Difference between revisions of "Make Jalebi"
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Jalebi is a sweet that is made throughout India, Pakistan, and the Middle East. It is a traditional dish that is an important part of many festivals and celebrations.<ref name="rf1">http://www.archanaskitchen.com/recipes/indian/indian-sweets-mithai-recipes/1443-homemade-jalebi</ref> Jalebi consists of a fried batter, similar to a funnel cake, that is then soaked in a sugar syrup. This article will walk you through the process of making jalebi at home. It offers two different options for making the batter: the first is a traditional recipe that uses yogurt as a leavener and must sit overnight, the second uses active dry yeast so you can make a batch of jalebi in about an hour. With a bit of practice, you will be making beautiful jalebi in no time! | Jalebi is a sweet that is made throughout India, Pakistan, and the Middle East. It is a traditional dish that is an important part of many festivals and celebrations.<ref name="rf1">http://www.archanaskitchen.com/recipes/indian/indian-sweets-mithai-recipes/1443-homemade-jalebi</ref> Jalebi consists of a fried batter, similar to a funnel cake, that is then soaked in a sugar syrup. This article will walk you through the process of making jalebi at home. It offers two different options for making the batter: the first is a traditional recipe that uses yogurt as a leavener and must sit overnight, the second uses active dry yeast so you can make a batch of jalebi in about an hour. With a bit of practice, you will be making beautiful jalebi in no time! | ||
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==Ingredients== | ==Ingredients== | ||
'''Traditional Jalebi Batter''' | '''Traditional Jalebi Batter''' | ||
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#Remove the jalebi from the syrup and serve. If you wish to serve the jalebi warm, place the jalebi on a platter, or in bowls with a bit of syrup. Otherwise, remove them from the syrup and let then dry on a rack for several hours until the syrup forms a crust.<ref name="rf5" /> | #Remove the jalebi from the syrup and serve. If you wish to serve the jalebi warm, place the jalebi on a platter, or in bowls with a bit of syrup. Otherwise, remove them from the syrup and let then dry on a rack for several hours until the syrup forms a crust.<ref name="rf5" /> | ||
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==Tips== | ==Tips== | ||
