Crispy Jalebi Recipe using Rava - Mushur Kitchen

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Crispy Jalebi Recipe using Rava

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Crispy Jalebi Recipe using Rava

Crispy Jalebi Recipe

The quick and easy-to-prepare semolina of curry jelly, without any yeast, is full of flavor.

Ingredients Required - Ingredients for Jalebi Recipe without yeast

Semolina - 1 cup (180 g)
Flour - 1/4 cups (25 grams)
Fried curd - ½ cup
Baking Powder - ½ Tablespoon
Orange Food Color - ½ Pinch
Sugar - 1.5 cups (400 gms)
Lemon - 1 teaspoon
Cardamom - 4 (Make Powder)
Ghee - for frying

Method - How to make Crispy Jalebi using Rava

Take out the semolina in a big bowl, add flour, food color and half cup yogurt and mix it. Then add 3/4 cup water to it and prepare a thick batter.

Cover the prepared mixture for 20 to 25 minutes so that the semolina is well prepared and flowered.

Make syrup

To make syrup, keep 1.5 cups of sugar and 1 cup of water and 2 tablespoons of water in a large vessel and put it to cook. Cook the sugar until it completely dissolves in water. Continue running the syrup in a while. After dissolving in sugar water, check the syrup, take 1 to 2 drops of sugar in a cup of sugar syrup. After cooling it, paste it between the fingers and thumb, if it becomes 1 wire in the syrup, the syrup is ready, stop the gas.

Mix the grated cardamom powder in the syrup and mix 1 teaspoon of lemon juice so that the sugar syrup is not mixed. Make jalebi
The mixture of jalebi is well-groomed and ready. Add baking powder and mix it. Add ghee to the pan and heat it. Take an angle to make jalebi. You can also make jalebi by filling a batter in any polyethylene.

Fill the batter in the angle. Cut the angle slightly smaller from below. After ghee is warmed, add a bit batter in it and check whether the ghee is properly heated or not. If batter Sikar is coming up, ghee is hot enough.

Pressing the angle a little while, pushing its edge with a hand-gol round and put it in a bowl and give the size of the jalebi, as much as you can get in the jalebi khadhahi. Repeat Jalebi till it is well Crisp and golden brown. After being well-fed with jalebi, take out the jalebi and put it on a pinch, so that its extra ghee can be turned back on the gram and put hot jalebi in the syrup. Allow jalebi to be immersed in syrup, the syrup is filled inside the jalebi. After that, remove it from syrup and keep it in the plate. Prepare all the jalebi flasks in the syrup and prepare it.

Garam is ready to be a deliciously delicious jujibi of delicious semolina, serve it and enjoy its taste.


Do not dilute the batter for Jalebi. The batter should be slightly thicker for Jalebi.
The syrup is to be made of a wire. If the syrup is more slim then the jalebi will become soft after drowning in it. If the syrup becomes too thick or it becomes 2 terets, then the syrup will not go inside Jalebi and it will be wrapped up on the Jalebi.
When sugar is contaminated, while making syrup, add 1 table spoon milk, the syrup of syrup will come on top of the syrup as froth, remove it from the cottage and remove it, will be ready with a clean syrup.
When the ghee becomes hot, make the medium medium and make jalebi. If Ghee is less hot then Jalebi will not be well flowered.

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