Jalebi | Pachakam



By Asha Patel

Published On: 23 Oct 2002

Rating: 4
11 Votes, 2 Reviews
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30 Minutes
Served : 4
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Step 1

Mix maida with baking powder, cardamom powder and water to made a batter of the consistency of thick cream.

Step 2

Put this aside in a warm place to ferment for 24 hrs.

Step 3

Dissolve 2 cups of sugar in 2 cups of water and boil till it becomes a syrup of one thread consistency.

Step 4

Add saffron soaked in warm water.

Step 5

Heat ghee in a deep frying pan.

Step 6

Fill the batter in an ordinary plastic funnel or a coconut shell or a muslin cloth and pierce it from the bottom.

Step 7

Allow the batter to fall into continuous double circles.

Step 8

Allow the jalebis to set and then turn over once.

Step 9

When fried well, remove out of the pan and slip into the syrup. Apply slight pressure so as to make them absorb the syrup.

Step 10

After 5 minutes, take it out of the syrup and drain.

Step 11

:- Serve hot.


Its a Fantastic Recipe


wonderful, just the way my Grandma makes it.

abcdhii yolly, just wanna ask u dat ur gm make jalebis dis way so how much tym she keep it for ferment. if 24 hrs den is it healthy bcoz d smell iz disgusting.....and i hv to throw it so pls... hlp


hii mam i want to ask u that wen i keep it for fermentation for 24 hours the smell coming is disgusting so i just want to ask u dat if v will eat dis is it will b kk for our body bcoz from the smell i think to throw it into dustbin so pls reply

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