I am glad that I have reached a milestone with this 100th post. I thought this is the perfect post for celebrations and a perfect sweet post to celebrate Diwali.
All though I am still considered as a “newbie” in blogging, I have come so far in my blogging world. With this blogging I have found very supportive blogging friends from different parts of the world, a level of confidence which I was lacking in cooking, my food photography skills have improved a lot (still I am struggling to get the best shot ..), I have become better in my day-to-day cooking and always trying different varieties of cuisine and experimenting them on my poor Husband and my sweet li’l cutie pie:).
I am really thankful to all of you, for all the support, love and care you all have shared with me. Thanks a lot for all your encouraging comments. And another happy news to share with all of you is that my little space will turn 1 within a week. I am all excited and looking forward for my blog’s birthday. I think, I am boring you all with my stories :-)
To start with I have made these yummy delicious Jalebis which I got from Manjula’s Kitchen. Instead of chick pea flour, I have added corn flour for crispiness.
Usually I will be making these jalebis with curd and leave it for 24 hours to ferment, but this is an instant method of making it within 1 hour by adding yeast instead of curd. Now this is being made regularly in my kitchen for all the occasions for parties, birthdays, for family get togethers and so on.
This tastes little sour, sweet, crispy and crunchy. Make sure that after adding yeast, this should ferment only for 1 hour. Otherwise I have seen the jalebis not coming out as well as we would like to see.
- All purpose flour / Maida- ½ cup
- Corn Flour- 1tbsp
- Yeast- ½ tsp
- Oil- 1 tsp
- Sugar- ½ tsp
- Water (luke warm water)- ¼ cup
- Oil- for deep frying
- Sugar- ½ cup
- Water- ¼ cup
- Cardamom Powder- 1tsp
- Yellow Food Colour / Saffron- a pinch
- Lemon Juice- 1tsp
- Dissolve the yeast in luke warm water and let it sit for 5 minutes till it raises.
- Mix the flour, corn flour, oil and sugar in a bowl. Add the yeast solution to the above dry ingredients and mix well without forming any lumps.
- The batter should not be too thick and not too thin. It should be in a pouring consistency.
- Let the batter sit in a warm place for about 1 hour to ferment.
- Mean while make the sugar syrup by boiling the sugar and water together till 1 thread consistency. Add the lemon juice, cardamom powder and food colour and keep it aside.
- Lemon juice is added to prevent crystallisation, so just add a few drops to the sugar syrup.
- Heat oil for deep frying
- Fill the jalebi batter in a piping bag / plastic cover / zip lock bag. For this plastic cover / zip lock bag after pouring the batter make a hole so that it can pass through.
- Press the batter in the hot oil, fry at a very low flame till golden brown in colour.
- When it is done remove from oil and drain excess oil. Immediately dip the jalebis in the warm sugar syrup for a few seconds and remove it in a plate.
- Serve hot / decorate it with chopped pistachios / Serve it along with rabdi.
- After adding yeast the batter should ferment for only 1 hour. After 1 hour we have to mix well and pour into piping bag.
- The oil for deep frying should not be too hot, it should be medium or else the jalebis will become flat they wont take the shape.