Crispy Jalebi Recipe using Rava – Jalebi Recipe without yeast
Sooji jalebi is an easy way to prepare delectable and authentic jalebis. Jalebi is the famous and most relished sweet of north India. Generally, the batter for making jalebis is prepared a day before it is made but crispy and juicy Sooji jalebis can be prepared at home without much fuss. It tastes just like the regular jalebis.
Make these delicious jalebis at home whenever you crave for something sweet.Serve this mouth drooling sweet recipe to your guest on any special or festive occasion. Prepare these amazing and crispy jalebis instantly at home with this easy to follow step-by-step instructions. Enjoy!
Direction:
Getting Ready:
Take 4 green cardamom and peel and make powder from it.
Making :
To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add 1/4 cup refined flour, add 1/2 pinch orange food color, followed by 1/2 cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.
To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.
To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.
Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn’t set. Mix well. Place the syrup over a jali stand.
Once 30 minutes are done, the semolina is puffed up and ready add 1/2 tsp baking powder and mix well. Add ghee to the wok and put to flame.
Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.
To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.
Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.
Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.
Serving:
Crispy and sumptuous Semolina Jalebis are ready. Whenever you crave for jalebis you can make it instantly. You can have it for any party or special occasion.
Suggestion:
- If there is impurity in the sugar syrup then, add 1 tbsp milk, to the sugar syrup and remove the impurities coming up with the froth.
- Traditionally a thick double folded cloth was used. It was pierced through and sealed on the sides. You can make it with any cone or any polythene sheet too.
- Do not make the batter very thin keep it a little dense.
- Take care of the sugar syrup, prepare single thread syrup.If the sugar syrup is too dense, of two threads, then the jalebis won’t absorb the syrup and will just get coated on outside.If the sugar syrup is thin then the jalebi will turn out soft when drenched in syrup.
- Make sure the ghee is rightly hot for frying the jalebis, keep the flame medium.
- Semolina – 1 cup (180 gms)
- Refined flour – ¼ cup ( 25gms)
- Whisked curd – ½ cup
- Baking Powder – ½ tsp
- Orange food color- ½ pinch
- Sugar – 1.5 cup (350 gms)
- Lemon- ½
- Green cardamom – 4
- Ghee – for frying
- Take 4 green cardamom and peel and make powder from it.
- To prepare batter take 1 cup fine semolina, put it in a mixing bowl, add ¼ cup refined flour, add ½ pinch orange food color, followed by ½ cup whisked curd, add a little water and mix well. The batter is ready , cover and keep aside for 20 to 25 minutes for the semolina to puff up.
- To make sugar syrup, take 1.5 cup sugar in a utensil also add 1 cup 2 tbsp water to it. Turn on the flame, place the vessel on it and cook till the sugar dissolves completely. Stir at intervals.
- To check the sugar syrup, Pour 1 to 2 drops of sugar syrup in a bowl and when it cools down, stick between fingers. If single thread forms then the sugar syrup is ready. Turn off the flame.
- Add cardamom powder, add 1 tsp lemon juice to it, due to this the syrup doesn't set. Mix well. Place the syrup over a jali stand.
- Once 30 minutes are done, the semolina is puffed up and ready add ½ tsp baking powder and mix well. Add ghee to the wok and put to flame.
- Fill the batter up in a cone. Make a very small cut. To check the ghee pour a little batter. Ghee is rightly if the batter is floating over it.
- To make the jalebis hold the cone and rotate it forming a swirl. Fill as much jalebis as they fit in the wok.
- Once golden brown and ready , flip the jalebis. Once ready take a slotted laddle, and place the jalebi over it, so that the extra oil drains back to the wok. Prepare rest of the jalebis likewise.
- Put the jalebis in the sugar syrup, drench it in sugar syrup, till the jalebis absorb the syrup. Then lift it and place on the ladle then out in a plate.