“Heavenly Indian Sweet Jalebi”

Posted byAvtar Singh RanaPosted inUncategorizedTags:, , , , , , , , , , , , , , , , , , ,

Ingredients for making the Jalebi

  • 2 cups Wheat flour or All purpose flour
  • 1 tablespoon Cornstarch/Cornflour
  • 1/4 Cup Besen
  • 1.5 tsp baking powder
  • 1/8 tsp turmeric
  • 1/8 tsp cardamom powder
  • 1/4 cup Thick Curd1/2 –
  • 3/4 cup Lukewarm Water (adjust accordingly)
  • Ghee for Frying

SUGAR SYRUP

  • 1 cup Sugar
  • 1/2 cup Water
  • 1 teaspoon Rose water or any essence
  • 1/2 teaspoon Lemon Juice
  • 1 teaspoon cardamom powder
  • 1/8 teaspoon saffron sprigs
  • 1 tsp vanilla essence

Method of making the batter

  • Assemble ingredients. All purpose flour can be used as a substitute, Cornflour.
  • Assemble rest of the ingredients.
  • Lukewarm water. I had used a little over 3/4 cup for my batter. But please check the consistency and add water accordingly.
  • Assemble dry ingredients in a bowl.
  • While we ready the batter, heat ghee in a kadhai.
  • Add curd and water to make a thick batter. Whisk the batter rapidly for few minutes to incorporate air into the batter. Please do not skip through this step.
  • Batter should be of a thick dropping consistency so add water accordingly.

Please Note

Enjoy the heavenly Indian Dessert with Rabadi or saffron milk

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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