July 21, 2020 2:10:27 pm
Hot jalebis with a cup of tea is one of the best ways to enjoy the rainy season. So why wait? Treat yourself to some instant jalebis this evening and add some sweetness to your boring day. Check out the recipe by food writer Swayampurna Mishra and make instant jalebis; all it will take is just 15 minutes.
Take a look.
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Some days just demand a touch of extra sweetness. Yesterday was one such day. Not cause it was extra special for anything. It was a regular Monday that needed to be uplifted so we could all get over the funk of the last 4 stressful days. And while these are the paneer jalebis I make (recipe in my cookbook); Painstakingly using a proper nozzle and stuff. Yesterday I made my 15 mins mein ready instant jalebi. Now those are your basic crisp, yet soaked with syrup jalebis that you get at your favorite mithai dukaan!! And honestly, they are incredibly easy to make and sooooo much better than buying coz you are in complete charge of the cleanliness, of using unadulterated ghee for frying these beauties and using good quality food grade color. The syrup itself is cleared with lemon juice and fragrant from steeped saffron (which also add a lovely saffron color) and a bit of cardamom (optional). The frying in ghee? Not negotiable. Please don’t fry these in oil. Pretty please. Now let them steep in the syrup while you fry the second lot, take it out and enjoyyyy! Crisp, sweet, finger licking delicious jalebis that can make the mood of the whole family shine in a matter of minutes!! Swipe for the video with recipe. Xo, S.
Here’s the recipe.
1 cup – All Purpose flour or maida
¼ cup – Yogurt
½ tsp – Baking powder
1.5 cups – Sugar
Pinch of organic food colour (optional)
Water as needed
*Mix everything using a whisk.
*Aerate the mixture a bit and make sure it is of thick, pouring consistency.
*Rest the batter for five minutes.
*Make a simple syrup with 1.5 cups sugar, a little more than one cup water, lemon juice, saffron strands and cardamom powder.
*Heat ghee in a shallow fry pan.
*Pour the batter into a squeeze or pastry bag.
*Start making jalebis, as big or small as you like.
*Once the jalebi is ready, soak it in the prepared sugar-cardamom syrup. Keep the syrup pan aside and cover it with a lid.
Would you like to try?
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