Jalebi Recipe bring back childhood memories for anyone else?

At least for me, it brings back so many great memories. Like Gulab Jamuns and burfis, Jalebi is yet another favorite sweet of India. Shes super cooperative, super ta." Jalebis can best be described as funnel cakes.

You can cook Jalebi with 12 Ingredients and 8 steps. See the following guide!

1. for making jalebi batter.
2. 1 cup or 125 grams all purpose flour (maida) maida.
3. 2 tablespoon besan (gram flour).
4. 1/8 teaspoon turmeric powder (haldi).
5. 1 pinch baking soda Or ¼ teaspoon baking powder.
6. 1 cup water or 250 ml water.
7. 1-2 tablespoon all purpose flour (maida) to be added later after the batter has fermented.
8. for sugar syrup.
9. 1 cup or 150 grams sugar sugar.
10. 1/2 cup or 125 ml water water.
11. 1/4 teaspoon saffron strands (kesar).
12. as needed oil for deep frying (you can also use ghee for frying).

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was served for the breakfast treat like pancakes. Your Jalebi stock images are ready.

1. Making jalebi batter in a mixing bowl, take 1 cup (125 grams) all purpose flour or maida. add 2 tbsp besan or gram flour, a pinch of baking soda and ⅛ tsp turmeric powder. mix all the above dry ingredients with a spoon or spatula. then add water. the amount of water to be added depends on the quality of flour used. i added 1 cup water. depending on the quality of flour and besan, you can add from ¾ to 1 cup water. with the spatula or spoon, first mix..
2. Break the small or tiny lumps with the spatula or spoon while mixing. then in round circular directions stir the batter briskly for 4 minutes. this adds volume to the batter and makes it even and smooth. the batter should have a flowing consistency. cover and keep the batter to ferment in a warm place for 12 to 15 hours. i kept for 15 hours. if you leave in a cold climate, you can keep for 20 to 24 hours..
3. The next day. you will see small bubbles on the top. stir the batter and if you carefully see, the batter would have become thinner than what it was before fermentation. so to thicken the batter again, add 1 to 2 tbsp of all purpose flour. with a spoon mix very well. now pour this batter in the squeezy tomato ketchup bottles that we get in the market. you can also use coconut shell and make a small hole in it. you can also use a piping bag or make your own with butter paper..
4. Preparing sugar syrup for jalebi recipe take 1 cup sugar in a pan. add 1/4 tsp saffron strands to it. do add saffron as it gives a nice orange yellow colour and also it's aroma to the jalebis. add 1/2 cup water. keep this pan on stove top on low flame and begin to stir, so that the sugar dissolves. on a low to medium flame, cook the sugar syrup. cook till you get one string consistency in the sugar syrup..
5. Once you get the one string consistency, switch off the flame and add 1/4 tsp lime or lemon juice. stir well. keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it. frying jalebi... heat oil for deep frying in a kadai or pan. you can also use ghee or half-half of oil and ghee. ghee gives a better flavor..
6. To check the temperature of oil, add a tiny amount of batter to the oil. if it comes up quickly and gradually the oil is hot enough for the jalebis to be fried. the frying temperature is 350 degrees fahrenheit/176 degrees celsius. now squeeze the bottle and make concentric rings with the batter. either start from the center and move outside or vice versa. be careful while making the jalebis as the oil is hot..
7. When one side is partly cooked, turn over and fry the other side. some jalebis will be cooked faster than others. fry till the oil stops sizzling and the jalebis are a light golden. remove with a tongs or a bamboo skewer. while removing shake to drain the extra oil. adding fried jalebi to sugar syrup then immediately put the fried jalebis in the sugar syrup. the sugar syrup should be slightly hot or warm when you add the jalebis in it..
8. Turn over after after a minute so that both sides are coated with the syrup. 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, they will have a deep colour. remove with a wooden skewer or tongs. shake lightly so that the excess sugar syrup falls back in the pan. place them in a plate or tray lined with a foil or butter paper. make all jalebis this way..

Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. of instant jalebis, but is possible. jalebis was born in the north and has become famous all over to get are crispy, sugary, tasty, juicy and crunchy jalebis is not difficult but need a trick. traditionally to. Jalebi recipe with step by step photos. Amongst the array of Indian sweets, jalebi holds a prime position. This recipe gives you one of the best homemade jalebis - crisp, crunchy, syrupy and juicy.