Namaste!
Today's recipe is rice flour Jalebi.
This Jalebi is much crunchier
than any other Jalebi.
And stays crunchy for quite long.
Let's get started!
We will use urad dal flour
for making Rice Jalebi.
You may not have urad dal flour at home.
It will be difficult to find it
during lockdown.
Then, grind urad dal at home to make flour.
Take 1/4 cup of urad dal.
Finely grind the dal.
The flour is ready.
Filter the flour with a fine strainer.
Discard the thick remains in the strainer.
Make the batter for Jalebi.
Take 1/2 cup rice flour.
1/4 cup maida.
Add urad dal flour.
Add 1/3 pinch of food colour.
We are using orange food colour.
The food colour is optional.
Add 1/8 tsp of baking soda.
As for baking powder - 1/2 tsp.
Mix everything properly.
Add water little by little
and prepare the batter.
Add water gradually.
First of all, dissolve the lumps.
We have beaten the batter for 6-7 mins.
The batter has running consistency.
Neither it is too thick
nor too runny.
Pay special attention to the
batter's consistency.
If the batter becomes thick then
the jalebies will turn stiff.
and they'll fail to absorb the syrup.
If the batter is thin then
the Jalebies will not be form well.
Leave the batter for 10-15 mins.
Meanwhile, prepare the sugar syrup.
Take 1.5 cups of sugar.
Add 1 cup of water and
2 tbsp of water.
Total - 1 cup 2 tbsp of water.
Turn on the stove.
Boil it until the sugar dissolves.
Stir it at intervals.
Sugar has dissolved in the water.
Add 4 crushed cardamom in the syrup.
Boil the syrup for 4-5 more minutes.
Keep the flame medium.
Check the syrup.
Pour 2-3 drops of syrup in a bowl.
Allow it to cool down.
Take the syrup in between your thumb and finger
Move the thumb and finger apart
you will notice threads like strings.
Our syrup is sticking just like honey
Our sugar syrup is ready
[After 15 minutes]
Our batter has puffed up.
We'll beat the batter for 1-2 more minutes.
For this much batter
We had 1 cup water
out of which 3 tbsp of water is left.
Heat the oil for frying jalebi.
For filling the batter, take a cone.
You can use a milk packet instead.
Or a sauce bottle.
Pour the batter in the cone.
We have poured 1/2 batter in the cone.
The cone is ready now.
Cut the tip of the cone.
Start making jalebi.
Jalebis started floating.
They are slightly cooked from the bottom.
Turn them upside down.
Fry them until golden brown
from all sides.
They have turned brown, take them out.
Drop them in the sugar syrup.
Properly dip them in the syrup.
So that they can absorb the syrup.
Likewise, prepare all the jalebis.
The jalebis have soaked up the syrup.
Now take them out.
We make jalebis less often
so our jalebis shape may not be similar
to one sold at the sweets shop.
But our jalebis will be very tasty.
Rice flour jalebis are ready.
You will love these jalebis.
you shall face no difficulties to make them
just keep certain things in mind.
Pay attention to the batter’s consistency.
If the batter becomes thin then jalebis
will turn out soft and improperly shaped.
If the batter becomes thick then
the jalebies will turn out to be stiff.
and they'll fail to soak the syrup.
When making syrup
take sugar and water after measuring.
Boil the syrup until it
becomes thick like honey.
If the syrup is thin then
the jalebis will turn soft.
If the syrup is too thick then
jalebis will fail to soak the syrup.
While frying jalebis keep in mind
that the oil should be medium-high hot.
Flames should be low-medium or medium.
Shape the jalebis and fry them until
they become crispy.
You can store the leftover syrup in a jar.
And put the jar in the freezer.
Make pua, shakarpara, meethi mathari
or
jalebis with the stored syrup.
Or make pancakes with it.
Use it however you want.
so, please make and enjoy these jalebis
also share your experiences with me
also, tell me what should be my next recipe
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