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Jalebi
Jalebis, with their bright, sunny, flowery look, bring to mind a happy day. And they are happy sweets - easy to make, easy to eat, easy to digest, unless you make a full meal of them. Breakfast time and afternoon teatime, especially in North Indian towns, see people milling round roadside sweets-and-savouries stalls for a snack of samosas and jalebis.
In the South, jalebis (also called jaangris) are more 'occasion' sweets, but equally loved.
Method
Method of making Jalebi :
1. Mix together the blended curds and sifted flour blend in the cheese. Whisk briskly and keep aside, for 15-20 minutes.
2. Meanwhile make the syrup by boiling together the sugar and water.
3. Add the milk and remove the scum from the surface. Boil till you get a syrup of ‘one thread' consistency.
4. Heat oil, preferably in a non-stick frying pan. Put the jalebi mixture in a plastic bag or piping nozzle and pipe 7 cm. rings in hot fat. Fry till golden and immerse in warm syrup for 5-7 minutes. Serve hot.
Ingredients
Ingredients for preparing Jalebies.
1-1/2 cup flour (Maida)
½ tsp baking powder
¼ tsp salt
1 cup fresh curds and ½ cup
blended together
70 gm Amul Cheese - grated
Oil for frying
Syrup
1 cup sugar
1 cup water
1 tbsp milk
Pinch of saffron
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