Indian Jalebi Recipe And Ingredients In English

Indian Jalebi Recipe And Ingredients In English

Our recipe for Jalebi

Ingredients for Jalebi:

* All purpose flour – 2cups
* Semolina or rice flour – 2 tablespoon
* Baking powder – 1/4 teaspoon
* Curd/yogurt – 2 tablespoon
* Warm water – 1 cup
* Saffron – A few strands
* Sugar – 3 cup
* Water – 3 cups for syrup
* Cardamom powder – 1/4 teaspoon
* Rose water – 1 tablespoon
* Ghee for frying

Method for Jalebi:

* Mix the flour , semolina or rice flour, baking powder, curd and the water in a ceramic bowl and mix well with a whisk and keep aside for 4 hours for fermentation.
* Make a sugar syrup by boiling sugar and water together until syrup is of one string consistency.
* Just before the syrup is ready add saffron and cardamom powder.
* Heat oil in a kadhai and pour the batter in a steady stream into the kadhai to form coils.
* Deep fry them one by one until they are golden and crisp all over but not brown.
* Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
* Leave for atleast 10 minutes so that they soak the sugar syrup.
* Enjoy hot Jalebie.

 

                                        

 

The history of jalebi can be traced back to when the people of this region migrated to the Mughal plains after the 16th century. During this time, there were thriving caravan trade and farming communities along the caravan routes. They slowly settled to what is today known as Jalebi and built their culture, religion and even their cuisine according to their lifestyle.

The food of jalebi varies from the time to time depending on where one lives. Traditionally, jalebism is a delicacy enjoyed by every social gathering in the region. The rich taste and flavor of jalebi cuisine are due to the rich variety of local produce and spices that are used. However, today it has become one of the most popular dishes in the international cuisine scene

One of the best ways to experience the jalebism is to actually move to jalebism in order to have a taste of its traditional fare. There are many authentic jalebi restaurants around the city which serve mouthwatering jalebi dishes. In fact, these restaurants usually cater to both the taste buds and the stomachs.

With the growing number of travelers to the Penang area, the jalebi trade also boomed. Although the taste of jalebi is not as popular as in other parts of Malaysia, it is still one of the most popular regional cuisines in Penang. Jalebi has always been a part of the lifestyle of the people living in the area and is still the preferred cuisine for residents and visitors alike. The name jalebism actually comes from the Malay word “jale”, which means “meat” and “bism” meaning “of the bone”

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