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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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JALEBI was originated in Punjab, North India . I lyk it served at room temperature . I love it's somewhat chewy texture with the tinge of sour taste . Whereas JHANGIRI is popular in south too . I lyk it chilled and atleast 2 days old and expanded in size by the syrup Ingredients:
jhangiri |
1 c urad dhal ( commercially available in indian grocery stores too) - soaked for 3 hours and grounded into a very fine thick wet batter . then add pinch of colouring , 2 tbsp rice flour ,and mix well . |
jalebi |
1 c all purpose flour , 2 tbsp rice flour , pinch of baking powder , 2 tbsp yogurt , 1 c warm water 1 - mix well with a whisk until smooth . add pinch of food colour ( if you don't like your jalebi to be white ) and whisk well . let it ferment for about 2 hours . |
syrup |
sugar – 3 cups |
one pinch of food colour powder |
one pinch of cardamom powder |
few drops of rose essence |
Directions:
1. Making the SYRUP :
2. Add 2 cups of water to the sugar and a pinch of food colour and make syrup of right consistency. Add cardamom powder and rose essence. Keep it on low fire on one burner.
3. In a pan , heat oil for deep frying .
4. Put some batter in the Icing Pipe with round nozzle .
5. Press the pipe directly over the hot oil so that the batter will come out.
6. For JHANGIRI , make a circular motion of your hand , so that the batter drops into the oil in circular shape , keep on making small rounds along the sides of the circle so that it looks like a pretzel and of cookie size .
7. For JALEBI , just make two three circles , closer to the size of small cookies .
8. Fry till it turns crispy .
9. Remove them from the oil and drop atonce into the hot syrup.
10. Hold it down for 1 to 5 mins .
11. Remove it from the syrup .
12. Serve HOT , WARM or CHILLED .
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