Jalebi Recipe
The hot and crispy jalebi is a favourite among Indians today. However, this dessert wasn't always found on our land. The Middle-Eastern countries used to eat something called Zalabiya or Zolabiya. This sweet meat was made of irregular coil patterns dipped in honey syrup and rose water, the mentions of which can be found in a 10th century Persian cookbook. This dessert is savoured in Iran even today and is a popular sweet during Ramadan and Persian New Year. The jalebi travelled with the Persian traders to the Indian land and transformed into irregular circular coils. The people started deep-frying them and dipping them in sugar syrup. Finally, the jalebi made its place in India and today you have varieties like the Bengali Chennar Jillipi, Indori Jaleba or the classic jalebi rabdi combination. This traditional recipe is prepared from all-purpose flour, combined with saffron, food colour and eno powder. It is deep-fried in desi ghee and the pop of colour is all thanks to the use of saffron.
ingredients serve
Ingredients for Jalebi Recipe
- 2 tablespoon Desi ghee
- 1 cup All purpose flour
- 2 tablespoon Sugar
- 1.50 teaspoon Cardamom powder
- 6 Saffron strand
- 1 teaspoon Food color
- 1 No.s ENO powder pack
Directions: Jalebi Recipe
Steps To Prepare
- STEP 1.For the frying of jalebis, use pure desi ghee.
Cooking Directions
- STEP 1.Take a cup of all-purpose flour and add some desi ghee.
- STEP 2.Add little amount of water at short intervals to keep the flowing consistency. Rest the batter for 10 minutes. Add a packet of eno powder and soda. Mix well.
- STEP 3.After some time, add the batter in a squeeze bottle.
- STEP 4.Take a cup of water and half cup of sugar to prepare the chashni. Add some cardamom powder and bring to a boil. Cook for some time and let it cool. Then add the orange food colour. Let it boil.
- STEP 5.Take a pan full of ghee, heat it and pour the batter from the bottle into the hot oil in the shape of jalebi. Cook from both sides until light brown in color.
- STEP 6.Wait for the effervescence.
Storage And Serving Method
- STEP 1.Take the jalebis out and dip them in sticky chashni.
- STEP 2.Pour some cold rabdi over it and enjoy.
value
Current Totals
- Fat7g
- Protein3g
- Carbs30g
- Fiber3g
MacroNutrients
- Carbs30g
- Protein3g
- Fiber3g
Fats
- Fat7g
Vitamins & Minerals
- Calcium39mg
- Iron3mg
- Vitamin A8mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B922mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium55mg
- Manganese6mg
- Phosphorus59mg
- Selenium3mcg
- Zinc< 1mg