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PakiRecipes_Bot
Automated Robot
Joined: 12 Sep 2006
Posts: 1461
Location: PakiRecipes Site
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 Posted: Mon Oct 02, 2006 4:51 am Post subject: Recipe: Jalebi |
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This thread is to post comments and discuss Jalebi...
Post your comments, feedback, alternate options or ways to enhance this recipe.
If you think the recipe has mistakes and can be corrected just let us know and we will make the proper changes.
Thank You
PakiRecipes Experts Team
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aisha
Joined: 14 Aug 2006
Posts: 75
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| Posted: Tue Oct 03, 2006 3:34 pm Post subject: |
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| The jalebi looks yummy ,inshallah i will give them atry soon as i likedhoodh jalebi in sehri . |
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Kathy
Joined: 06 Jul 2009
Posts: 58
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| Posted: Thu Jul 16, 2009 10:47 am Post subject: |
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| Looks very easy to make. I might try this. |
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mariatamis
Joined: 17 Jul 2009
Posts: 3
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| Posted: Fri Jul 17, 2009 8:36 am Post subject: |
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| Jalebi recipe is really very tangy and amazing for the person who sees it for the first time. The ingredients used in it are easily available and almost present in home so you can make them anytime. |
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neilkevins
Joined: 24 Oct 2009
Posts: 4
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| Posted: Sat Oct 24, 2009 6:32 am Post subject: |
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Hi...
That was so nice and so good thanks for sharing.. |
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loganlambe1155
Joined: 31 May 2010
Posts: 6
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| Posted: Tue Jun 01, 2010 6:16 am Post subject: |
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I so want to try this recipe...hope it turns out good:D
very goood recipe |
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ianzingo1
Joined: 17 Aug 2010
Posts: 9
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| Posted: Thu Aug 19, 2010 6:24 pm Post subject: |
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Ingredients:
2 cups self raising flour
1/2 tsp baking powder
1 cup yogurt
Vegetable/canola/sunflower cooking oil for deep frying
1 cup sugar
Few strands saffron
1/4 tsp cardamom powder
2 drops orange food colour
2 tbsps rose water
Preparation:
Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
Pour batter into a ketchup dispensing bottle.
To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread
consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
Turn off fire, add the saffron strands and cardamom and stir well.
Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
Fry till light golden and then remove and put directly into the sugar syrup.
Allow to soak for 2-3 minutes and then remove.
Serve warm. |
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