Hi everyone,
A warm welcome to our kitchen.
We are here, with our recipes.... Let's start with jalebi....
A sweet start with sweet jalebies....
Everybody knows jalebies are delicacies of Indian dessert.... It is popular for it's juicy, crispy and crunchy texture .
A morning breakfast with sweet jalebies makes our day sweet and delightful... We all love to eat jalebies ...but do not know ,how to preparare this......awesome jalebies .
Come..
let's make kesari jalebies ....
The secret of halwai's jalebies... A sweety, crunchy and crispy that I have learnt by the chef in my brother's marriage ceremony...
I want to share with all of you. We have made some changes/ variation on it...according to our taste.. And health point of view.
They use food colour....but I prefer to use saffron strand for kesari colour.. This make our recipe rich and royal......
They made jalebies for the occasion. These are very tasty and delicious...
This is simple but little bit triky recipe....Before meeting to him , I know, how to make jalebies... But something missed by me.... I was trying by adding..hydro, or baking soda but the result was not satisfying.....
Traditional and authentic jalebies are made from only refine flour or maida and sugar only... Authentic recipe does not need such ingredients like meetha soda or hydro.
But you have to preparare for it, a day before( 24 hours) .
Make refine flour batter a days before you want to preparare. Jalebies...
Let it, fermentate for 24 hours in warm place.... Then make jalebies with this batter... Very simple.. You might be thinking that how can it be crisp and juicy, but with these simple ingredients.. Ya... Sure..100% !
Believe me...and follow my suggestions before making jalebi... Some trick and tips.. It gonna awesome.
Here I shall show you the details of this recipe .
Let's start... Making halwai's secret ...authentic and traditional jalebies...and make your day awesome and memorable.
Preparation time: 24 hours
Cooking time: 20- 25 minutes
Serve for 4-5
Ingredients-
2 cup sugar( chini)
11/2 cup refine flour + 3 table spoons refine flour (maida)
1 lemon (nimbu) ,cut into a wedges or cut in 4 small pieces or 4-5 teaspoon milk( this is for cleaning the sugar.)( for cleaning the sugar syrup)
A few saffron strands( kesar)
Ghee for frying
Chopped pistachio ( pista) for garnish
(If you don't have saffron use good brand of kesari food colour)
Preparation: A day before cooking..
*Place 1 1/2 cup of refine flour ( maida) in a bowl and add 1 1/2 cup of water( equal quantity) and beat continuously with your hand ( palm) for 20 -22 minutes to make this batter light , smooth and lumpfree. The consistency should be not very thick or nor very thin.
*Beating the mixture is must... Because it's incorporate air in it and generate a temperature in the batter. ------This is my first tip before making jalebies .
*Cover the bowl and keep in a warm place to fermentate for 24 hours.
*Cooking day--- Let us start with sugar syrup--
*For sugar syrup-
*Method-
*Heat the pan/ non stick pan on medium flame.
*Add 2 cups sugar with 2 cups of water ( equal quantity) ,stirr continuously . cook the sugar water mixture on medium flame for 2-3 minutes or till the sugar dissolves.
* Add lemon wedges ( piece) or milk .cook on medium heat for1 minute or bring to boil.
Reduce the heat . collect the scum( dirt) from sugar syrup, with the help of ladle and discard them.
*Stirr continuously till the sugar syrup attains one string consistency.
* Add saffron strings on sugar syrup. Stirr well .cook for a minute.
Keep aside the syrup...
*For jalebies--
Method-
* Take the fermentated batter. After 24 hours ,you will find the mixture became fluffy and you will find air bubbles in it. They looks some how slight thin in consistency.
Add 3-4 table spoon of refine flour ( maida) and whisk it well for 5-7 minutes.
Adding refine flour this time is necessary.. Because the should be pouring in consistency. Not very thin nor very thin...perfect for jalebi making...
This is my second tip...because in making jalebi consistency and thickness are very important.
*Make sure that there is no lumps in the batter. The batter should be in pouring consistency.
*Heat the ghee on medium heat on low bootom flat surface non stick frying pan. Pour some amount of batter in to a squeeze bottle ( ketchup bottle)/ icing bag/ ziplog bag.
*Hold the bottle over the ghee on pan and gentlely squeeze the batter in to the ghee in spiral shape/ circular shape. ( jalebi shape).
*Make 5-6 jalebies in a one batch.
*Cook the jalebies on medium to low heat.
* Turn the jalebies occasionally .
*Cook for at least 3-4 minutes on each sides or till it becomes pink or light golden colour and crisp .
*Once it cooked , pick it with the help of tong / laddle.
*Drain the excess ghee .
*Dip immediately in the sugar syrup .
( Be sure that sugar syrup should be lukewarm in temperature). ---
*My third tip...sugar syrup should be be lukewarm in temperature, otherwise jalebi will not soak properly sugar syrup..
Tt is very important for jalebi should soak syrup..for goodness and richer taste , this is essential.
*Soak it for 2-3 minutes. Pick out these jalebies on plate.
* Likewise make all the jalebies.
* Garnish with some chopped pistachio ( pista).
* serve hot and enjoy the awesome jalebies---The delicacies of Indian dessert and make your sweet and memorable.
My mom tips--
*you can make instant jalebi by yeast or metha soda(khaney ka soda- soda bicarbonate).
If you are using meetha soda (soda bicarbonate-- Use 1/2 tsp of meetha soda for1and 1/2 cup of maida(refine flour) only not more than that. Add enough water to make a batter .Make sure that the batter should be not very thin nor very thick.It should be pouring/ dropping consistency .Then stir well. And rest it for 4-5 hours in a warm place then make jalebi with above written procedure.
(If you are using yeast then use 1/2 tsp of yeast for 1and 1/2 cup of maida.Make sure that you are soaked yeast in a lukewarm water for at least 10 minutes and make batter by adding enough water. Rest it for alleadt 4-5 hours. Then follow above procedure for making jalebies.
But
I have a suggestion for you..do not follow the instant methods for crispy juicy authentic jalebies. Because authentic jalebi needs adequate fermentation for its crispy juicy texture.
So, Make jalebi If you have enough preparation time for it.
Note-
( Do not make jalebies in hurry.. Have patience and give more time to fermentate the batter in a warm place)
Note-
*1----- How to check the sugar syrup consistency...
string---
Take a drop of sugar syrup in a plate. Rest it for 30 seconds. Use your thumb together to pick this drop.
Place the drop of sugar syrup between your thumb and finger tip.
Stretch finger and thumb apart to about 1 centimeter If you see 1 string ( taar) , then chasini is ready to use .It looks like a honey in texture. If not , cook for a minute and then check the string consistency.
* 2---- If you haven't a ketchup bottle/ sauce dispenser, then make a cone using thick plastic sheet... ( you can use milk pouch/ thick sheet plastic bag ir iciing bag for it or old unused thick cotton cloth( pant or thick bedsheet)
Use plastic ketchup bottle for better results... These are easily available in untensil shop at market.
* 3-----How to make jalebi shape----
I prefer starting from innerside and work outward for making spiral shape... You can make with your own preferences... IT is simple - By exercising 2-3 times for making the shapes...you will be comfortable in making the jalebi shapes.
* Use tong for flipping the jalebies while frying it.
It will give you better result.
* Use saffron instead of colour... Be health conscious accepting saffron for colouring
your recipe.
Thanks for watching my blog...we shall be here very soon with some more tasty ,delicious recipes..
We
Asha Archana
Signing off here...
Our thought--------
Cook& share
Happy cooking
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