Round shape Sweet food Jalebi Served during festivals and special occasions, this dessert recipe is loved not just by kids but adults too. The crisp sugary spirals taste brilliant when served piping hot along with chilled rabri. Traditionally a muslin cloth with a hole in it is used to make the spirals in hot oil, but using a squeezy bottle makes it much simpler.
The quick and easy-to-prepare semolina of curry jelly, without any yeast, is full of flavor.
Ingredients for Jalebi Recipe without yeast
Semolina - 1 cup (180 g)
Flour - 1/4 cup (25 grams)
Fried curd - ½ cup
Baking Powder - ½ Tablespoon
Orange Food Color - ½ Pinch
Sugar - 1.5 cups (400 grams)
Lemon - 1 teaspoon
Cardamom - 4 (Make Powder)
Ghee - for frying
How to make Crispy Jalebi using Rava
Take out the semolina in a big bowl, add flour, food color and half cup yogurt and mix it. Then add 3/4 cup water to it and prepare a thick batter.
Cover the prepared mixture for 20 to 25 minutes so that the semolina is well flowered.
Make syrup:
To make syrup, put 1.5 cups of sugar and 1 cup of water and 2 tablespoons of water in a large vessel and keep it for cooking. Cook the sugar until it completely dissolves in water. Keep the syrup in a little while. After dissolving in sugar water, check the syrup, take 1 to 2 drops of sugar in a cup of sugar syrup. After cooling it, paste it between the fingers and thumb, if the 1 wire is made in the syrup, the syrup is ready, stop the gas.
Mix the grated cardamom powder in the syrup and mix 1 teaspoon of lemon juice so that the syrup is not mixed.
Make jalebi
The mixture of jalebi is well set and flattened. Mix baking powder and mix it. Add ghee to the pan and heat it. Take an angle to make jalebi. You can also make jalebi by filling the batter in any polyethylene.
Fill the batter in the angle. Cut the angle slightly smaller from the bottom. After ghee is warmed, add a bit batter in it and check whether ghee is properly heated or not. If batter Sikar is coming up, ghee is hot enough.
While pressing the angle a little bit, pushing its edge with a hand-gol round and put it in a bowl and give the size of the jalebi, as much as you can get in the jalebi khadhahi. Fry jalebi till it is good Crisp and golden brown. After grinding Jalebi well, remove Jalebi and put it on a whistle, so that his extra ghee can be turned back on the gram and put hot jalebi in the syrup. Allow jalebi to be immersed in the syrup, the syrup is filled inside the jalebi. After that, remove it from syrup and place it in the plate. Prepare all the jalebi flasks in the syrup and prepare it.
Garam is ready to be a deliciously delicious jujibi of delicious semolina, serve it and enjoy its taste.
suggestion:
Do not dilute the batter for Jalebi. For Jalebi the batter should be a little thicker.
The syrup is to be made of a wire. If the syrup is more slim then the jalebi will become soft after drowning in it. If the syrup becomes too thick or it becomes 2 terets then the syrup will not go inside the jalebi and it will be wrapped up on the jalebi.
When sugar is contaminated, while making syrup, add 1 table spoon milk, the syrup of syrup will come on the syrup as a foam, remove it from the cottage and remove it, will be ready with a clean syrup.
When the ghee is hot, make the medium medium and make jalebi. If Ghee is less warm then Jalebi will not grow well.