Incandescent Jalebi is favorite on any special occasion be it a birthday, wedding or festival. Although jalebi are mostly eaten like as it is, but you can also be soaked in warm milk. They are consumed in especially in north India. And also my favorite to.
This sweets are served warm or cold. It has a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water or other flavors’, such as kewra water. This dish is not to be confused with similar sweets and variants like Imartiand Chhena jalebi.
Till now you have taken the taste of mawa and maida’s (Fine flour) jalebi. Just once, test the taste of Jalebi made from potato and Singhara Atta.
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- Recipe Origin: India
- Persons 2 to 4
- Time: 30 minutes to 1 hour
- Meal Type: Vegetarian
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- 250 grams of potatoes
- 50 grams of Singhara Atta (roasted flour)
- 250 grams sugar
- Pinch of saffron
- Ghee to fry
- ¼ cup milk
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- Put 2 cups of water in a pan, add sugar and saffron and make a thick syrup.
- Boil the potatoes and then peel and grind them and make fine paste
- Add Singhara Atta (Roasted flour) to the potato.
- Then mix the milk in this mixture and prepare a thick batter for jalebi.
- Put this paste in polythene with an angle or even in a thick cloth (which is the hole in between).You can be also use Ketchup dispenser.
- Put ghee in a pan to heat. When the ghee becomes hot, then pour the paste in round shape like a “jalebi”, and fry until it turns golden by splitting the paste.
Then add the jalebi in syrup and serve after 4-5 minutes. So that they soak the syrup. Take them out of syrup and serve hot.
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That’s all for this article!
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