JALEBI
Jalebi, is a very popular sugary sweet dish popular all over India. It is made by deep-frying black gram (urad dal) or bengal gram (chana dal) flour batter, in circular shapes, which are then soaked in sugar syrup. This sweet can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Lime juice is sometimes added to the syrup, as well as rose water to give it added flavor.
Broken Wheat Jalebi
Ingredients:
Broken Wheat – ¼ padi
Ghee – 2 and ¼ palam
Lemons – 2
Brown sugar – 12 palam
Milk -3 palam
Ghee for frying – 18 palam
Brown sugar for syrup – 3 veesam 3/16 padi
Method:
● Add enough milk to ¼ padi broken wheat to make this into the consistency of idli or
steamed rice cakes. Keep it the whole day.
● Put the batter in an alloy coated tray, the next day and if it is thick, sprinkle water or milk and press it in circular motion. As you keep pressing this batter, it becomes smooth like butter and if you remove the lid of the tray, this batter will rise up to the elbow of the hand (wire like or string like consistency).
● You should go on pressing the flour until you get this string like consistency. If the string
breaks you should know that the consistency is not right and press more.
● Pour 3 palam milk in 12 palam brown sugar and heat it enough to make string like form and set aside. Put 18 palam ghee into a broad jalebi frying pan and heat the ghee. Take a coconut shell, make a little finger sized hole. Put the prepared jalebi flour into it and close the hole with your fingers. Remove the finger and make circles in the middle of the pan where the ghee is hot. Make 2 circles and make a line in the middle of the circle. Make jalebis out of the entire flour. Dip it in the sugar syrup, remove and set aside all the jalebis.
● Instead of making sugar syrup mentioned here, mix brown sugar and follow the steps mentioned in the sugar syrup method and the fried jalebis can be transferred into it.
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