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| Name | Instant jalebi Recipe || Make Crispy and Juicy jalebi in 15 minutes |
| Video Uploader | Video From Special Recipes 4U |
| Upload Date | This Video Uploaded At 25-08-2020 20:08:40 |
| Video Discription | #instantjalebirecipe #instantjilebirecipe #SpecialRecipes4U Instant jalebi Recipe —————————— Ingredients: —————— For sugar syrup ———————— 1 cup sugar 1/2 cup water 6,7 stands of saffron ( optional ) ( If you don’t like any added flavors to syrup then you make it plain ) 1 tsp lemon juice For jalebi batter ———————— Maida ( All purpose flour) - 1/2 cup ( 120 ml ) Corn flour - 3 Tbsp ( optional ) (You can use only maida or maida & corn flour combination) Salt ( a pinch ) Baking soda -1/8 tsp Ghee - 1 tsp full ( you can use oil instead but using ghee contributes an added taste to your jalebi ) Thick curd ( 1/4 cup ) Water Permitted food color ( optional ) Oil for frying Process ————- Add sugar and water into a sauce pan . Switch on the stove . Stir in between. Add saffron stands ( I crushed the strands into smaller pieces) . Add lemon juice . Boil the mixture till sugar dissolves completely. Now the sugar syrup will be slightly sticky. This is the right texture of the sugar syrup. Now your sugar syrup is ready . Take bowl add all the dry ingredients and mix it well until incorporated. Now add ghee , curd and mix it . Now add water little by little and make your batter . Add food colour and mix well . ( consistency of the batter should neither too thick nor too thin , should be of idly batter consistency) Keep a flat fry pan on stove and pour oil to 3/4 inch height ( you can not fry perfect jalebi in high depth of oil ) Keep medium flame and pour the mixture carefully on medium hot oil . If the batter is in right consistency and the temperature of the oil is perfect , then you can make a perfect jalebi . If the batter not thick enough then the batter will not be steady while making circles . If the batter is too thick then your jalebi will not be crispy and won’t be cooked perfectly. If you are getting wholes on your jalebi while frying those are air bubbles only so no need to bother ) Don’t keep the batter for much time . Just after 10 minutes you can start frying . The sugar syrup should be warm ( if the syrup is too hot you jalebi will be soggy and if it is not warm enough then your jalebi will not absorb the syrup ) Still you are not getting perfect jalebi , don’t worry next time you will definitely do better .. cheer up 😊😍 |
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