Jalebi (Indian Sweet Dish) | Pika Chakula

Jalebi (Indian Sweet Dish)

2011-05-27

This is a very tasty dish eaten mainly with Gathia either Lamba or Pata. This is a very sugary dish and not meant for the diabetic people. You will go crazy with this dish. This dish is usually found in most of the indian weddings and concerts as its a very tasty and sweet dish to serve to all.

Ingredients:

2 cups All purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yogurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
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

How to make jalebi:
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.
Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
Set aside for about 2 hours to ferment.
Whisk thoroughly before use.
Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
Deep fry them until they are golden and crisp all over but not brown.
Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
Leave for at least 4-5 minutes so that they soak the syrup.
Take the jalebi out of syrup and serve hot.

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Recipe Comments

  1. posted by Me on Aug 16, 2011

    i even know the simplest way to make jelabi.

  2. posted by Nick on Feb 10, 2013

    Its showing 108 at lab test…is it normal?

  3. posted by dubmecrazy3 on Feb 10, 2013

    I’m taking a girl out for lunch and she says she doesn’t like “saffron”. Do Indian restaurants use it? does butter chicken have it?

    btw what is good to order at an Indian restaurant?

  4. posted by blarg blarg on Feb 10, 2013

    Hey, I’m writing an Indian pop quiz. I need the name of a really popular indian sweet dish. Thanks :P XD

  5. posted by Le Pwner on Mar 17, 2013

    I am 31 year old single Indian woman and I never been pregnant of something. Three years ago I was diagnosed with primary hypothyroid and insulin resistant and on medication. My lower ab was always big compared to other body part but now my weight is (188 lbs approx). My wieght has increased by 25 kg (55 lbs) in this last three years only.

    Now along with weight needless to say inches have increased drastically.
    My breast size is 44 inches which I want to make 34
    My mid-waist is 41 inches which I want to make 26
    My lower ab is 48 inches which I want to make 28 to 30
    My heaps is 46 inches which I want to make 36
    And also I want to reduce fat and inches from forearms, hands, legs, thighs, back, etc

    So I want to lose 20 inches off lower waist and 10 to 12 inches from breasts, mid-waist, and heaps

    And I want to do this within six months. So how is that possible

    Note – my diet is pure vegetarian and I also don’t eat eggs, mushrooms, ground-roots (like potato onion garlic) and honey. I eat all rest of vegetarian food

  6. posted by Agent 47 on Mar 21, 2013

    Does anyone know how to make the Greek food called Maqloobeh? My friend was talking about it and said she also calls it Upside Down. This is her version and it doesn’t make that much sense to me. If anyone knows the correct way to make it or the exact directions….please let me know.

    Sarah’s version

    upside down (Macluba-arabic)

    cut chicken into pieces and bake in oven
    season with salt pepper sazzon and complete seasoning

    fry potatoes, carrots, eggplant, and califlower

    let 2/3 cups of rice soak in hot water for 30 min.

    fry vermaccelli with butter and pour over raw rice

    season rice with salt, complete seasoning, sazzon, maggi(chicken flavor), all spice, and very little curry

    put cooked chicked and fried veggies on the bottom of pot then rice over it

    fill pot with water until rice is cooked.

  7. posted by D3ZZY on Mar 26, 2013

    any ideas? I live in Rural South Carolina and don’t have access to the big ethnic stores that say a city like Atlanta has – so what can I make with what I can buy at a regular supermarket and still have that Morrocan flavor?

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