Side Pannel
Jalebi
Ingredients List
- 3 c Sugar
- 2 c Refined flour; (maida)
- 1 tb Lemon juice
- 1 ts Cardamom powder
- 1/2 ts Orange or yellow edible
- -colour
- 1/2 ts Saffron; crushed
- Clarified butter; (ghee) as
- -needed.
- For garnishing
- 1/2 ts Cardamom powder
- 1 tb Blanched and sliced
- -pistachios
Directions
Mix refined flour and enough water to make a sticky batter of pouring
consistency. Beat well to break lumps, if any, and leave covered for 24
hours.
Heat sugar with 3 cups of water to make a sticky syrup of one-third
consistency. Add lemon juice. Remove the foam from the top of the syrup
with a wire sieve or spoon. Add saffron, cardamom powder, colour and
reserve.
Beat the overnight batter and keep aside. Heat 3 cups of clarified butter
(ghee) in a wide pan. When the ghee is almost smoking, lower the flame. Put
the beaten batter in coconut half-shell with a small hole in it, and pour
into the hot ghee in a circular motion making four ar five circles for
over.
Remove with a slotted spoon, draining all the ghee and place in the syrup.
Garnish it with cardamom powder and blanched pistachios
consistency. Beat well to break lumps, if any, and leave covered for 24
hours.
Heat sugar with 3 cups of water to make a sticky syrup of one-third
consistency. Add lemon juice. Remove the foam from the top of the syrup
with a wire sieve or spoon. Add saffron, cardamom powder, colour and
reserve.
Beat the overnight batter and keep aside. Heat 3 cups of clarified butter
(ghee) in a wide pan. When the ghee is almost smoking, lower the flame. Put
the beaten batter in coconut half-shell with a small hole in it, and pour
into the hot ghee in a circular motion making four ar five circles for
over.
Remove with a slotted spoon, draining all the ghee and place in the syrup.
Garnish it with cardamom powder and blanched pistachios
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