Apple jalebi

Posted on February 26, 2009. Filed under: Sweets | Tags: , , |

Hot batter-fried crispy apple rings coated in a fragrant saffron syrup.

Preparation Time : 15 min.
Cooking Time : 20 min.

Serves 12 jalebis.

Ingredients
12 apple rings
1 cup plain flour (maida)
1/4 teaspoon dry yeast
1 tablespoon melted ghee
1 teaspoon sugar
oil for deep frying
For the sugar syrup
1 cup sugar
1/2 teaspoon saffron
2 teaspoons rose water
For the garnish
1/2 teaspoon cardamom powder
1 tablespoon balnched & sliced pistachios
rose petals (optional)
Method
1. Add the yeast and 2 pinches of sugar to 1/2 cup of lukewarm water. Mix well.
2. Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
3. Mix the flour, sugar, melted ghee and yeast liquid and some warm water until the mixture has the consistency of a thick batter.
4. Cover and keep for 40 to 50 minutes. Mix well again.
5. Dip the apple rings in this batter and deep fry in oil both sides until crisp. Drain.
For the sugar syrup
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes.
2. Warm the saffron in a small vessel, add a little milk and rub until the saffron dissolves. Add to the syrup.
3. Add the rose water.
4. Keep the syrup warm. The syrup should be of 1 thread consistency.
How to proceed
1. Remove the hot syrup from the flame and drop apple rings into it. Soak for 1 minute and drain.
2. Sprinkle with the cardamom powder, pistachios and rose petals.
3. Serve hot.
Tips
As this batter is a little difficult to handle, make sure it coats the apple rings evenly.
Persevere and the results will be worth the trouble.
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Instant jalebi

Posted on February 26, 2009. Filed under: Sweets | Tags: , , |

A quick variation of the traditional dessert.

Preparation Time : 10 mins.
Cooking Time : 15 mins.

Makes 15 jalebis.

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yeast, crumbled
1 tablespoon melted ghee
1 teaspoon sugar
3 drops lemon yellow food colouring
For the sugar syrup
1/2 cup sugar
a few strands saffron
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure no lumps remain.
4. Keep aside for 10 minutes.
For the sugar syrup
1. Dissolve the sugar with 1/2 cup of water and simmer for 5 minutes till the syrup is of 2 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keepa aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1″) deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick colth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls into the hot ghee working closely from outside to the centre of the whirl [approx. 50 mm. (2″) diameter].
4. Deep fry the jalebis till golden brown and transfer into warm sugar syrup.
5. Drain immediately and serve hot.
Tips
Do not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.
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Jalebi paratha

Posted on February 26, 2009. Filed under: Rotis/paratha/puri | Tags: , |

The shape and style make this a good looking paratha.

Cooking Time : 15 min.
Preparation Time : 60 min.

Makes 8 parathas.

Ingredients
3 teacups plain flour (maida)
1/4 teaspoon soda bi-carb
3 tablespoons fresh curds
1 teacup milk
4 teaspoons oil
ghee for frying
salt to taste
Method
1. Sieve the flour with the soda bi-carb. Add the curds, milk and salt to make a soft dough.
2. Knead the dough very well and add the oil .
3. Knead again and keep under a wet cloth for 1/2 hour.
4. Knead again and divide the dough into 8 equal portions.
5. Roll out thinly. Apply ghee on the surface. Sprinkle a little flour on top.
6. Roll up each dough round into a long rope. Stretch the rope and shape into a jalebi. Keep aside for 30 minutes and thereafter roll out again. Cook on a tava with ghee on both sides.
7. Serve hot.
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Seb ki Jalebi

Posted on October 2, 2008. Filed under: Sweets | Tags: , |

Seb ki jalebi

Seb ki jalebi

Cooking Time : 20 mins.
Preparation Time : 15 mins.

Makes 8 jalebis.

Ingredients
8 apple rings
¾ cup plain flour(maida)
¼ teaspoon dry yeast
1 teaspoon sugar
1 tablespoon melted ghee
For the sugar syrup
1 cup sugar
½ teaspoon saffron(kesar)
2 teaspoons rose water
Other ingredients
Oil for deep-frying
For the garnish
½ teaspoon cardamom(elaichi)powder
1 tablespoon blanched and sliced pistachios
A few rose petals
For the syrup
1. Dissolve the sugar in 1 cup of water and boil for 5 minutes. The syrup should be of 1 thread consistency.
2. Warm the saffron in a small vessel, add a little milk and rub until the saffron dissolves. Add this to the syrup.
3. Add the rose water. Keep aside.
How to proceed
1. Add the yeast and 2 pinches of sugar to ½ cup of lukewarm water. Mix well.
2. Sprinkle 2 pinches of flour on top. Cover and keep for 3 to 4 minutes. If the cup is full of froth, the yeast is ready to use.
3. Mix the flour, yeast liquid, sugar, melted ghee and some warm water and whisk until the mixture has the consistency of thick batter.
4. Cover and keep for 40 to 50 minutes. Mix well again.
5. Dip apple rings in this batter and deep-fry in oil on both sides until crisp. Drain on absorbent paper and keep aside.
6. Heat the syrup till warm, remove from the flame and drop apple rings into it.
7. Soak for 1 minute and drain.
8. Garnish with cardamom powder, pistachios and rose petals.
9. Serve hot.
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Jalebis

Posted on October 1, 2008. Filed under: Sweets | Tags: |

Jalebi

Jalebi

Fresh hot syrupy jalebis are a hit at any chaat party. You will always find serpentine queues of people waiting to savour this delicacy.
You will not believe how quickly jalebis can be made. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes. If the batter is left for a longer period, it ferments and the jalebis lose shape.Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Yes, they are made as simply as that!

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 15 jalebis.

For the jalebi batter
1 cup plain flour (maida)
1 teaspoon Bengal gram flour (besan)
1/2 teaspoon fresh yest crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 teaspoon lemon juice
Other ingredients
ghee for deep frying
For the jalebi batter
1. Sieve the plain flour and gram flour together.
2. Dissolve the yeast in 1 tablespoon of water.
3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
4. Keep aside for 10 minutes till the yeast ferments.
For the sugar syrup
1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
2. Add the saffron and lemon juice and mix.
3. Remove from the fire and keep aside.
How to proceed
1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1″) deep].
2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
3. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2″) diameter].
4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
5. Drain immediately and serve hot.
Tips
Do not allow the jalebi batter to overferment.
Fry the jalebis immediately once the batter has rested for 10 minutes.
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