JALEBI - INSTANT & FERMENTED 📲Share to Whatsapp/Signal/Telegram - https://youtu.be/EiPZe0K9Q2E


Here is my Jalebi recipe two ways. There is an instant version and a fermented one. Enjoy!
#EasyJalebiRecipe #HoliRecipes #ChefRanveer


𝗚𝗘𝗧 𝗔𝗟𝗟 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦 𝗜𝗡 𝗢𝗡𝗘 𝗖𝗟𝗜𝗖𝗞 🍅🥕🧀🥬 :
𝙐𝙨𝙚 𝙘𝙤𝙪𝙥𝙤𝙣 𝙘𝙤𝙙𝙚 𝙍𝘼𝙉𝙑𝙀𝙀𝙍100 𝙩𝙤 𝙜𝙚𝙩 𝙍𝙨 100 𝙤𝙛𝙛 𝙤𝙣 𝙮𝙤𝙪𝙧 𝙤𝙧𝙙𝙚𝙧.

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JALEBI RECIPE:
Preparation Time: 25 mins
Cooking Time: 30mins
Serves: 4

Ingredients
For Sugar Syrup
1 Cup Sugar
¾ Cup Water
½ lemon juice
½ tsp Saffron Strands

For Khameer Jalebi (Fermented version)
1 Cup Refined Flour
½ tsp yeast
2 tsp gram flour
3/4 cup water (approx till it thickens to dropping consistency )

For Instant Jalebi
1 Cup Refined Flour
¼ Cup Yogurt
1 tsp Vinegar
½ tsp Baking Powder
Other Ingredients
Water if needed to thin it down
Ghee or Oil, for deep frying

Process:-
For Sugar Syrup
● Add sugar and water in a pot, heat on medium flame.
● When the sugar melts, add lemon juice and keep stirring till one string consistency is
achieved.
● Now add in saffron and mix well. Turn off the flame and set aside till in use.
For Khameer Jalebi
● Mix refined flour, yeast, gram flour & water in a bowl. Set aside for 6-7 hours to ferment.
● Once the batter ferments, beat it once again and mix.
● While mixing the ingredients, the batter will remain thicker than the usual batters as the
starch will break down while fermenting and the batter will get thin.
For Instant Jalebi -
● In a mixing bowl combine refined flour, baking powder, vinegar, yogurt and mix well. Set
aside for 5-7 minutes.
● Add ½ cup water and whisk till there are no lumps.
● Now whisk for 2 mins so the air incorporates.

For Making Jalebis-
● Fill the prepared batter in piping bag or ketchup bottle.
● Heat oil for deep frying in a wide mouth pan.
● Form round whirls working closely from outside to the centre.
● Fry the jalebis till golden in colour. Remove the jalebi and immediately steep in prepared
sugar syrup.
● Soak the jalebis for 3-4mins. Remove and arrange on a plate.
● Repeat till all the batter is used up. Serve hot.

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