How to make indian Famous Sweet " JALEBI "

        How to make indian Famous Sweet " JALEBI "

watched how to make jalebi step by step please click upside photo 👆👆

                                     Jalebi, is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. The south Asian variety is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup

Just like Gulab Jamun, Jalebi is one of the most popular desserts of India and is enjoyed equally across Indian states. This crispy and crunchy dessert is dipped in sugar syrup and is loaded with flavours. Don't worry if you don't have much cooking experience or if you are a novice in the kitchen. Here is how you can make jalebis at home by following this recipe that is explained in detail along with step-by-step images. Surprise your family by making crispy jalebis at home by following this easiest Jalebi recipe.

INGRIDENTS (20 PERSONS)

• 6 cup all purpose flour
• 4 cup hung curd
• 1 cup ghee
• 6 cup sugar
• 10 strand saffron
• 1 teaspoon green cardamom

• 1 cup corn flour
• 3 pinch baking soda
• 4 cup sunflower oil
• 6 cup water
• 8 drops rose essence
• 1 teaspoon edible food color

•          How to make 

Step 1 

Prepare the Jalebi batter and let it ferment overnight

                                                    To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique "khatta" taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.

Step 2 

Deep fry the Jalebis

                                     Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.

Step 3 

Soak the Jalebis in sugar syrup and serve

                                  Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Don't soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.

Tips

1. The most important part of making Jalebi at home is to have the right consistency of your Jalebi batter. It should not be too thin or thick. Make sure your batter is of flowing co...
2. Traditionally, the Jalebi batter is fermented for 10-12 hours in warmth. But, if you live in a cold place, you must ferment it for 24 hours.
3. While frying the Jalebis, make sure the flame is on low. High heat will leave it uncooked from the inside. This will also give you ample time to give your Jalebis the best shape.
4. For Instant Jalebis, mix together all-purpose flour, corn flour, and a little turmeric. Then, add curd and water to it and whisk well in one direction to make a smooth batter.