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June 8, 2009

Jalebi

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Region : Madhya Pradesh
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Ingredients :    
White flour or maida - 1/2 cup
Yoghurt or dahi - 2 tbsp
Yeast - 1/2 tsp
Sugar - 1/2 cup
Water - 1 cup
Saffron - a few strands
Oil - for frying
Salt - pinch
Oil - little
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   Yogurt,   Saffron,  



 

Method :

Make a batter of the dahi, maida, saffron and yeast with a little oil. Let it rise for several hours. In a saucepan, boil sugar and water till you have a thick two-strand chasni.

Keep it warm on the stove.

Fill the batter into a squeeze bottle (similar to a ketchup bottle). Squeeze shapes into the hot oil and drain quickly.

Dip in chasni for 1-2 minutes and drain.

 
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4 Comments

   swapan, ReplyPosted On:12/2/2010
veryyyyyyyyyyyyyyyyyyyy gooddddddddddddddddddddddddddddd
 
   shalini, mumbaiReplyPosted On:9/12/2009
what steps should we take to make crispy jalebi?
 
   Hema, AlappuzhaReplyPosted On:19/8/2009
Yeast are unicellular fungi. The precise classification is a field that uses the characteristics of the cell, ascospore and colony. Physiological characteristics are also used to identify species. One of the more well known characteristics is the ability to ferment sugars for the production of ethanol. Budding yeasts are true fungi of the phylum Ascomycetes, class Saccharomycetes (also called Hemiascomycetes). The true yeasts are separated into one main order Saccharomycetales.
 
   VEENA, BANGALOREReplyPosted On:18/8/2009
WHAT DO U MEAN BY YEAST