Crispy Jalebi..

Описание: Ingredients for No Yeast Instant Crispy Jalebi

For Batter

1) Refined flour – 2 cup...
2) Baking Soda – 1 tsp...
3) Curd - 1/2 cup..
4) Vinigar- 1 tsp...
5) Semolina - 1 Cup...
6) Water- 3 Cup...

For Syrup

1) Sugar – 2 cup...
2) Water - 1cup...
3) Milk - 1tsp...
4) Saffron- 2 pinch...

Ghee and refined oil – for frying


A) To prepare the batter for jalebis


1) Take refined flour in a big mixing bowl and add baking soda, Curd, Vinigar and Semolina...

2) Now add water in small portions and stir to dissolve all lumps...

3) Make a smooth batter from the flour and mix everything really well...

4) The batter for making jalebis should not be too thick or too thin in consistency.

5)I used 3 cup of water for making this much quantity of water...

6) Batter for making jalebis is now ready rest for 10 minutes...

B) Prepare Sugar Syrup for Jalebi

1) Take sugar in any vessel to make the syrup...

2) Add water into it and let it simmer until the sugar dissolves completely...

3) Keep stirring at every 1 to 2 minutes. Once the sugar dissolves completely...

4) Than add milk into the sugar Syrup and cook for 1 mint...

5) All the impurities of the sugar will be stat floating in some time... Remove the impurities and then cook it for 2 mins...

6) Sieve the Sugar Syrup well and soak the saffron in it...

C) Prepare the Jalebis:

1) Heat enough ghee and white oil in a wok for frying the jalebis...

2) Take a cone for making the jalebis (I used a milk pouch pack to make the jalebis) make a small cut at the pointed end....


3) Place the cone inside a big cup and fill it with the prepared batter...

4) When the oil is medium hot, press the cone slightly and move the wrist in circular motion to make round jalebis...

5) Fry the jalebis until they get crispy and golden brown in color...

6) When the jalebis get golden brown and crunchy, drain them out...

7) Dip the fried jalebis immediately to the sugar syrup. Keep the jalebis drenched in syrup for 1 to 2 minutes so that they absorb the syrup well...

8) Then take out the syrup and place them on a plate...

9) Crispy instant jalebis are ready and serve it as u wish

Note:

1) The batter for making jalebis should not be too thick or too thin...

2) The ghee for frying jalebis should be more than medium hot. If the ghee is not rightly heated then the jalebis will not puff up and if the ghee is too hot then the jalebis will burn too quickly...


3) Dip the jalebis in warm syrup.Jalebis will soak syrup immediately...

4) Check the syrup. For this, take 1 to 2 drops of syrup in a bowl and let it cool down. Then stick syrup between you finger and thumb and stretch apart. There should be formation of one thread in the syrup. If there is no formation of thread in the syrup then continue cooking it for 1 to 2 more minutes. The moment syrup gets one thread consistency, ...

5) Mix 1 tsp lemon juice to the syrup. It helps to avoid crystallization of the Syrup...