HOW TO MAKE JALEBI AT HOME.??

JALEBI RECIPE

Jalebi is a favorite dessert of North India. Usually batter for Jalebi has to be prepared a day in advance. But we can make crispy succulent jalebi at home without keeping the jalebi solution or even with yeast and they can also be prepared very easily.

Read - Homemade Crispy Crunchy Juicy Jalebi without yeast In English

Essential Ingredients - No Yeast Instant Jalebi
Refined flour - 1 cup (125 grams)
Urad Dal - 1/4 cup (50 grams) soaked
Sugar - 2 cups (450 grams)
Red food color - less than ½ pinch
Baking Powder - 1/3 tsp
Cardamom - 6-7
Lemon - ½ or 1 teaspoon juice
Ghee or refined oil - for frying jalebi
How to make crispy jalebi at home
Prepare jalebi batter
Wash and soak urad dal in water for 2 hours. After 2 hours remove the excess water from the lentils and put the lentils in the mixer jar, add as much water as necessary to grind the lentils and prepare a paste after grinding it finely.

Take refined flour in a big bowl, add baking powder and red food color and mix. Now add a little water to the flour and make smooth batter until it gets ready.
Add powdered urad dal to the flour mixture and mix well. Do not make the batter too thin or too thick, the batter is ready. 3/4 cup water is used to make this much batter. Batter is ready to make jalebi.

Prepare sugar syrup for Jalebi.
Peel cardamom and make powder of seeds.

Sugar syrup - Prepare Sugar Syrup for Jalebi
To make sugar syrup, put sugar and one and a half cups of water in a big pot and keep it for cooking, cook the sugar until it completely dissolves in the whole water. Keep stirring every 1-2 minutes. After the sugar dissolves in water, cook the sugar syrup for 4-5 minutes.

Now check it, take 1- 2 drops from a spoon in a cup of sugar syrup, after it cools, stick it between the finger and thumb, if 1 wire is forming in the syrup, then the syrup is ready, if the wire in the syrup is ready. If it is not being prepared, then cook it for 1-2 minutes and check it again like this, as soon as you get 1-wire consistency, turn off the gas.

Add 1 teaspoon lemon juice to the syrup, so that the syrup will not freeze. Add ground cardamom powder to it and sugar syrup is ready.

Make jalebi
To make jalebi, heat ghee in a pan. To make Jalebi, take a cone (you can make it by filling the batter in the sauce bottle or else the jalebi can be made by filling the batter in a polythene).

Put the cone on top of the glass and fill the batter in the cone. Cut the cone very small from the bottom. When the medium is high hot oil, press the cone a little bit and pour its edge by hand - round the circle in the pan, and give the shape of jalebi, put as much jalebi in the pan as possible.

Flip the jalebi over and fry till it becomes crispy and golden brown. When the jalebi is crispy and golden brown, take out the jalebi and place it on the ladle, so that its excess ghee goes back to the pan, and immediately put the hot jalebi in the sugar syrup. Let the jalebi be immersed in the syrup for 1-2 minutes, the syrup is filled inside the jalebi, after that remove it from the syrup and keep it in a plate. Likewise fry all the jalebi and prepare it by adding sugar syrup.

Hot hot Instant Jalebi is ready, serve it and enjoy its taste.

suggestion

Batter should not be too thin or too thick for Jalebi.
To fry jalebi, ghee should be slightly warmer than medium. If the oil is less hot then the jalebi will not boil and if it is hot then the jalebi will burn quickly.
Dip the jalebi in light hot syrup, the syrup will go inside the jalebi immediately and very good jalebi will be prepared.
This jalebi remains crispy even after 8-10 hours.
For 3-4 members
Time - 65 minutes