Instant Jalebi

Name: Instant Jalebi
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For sugar syrup; 3/4 th Cups sugar; 1/2 cup water; 1/4th tsp cardamom powder; 1 tsp lemon juice; 1 pinch food colour; For Jalebi; 1/2 cup maida or all-purpose flour; 1 tbsp cornflour; 3/4th cup water; 1 tsp lemon juice; 1 tbsp curd; 1/4th tsp cardamom powder; 1 pinch orange red food colour; 1/2 tsp Eno Fruit Salt; 1/2 tsp baking powder; As needed oil for frying; 1 tsp ghee

Kumkum Chatterjee @cook_12055532

#boxweek8

Jalebi is one of the most popular Indian desserts which is shaped in spirals. This crispy crunchy fried dessert is dipped in sugar syrup and utterly flavourful. These can be enjoyed warm as it is or served with rabri or kheer as a delicious after-dinner dessert. There are however two ways of preparing this awesome dessert :
• Traditional jalebi recipe
• Instant jalebi recipe
In traditional jalebi,it is prepared by fermenting the batter overnight and time-consuming.
On the other hand, Instant jalebi is a quick process of preparing it with different raising elements like Eno Fruit Salt, baking powder, or baking soda. For the traditional sour taste, lemon juice, yogurt or curd, or vinegar may be added.
This mouthwatering dessert is mostly prepared during festivals like Diwali,Holi, Dussehra, Eid and even in marriage ceremony. It is also a popular street food in India and relished in breakfast or after dinner.

#boxweek8

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

3 servings

For sugar syrup
3/4 th Cupssugar
1/2 cupwater
1/4th tsp cardamom powder
1 tsplemon juice
1 pinchfood colour
For Jalebi
1/2 cupmaida or all-purpose flour
1 tbspcornflour
3/4th cup water
1 tsplemon juice
1 tbspcurd
1/4th tsp cardamom powder
1 pinchorange red food colour
1/2 tspEno Fruit Salt
1/2 tspbaking powder
As neededoil for frying
1 tspghee

Saved

Steps

30 minutes

1

Mix maida with cornflour, baking powder, ghee, a pinch of salt, and food colour. Add water to make a thick batter but of pouring consistency. Add lemon juice and curd. Cover and set aside for 20 minutes. Whisk well, then add Eno just before frying and give it a stir.
2

Pour batter in a piping bag or a plastic sauce bottle with a nozzle. Heat oil and pour the batter in a circular motion to make jalebis. Fry them in medium to low heat till crispy on both sides.
3

Meanwhile, in a wok make a sugar syrup of one string consistency. Dip the jalebis in it for 5 minutes while the syrup is still warm tossing in between so that they are well coated on both sides and syrup soaks in jalebis. Serve crunchy hot jalebis as it is or with rabri for an excellent after-dinner dessert.