Jalebi Recipe, a conventional Indian sweet, which needs no defining introduction. This deep-fried pretzel like sweet – dish from India is well celebrated among the food lovers. The batter prepared with white flour defined into twisted and tangled concentric circles, deep-fried till crunchy and later dunked in saccharine sugar syrup. The moment batter touches the hot oil it starts taking whimsical shapes as if the batter has a mind of its own. The pair of hands seasoned with years of practice could only master the tactful technique of shaping perfect Jalebi. That precise moment of the wrist is required to create exemplary well-coordinated circles. It is always absorbing to watch the Halwai make Jalebis. The man sitting beside the wide and flat skillet filled with pre-heated oil, the batter filled in a muslin cloth, he moves his wrist like a magic wand in a rhythmic motion over the kadhai and voila, there you have Jalebi ready.
My obsession with Jalebi Recipe unfolded two years back. Yes, it took me two years to bring the recipe to the blog. At the first attempt, only the recipe scored a spot in my recipe diary. But it was the appearance of the Jalebi that pulled me back every time to share the recipe on the blog. The task of discipling Jalebi batter on a pan filled with piping hot oil is no less than taming a dragon. At last I accepted the fact that Jalebis in my kitchen could not compete with those prepared by the sweetmeat seller. But yet I could not deny the fact that Jalebis prepared by me have an appetizing appeal to them, which is good enough reason for me to go back to the recipe time and again.
Sharing with you few notes scribbled in my recipe diary after each trial of Jalebi Recipe, hope these might help you understand the process in a better way. The Jalebi batter is a simple one to put together, once the batter comes together I whisk it for good long 10 – 15 minutes. Inside the oven or microwave are my pet spots to keep the batter for fermentation. During summer or humid season, the batter gets fermented in no time but it might give you a heart wreck during freezing winters. In winters, wrap the bowl containing batter with a woollen piece of cloth and then keep it for fermenting, it may sound funny but this trick really works. The second most crucial stage is the consistency of the batter. The batter should be thick with a dropping consistency to it, similar to dosa batter. To shape the Jalebi, you can either use the piping bag, ketchup dispenser or muslin cloth. Initially, it is best to make small size Jalebi with one or two concentric circles. While deep-frying the Jalebi, keep on moderating the heat. Jalebi get the desired color and crispness when deep-fried at the right temperature. The fuming hot oil might result in burnt and disoriented Jalebi. And at last, don’t get intimidated by the idea of creating perfectly shaped Jalebi. Let your creative thoughts flow in the pan to create a toothsome sweetmeat for your loved ones.
Learn how to make homemade crisp Jalebi:
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