Suji Jalebis
#new
#week5of5
These crunchy and delicious Suji Jalebis are instantly made without Yeast or any fermentation method. Amazingly delectable and made in a jiffy, these are perfect for a yummy dessert after meals. Surprise your guests by serving these melt in mouth golden beauties the next time they visit you. And not only that, these are made with Semolina and therefore a lovely one to relish even for those calorie conscious people. And it's perfectly okay to indulge in something so tempting once in a while. Happy Cooking Everyone!
Suji Jalebis
#new
#week5of5
These crunchy and delicious Suji Jalebis are instantly made without Yeast or any fermentation method. Amazingly delectable and made in a jiffy, these are perfect for a yummy dessert after meals. Surprise your guests by serving these melt in mouth golden beauties the next time they visit you. And not only that, these are made with Semolina and therefore a lovely one to relish even for those calorie conscious people. And it's perfectly okay to indulge in something so tempting once in a while. Happy Cooking Everyone!
Cooking Instructions
- 1
To start with, mix all the ingredients mentioned for the batter. Mix it well using some only if required. The batter should be lump free and thick.
- 2
Let the batter rest for 20 minutes. Fill in a plastic bag or a Jalebi maker. Heat Oil on a medium high heat and then bring it down to low but take care that it should be hot but not smoky and over heated. Start making Jalebis by dropping concentric rings in a clockwise motion carefully.
- 3
Deep fry these Jalebis on a low heat until golden and crisp. Meanwhile as they are getting fried, make the Sugar syrup by adding Water and Sugar first. Now stir in Cardamom powder next. As the syrup bubbles up, squeeze a tablespoon of Lemon juice into it. Make a single consistency syrup.
- 4
After done, keep the syrup on a low heat. Do not take it off the heat. Dip each of the fried Jalebis into this warm syrup for a minute or two until it soaks the syrup well. Remove them onto a serving platter. Do the same with all the rest. Garnish with slivered Almonds and Pistachios. Serve hot immediately.
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