SYRUP SWEETS - JALEIBI
Andhra Jhangri
Black gram daal - 1-1/4 cups
Sugar - 1-1/2 cups
Ghee - 1 cup
Orange colour -- a pinch
Wash and soak dal for 5 hours. Grind into a very smooth paste without adding much water. Add color to the batter. Set aside. Make a small cloth piping bag with a hole in the bottom. Heat ghee in a pan. Transfer small amounts of the batter into a cloth bag, Press the batter out of the bag, directly into ghee oil in the shape of concentric circles. Fry until it is done and drop jhangris into syrup. Remove after they have absorbed sufficient sugar syrup.
Bengal Chenna Jilipi
3-3/4 cups Chenna
¾ cups Suji (Semolina)
Ghee for the Dough
Ghee for Frying
2-1/2 cups Sugar
1 Lit Water
Make a thin sugar syrup. Knead Chenna, suji, and a teaspoon of ghee into a smooth dough. Heat ghee. Put the Chenna mixture into a pastry bag and pipe out whirls into the hot ghee. Fry the whirls until golden brown. Drain and immerse in the syrup.
Instant Jalebis
For the Batter:
1 cup self-raising flour
a pinch baking powder
½ cup fresh curds
ghee for deep frying
For the Syrup:
1 cup sugar
½ tsp saffron
2 tsp rose water
For Garnish:
½ tsp cardamom powder
1 tbsp blanched and sliced pistachios
rose petals
Sieve the flour with the baking powder. Put ½ cup of water to the curds and beat well. Melt the sugar in 1 cup of water and boil for 5 minutes. Warm the saffron in a small vessel, put a little milk and rub until the saffron dissolves. Add to the syrup. Put the rose water. The syrup should be of 1 thread consistency. Keep the syrup warm. How to proceed: Heat the ghee in a non-stick frying pan. Select a plastic bottle with a small hole in the lid and fill with the batter. Press the batter out from the bottle into the hot ghee in the form of a jalebi. Fry on both sides. Take out and wait for 1 minute. Drop the fried jalebis into the hot syrup. Keep for 2 minutes and then remove. Sprinkle with cardamom powder, pistachios and rose petals. Offer hot.
Instant Jilabi
1-1/2 cup flour (Maida)
1/2 tsp baking powder
1/4 tsp salt
1 cup fresh curds and 1/2 cup grated paneer, blended together
Ghee for frying
For the Syrup:
1 cup sugar
1 cup water
1 tbsp milk
Pinch of saffron
Put curd in a bowl and blend it and set aside. Mix together the blended curds and sifted flour. Blend the paneer coarsely and set aside for 15-20 minutes. Meanwhile make the syrup by boiling the sugar and water. Add the milk and remove the scum from the surface. Boil till you get a syrup of `one thread' consistency. Heat ghee in a frying pan. Put the jalebi mixture in a plastic bag or piping nozzle and pipe 5 inch rings in hot oil. Fry till golden brown and remove from the oil. Drain on a paper towel. Then place them in warm syrup for 5-7 minutes. Offer Hot.
Jahangheer
1-1/4 cups Black gram daal
1-1/2 cups sugar
1-1/4 cups Ghee
A pinch Orange colour
Wash and soak urad daal for 4-5 hours. Make sugar syrup and set it a aside. Grind urad dal into a very smooth paste without adding much water (as little water as possible). Add a pinch orange colour to the smooth batter. Heat ghee in pan on a medium flame. Put a ladle of batter into a piping bag, then press the batter out of the bag directly into the oil in the shape of concentric circles. Fry until it is crisp and golden, and drop into syrup. Remove after it has absorbed sufficient sugar syrup, and offer.
Jalebi
Refined flour 1-1/2 cups
Green cardamom powder ½ tsp.
Curd (yogurt) as needed
Sugar 2-1/2 cups
Color a few dropsv
Soda bi-cars 1 tsp.
Ghee for deep frying
Mix flour, soda and curd. Add some water and make a batter. Leave it overnight to ferment. Mix it, add a little water if required and make it into a pouring consistency. Prepare sugar syrup with equal quantities of sugar and water. Add green cardamom powder and cook it for 20-25 minutes. Heat ghee in a kadhai. Pour batter into a jalebi cloth piping bag and then pour it into medium hot ghee, making jalebi shapes. Cook it on both sides. Remove and keep it in sugar syrup for at least 5 minutes before offering.
Jelebi
For the Batter:
2 cups Plain flour
1/2 cup Rice flour
1 tsp baking soda
1/2 cups lukewarm water
1/4 tsp Saffron strands
2 Tblsp Boiling water
1 Tblsp Yoghurt
Ghee for frying
For the Syrup:
3 cups Sugar
3 cups Water
1 Tblsp light Corn syrup
Rose essence, few drops
1-1/2 tsp orange food colouring
Sift the flour and rice flour into a large bowl. Mix in the baking soda. Put saffron strands in a cup and pour the boiling water over. Leave to soak for 10 minutes. Pour saffron with its soaking water into a pot with tepid water to make up 2-1/4 cups. Stirring with a wooden spoon, add the measured liquid to the flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest for 1 hour. Beat vigorously again before starting to fry jelebis. (While batter stands make syrup and leave it to become just warm).
Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and boil hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from heat, allow to cool until lukewarm, flavour with rose essence (about 2 tsp of good quality essence is sufficient) and colour a bright orange with food
colouring.
Heat ghee in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figure-eights. Fry, turning once, until crisp and golden on both sides. Lift out on a slotted spoon, let the ghee drain for a few seconds, then drop the hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
Jilabe
For the Batter:
1-½ Cups warm Water
2 cups Maida Flour
2 cups Ghee
1-2 tbsps of Curd
2 tbspns Rice flour
2 tsp baking powder
For the Syrup:
2 Cups of Sugar
1 cup Water
2-3 tbspns of Rose Water
Yellow Food coloring or Kesari Color - ¼ tspn
Juice of ½ - 1 Lime
a few strand of Spanish Saffron
Add baking powder to the Maida flour, rice flour and curds and stir until all lumps are dissolved, adding remaining water if necessary. The Batter should be a very smooth paste. (Not like fritter batter). Allow the batter to stand for an hour. Method for making Syrup: Bring 2 cups of sugar and 1 cup of water to a boil stir till sugar dissolves. Cook syrup till it is one thread stage. Add yellow food colour or kesari color, rose water, spanish saffron and the lime juice. Stir well keep the syrup warm over a low heat.
Heat ghee in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figure-eights. Fry, turning once, until crisp and golden on both sides. Lift out on a slotted spoon, let the ghee drain for a few seconds, then drop the hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
Jilebi
1-1/8 cups White flour
1-1/2 tbsp fine semolina or rice flour
1/4 tsp baking powder
2 tbsp plain yoghurt
1-1/4 cups warm water
1/2 tsp saffron threads, dry-roasted and powdered
3 cups sugar
2-2/3 cups water
1-1/2 tbsp kewra water or rose water
ghee for deep-frying
Combine the white flour, semolina or rice flour, baking powder, yoghurt and 3/4 cup of the warm water in a ceramic bowl. Mix well, then add the remaining water and 1/8 tsp of the powdered saffron and keep stirring until smooth. Cover with a clean tea-towel and set aside in a warm nook (26-32C) for 18-24 hours. The batter should ferment slightly. Combine the sugar, remaining saffron powder and water in a 3-quart pan and place over moderate hear. Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes. Remove the pan from the heat and stir in the scented water.
Arrange a cake rack resting on a baking tray near the frying area. Heat ghee in a skillet until it reaches (180C). While it is heating, pour 1 to 1-1/2 cups of batter into a pastry bag or squeeze bottle. To shape the jalebis, hold the pastry bag in one hand and direct it with the other. Squeezing the batter into the hot ghee, shape three-ring connecting spirals or loose double figure-eights. Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown. Turn them to the other side the moment you finish shaping them. Using a slotted spoon, lift the fried jalebis out of the ghee and drop them into the hot syrup. With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centres to fill with syrup while the outsides remain crisp. Transfer with a slotted spoon to a cake rack to drain. Offer immediately.
Kesar Jalebi
½ cup flour
1/8 cup curd
½ pound ghee
2 cups water
For Sugar Syrup:
1-1/4 cups sugar
2 cups water
strands of saffron
For Sugar Syrup: Bring the sugar and water to a boil, make a thick syrup, add saffron strands. For Jalebi: Add curd and two cups water to the flour and mix well. Cover and keep set overnight for at least 24 hours to ferment. Heat the ghee. Put the jalebi mixture in a cloth with a hole and gently squeeze the cloth making round shaped jalebis directly in the hot ghee, fry till brown, remove in strainer and put them immediately in sugar syrup.
