Sangeetha PN Bhat
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1 cup - All-purpose flour/Maida
2 tbsp -
1/4 tsp -
1 tsp -
1/4 cup - Luke warm water
1/2 cup - Yogurt
Water as required (About one cup of water)
1/4 tsp - Salt
- A pinch
2 cups -
1 cup - Water
2 pods - Cardamom/Elachi, crushed
1 tsp -
Oil to Deep Fried
Squeeze bottle or zip lock bag with a small hole in one end to prepare jalebis.
How to Make Instant Jalebi
In a bowl add all-purpose flour and rice flour.
To that add turmeric powder and salt and mix well.
Now add yoghurt to it and mix well.
In a bowl add yeast, lukewarm water and a pinch of sugar and mix. Wait till it gets frothy.
Once it becomes frothy, add it to the batter and mix well.
Now add water as required to get a jalebi batter with consistency such that when dropped from a ladle it should fall as a single thread or ribbon without any breaks.
Let the batter rest for 30 minutes.
Add sugar to a pan. Add crushed cardamom and water to it.
Cook with continuous stirring till single thread consistency is reached.
Remove it off the heat and add lemon juice to it to prevent crystallization.
Fill squeeze bottle or zip lock bag with the batter.
In a deep pan, add oil and when the temperature is right, squeeze in spirals of the batter in to the hot oil.
Fry till golden on either sides and transfer it on to a kitchen towel to remove excess oil.
Now drop them into the sugar syrup and let it soak for 20-30 seconds.
Set it on a serving plate and serve. rabdi.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.