Similar sweets are imarti, which is red-orange tangerine in color and sweeter in taste, and angoor aana which is grape-green in color; unlike jalebi, these are made from the batter of urad lentil. They are made in North Indian states including Uttar Pradesh, Rajasthan, and Madhya Pradesh. A variant chhena jalebi, made with chhena, is popular in parts of Rajasthan, Bengal, and Orissa, though the form can differ significantly from place to place.
|All purpose flour||300 gram||1065|
|Cardamom Powder||0.5 teaspoon||3.8||0.01|
- 1 Mix all all purpose flour, cooking Soda and Curd/Yogurt. Add some Water and make a smooth batter.
- 2 Leave it overnight to ferment.
- 3 Mix it, add a little Water if required and make it into a pouring consistency.
- 4 Prepare Sugar syrup with equal quantity of Sugar and Water. Add green Cardamom Powder and cook it for 20-25 minutes.
- 5 Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.
- 6 Cook it from both sides. Remove and keep it in Sugar syrup for at least 5 minutes before serving. Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.