Скачать или смотреть Easy Best Instant Tasty Jalebi Recipe (No Yeast)/ Fiji Style

Easy Step By Step Instant Jalebi Recipe (No Yeast)/ Indian Crispy Fried Dessert in Syrup (Fiji Style)

Ingredients:

Jalebi Batter:

• 1 Cup Plain Flour
• 1/2 Cup water
• 1/2 Cup Yoghurt
• 1/4 tsp yellow food colouring (or you can use red or orange
food colour)
• 2 Tbsp Corn Flour ( or Rice Flour)
• 1 Tsp Baking Powder

Sugar Syrup:

• 2 Cups White Sugar ( or you can use Brown Sugar or Raw Sugar)
• 1 Cup Water
• 1/4 Tsp rose water ( optional)
• 1 Tbsp lemon Juice ( to stop the syrup from crystalizing)

Cooking Jalebi:

• Squeezable bottle or sauce bottle or piping bag
• Oil for Frying

Method:

1) To make the jalebi batter, take your plain flour, add baking powder, and corn flour ( corn starch) and give it a mix using a whisk.
2) Now add yoghurt to the flour mixture and mix it well. Add water little by little and make a smooth lump free batter.
3) Add yellow food colouring and continue mixing until the batter is smooth and all the lump is gone .Your batter should be similar to a thick pancake batter.
4) Cover the batter and let it rest while we make our sugar syrup. (for best results let the batter rest for at least 30 minutes.
5) To make the sugar syrup, put a pan on high heat, add sugar and water and stir it constantly until the sugar is dissolved and bring it to a boil. When it starts to boil, lower the heat to medium and simmer it for 7 minutes.
6) After 7 minutes ,start checking the thread consistency .Continue cooking till it reaches 1 thread consistency. To check the thread consistency, dip the spoon in the syrup ,wait for a few seconds for the syrup to cool slightly, touch the syrup with your fore finger and thumb and pull it apart, a small thread should form. If this happens, it means that the syrup is ready, so add the lemon juice and rose water, give it a mix and turn the heat off and put it aside.
7) To fry the jalebi, put a wok or fry pan on medium heat and heat some oil.
8) While waiting for the oil to heat up, fill the jalebi batter in a squeezable bottle or any sauce bottle or a piping bag.
9) When the oil gets hot, squeeze the jalebi batter in a circular pattern or spiral . Cook 3 to 4 jalebi at a time depending on the size of the wok or fry pan without over crowding.
10) Fry the jalebis for 2 - 3 minutes until crispy turning them regulaly so it can cook evenly .
11) Take them out of the oil using a pair of thongs, shaking off any excess oil and dip them in the warm sugar syrup for about 10 - 15 seconds on each side, shake off the excess syrup and put them on a plate.
12) Repeat this process until you have finished making up all the jalebi.
13) Enjoy.

Tips:

• If you a using brown sugar or raw sugar or your sugar is not clear, add about 3 tablespoon of milk when the syrup starts boiling. All the scum will float on the top which can be removed using a strainer.
Left over batter can be kept in the fridge and used within 3 days.