ബേക്കറിയിലെ ജിലേബി എളുപ്പത്തിൽ വീട്ടിൽ ഉണ്ടാക്കാം |Perfect Kerala Jilebi | Jangiri |Jalebi |Ep:866

നമ്മുടെ നാട്ടിലെ ബേക്കറി യിലെ ജിലേബി എളുപ്പത്തിൽ വീട്ടിൽ ഉണ്ടാക്കാം .. ഇതിന്ടെ ശരിക്കും പേര് Jangiri എന്നാണ് .. എന്നാലും നമ്മൾ പലരും ഓറഞ്ച് ജിലേബി എന്ന് തന്നെ അല്ലെ വിളിക്കുന്നേ .. അപ്പോൾ അങ്ങിനെ തന്നെ വിളിച്ചാൽ മതി അല്ലേ .. :) ഈ ജിലേബി വളരെ എളുപ്പത്തിൽ നമുക്ക് ഉണ്ടാക്കി എടുക്കാം .. അപ്പോൾ ഒട്ടും തന്നെ സമയം കളയാതെ ഉണ്ടാക്കുന്ന വിധം കണ്ടു നോക്കൂ .. ഉണ്ടാക്കി നോക്കി ഇഷ്ട്ടം ആയാൽ ഷെയർ ചെയ്യാനും സബ്സ്ക്രൈബ് ചെയ്യാനും മറക്കല്ലേ ട്ടോ ഡിയെർസ്

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Ingredients

Urad Dal -3/4cup
Rice -2tbsp
or rice flour 2 tbsp
Cornflour -1 tbsp
Salt -
Colour -
Water -8-9 tbsp

For Sugar Syrup
Sugar 11/2 cup
Water -1 cup
Salt -
Cardamom -
Rose essence or rose water -
Lemon juice -1/4 to 1/2 tsp
Ghee -1 tsp opt
Oil - for Frying

Method

Sugar Syrup -
Add 1 ½ cups sugar and 1 cup water to a pan. Add a pinch of salt and some cardamom. Mix well and let it boil on high flame. A honey consistency is what is required. Add ½ tsp of rose essence. Mix well. Add some food orange red colour (to your preference).It should just be felt slightly sticky between your fingers and not a thread stage. Add 1 tsp ghee(optional) and some lemon juice. Keep this aside.Never add vanilla essence to this.

Soak ¾ th cup urud dal in water overnight after washing it well. Soak 2tbsp of idly rice in water. Drain the water completely. It should be soaked for min of 4 hours. Make sure to use good quality urud dal to get good best results of jangris.

Add the completely drained urud dal and rice to a mixer jar. (Add 2tbsp of rice flour if you don’t have soaked idly rice). Add 1tbsp cornflour which is optional. Cornflour adds more crunch to the Jangiris.Now grind this to a thick batter with little water, just enough for the urud daal to be ground. Grind it slowly. You can grind it in cold or normal water. Add a pinch of salt. And mix well with your hands (@11:30). Mix it for 5 mins continuously.Add a pinch of colour to the batter (optional).Mix well to the same direction.

[To know if the batter is in the correct consistency, put a drop of the batter to a bowl of water. It should float. It shouldn’t sink even if you push it down. ]

Now we need to fry the jangris. Usually a cloth is used to pipe the batter into the hot oil.Since we make them rarely, we can use a piping bag or a zip lock cover or a plastic cover that you buy oil or dosa batter or a ketchup bottle.Place the piping bag in a glass. Fill ½ of the pipping bag with the batter.

Use a wide pan to fry the jangris by adding sunflower/any odorless oil to the pan. The oil should be few inches below the brim. In too much oil we cant make the jangris properly. Heat the oil on medium flame. When piping the jangris, reduce the flame to low and then again cook it on medium flame.

Cut the tip of the piping bag to a medium sized hole. Reduce the oil to low and then start piping the batter. If the oil is very hot, it will begin to rise above as you pipe. So always reduce the flame while piping.

Place the sugar syrup on the next stove on low flame. The syrup should be slightly hot when transferring the jangris to it. Once you pipe it, then slowly increase the flame to medium and pour hot oil over the jangri. Turn it over only once its slightly done.

Transfer the jangri to the sugar syrup only after it is well cooked and becomes crispy. Leave it in the syrup for 2 minutes and then take it out. You can remove the cardamom from the syrup. If the weight of the jangiri has increased then the sugar syrup has nicely soaked well.

Enjoy!!!




For detailed recipe in English plz check my blog - link given below
https://curryworld.me/2020/10/09/how-...