{"id":5162,"date":"2017-08-04T13:20:49","date_gmt":"2017-08-04T13:20:49","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5162"},"modified":"2017-11-22T07:52:15","modified_gmt":"2017-11-22T07:52:15","slug":"jalebi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/08\/04\/jalebi\/","title":{"rendered":"Jalebi"},"content":{"rendered":"

Lip-smacking Indian sweet, deep fried and dipped in flavoured saffron sugar syrup.\u00a0<\/strong><\/p>\n

Cuiisine- Uttar Pradesh
\n<\/strong><\/p>\n

Course- Mithais ( Indian Sweets)
\nPreparation Time: 08-09 hours in summers \/ 24 hrs in winters
\nCooking time: Depending on the size and volume of the Jalebi Karahi i.e. 1.5 mins per Jalebi.
\nNo. of portions: 50 jalebis<\/p>\n

Ingredients and Quantity:<\/strong>
\nFor the Jalebi Batter:<\/strong>
\nRefined flour -500 gm.
\nBengal gram flour (Besan) -100 gm.
\nCurd (Beaten) -100 gm
\nSalt – A little
\nOil, warm- 50 ml
\nYellow \/ Saffron colour: A few drops (Permitted edible Colour) (OPTIONAL)
\nFor Pouring Batter:
\n<\/strong>Muslin Cloth: 01 metre
\nOR
\nSqueeze Bottles: 02 Nos. medium size
\nFor Frying:
\n<\/strong>Pure Ghee – 2 kg or as required for frying<\/p>\n

For Sugar Syrup<\/strong>:
\nSugar – 01 kg
\nWater- \u00bd \u00a0litre<\/p>\n

Saffron-04 gm.<\/p>\n

Rose water- 15 ml
\nMilk- 10 ml. for Clarification
\nMuslin cloth for straining: 01 metre<\/p>\n

For the Garnish:<\/strong><\/p>\n

Silver leaf -4 sheets (Optional).
\nPistachio nuts (Slivered) – 50 gm.<\/p>\n

Almonds (Slivered)-30 gm.<\/p>\n

Rose petals, dried- 15 gm.<\/p>\n

Method<\/strong><\/p>\n

Sieve refined flour and besan together.
\nAdd in a pinch of salt and beaten curds add warm oil and water.
\nPrepare a batter of dropping consistency. Add yellow color \/ saffron colour(Optional).Keep it covered overnight or for 24 hours in winters.
\nPrepare sugar syrup of one string consistency with sugar and water(2:1), stirring continuously on a medium flame or else the sugar will caramelize. Add saffron strands. Add milk to clarify it, remove the scum from the surface with the help of a ladle and discard. \u00a0Add rose water. Strain through a muslin cloth and use as and when required.<\/p>\n

Heat ghee in a jalebi karahi.
\nPut prepared batter in a Squeeze bottle or in a muslin cloth (with a hole) and gently squeeze the batter into hot ghee in spiral shapes. Start from the outside and work inwards for better results
\nFry till crisp. (Do not over-brown)
\nRemove when done & immediately dip into warm sugar syrup for 02 minutes.
\nRemove and serve hot garnished with Silver leaf (Optional), pistachio nuts and almond slivers. Sprinkle dried rose petals.<\/p>\n

Chef Tips:
\n<\/strong>1.I personally suggest not to use food colour , you may instead use a very good quality Bengal gram flour.<\/p>\n

2. Batter can be poured through a plastic sauce dispenser bottle into the hot fat in a Jalebi Karahi.
\n3. In Winters to ferment batter properly add a little ready-made batter from your trusted sweet vendor \/ Halwai into your ingredients of<\/p>\n","protected":false},"excerpt":{"rendered":"

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