Suji Jalebis

Name: Suji Jalebis
Total time: 2100 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Semolina; 1/2 cup All-purpose flour or Maida; 1 tsp Baking powder; 1/2 cup Curd; 2 pinches Yellow food colour; 1 cup Water; 1 cup Sugar; 1/2 tsp Cardamom powder; 1 tbsp Lemon juice; 3 tbsp Almonds slivered; 3 tbsp Pistachios slivered

ZMA @zesty5

#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!

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Ingredients

30-35 minutes

5-6 servings

1 1/2 cupsSemolina
1/2 cupAll-purpose flour or Maida
1 tspBaking powder
1/2 cupCurd
2 pinchesYellow food colour
FOR THE SYRUP -
1 cupWater
1 cupSugar
1/2 tspCardamom powder
1 tbspLemon juice
3 tbspAlmonds slivered
3 tbspPistachios slivered

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Steps

30-35 minutes

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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Cooksnaps

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ZMA @zesty5

on June 25, 2020 21:14

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.