The blogging marathon has successfully come to an end… kudos to Valli and all my fellow bloggers for making this fun and enjoyable. I started the first post in the marathon in a “sweetish” way and would also like to end it with a sweet. And this time the choice is typical Indian sweet, Jilebi…it’s the favorite melt in the mouth sweet for many and is a must in most of the occasions/functions in India. With practice, you can excel in making perfect jilebis at home n luckily i got it perfect the first time itself
- Maida – 1 cup
- Baking powder – 1/2 tsp
- Rice flour – 1 1/2 tsp
- Lemon yellow colour – little
- Oil – to deep fry
- Fresh curds – 1/2 cup
- Water – 1/2 cup
For sugar syrup
- Sugar – 1 1/2 cup
- Water – 3/4 cup
- Saffron – little (optional)
- Rose essence – few drops
- Sieve maida, rice flour and baking powder together 2 to 3 times.
- Add whipped curds, little water and prepare a batter of bajji dough consistency.
- Mix lemon yellow or orange food colour and keep aside for 10 minutes.
- Prepare sugar syrup in another pan till the syrup becomes sticky.
- Mix saffron, rose essence and also little colour to the syrup.
- Heat oil in a flat based kadai.
- When it becomes moderately hot, reduce the flame.
- Take little dough in jangiri cloth (or make a cone shape with small hole in centre using polythene cover). Close it properly and make chain like rings in oil ( clock-wise direction) to form the shape of a jangiri. Turn over gently when it is cooked.
- The dough will submerge in oil while pouring and then come up. Finish the round fast before it floats up on the oil.
- Turn over gently and fry till crisp on both sides in reduced flames. Take care that the colour does not change and at the same time, it should be crisp.
- Take it out from oil, drain excess oil and put in hot sugar syrup. Allow it to soak for one minute turning once in between. Remove from syrup and arrange on a flat plate.