Jalebi Recipe 2 different ways + Gulab Jamun recipe
1.Jalebi:
Jalebi is a very popular sweet dish in northern, central and western India. In other countries also jalebi exists but with different names and different variations.
Today we are going to make jalebi in 2 different ways! So let's start making our jalebi without wasting any more time.
The first batter for jalebi(the jalebi made from this batter is also called as khameer jalebi)
- In a mixing bowl take 1 cup of refined flour(maida) and add 1/2 tablespoon of yeast + 2tablespoon of besan(gram flour).
- Then pour 1/2 cup of water.
- Now, whisk the batter and leave for 7 hours so it will get fermented.
The second batter for jalebi(Instant jalebi)
- In a mixing bowl take 1 cup of refined flour and add 1/4 cup of yogurt + 1 tablespoon of vinegar.
- Add 1/2 tablespoon of baking soda.
- Now leave this batter for 5-7 min so the maida can take it shape.
Sugar Syrup:
- Take a pan, add 1 cup of sugar and 3/4 cup of water. Heat it on medium-low flame.
- When the sugar melts, squeeze half a lemon.
- Now keep stirring so the consistency can be maintained.
- Then add saffron and mix well.
Now take a cloth or plastic paper and make 2 cones of it. (one for the instant batter and second for fermented one). Fill both the cones with batters and make a cut on tip of the cone in both cones.
Frying Jalebi's:
- Heat the ghee in a kadhai for deep frying the jalebis. ( You can also use half ghee and half oil but ghee gives a more enhanced flavor)
- Now make the concentric rings directly into the kadhai by moving the cone filled with batter in a circular motion. (The frying temperature of the jalebi should be 176-degree celsius)
- When one side of jalebi is partially cooked flip it with the help of a pair of tongs and cook the other side. (Stop frying the jalebis when it color becomes golden-brown and oil stops sizzling)
- Remove the jalebis with a bamboo skewer so the extra oil gets removed.
Adding fried jalebis into the sugar syrup:
- Now immediately put the jalebis into sugar syrup after removing it from the kadhai.(You can also heat the sugar syrup lightly before adding the jalebis)
- Keep the jalebis into sugar syrup for 2-3 minutes. Coat both the side of jalebi properly.
- Remove the jalebis with the help of a wooden skewer and put them + shake lightly so the extra syrup will fall down again in the pan.
- Now place the jalebis one by one on foil paper.
Serve jalebis hot or at room temperature. Don't store the jalebis for too long.
Notes:
- You can also use the tomato ketchup bottle/piping bag instead of the cone to shape the jalebis.
- The consistency of the batters should be thick flowing and no lumps should exist.
- Make sure you whisk the fermented batter once before filling and frying the jalebis.
Nutrition Facts
Jalebi
Amount Per Serving
Calories 100Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 15mg1%
Potassium 11mg0%
Carbohydrates 15g5%
Sugar 10g11%
Calcium 1mg0%
Iron 0.3mg2%
2.Gulab jamun
Gulab Jamun is a popular Bengali sweets. Today we are going to make this gulab jamun that will taste the same as halvai ones. So let's start making our gulab jamun without wasting any more time!
Dough Making:
- In a mixing bowl take 2 cups i.e 200 grams of mawa (Use the soft khoya).
- Now mash it properly and add [grated paneer(100 grams), semolina, all-purpose flour(2 tablespoons), baking powder(1/2 teaspoon), cardamom powder(1/2 teaspoon).
- Mix well and make sure that no lumps should be remaining in the batter otherwise small-small pieces will come into the mouth while eating.
- Now add 1 cup of milk into the dough and mix lightly(don't knead too hard) and keep it aside for 30 minutes.
Sugar Syrup:
- Same as we did for jalebi
Making bowls of dough and frying:
- Once dough completes resting, make the small balls out of it. (Cover the balls with the cotton cloth so it doesn't catch moisture)
- Now heat the oil into the kadhai. (Heat the oil on medium-low flame then turn the flame into low again and wait a bit once the oil gets heated)
- Gently place the dough balls into the oil and fry until it becomes golden brown. (Keep rotating the balls so it fries and turns brown from all sides)
- Once they are fried properly, place them on a towel paper so the extra oil gets removed.
- Now soak them hot into the sugar syrup and put the pan on the heat for 1-2 minutes on low flame. (This will help our gulab jamuns to be soft and spongy as it will absorb the sugar syrup). The gulab jamuns will have an increase in size so make sure you don't overheat otherwise gulab jamun will get break down.
- Cheers! Your Gulab Jamun is ready. Serve them hot at room temperature.(You can garnish the gulab jamun with almond and rose petals)
Notes:
- This gulab jamun recipe is not made of milk powder.
- You can also fry the gulab jamun traditionally in ghee.
- Use a large pan or kadhai to fry the gulam jamuns.Don't overcrowd while frying. Cook in batches if needed.
- Don't knead the dough just mix it lightly because if you will knead the dough then it will form gluten and it will strand that makes gulab jamun hard and dense.
- If your gulab jamun breaks while frying that means it has too much moisture so add some sooji in the dough, mix and then try to fry.
- If you see cracks in gulab jamun then add some more milk to the dough.
Nutrition Facts
Gulab Jamun
Amount Per Serving (1 gulab jamun)
Calories 126Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 30mg1%
Potassium 16mg0%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 46IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 99mg10%
Vitamin B9 (Folate) 5µg1%
Iron 1mg6%
Magnesium 2mg1%
Phosphorus 9mg1%
Zinc 1mg7%
Like, share, and follow if you found it helpful. Share with your friends and family. Subscribe to our newsletter via email to get our new recipes directly to your inbox.
Read other recipes: How to make Mumbai style vada pav
No comments:
Post a Comment