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Скачать или смотреть Instant Jalebi recipe without yeast in Hindi with English subtitles (easy simple Home made Jalebi)

  • A V N I
  • 2017-03-10
  • 698530
Instant Jalebi recipe without yeast in Hindi with English subtitles (easy simple Home made Jalebi)
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Описание к видео Instant Jalebi recipe without yeast in Hindi with English subtitles (easy simple Home made Jalebi)

Jalebi is very popular Indian festive sweet. In English we can call it- sweet, delicious, spiral shaped Indian funnel cake. Jalebi's are crispy, crunchy and tastes really good.

Jalebi Ingredients:

1. 2 cups of all-purpose flour.
2. ½ tablespoon of baking soda
3. ½ tablespoon of yellow color
4. ½ cup of yogurt
5. 2 cups of sugar
6. For deep frying oil or ghee
7. 1 tablespoon of lemon juice

Jalebi Method (How to make Jalebi?)
Below is the method to make a famous Indian sweet “Instant Jalebi”. Usual “Jalebi” is prepared with a fermented jalebi batter which usually takes around 24 hours of prep time but what I will show you today is the Instant version of “Jalebi”.

To start with, we will take 2 cups of all-purpose flour.
Add ½ tablespoon of baking soda, Mix it well.
Add ½ tablespoon of yellow color (you can also use red or orange)
Add ½ cup of yogurt and mix it well.

Add 1 cup of water to make the batter. Don’t add the whole cup of water directly to the mixture, add it gradually and mix it really well. If the batter is too thin, stir in extra flour little portion at a time to achieve the required consistency. If batter is too thick, add a small amount of water and mix it well.

Make sure the batter is perfectly made. It should be neither too thick nor too thin in texture. If it is too thick, it might not come out of the dispenser properly and if it is too thin, it won’t be easy to get the right shape. It should be thick and smooth.

After it is done, set the batter aside for 10-15 minutes.

Meanwhile, we can prepare the sugar syrup. Add 2 cups of water and sugar to the pan and boil it for 10-15 minutes on medium heat. Cook the syrup until it reaches the single thread stage.

I will transfer the batter to the squeeze bottle to ease out my jalebi making process. In case, if you don’t have bottle at home – you can also use the cones (you can prepare the cones by pouring the batter into a food-grade plastic bag and cut a small hole in one corner)

Syrup is prepared and to give a little tangy taste - we will add 1 tablespoon of lemon juice. Watch the syrup carefully to make sure it doesn't burn.

Remove the syrup from the stove and keep it aside. You need to do this as soon as it reaches the required consistency. Make sure you keep the syrup near at hand, as we will be soaking hot jalebi in it.

On the other side, Take a pan and add some oil OR Ghee (butter oil) to it. Use squeeze bottle to pour the batter into the hot oil in coils or spirals. Getting the right jalebi shape is the tricky part - and it does take a bit of practice but you don’t need to be an expert to do it. Make sure the oil is hot and stove is set on medium-high heat.

The spiral shape jalebi will first sink to the bottom but will pop back up and start floating at the top. Don’t forget to flip the jalebi over to cook both sides well.

Place the jalebi into the syrup while they are still hot, and let them soak for at least a minute. Turn the jalebi over once so both sides have a chance to soak. The jalebi should become thoroughly saturated with sugar syrup

Remove the jalebi from the syrup and serve.

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