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This topic is to discuss: Jalebi in Appetizer
Jalebi is a fried sweet dipped in sugar syrup. Its a melt in the mouth snack that is hot favourite on any special occasion be it a birthday, wedding or festival.
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 » Recipe Posted By: hotline_hl
 » Posted On: Mon Oct 02, 2006 2:46 am
 » Updated On: Mon Oct 02, 2006 2:46 am
Recipe: Jalebi

 

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PostPosted: Mon Oct 02, 2006 4:51 am    Post subject: Recipe: Jalebi Reply with quote

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aisha



Joined: 14 Aug 2006
Posts: 75

PostPosted: Tue Oct 03, 2006 3:34 pm    Post subject: Reply with quote

The jalebi looks yummy ,inshallah i will give them atry soon as i likedhoodh jalebi in sehri .
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Kathy



Joined: 06 Jul 2009
Posts: 58

PostPosted: Thu Jul 16, 2009 10:47 am    Post subject: Reply with quote

Looks very easy to make. I might try this.
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mariatamis



Joined: 17 Jul 2009
Posts: 3

PostPosted: Fri Jul 17, 2009 8:36 am    Post subject: Reply with quote

Jalebi recipe is really very tangy and amazing for the person who sees it for the first time. The ingredients used in it are easily available and almost present in home so you can make them anytime.
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neilkevins



Joined: 24 Oct 2009
Posts: 4

PostPosted: Sat Oct 24, 2009 6:32 am    Post subject: Reply with quote

Hi...
That was so nice and so good thanks for sharing..
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loganlambe1155



Joined: 31 May 2010
Posts: 6

PostPosted: Tue Jun 01, 2010 6:16 am    Post subject: Reply with quote

I so want to try this recipe...hope it turns out good:D

very goood recipe
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ianzingo1



Joined: 17 Aug 2010
Posts: 9

PostPosted: Thu Aug 19, 2010 6:24 pm    Post subject: Reply with quote

Ingredients:
2 cups self raising flour
1/2 tsp baking powder
1 cup yogurt
Vegetable/canola/sunflower cooking oil for deep frying
1 cup sugar
Few strands saffron
1/4 tsp cardamom powder
2 drops orange food colour
2 tbsps rose water

Preparation:
Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
Pour batter into a ketchup dispensing bottle.
To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread
consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
Turn off fire, add the saffron strands and cardamom and stir well.
Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
Fry till light golden and then remove and put directly into the sugar syrup.
Allow to soak for 2-3 minutes and then remove.
Serve warm.
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