Rezept Jaleebi

Jaleebi - Recettes simples pour la maison. Aisha is a budding writer and an. Jalebi, also known as zulbia, jilapi, mushabak and zalabia, is a sweet snack popular all over South Asia, and the Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating.

The best way to make Jalebi at home is to have the right consistency of your Jalebi batter. It should not be too thin or thick. Make sure your batter is of flowing consistency.

Vous pouvez faire cuire Jaleebi avec 13 épices et 9 étapes. Voir le guide suivant!

1. 3 cups al purpose flour.
2. 11/2 tbsp. fine grained semolina or rice flour.
3. 1 tablespoon Corn Flour (white corn starch.
4. 1/4 teaspoon Baking Powder.
5. Pinch orange food colour.
6. 1/4 cup Curd (yogurt).
7. 1/4 cup Water.
8. Sugar syrup.
9. 1/2 cup Sugar.
10. 3/4 cup + 2 tablespoons Water.
11. 1 teaspoon Lemon Juice.
12. 1 pinch Cardamom Powder (elayachi).
13. 1/2 tsp. saffron threads, slowly dry-roasted and powdered.

Jalebi is a hot favorite on any special occasion be it a birthday, wedding or festival. Jalebis, though mostly eaten by themselves, can also be soaked in warm milk. A high temperature will brown the outer crust fast and keep the insides uncooked. A lower temperature will make the jalebis absorb more oil and they will be soggy and not crisp.

1. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth..
2. Set aside for about 2 hours to ferment mix throughtly before use.
3. Sugar syrup: Add sugar, saffron strands, cardamom powder and water in a deep container and heat it over medium flame..
4. Cook until the syrup reaches to 1-string consistency.When it reaches to 1-string consistency, add lemon juice. Mix well. Turn off the flame. Syrup is ready. [When you start making jalebis, heat the sugar syrup over low flame to keep it warm when the jalebis are dipped in it in next step.].
5. Pour the batter into an empty ketchup bottle or jalebi maker bottle or in a thick ziplock bag..
6. Heat ghee/oil in a wide mouthed flat pan over medium flame to deep fry the jalebis. In this recipe, oil + 2 tablespoons ghee is used for deep frying. To check whether oil is ready for deep frying or not, add a drop of batter into hot oil and if it comes immediately on the surface without changing the color, oil is ready. When oil is ready, make round jalebis by squeezing the bottle (or ziplock bag) and moving it in a circular direction starting from the center towards the outside (or start from.
7. Flip 2-3 times (or as needed) using a tong to deep fry them evenly.Deep fry them until light golden and crispy..
8. Remove it from the oil using a tong and immediately put it into the warm sugar syrup. Syrup should we warm or little hot, it shouldn’t be cold. Keep it in syrup for approx. 2-minutes; flip it once after a minute..
9. Remove it from the syrup using a fork and transfer it to a plate. Jalebi is now ready for serving..

In a large bowl, combine the maida flour and Bengal gram flour. With Rhea Chakraborty, Varun Mitra, Digangana Suryavanshi, Arya Poorti. A woman boards an overnight train and gets placed in a compartment with her former lover and his wife. Movie Plot: Jalebi: The Everlasting Taste of Love is an upcoming Indian romantic drama film directed by Pushpdeep Bhardwaj. It stars Rhea Chakraborty, debutant Varun Mitra and Digangana.