Step-by-Step Guide to Make Perfect Instant Jalebi
Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Quick Instant Jalebi. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Instant Jalebi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Jalebi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Instant Jalebi is 8-10 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Instant Jalebi estimated approx 20 minutes.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Instant Jalebi using 12 ingredients and 3 steps. Here is how you can achieve that.
#boxweek8 Quick and instant jalebi at home..Easy and fuss free..Without baking soda..
Ingredients and spices that need to be Prepare to make Instant Jalebi:
- For Batter,
- 1 cup flour
- 1/4 cup curd
- 1 tsp baking powder
- As required Water
- For sugar syrup
- 2 cups sugar
- 1 cup water
- Pinch cardamom powder
- strands Saffron
- For Frying
- as required Ghee for frying
Instructions to make to make Instant Jalebi
- 1 cup flour + 1/4 cup curd + 1 tsp baking powder.. Mix these three ingredients well and make a smooth lump-free batter using water. Consistency not thick nor watery enough. Use a pichkoo ketchup bottle to fry jalebi in hot ghee at medium flame till golden crisp brown.
- For sugar syrup, use sugar and water in a 2:1 ratio (2 cup sugar and 1 cup water.. Add saffron, cardamom powder as well) Soak jalebi in prepared syrup and enjoy with poha 😋
- Sugar syrup of one-string consistency has to be prepared. Soak time depends on how you like your jalebi. Soak it for less time if you like them crisp.
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