Jalebi with dry fruit Rabri and Mango caviar (pearls)
Making jalebi at home is an altogether different feeling. When you see yourself shaping the round jalebis, frying those and dipping the same in sugar syrup, you feel amazing..
And when the jalebis turn out crispy, perfectly sweet, you feel even better... :-)
Yesterday I made these jalebis with almond and walnut Rabri. Added a special attraction of mango fruit pearls i.e. Mango caviar...
Perfect end to a beautiful weekend.
As I wanted to do it quickly, and had no time to ferment the batter for a day, I used rapid yeast to help in quick rise in batter.
Here's the recipe..
Ingredients for Jalebi batter
1) 1 cup all purpose flour (Maida)
2) 2-3 tbsp corn starch( if you prefer more crispy jalebis, you can add 3 tbsp, else add 1-2 tbsp)
3) 2 tbsp yogurt
4) 2 tbsp vegetable oil
5) 2 tsp rapid rise instant yeast
6) Yellow food color (1-2 drops)
7) saffron soaked in warm water( if you don't have leave it. I skipped it)
Ingredients for sugar syrup
1) 1 cup sugar ( not powdered , if you use powdered, you would need more quantity)
2) 3/4 cup water
3) 1 tsp lime juice
4) cardomom powder (1 tsp)
5) rose essence (optional) (1/2 tsp)
Procedure for making Sugar Syrup
1) Start preparing the sugar syrup first. You should have 1 and 1/2 thread consistency syrup ( not the one we use for rasgulla, but like the one we use for gulab jamun).
2) Add sugar, water and lime juice to a deep vessel and bring it to boil. Lower the flame once the syrup comes to a boil. Now add cardomom powder and rose essence. Let it cook until you get a semi thick ( 1 and 1/2 thread consistency) syrup. Add some saffron. ( or 1 drop of yellow color(optional))
3) Keep it on very low flame after it reaches the desired consistency. Keep adding few drops of water and stirring it, if it becomes very thick while frying the jalebis.
Procedure for making Jalebi
1) First we will prepare the dough.
Add flour and cornstarch in a container. Mix it well.
Add yeast. Mix again.
Add sugar, yogurt and oil.
Add saffron with luke warm water. Mix it well ( if you dont have saffron, don't worry just add some warm water). Mix it well.
Keep adding warm water little by little and keep mixing well, until you get a smooth pouring consistency batter. Once you get the perfect consistency, cover the container with an aluminum foil and let it rest for 20-30 minutes in a warm place.
2) In a non stick pan, heat good amount of oil for frying jalebis.
3) After 30 minutes, you will see the dough would have risen to a good amount. Now pour the batter in a squeeze bottle or a piping bag. I used a piping bag as I am comfortable using it. Don't fill it completely. Just tightly twist the open part of bag and hold it with a hand such that the liquid does not flow out. Cut out the tip of the piping bag. Don't let the hole be too small. ( first cut out small and try to pour the batter in oil, if it comes out too thin, then cut little more) Let it be medium sized cut.
4) Oil should be medium hot for frying the Jalebis. (Too hot oil with overfry the jalebis and cold oil with not fry the jalebis well). Move the piping bag from outside to inside in anticlockwise direction to form round jalebis. Can close by going vertical from centre to top. ( i feel it helps tying each jalebi well and the rings don't separate out later). Fry these until crisp and reach perfect yellow color, and immediately transfer it into sugar syrup. Let each jalebi stay in syrup for 1 minute. Now, tranfer it to a clean dry bowl. Follow the same procedure for rest of the jalebis.
You can enjoy the hot jalebis as is.
I made some rabdi to accompany these hot jalebis and also made some beautiful mango pearls.
If you wish to, you can note down the recipe here.
1) Rabdi
Boil about a litre of milk and bring to boil. Now lower the flame and keep stirring and scrapping the cream from sides, until it reduces to half.
Add some sugar ( around 1/2-1 cup) as per your taste. I added about 1/2 cup sweetened condensed milk ( so I used less sugar).
Add dryfruits of your choice. I roasted 8-10 walnuts and almonds, powdered it and added the same in milk.
Add about 1 tsp of cardamom powder and 1/4 tsp fennel powder. Add some saffron strands soaked in warm water (optional).
Once the milk becoms semi thick and reduces to almost 1/3 of it original quantity, switch off the flame. Your rabdi is ready. Let it cool down.
2)Mango caviar ( mango pearls)
1) Take about 250 ml fresh mango juice ( add sugar if u wish). Strain the juice to remove any fibres and lumps.
2) Heat a pan. Add the juice and 1/2 tsp agar agar powder to it.
3) Keep stirring. ( about a minute). Let everything get incorporated well and form a smooth paste.
4) Let it cool down for few minutes. Transfer it to a squeeze bottle.
5) Pour drops slowly one after the other in a glass full of vegetable oil. (The oil should be very cold. Refrigerate it in advance for 1-2 hours.)
6) Strain these beautiful pearls from oil after 4-5 minutes with strainer.
Plate rabdi in a dessert container. Top up the jalebis in centre. Place the mango caviar on sides. Spread some fennel powder on rabdi. Enjoy the beautiful dessert with your loved ones with a smile :-)
Happy cooking!!!
Cheers,
Shweta
Making jalebi at home is an altogether different feeling. When you see yourself shaping the round jalebis, frying those and dipping the same in sugar syrup, you feel amazing..
And when the jalebis turn out crispy, perfectly sweet, you feel even better... :-)
Yesterday I made these jalebis with almond and walnut Rabri. Added a special attraction of mango fruit pearls i.e. Mango caviar...
Perfect end to a beautiful weekend.
As I wanted to do it quickly, and had no time to ferment the batter for a day, I used rapid yeast to help in quick rise in batter.
Here's the recipe..
Ingredients for Jalebi batter
1) 1 cup all purpose flour (Maida)
2) 2-3 tbsp corn starch( if you prefer more crispy jalebis, you can add 3 tbsp, else add 1-2 tbsp)
3) 2 tbsp yogurt
4) 2 tbsp vegetable oil
5) 2 tsp rapid rise instant yeast
6) Yellow food color (1-2 drops)
7) saffron soaked in warm water( if you don't have leave it. I skipped it)
Ingredients for sugar syrup
1) 1 cup sugar ( not powdered , if you use powdered, you would need more quantity)
2) 3/4 cup water
3) 1 tsp lime juice
4) cardomom powder (1 tsp)
5) rose essence (optional) (1/2 tsp)
Procedure for making Sugar Syrup
1) Start preparing the sugar syrup first. You should have 1 and 1/2 thread consistency syrup ( not the one we use for rasgulla, but like the one we use for gulab jamun).
2) Add sugar, water and lime juice to a deep vessel and bring it to boil. Lower the flame once the syrup comes to a boil. Now add cardomom powder and rose essence. Let it cook until you get a semi thick ( 1 and 1/2 thread consistency) syrup. Add some saffron. ( or 1 drop of yellow color(optional))
3) Keep it on very low flame after it reaches the desired consistency. Keep adding few drops of water and stirring it, if it becomes very thick while frying the jalebis.
Procedure for making Jalebi
1) First we will prepare the dough.
Add flour and cornstarch in a container. Mix it well.
Add yeast. Mix again.
Add sugar, yogurt and oil.
Add saffron with luke warm water. Mix it well ( if you dont have saffron, don't worry just add some warm water). Mix it well.
Keep adding warm water little by little and keep mixing well, until you get a smooth pouring consistency batter. Once you get the perfect consistency, cover the container with an aluminum foil and let it rest for 20-30 minutes in a warm place.
2) In a non stick pan, heat good amount of oil for frying jalebis.
3) After 30 minutes, you will see the dough would have risen to a good amount. Now pour the batter in a squeeze bottle or a piping bag. I used a piping bag as I am comfortable using it. Don't fill it completely. Just tightly twist the open part of bag and hold it with a hand such that the liquid does not flow out. Cut out the tip of the piping bag. Don't let the hole be too small. ( first cut out small and try to pour the batter in oil, if it comes out too thin, then cut little more) Let it be medium sized cut.
4) Oil should be medium hot for frying the Jalebis. (Too hot oil with overfry the jalebis and cold oil with not fry the jalebis well). Move the piping bag from outside to inside in anticlockwise direction to form round jalebis. Can close by going vertical from centre to top. ( i feel it helps tying each jalebi well and the rings don't separate out later). Fry these until crisp and reach perfect yellow color, and immediately transfer it into sugar syrup. Let each jalebi stay in syrup for 1 minute. Now, tranfer it to a clean dry bowl. Follow the same procedure for rest of the jalebis.
You can enjoy the hot jalebis as is.
I made some rabdi to accompany these hot jalebis and also made some beautiful mango pearls.
If you wish to, you can note down the recipe here.
1) Rabdi
Boil about a litre of milk and bring to boil. Now lower the flame and keep stirring and scrapping the cream from sides, until it reduces to half.
Add some sugar ( around 1/2-1 cup) as per your taste. I added about 1/2 cup sweetened condensed milk ( so I used less sugar).
Add dryfruits of your choice. I roasted 8-10 walnuts and almonds, powdered it and added the same in milk.
Add about 1 tsp of cardamom powder and 1/4 tsp fennel powder. Add some saffron strands soaked in warm water (optional).
Once the milk becoms semi thick and reduces to almost 1/3 of it original quantity, switch off the flame. Your rabdi is ready. Let it cool down.
2)Mango caviar ( mango pearls)
1) Take about 250 ml fresh mango juice ( add sugar if u wish). Strain the juice to remove any fibres and lumps.
2) Heat a pan. Add the juice and 1/2 tsp agar agar powder to it.
3) Keep stirring. ( about a minute). Let everything get incorporated well and form a smooth paste.
4) Let it cool down for few minutes. Transfer it to a squeeze bottle.
5) Pour drops slowly one after the other in a glass full of vegetable oil. (The oil should be very cold. Refrigerate it in advance for 1-2 hours.)
6) Strain these beautiful pearls from oil after 4-5 minutes with strainer.
Plate rabdi in a dessert container. Top up the jalebis in centre. Place the mango caviar on sides. Spread some fennel powder on rabdi. Enjoy the beautiful dessert with your loved ones with a smile :-)
Happy cooking!!!
Cheers,
Shweta
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