kalpana’s la cucina..... spice 4 all seasons: HOMEMADE JALEBI

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Tuesday 12 July 2016

HOMEMADE JALEBI

Either way, Jalebi is a treat that no one would say no to. Learn how to make Jalebi at home by following the simple step by step instructions along with pics of every step.I don’t love Jalebi so much but my elder daughter and my hubby love it. Even she was demanding it from last so many days. My hubby used to bring Jalebies whenever he visits the electrical shop near by the sweet shop. But in rainy season, I avoid to buy sweets or snacks from outside. One day saw recipe on one of my facebook group, so copied it and decided that I am going to try this for sure. So tried it and it results too good. They were so crispy,sweet and yummy. So sharing the recipe with you all and hope you also like it and try it. My younger daughter never eats Jalebi but that day she had 5-6 Jalebies and loved them and now she is also demanding for more.

INGREDIENTS:

For Jalebi batter:

1 Cup All Purpose Flour/Maida

1 tablespoon Corn Flour

1 Cup (125ml) Curd

A pinch of Kesar Food Colour

¼ teaspoon Baking Soda

Ghee or Oil for frying the Jalebi

For Sugar Syrup:

1 cup (125 gms) Sugar

1 ½ Cup Water

Method:

For Jalebi Batter:

STEP 1 - Take the curd in mixing bowl.

Whisk it well with a hand whisker.

STEP 2 - Add the flour, corn flour, baking soda and the kesar food colour and mix well till you get a smooth and a lumps free batter.

STEP 3 - The batter should have a flowing consistency. The batter should not be too thin or too thick.

STEP 4 - Cover the batter and keep aside the batter in a warm place for 2-3 hours. The longer you keep will be better. [Normally the batter is allow to ferment for 12-24 hours].

For making Syrup:

STEP 1 - In a pan add 1 ½ cup of water and 1 cup Sugar and bring to boil.

STEP 2 - Continue to boil till you get one string consistency in the sugar syrup. Switch off the heat and let it be in the stove so that it remains warm.

For preparing Jalebi:

STEP 1 - With a spoon mix the batter very well again.

STEP 2 - Now pour this batter in a zip lock Bag and cut the tip of it. Tip should not be very big hole. Or you can use the squeezy tomato ketchup bottles that we get in the market. [ I used piping bag here, it works]. [ sorry forgotten to take a pic].

STEP 3 - Next heat ghee in a frying pan.

STEP 4 - To check the amount of temperature of the ghee, add a tiny amount of batter to the ghee, if it comes up quickly and gradually the ghee is hot enough for the jalebis to be fried.

STEP 5 - Now squeeze the jalebi batter and make spirals with the batter. The jalebi should be fried between low and medium temperature. The temperature is very important for a perfect jalebi.