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Add 3/4 cup lukewarm water and mix well until you have a smooth and thick batter. If the batter is too dry and not smooth, add water 1 tablespoon at a time until you have a smooth batter. The batter should be slightly thicker than pancake batter. Cover and let it ferment at room temperature until bubbly, 24 to 36 hours.
- Preparation
- Making Sugar Syrup
- Making Batter For Jalebi
- Frying Jalebi
1. You will need a squeezable sauce bottle or oil dispenser or zip lock bags. A dispenser with a sharp tip works better. For readers in Singapore: I bought it in mustafa 2 yrs ago. You can find similar ones there. Before proceeding further decide on which method to follow. Fermented or instant. I made a few times following the fermented method the ...
2. Add sugar to a pot. Avoid cast iron pans like the one I used as it quickly crystallizes the syrup. 3. Pour water. 4. Boil the syrup until it reaches a 1 string consistency. 5. To check take a small portion of sugar syrup in between your thumb & fore finger. Gently move the fingers apart, you must see a single string. I took it off a bit early as...
7. Add maida, corn flour & turmeric. If fermenting then add besan instead of cornflour. 8. Mix well and add curd. You can skip the curd and ferment the batter for 12 to 24 hours until a slightly sour flavor develops. 9. Start by adding 1/4 cup water. Use more as needed. 10. Make a thick smooth batter by mixing. Use more water as needed. 11. Beat th...
14. Heat ghee or oil for frying. If using oil, then add 1 to 2 tbsp of ghee to the oil. This enhances the flavor. 15. When the oil is heating up, add soda to the batter. Give a gentle mix. 16. Spoon few tbsps of batter to sauce bottle. The oil has to be hot enough and the flame medium high. Check if the oil is hot by dropping a small portion of bat...
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Nov 27, 2022 · Total Time 50m. Prep Time 30 m. Calories 454. Bookmark Add To Collection. Just like Gulab Jamun, Jalebi is one of the most popular desserts in India and is enjoyed equally across Indian states. This crispy and crunchy dessert is dipped in sugar syrup and is loaded with flavours.
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Mar 30, 2022 · My mom’s recipe for the best Jalebi needs no fermentation, is ready in under an hour, and stays perfectly crunchy for days! These Instant Jalebis have it all—light crisp dough to soak up sweet cardamom-saffron syrup and that essential lemony tang.
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Apr 2, 2007 · Jalebi is a popular Indian dessert made from fermented batter fried into spiral shapes and soaked in sugar syrup, offering a crunchy delight that's perfect for any celebration.
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Feb 6, 2023 · Jalebi recipe can be made in one of two ways. The traditional method calls for 12 to 24 hours of fermentation, giving the batter a slightly sour flavor. I use the traditional method, which results in treats that taste like they came from the mithai shops.
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Jalebi Recipe. Indulge in the irresistible taste of a popular Indian dessert. This sweet treat features a crispy exterior and a luscious, syrupy center. Bursting with aromatic flavors, it's a must-try for those seeking a delightful culinary experience. Jalebi, a delightful and syrupy Indian dessert, has been tantalizing taste buds for centuries.
