Recipe
Jhangiri And Jalebi Recipe
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Cholena / All my dishes 4 months, 3 weeks ago
JALEBI was originated in Punjab, North India . I lyk it served at room temperature . I love it's somewhat chewy texture with the tinge of sour taste .
Whereas JHANGIRI is popular in south too . I lyk it chilled and atleast 2 days old and expanded... More
Prep:20m Cook:20m Servings:10
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 Cholena |
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Ingredients
- JHANGIRI :
- 1 C Urad dhal ( commercially available in Indian grocery stores too) - soaked for 3 hours and grounded into a very fine thick wet batter . Then add pinch of colouring , 2 tbsp Rice Flour ,and mix well .
- JALEBI :
- 1 C All purpose flour , 2 tbsp rice flour , Pinch of baking powder , 2 tbsp yogurt , 1 C warm water 1 - Mix well with a whisk until smooth . Add pinch of food colour ( if you don't like your jalebi to be white ) and whisk well . Let it ferment for about 2 hours .
- SYRUP :
- Sugar – 3 cups
- One pinch of Food Colour Powder
- One pinch of Cardamom Powder
- Few drops of Rose essence
Directions
- Making the SYRUP :
- Add 2 cups of water to the sugar and a pinch of food colour and make syrup of right consistency. Add cardamom powder and rose essence. Keep it on low fire on one burner.
- In a pan , heat oil for deep frying .
- Put some batter in the Icing Pipe with round nozzle .
- Press the pipe directly over the hot oil so that the batter will come out.
- For JHANGIRI , make a circular motion of your hand , so that the batter drops into the oil in circular shape , keep on making small rounds along the sides of the circle so that it looks like a pretzel and of cookie size .
- For JALEBI , just make two three circles , closer to the size of small cookies .
- Fry till it turns crispy .
- Remove them from the oil and drop atonce into the hot syrup.
- Hold it down for 1 to 5 mins .
- Remove it from the syrup .
- Serve HOT , WARM or CHILLED .
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angieaugusta 4 months, 3 weeks ago said:
Ur jalebi sounds great.why dn't you use ur pink colour? heheheeee
midgelet 4 months, 3 weeks ago said:
I love these and make similar American version of funnel cakes.
dee 4 months, 3 weeks ago said:
I love these. I am with you on the few day older ones that get so filled with the syrup.. so YUM!
kidaria 4 months, 1 week ago said:
Lovely recipe! There is this local indian restaurant I used to frequent-they serve these sweets with your lunch order.