However, to make the process easier, I’m gonna use a squeezy bottle, which makes the process much simpler.~ After making Jalebi batter let it sit for maximum of 10 minutes.~ Use batter within 10-15 minutes (not more than that)~ To make them more presentable for your sudden or surprising guests, you can top jalebis with some Vanilla ice cream.~ These super yumm crispy sugary spirals are fondly eaten as is but you can serve jalebis with hot milk (or tea) as all the kids love jalebis dipped in hot milk.~ Dip jalebis in warm sugar syrup immediately after frying. This app is so friendly that I’ve started cooking on weekends it comes out to be very tasty !! I am addicted to your videos, tried this recipe it turned out awesome !
vat do i do? and the next day batter is poured into the cone made with cloth and round spirals are made in hot oil and deep fried. firstly, the batter was allowed to well ferment. (1") deep). i remember in my marriage, how the jalebis were made. also the sugar syrup should be hot and also jalebis should be hot while dipping it.Would love to try this soon ! Did I miss anything or what should I do to prevent this what should I do to prevent this? Heat the ghee in a broad saucepan (the pan should be approximately 25 mm. I have a passion for trying new recipes and I try to modify them to a perfect level. Thank u so much corn flour or corn starch??????????? If yes, what will be the quantity?thanks a lot for those wonderful comments.you can use lime juice instead of vinegarwat is ur exact measuremnt of one cupplz add different types jalebi recipesIs there an alternate option to vinegar?? ~ Never leave the batter for long and do not store it.~ It is always advisable to prepare Jalebi by shallow frying in ghee but any good quality cooking oil can be used. However, the taste will be changed slightly. I wanted to ask the same.I tried your recipe. I tried this in the night it was crispy. Yeast fermentation, sheera preparation, frying and dipping jalebi in lukewarm sheera are more important factors to focus on.Traditionally, a muslin cloth, with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. Taste was really good, but I have a doubt after adding lime water also my sugar syrup became crystallized after few hours, wat should I do to avoid crystallizing of sugar syrup??? !how much lemon juice did you add?Hi. The consistency must be free-flowing but a little bit thick.Amazing!! I am Maryam. Dip in Sugar syrup for 5-10 seconds. Crispy, sweet, laced with sweet sheera. Cook for 15 minutes or until your sugar syrup (sheera) gets thick (One string) on medium heat. I don’t have vinegar at home…is it necessary to use corn flourCan i use vinegar in sugar syrup instead of lemon juicecan I use left over rasgulla sugar syrup for jalebi?i would recommend lime juice and not vinegarthe consistency is different but still you can use rather than wasting it I added a baking powder will it be goodhope none of the ingredients are expired… turning pinkish indicates there is some chemical reaction happing.. suggest you to just check with ingredients… esp baking soda..double the quantity of soda if using baking powder[…] rasgulla, rasmalai, gulab jamun, kala jamun, malpua, chumchum, besan ladoo, coconut burfi and instant jalebi recipe. ?plz let me know I’m newly wed. Thank you for posting this recipe.One small doubt , is it mandatory to put vinegarcorn starch makes jalebi crispyadding lemon juice prevents sugar from crystallising..If we don’t have sauce bottle then what can we use to make Jalebi ?OMG it’s so easy and nice loved it thanks for sharingyou can use zip loack bag and use one side of it with small holeone of the best recipe tried it 3times in 1month and I received so much credit for it..thanks alot ur recipe makes me feel like cooking is easy…tried it… OMG it came amazing.. thanks..to get are crispy, sugary, tasty, juicy and crunchy jalebis is not difficult but need a trick.