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Thursday, 20 November 2014

Recipes For Indian Sweets Jalebi

Recipes For Indian Sweets Jalebi Biography

Source(google.com.pk)

Indian sweets Jalebi Recipes Biography

Makes: Makes 15 to 20 Jalebi's

Ingredients for Homemade Jalebi Recipe

1 cup maida or all-purpose flour

2 tablespoosn corn flour

3/4 cup sour yogurt

1/2 teaspoon baking soda

2 tablespoon ghee

a pinch of turmeric powder for colour

2 tablespoons oil, plus more oil for deep frying

Ingredients for the sugar syrup

1 cup sugar

1 cup water

a few strands of saffron

Method for Homemade Jalebi Recipe

To begin making the Jalebi Recipe, we will first begin the preparation by mixing the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl. Combine all the dry ingredients well, until well combined.

Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.

When done, cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.

Dont over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.

To make the sugar syrup, boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.

Now to make the jalebis, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost immediately.

Once you have filled the piping bag, pipe spirals of the batter onto the medium hot oil, until you get atleast 3 concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi's into the hot sugar syrup.

Piping the jalebis into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it.

The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.

Enjoy these crisp, sweet Homemade Jalebis as a wonderful dessert or a sweet option for your guests.

Note:

Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.

Also make sure you keep the heat on low when you pipe the jalebis into the oil, this will ensure you can see the circles you are piping and also the jalebis will rise up slowly. In a mixing bowl, add All-purpose Flour, Cardamom Powder, Rapid Rise Yeast and Corn Starch. Mix thoroughly.

2. Add Oil, Yogurt and Water and mix well until there are no lumps.

3. In a larger bowl or pot, add very warm water and place the mixing bowl with the batter inside the larger bowl (be sure that the water does not fall into the batter). Cover the larger bowl and allow the batter to rest for 30 minutes.

4. After the batter has been resting for 15 minutes, start on the syrup and start to pre-heat oil for frying the jalebi.

5. Syrup: In a heavy bottom pan, add Water, Sugar and Saffron. Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.

6. Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix.

7. Mix the fermented jalebi batter well and put it in a ketchup or mustard bottle with a spout (zipper bag or piping bag can be used).

8. Squeeze out the batter into the hot oil in approximately 8 small circular motions. Jalebi should about 2-3 inches in diameter.

9. Fry until the bottom side looks golden and flip once to cook the other side.

10. With tongs, remove jabebi, shake off excess oil and place directly into sugar syrup.

11. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.

12. Continue frying remaining jalebis.

13. Enjoy them hot for optimal taste or allow them to cool and store in a container with a tight fitting lid. Jalebis will remain fresh for 4-5 days unrefrigerated.

NOTE: About mid way through the frying process, turn off the stove for the sugar syrup so that it does not become too thick.