Jalebi (Jalebi Recipe) Recipe by Rashmi
Jalebi (Jalebi Recipe) Cooking Instructions 1 Since I wanted to make jalebi at night, I mixed a little water into the flour in the afternoon and set it aside to ferment. 2 A little before you start making the jalebi, prepare the sugar syrup. In a deep pan, add the sugar and a little water, and cook until you get a one-string consistency. To prevent the syrup from crystallizing, add the juice of half a lemon once the syrup is ready. 3 Next, heat oil or shortening in a deep pan. If you have a squeeze bottle, pour the fermented flour batter into it. When the oil is hot, pipe the batter in circular shapes into the oil and fry on low heat until golden brown on both sides. 4 Once fried, remove the jalebi and dip them in the sugar syrup. When they have soaked up the syrup well, take them out and serve. Your jalebi is ready! 1 Since I wanted to make jalebi at night, I mixed a little water into the flour in the afternoon and set it aside to ferment. 1 Since I wanted to make jalebi at night, I mixed a little water into the flour in the afternoon and set it aside to ferment. 2 A little before you start making the jalebi, prepare the sugar syrup. In a deep pan, add the sugar and a little water, and cook until you get a one-string consistency. To prevent the syrup from crystallizing, add the juice of half a lemon once the syrup is ready. 2 A little before you start making the jalebi, prepare the sugar syrup. In a deep pan, add the sugar and a little water, and cook until you get a one-string consistency. To prevent the syrup from crystallizing, add the juice of half a lemon once the syrup is ready. 3 Next, heat oil or shortening in a deep pan. If you have a squeeze bottle, pour the fermented flour batter into it. When the oil is hot, pipe the batter in circular shapes into the oil and fry on low heat until golden brown on both sides. 3 Next, heat oil or shortening in a deep pan. If you have a squeeze bottle, pour the fermented flour batter into it. When the oil is hot, pipe the batter in circular shapes into the oil and fry on low heat until golden brown on both sides. 4 Once fried, remove the jalebi and dip them in the sugar syrup. When they have soaked up the syrup well, take them out and serve. Your jalebi is ready! 4 Once fried, remove the jalebi and dip them in the sugar syrup. When they have soaked up the syrup well, take them out and serve. Your jalebi is ready! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Roast Spicy Adobo Cheesy Orzo Mix chowmein Bread Machine Gluten Free Bread Crockpot Roast Spicy Adobo Cheesy Orzo Mix chowmein Bread Machine Gluten Free Bread Dohi Potal/Parwal/Pointed gourd Curry (in my way) Aalu ki sabji Rava pongal/ sooji pongal Makhana Kheer Sev namkeen veg sandwich Vegan Baked Misti Doi Instant Bread Cutlet Haryali or Chutney kaleji Gochujang Konnyaku (Konjac) & King Oyster Mushrooms MINT &GINGER LEMONADE Dohi Potal/Parwal/Pointed gourd Curry (in my way) Aalu ki sabji Rava pongal/ sooji pongal Makhana Kheer Sev namkeen veg sandwich Vegan Baked Misti Doi Instant Bread Cutlet Haryali or Chutney kaleji Gochujang Konnyaku (Konjac) & King Oyster Mushrooms MINT &GINGER LEMONADE