Seema Chintakaya called as Pithecellobium dulce beam, Camachile , Kodukka Puli in Tamil and Jungle Jalebi or Ganga Imli in Hindi, goriki likka in tamil,vilayati ambli in gujarati, jungle jalebi or ganga Imli in hindi, seeme hunase in kannada , Madras Thron.
hi raji... i was waiting for this recipe from you... the jalebi looks crispier and tastier as always... i have tried making jalebis n no. of times but never succeeded.. either the jalebis wil become soggy or they wil be like murukku... i have to try yours and wil let you know the result...
Hi raks, thanks again ... made this last week ...and it was awesome...just perfect and the ready made aata mixture packet of jalebi is still un-opened after reading your and USmasala blog...u both inspired me to make it with ingredients and i love it ...
Hi Raks, I got a chance to come thru ur blog very recently... All the recipes are awesome I must say... :)... i gave a try to badam halwa and it tasted great... but i failed in the version of jalebi... my jalebi was so sour and also was not crisp after I immersed in sugar water... (I had immersed only for 2 secs though).. Any idea to improve the next time I try
i am 23 but never went to my kitchen to cook, but your JALEBI is very tempting and i love jalebi too.. so planned to cook them today :):) since i am a beginner can you give me some tips on what flame the jalebi should cook (i saw it to be low but i dont know what a low flame is) and can you help me in the propositions of oit and ghee
I tried this recipe of jalebiis but they came out very sour,though the shape and all is good but i dint like the sour taste of them.I added curd in 3/4 proportion as you mentioned but dint use yeast.Please suggest
To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique \"khatta\" taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one-string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.
Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.
Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Don't soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.
I am a newly turned vegan since last 7 months. I used to miss Indian desserts crazy.made this jalebi today came out super good, fried on low frame it was too good.Thank you for this awesome recipe
4.8 from 4 reviews Jalebi (Indian Funnel Cake) Save Print Crispy on the outside and oozing with sweet juice as you bite into, Jalebis are one Indian dessert you can't stop at just one! Author: Naive Cook Cooks Ingredients Batter cup all purpose flour 2 tsp besan (gram flour) or corn flour 4 tbsp yogurt (low fat or full fat) 8-9 tbsp water Pinch of baking soda Oil for frying such as canola oil, vegetable oil or ghee (I used canola oil) Sugar Syrup 1 cup water 1 cup granulated sugar tsp saffron 1 tbsp rose water (optional) 1-2 tsp lime or lemon juice Instructions Batter In a bowl add both flours and stir. In another bowl, add yogurt and water and stir until smooth. Add yogurt-water mix to the flours and keep mixing for good 5-7 minutes until it starts to fall like a ribbon. Basically reaching ribbon consistency simply means that after stirring it for good 5-7 minutes, if you try to make the yogurt fall from a height it should fall into the bowl like a ribbon that is almost continuous without breaking in parts. Add pinch of baking soda and stir. Keep it aside. Sugar Syrup In a deep pot, add all the sugar syrup ingredients and bring it to a boil. Let it simmer for goof 7-10 minutes until starts to get thick. We don't need any particular consistency here. If you take a drop of sugar syrup between your thumb and finger, you will see it stick and on pulling apart it form a single thread. That's what we are looking for. Keep it warm on low flame and start frying jalebis. To make jalebis, you need to fry these and to get this shape, the best way is to fill up the batter in a squeeze bottle or zip lock. You can actually make any shape of your choice and they will still taste the same! Place oil in a frying pan and slowly heat it up to around 325-350F. Once hot, bring the heat to low-medium for frying. Squeeze the bottle or zip lock whichever you are using with a even pressure into round concentric circles. Fry for 1-2 minutes and then flip and fry the other side until both sides are golden brown. Transfer them to a paper towel. Add them to the warm sugar syrup. Let them absorb sugar syrup for few seconds and flip. After another few seconds, take them out on a parchment paper lined plate. Enjoy. 3.5.3208 More Indian Desserts:
The best part about this cake is that it will honestly make you look like Martha Stewart in the kitchen. The presentation of the cake itself is so beautiful with the bundt pan shape that no one will ever know that the jalebi upside-down cake is actually made from a box mix!
Making jalebi was always on my to-do list. Especially the traditional halwai style crispy kurkuri hot jalebi with homemade rabdi (rabri). I have not yet made the traditional jalebi as it needs some planning, and I am terrible at it, but I promise to post it ASAP for all those who have requested it.
I made this simple and instant version of jalebi to satisfy the sudden craving for jalebi last week. It is not only easy to make, at the same time, it is delicious. The crispy jalebis are soaked in saffron and cardamom flavored syrup, which will melt in your mouth.
So if you want to quickly surprise your guests this holiday season, I highly recommend you try this. And make sure you reserve one or have your portion of jalebi as soon as they are ready because once you serve them, they will get over in no time.
To make jalebi, we want a smooth and fluffy batter which is generally formed by the addition of milk. So the amount of milk you add will vary depending on if you are using paneer or chhena. Since paneer is dry and chhena has more moisture content, the amount of milk you add in both cases will be different. But you may definitely substitute paneer with chhena or vice versa.
Heat oil in a pan for frying on medium flame. Once the oil is hot on medium flame, press and turn the piping bag in a circular motion to form a round spiral-shaped jalebi and lock it if needed, as you see in the video.
Locking the jalebi batter ensures the jabeli holds its shape and doesn't unwind and expand. To release the batter after each jalebi is piped out, you can use a knife. Check the video on the making of paneer jalebi.Once it becomes firm and golden brown at the bottom, flip and cook on another side till it is crisp. Transfer it to a paper towel to absorb any excess oil.
Within 15 to 30 seconds, transfer the warm jalebis into the sugar syrup and soak for 2 minutes. You can flip it after 2 minutes so that it gets soaked completely on another side too. After another two minutes, transfer it to a serving plate. Garnish it with nuts if desired and enjoy.
Mawa jalebi is a specialty from Madhya Pradesh and this stall definitely aces the recipe. The stall is open between 4pm to midnight, and between 4pm to 3am during Ramzan. The stall is literally tiny, bigger than a kiosk one can only do takeaways from here. The jalebis, of course, are succulent, big and piping hot. Parking here is a problem, so walk towards the lane behind Sulaiman Usman and ask anyone for this famous stall and they will direct you.
J.J Jalebi is a very popular store and is a paradise for all sweet tooths. This place is famous for its mouth-melting jalebis. The best part is that this place serves three types of jalebis namely Rabdi Jalebi, Mawa Jalebi and Dry Fruit Rabdi Jalebi. People from all around Mumbai visit this place, especially during festive seasons with their loved ones.
Panchratna Jalebi House is one of the most known snack spots in Mumbai. People come here to satisfy their snacking cravings. The reason why people love this place is that they never compromise on their food quality. This place serves the juiciest jalebis, which will surely leave you craving for more no matter how much you have already relished.
This place is famous for jalebis which are fried in desi ghee. The jalebis served here are rich and luscious as the ghee adds an extra touch to it. You will see a huge queue here during Dussehra as people walk into the store to buy jalebi and fafda. They serve it straight from the stove, so be careful to not burn your tongue as they look very tempting. 59ce067264