- Preparation Time
- 30 min to 1 hour
- Difficulty
- Moderately easy
- Occasion
- Diwali
- Recipe Type
- Sweets
- Cuisine
- South Indian
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.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 300 gram | 1065 | ||
  | 0.5 teaspoon | 3.8 | 0.01 | |
  | 1 tablespoon | 17.93 | 0.97 | |
  | 500 gram | 1935 | ||
  | 1 teaspoon | 10 | ||
  | 250 gram | 2307.5 | 250 | 65 |
| Total | 5339.23 | 250.98 | 65 | |
Preparation Method
- 01 Mix all all purpose flour, cooking Soda and Curd/Yogurt. Add some Water and make a smooth batter.
- 02 Leave it overnight to ferment.
- 03 Mix it, add a little Water if required and make it into a pouring consistency.
- 04 Prepare Sugar syrup with equal quantity of Sugar and Water. Add green Cardamom Powder and cook it for 20-25
- 05 minutes.
- 06 Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes.
- 07 Cook it from both sides. Remove and keep it in Sugar syrup for at least 5 minutes before serving.
- 08 Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.
0 Comments
No comments yet. Be the first to share your thoughts on this recipe.
Have you tried this recipe? Sign in to leave a comment.
Sign in to comment