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Jalebi, jilebi, Diwali recipe, recipes, festival, Diwali Festival, khana khajana, food, easy dishesh, snacks, khana khajana recipes, khana in hindi, indian food recipes, snacks recipes, sweet recipes, lunch recipes, dinner recipes, chicken recpies, veg recipes, new recipes, non-veg recipes, sweet dishes

Jalebi, jilebi, Diwali recipe, recipes, festival, Diwali Festival, khana khajana, food, easy dishesh, snacks, khana khajana recipes, khana in hindi, indian food recipes, snacks recipes, sweet recipes, lunch recipes, dinner recipes, chicken recpies, veg recipes, new recipes, non-veg recipes, sweet dishes


Jalebi

Diwali is incomplete without sweet and scrumptious dishes. One of the most delicious of them is the sugar dipped, beautiful and orange Jalebis. In a country like India where umpteen varieties of sweets are available, Jalebi is a universal favorite. Not only on Holi, Diwali or any festive occasions, Jalebi is something which is included in the regular diet of all the people born with a sweet tooth. The unique shape and the lip smacking taste are the reasons why Jalebi is prepared on every festive occasion in the country. Jalebi tastes the best if served hot or along with curd. Though preparing Jalebi is not a very tiring phenomenon, it requires a little time and patience. Here is how you can prepare this mouthwatering dish.

Jalebi Recipe

Ingredients
  • 2 cups All purpose flour (maida)
  • 11/2 tbsp. fine grained semolina or rice flour
  • 1/4th tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 11/4th cups warm water
  • 1/2 tsp. saffron threads, slowly dry-roasted and powdered
  • 3 cups sugar
  • 2 2/3rd cups water
  • 1/2 tsp green cardamom seeds powder
  • 11/2 tbsp. kewra water or rose water
  • Ghee or vegetable oil for frying
Method
  • Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
  • Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
  • Set aside for about 2 hours to ferment.
  • Whisk thoroughly before use.
  • Prepare string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
  • Heat oil in a kadhai. Pour the batter in a steady stream (or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
  • Deep fry them until they are golden and crisp all over but not brown.
  • Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
  • Leave for at least 4-5 minutes so that they soak the syrup.
  • Take them out of syrup and serve hot.


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