Jhangiri And Jalebi
From cholena 15 years ago
- 20 minutes to make
- Serves 10
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 in size by the syrup
Ingredients
- JHANGIRI : shopping list
- 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 . shopping list
- JALEBI : shopping list
- 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 . shopping list
- syrup : shopping list
- sugar – 3 cups shopping list
- One pinch of Food Colour Powder shopping list
- One pinch of cardamom powder shopping list
- Few drops of Rose essence shopping list
How to make it
- 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 .
Jalebi
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Jhangiri ready to be soaked
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Jhangiri
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Jhangiri done with thick cake nozzle
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People Who Like This Dish 5
- kidaria BC, CA
- angieaugusta Adelaide, Australia
- librarygrrl Kiester, MN
- dee Tampa, GB
- rosiek Waterloo, CA
- midgelet Whereabouts, Unknown
- cholena Food World, Sin
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The Rating
Reviewed by 4 people-
ur jalebi sounds great.why dn't you use ur pink colour? heheheeee
angieaugusta
in Adelaide loved it
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I love these and make similar American version of funnel cakes.
midgelet
in Whereabouts loved it
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I love these. I am with you on the few day older ones that get so filled with the syrup.. so YUM!
dee
in Tampa loved it
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