Whosayna’s Jalebi

Name: Whosayna’s Jalebi
Yield: 8 servings
Cuisine: Indian
Ingredients: For Chasni/Syrup:; 2 cups Sugar; 2 cups Water; Few Saffron Strands; 1/2 tsp Cardamon powder; 1/2 Rose Essence (optional); 1/2 Lemon juice; For Batter:; 2 cups All Purpose Flour; 1/2 cup Cornflour; as required Orange/Kesar Colour; 1 and half cup Yogurt; 4 tbsp Ghee; 1/4 tsp Soda Bicarbonate

Husseina Nazir @cook_12708392

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#ebook
#RecipeNo:33

#teamtrees
#onerecipeonetree

Husseina Nazir @cook_12708392

#ebook
#RecipeNo:33

#teamtrees
#onerecipeonetree

#ebook
#RecipeNo:33

#teamtrees
#onerecipeonetree

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Ingredients

8 servings

ForChasni/Syrup:
2 cupsSugar
2 cupsWater
FewSaffron Strands
1/2 tspCardamon powder
1/2Rose Essence (optional)
1/2Lemon juice
ForBatter:
2 cupsAll Purpose Flour
1/2 cupCornflour
as requiredOrange/Kesar Colour
1 and half cup Yogurt
4 tbspGhee
1/4 tspSoda Bicarbonate

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Steps

1

Chasni/Syrup:
Boil the first four ingredients to one string consistency
2

If adding rose essence can add now with lemon juice then mix well and keep aside.
3

Make chasni just before frying jalebis, should be warm chasni.
4

Batter:
In a big bowl mix dry ingredients well, add ghee and yogurt with little water, beat well till you get thick consistency (can add water)
5

Let it ferment for six hours then fill in a tomato ketchup squeezer bottle
6

Deep fry in ghee or oil making spirals, to crispy jalebis
7

Remove on a plate, when all done put them in chasni
8

Cover the jalebi in chasni and remove on platter (using skimmer)
9

Sprinkle some almonds flakes