Kesar Jalebi

Name: Kesar Jalebi
Total time: 1800 s
Yield: 12-15 Jalebi
Cuisine: Indian
Ingredients: 100 gm maida/all-purpose flour; 30 gm cornflour; 3/4 cup curd; 2 tsp oil; Pinch Saffron threads; As needed Orange color (optional); 1 cup sugar; As needed Ghee (fry)

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

#Dussehra

Jayshree bhatt pandya हर फूड कुछ कहता है💕 @Jayshree_Bhatt

Al Jubail Saudi Arabia

Saved

Ingredients

30 mints

12-15 Jalebi

100 gm maida/all-purpose flour
30 gm cornflour
3/4 cup curd
2 tsp oil
PinchSaffron threads
As neededOrange color (optional)
1 cup sugar
As neededGhee (fry)

Saved

Steps

30 mints

1

Mix cornflour and maida. add orange color.add crushed saffron.(powder type)
2

Add curd and make thick batter.add two spoon hot oil. mix all ingredients.whisk the batter tor 10 -12 mints continuously.
3

Mix well until it is thick but has a slightly flowing consistency
4

Fill the batter in a air tight container for fermentation.
5
6

For fermentation it takes 48 hrs to 72 hrs (depands on weather)
7

Stir the batter once a day.
8

This step is important to give that unique "khatta" taste to Jalebi
9

To make the sugar syrup, heat water in a pan over medium flame. Add sugar, saffron and mix until fully dissolved. Simmer the syrup until it attains one string consistency.
10

Now, heat ghee in a pan over medium flame for deep frying.fill the batter in jalebi maker bottle (empty ketchup squeeze bottle)
11

Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
12

Soak the jalebis in sugar syrup for 2-3 minutes
13

Remove from syrup.
14

Texture of Jalebi is depands on fermentation and consistency of batter.