I always loved this sweetmeat and as I came here after marriage I literally craved for it but didn’t have it here. So I got together with some friends and we tried different ways, many put yeast in it and it fluffed up like a ballon: ) Then we tried to use simple atta that made it hard.
Make the sugar syrup, let it cool completely, it should be thick, only then will the jalebi will get its taste.
Mix the flour, with the food color and mix it with COLD water, it will start turning very sticky like glue, keep mixing strongly with a whisker till the batter is very creamy but not runny.
I use the icing set which is used for cakes and fix the tinniest nozzle on it as when you drop the batter in the oil it will increase in size so better use the smallest one, now heat the oil, fill in the icing device, and go round around with it dropping it in the oil and make the form of jalebi .
Divine...I have seriously seen this perfect home-made jalebi for the first time. You have got the talent MashaAllah. Keep it Up!!
Assalamoalaykum, I have tried one or two of your receipes, and loved if i want to print your receipes,can i do that and how,take care. Jazak Allah.
Hai like to know how long do u boil ur syrup?
Hello dear Shameema, it takes around 10-15 minutes, you keep checking it as it should be thick but not too thick and must not form Crystal,as then the Jalebi wont absorb properly.
This means when you take a drop between your thumb and index finger and try to open and Close them like a clothespin, you will see fine threads forming.
Hi Rania . Just wanted to ask is it 3 tea cups or mugs?
It is best to use the measuring Cup.
Though Eid has passed but i hope you can still make it :D Good luck!