Instant jalebi recipe using desi ghee

1. Instant jalebi recipe using desi cow ghee

2. Ingredients Ingredients Jalebi batter 1. All purpose flour / maida - ½ cup 2. Corn flour - 1 tsp 3. Baking soda - ¼ tsp 4. Vinegar - ½ tbsp 5. Curd -1 tsp 6. Water - 5 tbsp 7. Turmeric powder/ yellow food colour (Optional) - ⅛ tsp 8. Desi ghee (for frying) Sugar syrup 1. 2. 3. 4. 5. Water - ¼ cup Sugar - 1 cup Saffron strands/ kesar - ¼ tsp Lemon juice - ¼ tsp Cardamom powder - ¼ tsp

3. Directions to follow ● ● ● ● ● ● ● ● ● In a mixing bowl, take maida, corn flour, curd and turmeric powder or yellow food colour. Add vinegar and water according to the requirement and mix well in a circular motion for about 5 minutes. Add baking soda and just give a gentle mix. See to that your batter has a following consistency. Pour the batter into a bottle (preferably ketchup bottles) and keep it aside. Now on the other hand, prepare the sugar syrup to dip the jalebis once its fried. Take a cup of sugar in a pan and add water to it. Stir the solution on a low flame until the sugar dissolves. Once the solutions starts to boil, add saffron strands to it. After you observe a string consistency, off the flame; add lemon juice and cardamom powder to it and keep it aside. Heat desi ghee in a pan under medium flame. Right temperature is required to get crispy-crunchy jalebis. Slide a drop of the batter into the ghee and see if it comes directly to the surface without any change in the colour. Now, take the bottle in which you had poured the batter and squeeze and make round shaped spiral with the batter. ● ● ●

4. ● ● ● ● Fry them until they turn light brown and flip it over to the other side. Once the jalebis are well fried drop them in the sugar syrup that you had kept aside. Dip both sides (at least a minute) in the syrup so that the jalebi gets coated well with the syrup. Finally shake them a little and serve them on the plate. If you like it warm or at room temperature then serve it directly, if you prefer it cold then refrigerate it for sometime and have this yummy sweet with your family.

5. Tips to follow Tips to follow ● ● ● ● If you want rich yellow colour to your jalebi add yellow food colour to it. Lemon avoids crystallizing sugar syrup and maintains the jalebis to be crispy. Ghee is used for frying as it gives an amazing flavour and aroma to the jalebi. Do not worry much if you don't get perfect shapes at your first attempt. Getting perfect shaped jalebis is an art and you can master it once you have been trying it a number of times. If you prefer extra sweet jalebis, dip them for about 2-3 minutes in the sugar syrup. ●

6. Serving options Serving options Rabdi jalebi Ingredients 1. Milk - 1 litre 2. Kesar / saffron strands - 1 pinch 3. Rose water - ¼ tsp 4. Sugar - 2 tbsp 5. Almonds and pistachios (optional) 6. Jalebi - 100-150 gm Directions 1. Take a heavy bottom pan and pour the milk into it, to boil. 2. Soak the saffron strands of kesar in 2 tsp of milk and keep it aside. 3. Keep the flame to medium low and give a good stir every 10 minutes (make sure that the milk does not stick to the bottom of the pan). 4. Boil the milk for about 1-1.5 hours until the milk gets reduced to quarter of the quantity used. 5. Add sugar, soaked saffron and rose water to it, let it boil for about 3-4 minutes. 6. If you like the rabdi hot, add the pieces of jalebi and garnish it with pieces of almonds and pistachios. Or you can also refrigerate for sometime and have it cold. 1.

7. 2. Jalebi kheer Ingredients 1. 2. 3. 4. 5. Jalebi - 100 gms Milk - ½ litre Milkmaid - ¾ cup Almonds - 10 Cardamom powder - ½ tsp Directions 1. 2. 3. 4. Boil milk and reduce it to half, and add milkmaid to it so that it attains a thick consistency. Add cardamom powder and almonds to it. Once the mixture cools down, mix the broken pieces of jalebi into it. Place it in refrigerator for sometime and serve cold dessert during this hot summer!

8. ● Jalebi fafda - Jalebi is also served with fafda which is a famous combination in Gujarat cuisines. ● Jalebi is also served with curd, as few do not prefer a higher degree of sweetness the curd lets them enjoy the sweet without being overwhelmed by the rich sweetness. ● Dip the jalebis in milk before serving.

9. Storage of instant jalebi Storage of instant jalebi If any jalebis is left over store them in airtight containers for about 3-4 days. You can also refrigerate it for about 10 days.

10. Did you know? Did you know? ★ In Indian Ayurveda, it is believed that having jalebi with milk or condensed milk in the morning helps to the underweighted ones to gain weight. But see to that you don't exceed the limits of calories on a larger scale. You can also add organic ghee with milk everyday. Check out this video to know its benefits. Eating curd and jalebi can cure migraine problem. Eating jalebi can also reduce dryness and roughness on your body. If a person is having variations in sugar level, he/she can balance sugar levels by having jalebi in the morning. ★ ★ ★

11. Read More: 1. 2. 3. 4. 5. 6. 7. Desi ghee roast dosa recipe Gulab Jamun using desi ghee instead of oil Pongal recipe Ghee dal tadka Medu Vada recipe Hyderabadi Biryani recipe using desi ghee Desi ghee roast dosa recipe Disclaimer : This is strictly for educational purposes only and NOT to be considered medical advice. Always seek the advice of your physician or other qualified healthcare provider concerning questions you have regarding a medical condition, during pregnancy, and before starting, stopping or modifying any treatment or medication. In the case of a health emergency, seek immediate assistance from emergency personnel. Never delay obtaining medical advice or disregard medical advice because of something you have or have not read on this post / website / Video. Healthcare professionals should exercise their own clinical judgment when using our content, tools or databases