Ingredients:
Sheera (Sugar syryp):
- Paani (Water) 1 cup
- Cheeni (Sugar) 2 cup
- Hari elaichi (Green cardamom) 2-3
- Leemo ka rus (Lemon juice) 2 tsp
For Jalebi:
- Paani (Water) lukewarm 2-3 tbs
- Cheeni (Sugar) 1 tsp
- Instant yeast ½ tsp
- Maida (Flour) 1 cup
- Orange Food color 1 tsp or as required
- Ghee melted 1 tbs
- Baisan (Gram flour) 1 tbs
- Paani (Water) as required
- Desi ghee for frying
Directions:
For Sheera (Sugar syrup):
In pot,add water,sugar and green cardamom,mix it and cook until syrup thickens.
In the end, add lemon juice, stir well and set aside.
Sheera is ready.
For Jalebi:
In lukewarm water,add sugar and instant yeast,mix & let it sit for 15 minutes.
In bowl add flour, orange food color,ghee melted,gram flour,yeast mixture,water and make a batter of desired consistency. Let it rest for 10 minutes and consume immediately (within 10-15 minutes).
Now pour this batter in the sneezing bottle.
In frying pan, heat desi ghee and squeeze the bottle and make centric rings with the batter.
When one side is cooked, turn over and fry the other side.
After frying, immediately put the fried jalebis in the sugar syrup. The sugar syrup should be slightly warm when you add jalebis in it.
Turn over after a minute so that both sides are coated with the syrup.
Keep them in the sugar syrup for about 2-3 minutes.
Remove jablebis with the help of tong and shake lightly so that excess sugar syrup.
Jalebi is ready to serve.
Important Tips:
Timings are very important in this recipe. Yeast fermentation required 15 mins. After making Jalebi batter let it sit for maximum10 mins, texture will be slightly changed. Never leave batter for long and do not store it. Use batter within 10-15 mins Dip jalebis in warm sugar syrup immediately after frying. Dip in Sugar syrup for 5-10 seconds. Fold in syrup and take them out.
Ajza:
Sheera (Sugar syryp):
- Paani (Water) 1 cup
- Cheeni (Sugar) 2 cup
- Hari elaichi (Green cardamom) 2-3
- Leemo ka rus (Lemon juice) 2 tsp
For Jalebi:
- Paani (Water) lukewarm 2-3 tbs
- Cheeni (Sugar) 1 tsp
- Instant yeast ½ tsp
- Maida (Flour) 1 cup
- Orange Food color 1 tsp or as required
- Ghee melted 1 tbs
- Baisan (Gram flour) 1 tbs
- Paani (Water) as required
- Desi ghee for frying
Directions:
For Sheera (Sugar syrup):
Pot mein pani,cheeni aur hari elaichi shamil ker k mix karein,sheera garha hunay taka paka lein.
Akhir mein leemo ka rus dal ker mix karein aur side per rakh dein.
Sheera tayyar hai
For Jalebi:
Neem garam pani mein cheeni aur instant yeast dal ker mix karein aur 15 minutes kliya rakh dein.
Bowl mein maida,orange food color,ghee melted,baisan,yeast mixture aur paani dal ker mix karein aur desired consistency ka batter tayyar karein aur 10 minute kliya chor dein aur foran istamal ker lein (10-15 minutes).
Ab is batter ko sneezing bottle mein dal dein.
Frying pan mein desi ghee garam karein aur squeeze bottle ki madad sa batter k centric rings bana lein.
Jab ek side sa jalebi fry ho jaye tou turn ker k dosri side ko fry ker lein.
Frying k foran bad fried jalebi ko sugar syrup mein dal dein.Sugar syrup halka garam huna chahiya.
Sugar syrup mein jalebi ko turn ker lein ta k dono sides sa syrup coat ho jaye.
2-3 minutes kliya sugar syrup mein chor dein.
Tong ki madad sa jalebi ko syrup sa nikal lein aur halka sa shake karein ta k ezafee sugar syrup nikla jaye.
Jalebi tayyar hai.
Important Tips:
Timings are very important in this recipe. Yeast fermentation required 15 mins. After making Jalebi batter let it sit for maximum10 mins, texture will be slightly changed. Never leave batter for long and do not store it. Use batter within 10-15 mins Dip jalebis in warm sugar syrup immediately after frying. Dip in Sugar syrup for 5-10 seconds. Fold in syrup and take them out.
