●๋•∂нαηαѕняєє●๋•


The method of pouring Jalebis is shown below. This method is usually seen in shops and according to the mithaiwalas, this gives the batter smoothest flow. The man in the pic has used a cloth with hole at the centre of it and poured the batter in hot oil in coiled shape.




Jalebi or Jilebi is a deep fried Indian sweet which is popular not only in India but also in its neighbouring countries like Pakistan, Bangladesh and few other countries like Morocco and others. Jalebi was initially named as zalebi but the alphabet got replaces to 'J' instead of "Z". Jalebi was introduced during the Mughal era under the Muslim rule and was widely spread all ober middle east countries.
Jalebi is a traditional sweet which was first started from Uttar Pradesh, which is its birth place then got spread everywhere. Jalebi is a deep fried Indian sweet which is later soaked in sugar syrup with a touch of natural colouring ingredient called Kesar to add a ectastic look to it which makes it look orange or yellowish in colour. It looks like a coil and is usally large in shape but goes melting in mouth and leaves you drooling after having tasted once. It is served warm or cold. It ihas chewy like texture and is coated with crystalized sugar from outer side. There is a similar sweet called Imarti which is slightly different from it, which is also made in Uttar pradesh. But unlike jalebi, its coiled beautifully like a knitted design. Jalebis is Orissa are made of chenna (which is a dairy product). You can find them in my blog, i have posted oriya style jalebis in my blog in the name of Chhena Jalebi.
Intresting this sweet is popular in Govt offices where it is offered during Independence day and Republic day.
I came across few facts about Jalebi( through Surfing) which i would like share with everyone. The Persian word for jalebi is "Zoolbiah". In Maldives its "Zilebi, in Nepal its "jeri " or "jahangiri after the moghul emperor Jehangir in whose era Jalebi was prepared.




Ingredients:
For Jalebi Batter:
2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour or gram flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water.

For Sugar Syrup:
1/2 tsp saffron threads, slowly dry-roasted and powdered (or soaked in little amount of milk)
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying.



Method:
  1. Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  2. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  3. Whisk them till it is of free flowing consistency.
  4. Set aside for about 2 hours to ferment.
  5. Whisk thoroughly before use. That is again whisk it before deep frying them.
  6. Prepare one string syrup by dissolving sugar in the water.
  7. Just before the syrup is ready add saffron and cardamom powder.
  8. Heat oil in a kadai.
  9. Take a pressable plastic bottle with a nozzle or place a hole at the top of it. Use this for making jalebis. Even coconut shell with a hole can also be used. Or a plastic cone with a nozzle can be used for the same.
  10. Pour Batter with the help of the bottle in the kadai. Pour slowly and one by one. Pour them in the shape of coil. (see pic2)
  11. Make just few at a time.
  12. Deep fry them until they are golden and crisp all over but not brown.
  13. Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  14. Leave for at least 4-5 minutes so that they soak the syrup.
  15. Take the jalebi out of syrup and serve hot.It can be served warm too. Enjoy the tempting delicious Jalebis.


Preparation Time: 2 and half hours.
Cooking Time: 25 minutes.
Serves: 4 persons, makes 16-18 jalebis.
Shelflife: upto 2 days.
Serving Suggestion: Enjoy it hot during monsoons and enjoy then warm during any time.



Note:
  • The pouring consistency of batter should be smooth and free flowing.
  • These days jalebis bottles are available in market, or else you can use sauce bottle with a hole at the top of it for pouring the batter.
  • Garnishing can be added with few strings of kesar strings and finely chopped Badams.



Click here to know more about Uttar Pradesh foods and recipes - An Introduction To Uttar Pradesh Foods And Recipes.


Click here to know more about Indian Sweets and Desserts - An Introduction To Indian Sweets .

sign
0 Responses

Post a Comment

Blog Widget by LinkWithin