Home     About Us     Search     Contact Us   Blogs

 
 

 

 

 Indian Cuisine Made EZ

Indian Herbs, Spices and Ingredients...

 

Glossary of Indian Food Terms 

Do you know what they mean?

Indian Kitchenware

Food Measurements and Conversions

Indian Tea 

 

Indian Recipe Box

Non-Vegetarian Cuisine

Vegetarian Cuisine

Having a Party ? Party Menus 

  more...

Fun Cocktails

Cooking Tips & Tricks

Managing time when cooking Indian food

Cooking With Your Kids

Have a Question?

 

 New Service Launched ! Try It ! 

 Cooking Links

International Cooking Links

Indian Cooking Links

Viewer Recipe Sites

Add A Link 

Join our open discussion about  Indian Cuisine and Culture

Click to Subscribe

Powered by www.yahoogroups.com
Top

Jalebi

Pronounced Juhlaybee or Jeelaybee it is a delicious dessert. Jalebis are orange yellow in color and are about 3 inches in diameter. They are essentially deep fried batter in a coiled form soaked in sugar syrup. 

You get ready mixes like the Gits that I have tried and come out great or you can follow the recipe below. 

Gits Jalebi Cooking Instructions 

Sieve the contents of pack and mix with 125ml (4 fl.oz) water and stir into smooth batter. Pour into Gits Jalebi Maker (which is like a ketchup dispenser) or a thick cloth with small hole. 
 
 
Heat 250g of edible oil or Ghee into a shallow pan. Hold nozzle of the maker just above the surface of the oil, and squeeze to make circles with the batter, starting from the centre and sealing the end in the last half round
Deep fry on a medium heat till crispy and golden
Immerse jalebi in warm sugar syrup for 20 seconds, and serve hot or cold.
Google
 
Web www.CuisineCuisine.com

To make Jalebis from scratch

For the batter : Make this a day ahead 

1 cup self-raising flour
a pinch baking powder
1/2 cup yogurt
Oil for deep frying
Optional Food Color - 2 drops Yellow, 1 drop Red
Sieve the flour with the baking powder. Add 1/2 cup of water to the yogurt and beat well. Add it to the flour. Mix it, add a little water if required to make a smooth batter until it is of pouring consistency. Leave it overnight to ferment.

For the syrup

1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water
Dissolve the sugar in 1 cup of water and boil for 15 minutes. Warm the saffron in a small vessel, add a little milk until the saffron dissolves. Add to the syrup. Add the rose water.

The syrup should be of 1 thread consistency. Keep the syrup warm.

To Make the Jalebis

  1. Heat the oil in a wok.
  2. Select a plastic bottle with a small hole in the lid and fill with the batter. ( A ketchup dispenser works great ) 
  3. Press the batter out from the bottle into the hot oil in the form of a jalebi (like a coiled serpent)
  4. Fry on both sides until light golden brown. Take out and place on a paper napkin. Wait for 1 minute.
  5. Drop the fried jalebis into the hot syrup. Leave for 2 minutes and then remove.
  6. Enjoy them warm. Store in an air-tight container.

Click here for a Flickr picture of a man making Jalebis in India

 




 

Guest Book      Contact Us     Rate Us

 

Advertising Info    Disclaimer    Viewing Tips   

Click   if you would like to save this page in your favorites folder for later.

Copyright CuisineCuisine.com All rights reserved

Top