Actor Vicky Kaushal, who recently bagged the ‘Filmfare Critics Award for Best Actor’ for his performance in Sardar Uddham, has a string of interesting projects lined up ahead of him - starting from a biopic on General Sam Manekshaw to the lead role Govinda Mera Naam, a comedy by director Shashank Khaitan. Vicky has been on and off a strict diet regime for many of his films lately. But everyone is allowed one cheat day, right?
On Sunday night, the actor shared an Instagram story featuring a plateful of jalebis, with the song Ishq Sufiyana playing in the background. Vicky, as it turns out, is a big foodie. He is also a very big fan of Indian snacks like jalebi, samosas, and paratha. Even when he was in Indore earlier this year, he enjoyed a delish jalebi, and how could he not, Indore is known for its lovely poha and jalebi.
Jalebi, as most of you would know, is a crispy, sweet snack in the shape of a coil. It is dipped in sugar syrup flavoured with saffron, and yes, it is one of the most decadent and calorie-laden Indian snacks, but for jalebis, Vicky can seem to make an exception.
Jalebi is so popular that you can find it anywhere in India. It is consumed for breakfast, and it is an equally popular chai-time snack, despite being sweet. Despite not being native to India, (that’s right, jalebi is but an Indianised version of ‘zalabiya’, a Persian sweetmeat), jalebi has become an intrinsic part of all desi occasions big or small. It is great on its own, but its pairing with ice cream, rabri, and kulfi is also very much loved. If you are making it at home, then here are some tips you would want to keep in mind.
While making the batter add flour, followed by a tinge of cornflour (for extra crispness), baking soda, and food colouring (optional), and mix the dry ingredients together. Make sure you cover the batter and let it rest for 15 minutes at least before frying. The batter should be lump-free and of pouring consistency. You can try this delish jalebi recipe at home and munch away. Serve it hot with ice cream or rabri, if you want. Do let us know how you liked the recipe.
