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Jalebi is the traditional Indian sweet Dish popular throughout the India.
The crispy yellow/Orange colour, juicy sweet n little sour taste. When served hot or with Rabadi...tastes heavenly.
Some people eat Dahi-Jalebi.
"Jalebi-Rabadi" or "Dahi -Jalebi" is a sweet Dish in Marriages, Reception, Get-together, Birthday Parties...any occasion you wish to celebrate.
 This Jalebi is not the instant version... I like authentic Recipes.
No Soda or Baking Powder is used.
*Maida/All Purpose Flour...1 Cup
*Chickpea flour...2 tsp
*Sour Curd...1/4 Cup
*Orange Food Colour...a pinch... optional
*Warm Water for Batter...3/4 th Cup
*Pure Ghee ...for Deep frying
*Sugar...1.5 Cup
*Water...3/4 the Cup
*Lemon juice...1 tsp
*Mix Maida, Chickpea flour properly. Add Curd n little warm water,  without forming lumps . Use whisker for better results.
*Keep it covered at least for 7 hours.
This will make Jalebi tasty and crispy.
*After it get fermented, add a pinch of colour, mix thoroughly.
*In a heavy broad based Pan add, Sugar n Water, keep it on medium flame, keep stirring constantly till Sugar dissolve.
*Once Syrup starts boiling, let it boil for 4..5 minutes. Switch off the gas.
*Add Lemon Juice, this will prevent crystallization.
For Jalebi...
*Take a flat based Pan, add Ghee, let it heat on Medium flame.
*Pour the Jalebi batter in Sauce bottle.
*Make Jalebi in the Ghee starting from Outer circle to inner. If you want Thick Jalebi hold the bottle near Pan. Or hold it 3..4 inch height for perfect shape. Make 3..4 Jalebi at a time.
*Deep fry till crisp , take out of Pan and immediately dip in warm Sugar Syrup.
*Take Jalebi out of Sugar Syrup after a minute... else it will not be crispy.
*Repeat till all Jalebi are prepared.
*Your home made perfect Crispy Jalebi are ready.
Note... Sugar Syrup should be warm. If it becomes cold, warm up again.
ही एक अशी मिठाई आहे जी आपल्या देशात सर्वत्र बनते, व सर्वांना फार आवडते.
मस्त कुरकुरीत आंबटगोड जिलबी, गरमागरम नुसतीच, कधी रबडी, दही, मठ्ठा कशासोबतही अतिशय चवदार लागते 😋😋😋😋
तीचा तो चकचकीत पणा... कधी पिवळा नाही तर केशरी रंग आबाल वृध्द सगळ्यांनाच मोहात पाडतो....
फक्त छान जमली पाहिजे... खालील पद्धतीने केली तर हमखास जमेल...
ही अगदी पारंपरिक पद्धतीने केली आहे... त्यामुळे सोडा किंवा इनो असं काही वापरले नाही...
*मैदा...1 वाटी
*बेसन...2 टिस्पून
*दही...1/4 वाटी
*कोमट पाणी...3/4 वाटी
*खायचा केशरी रंग... चिमूटभर... ऐच्छिक
*साजूक तूप... तळण्यासाठी
*साखर...1.5 वाटी
*पाणी...3/4 वाटी
*लिंबू रस...1 टिस्पून
*प्रथम मैदा व बेसन छान एकत्र करून घ्या.
त्यात दही व कोमट पाणी हळूहळू गुठळी होऊ न देता पीठ भिजवून घ्या. व्हिस्कर वापरून पटकन छान एकत्र होते.
*भिजवलेले पीठ झाकून ठेवावे. 7 तास मुरत ठेवा. छान आंबुस चवदार व कुरकुरीत जिलबी होते.
*7 तासांनी त्यात चिमूटभर खाण्याचा केशरी रंग घालून छान फेटुन घ्या.
पाक करण्यासाठी...
*एका जाड बुडाच्या पसरट भांड्यात, साखर व पाणी घालून मध्यम आचेवर ठेवावे. साखर विरघळेपर्यंत सतत ढवळत राहावे.
*उकळी आल्यावर 4..5 मिनिटे उकळा. गॅस बंद करावा. लिंबू रस घालून एकत्र करा. लिंबू रस घातल्याने पाक गोठणार नाही.
जिलबी करण्यासाठी....
*एक पसरट सपाट बुडाचे भांडे घ्यावे...त्यात तुप मध्यम आचेवर गरम करा.
*भिजवलेले जिलबी चे पीठ, सॉसच्या बाटलीत भरा, गरम तुपात बाहेरून आतील बाजूस जिलबी घाला , एका वेळेस 3..4 जिलबी घाला.
*जर जाड जिलबी हवी असेल तर सॉस बॉटल पॅन च्या अगदी जवळ हवे, 3..4 इंचापर्यंत ठेवून छान होते.
*जिलबी कुरकुरीत तळून झाली की लगेच पाकात घाला. पाकातुन जिलबी 1 मिनिटांत काढा. नाही तर जिलबी म‌उ होतात.
*अशा प्रकारे सगळ्या जिलबी करून घ्या.
*स्वादिष्ट जिलबी चा आनंद घ्या.
*टिप... पाक नेहमी कोमट पाहिजे. गार झाला असेल तर कोमट करून घ्या.
*जिलबी तळायचे भांडे सपाट बुडाचे हवे, कढ‌ई नको.



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