Sunday, 28 October 2012





1 cup maida
2 tsp cornflour
1 tsp yeast
pinch of yellow food colour
1 tbs oil
1 cup sugar
half cup water
few strands of saffron
1 tsp limejuice
1 tsp cardamom powder
oil for frying

Makes 13 to 14 jalebis


First in a bowl dissolve yeast in 2 tsp of warm water .
Then add maida ,cornflour, yellow colour,oil, mix it well
Add water accordingly so as to make fine paste like mix.
Close the pot with aluminium foil and keep it in warmer place to ferment for about 2 hours.
Then in a pan take 1 cup sugar , half cup of water.
Add safron strands and cardamom powder, lemon juice.
Keep on medium flame
Make it to boil and turn off the gas.
Make a sugar syrup same as we make for gulab jamuns.
Keep the oil for heating on medium flame.
Then take the fermented mix in ketchup bottle.
Check the temp of oil,it should not puff up right away. Oil should be medium heated.
Then put the mix in spiral shape in fast speed .
Fry it well. It dont takes much time to fry.We need a light golden colour.
Then put the jalebi in sugar syrup for just a minute and take out.You can put 2 to 3 at a time in the syrup.
Jalebis are ready to serve, you can serve them hot or cold.

and ofcourse jalebi and samosa are the best combo in the try this combo...cheers

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