Jalebi is a easy to prepare sweet that you can easily try at home. It takes only 30 minutes to prepare and 40-50 minutes to cook. It is a deep frying recipe, so ghee is the best oil to fry it. It is an all season dessert, and yummy in its taste.
1. Plain flour (Maida)-1 cup 2. Besan / Gram flour-1 tsp 3. fresh yeast- 1/2 tsp, crumbled 4. Mikio Grass fed ghee -For deep frying the sweets 5. Sugar-2 cups 6. Lemon yellow food colouring for the sugar syrup- 2 to 3 drops 7. Saffron (kesar) strands-3, 4 strands 9. Lemon juice-1/4 tsp
For Preparing Syrup:
In a pan heat water.
When it comes to a boil, add sugar; now cook till sugar gets melted.
Simmer the gas flame and let the water reduce till you you prepare string syrup.
To check touch the syrup with your index finger tip, and join both the fingers.
While pulling apart you will see thin string forming between the finger tip and thumb tip.
The syrup is ready. Turn off the flame and set it aside.
For making Jalebi:
Sieve the plain flour and gram flour together.
Dissolve the yeast in 1 tablespoon of water.
Mix the flour mixture, yeast solution, 1 tablespoon Milkio grass fed ghee, sugar and lemon yellow food colouring with 2/3 cup of water.
The batther will be thick in consistency: make sure that no lumps remain inside the batter.
Keep the batter aside for 10 minutes: let the yeast ferment.
Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
Heat the Milkio grass fed ghee in a broad saucepan (the ghee should be approximately 25 mm. (1″) deep).
Fill the jalebi batter into a piping bag with a single whole nozzle or a thick cloth with a small hole in the center; the cloth should be finished with button-hole stitch.
Press out round whirls of the batter into the hot Milkioghee working closely from outside to the center of the whirl.
Deep fry the jalebis till they turn golden brown and then transfer into the warm sugar syrup.
Drain immediately and serve hot. Do not allow the jalebi batter to over ferment.
Fry the jalebis immediately once the batter has rested for 10 minutes.
Place the jalebis into the syrup. Hot syrup will work faster.
Allow the sweets to set there for next 30-35 minutes.
Take the syrup soaked jalebis out of the syrup and serve hot.
Why Milkio grass fed pure ghee is a better choice?
Milkio Cultured organic ghee is a pure New Zealand product and it is USDA certified for its purity. Cooking sweet jalebi with Milkio Ghee offers some positive advantages for healthy cooking and health benefits.
Milkio pure quality nutritious grass fed ghee offers a high smoke point of 485 degrees F. it is a stable oil and safer oil option than common cooking oils with lower smoking point.
The dairy oil offers high aroma which is all-natural. It will add a unique flavor to cooked jalebi.
Milkio clarified butter is a shelf friendly dairy oil. You can keep it in room temperature for 18 months from its manufacturing date.
How to buy Milkio grass fed Ghee?
You may buy this pure New Zealand dairy oil from nline shopping portals like Amazon.com, Walmart.com, eBay, Etsy, etc. You may your order at Milkio E-commerce also.