Jalebi!!!

Jalebi is a dish that is loved across India!!! So, when i saw Jalebi's recipe in a newspaper long back, i thought it's so easy...Why doesn't anyone make it at home?!? Well, i tried it and came to know "Why"....

Though it's very quick to make, it's not as easy as it looks. So 1st time i tried it (4 years ago), in place of Jalebi, i got Boondi!!!! It tasted good but the shape was all messed up. So i gave up on Jalebi....

Recently again i came across it's recipe in a Neeta Mehta book that i have and thought of trying it again. And this time i could manage to make something in between Jalebi and Boondi, still shape was not perfect. But the taste was of authentic Jalebi!!!! Yipee......

I realized that here, consistency is the Key. The batter should not be too watery at the same time it should not be too thick.

Once you figure out the consistency, making Jalebi is Cakewalk!!! The consistency should be thicker than Dosa (It should be of dropping/ribbon  consistency)

And next time i made it, i could manage decent shape as well!!! Here is the pic!!!

Jalebi.....

As i said, the recipe is  from a Neeta Mehta cookbook, this will make a lot of Jalebis, if you are making for 2 people then please use half the quantity.

Ingredients:

For Jalebi:
Maida - 1 Cup
Besan - 1 Tablespoon
Soda - 1/4 teaspoon
Oil - 1/2 Tablespoon
Thick Curd - 1/2 Cup
Warm Water - 3/4 Cup (Based on the Maida you are using, the amount of water needed may vary)
Oil for Frying

For Sugar Syrup:
Sugar - 1+1/4 Cup
Water - 3/4 Cup
Saffron strands - 2 pinches (though the recipe said to use Orange-red colour, i used saffron)

Method:
1) In a mixing bowl, take Maida, Besan and Soda.

2) Add thick curd & oil. (I have realized that if you use 1/2 days old curd just out from the fridge then it gives better results).

3) Now comes the consistency part, so very carefully, add warm water to the mixing bowl.

4) Beat everything together and till you get the batter of dropping consistency (thicker than dosa batter)

5) Cover it and leave aside for 30-40 minutes (Don't skip this, it is important).

6) Heat oil in a kadai.

7) The book says that using a piping bag make circles (from outside to inside) in the hot oil.
Initially i used my Sev no sancho (Sev maker, Kitchen Press or whatever it is called) to drop jalebis..It gave me okay results.
Later i put the batter in an old hanky and made a hole in the center (to get a potli like thing) and it gave me correct shape.
Next time i am going to try the empty milk packet, where after washing the drying the milk packet, i will fill it with batter and will make a hole at the bottom to drop the jalebis in the oil. (Idea from Hubby's aunt)
Edited to add photo: These one's are made using empty milk packet and they came out perfect, so i am going to stick to them for Jalebi making :)

Jalebis (dropped using empty milk packet)

8) Fry the Jalebis in the oil till they are the heavenly golden coloured, like a jalebi should be :) take out on tissue paper.

9) Meanwhile make Sugar syrup. For that Mix water, sugar and saffron strands in a kadai and heat. we have to get the syrup of single string. For that after the 1st boil, keep the flame low and keep stirring for 5-7 minutes.

10) Let the syrup cool for a minute and then dip Jalebis in the syrup (Don't dip all of them together, do in the batch of 3-4 Jalebis at a time) and serve hot!!!
You can garnish it with saffron strands soaked in warm water, or serve with Rabdi or cream!!! We had it even with Vanilla ice cream :)

Notes:
1) Dip the Jalebis in the syrup only when you are ready to eat them.
2) Make the syrup only when you are ready to eat Jalebis as the syrup will become thick after some time (though you can heat it up again on low flame, but still it is good to make fresh syrup).

+techie ZM

Ice-Cream cake or Cake Ice-cream?!?!

I am not able to decide the name of this dessert, but both these names suit it completely because it has both - the ice-cream and the chocolate cake...

It's not the regular ice-cream cake, where you have ice-cream frosting or even the one where you get a piece of cake with a scoop of ice-cream!!! It's a little tweaked recipe and gives you Popsicle like dessert...

Why i made it? because i was supposed to get guest and i was planning to make choco lava cake for dessert, but they got delayed, so from the same batter i baked regular chocolate cake and mixed it with ice-cream for a quick dessert next day!!!!

And let me tell you it tastes yummazing :) See for yourself...

Ice Cream Cake...

Now, don't you want to make it??!!! So Please take the recipe and make it before winter starts full blown....

Ingredients:

Vanilla Ice cream (in semi-solid state)

Chocolate cake

Cup-Cake moulds (Or Kulfi moulds will also do)

Chocolate syrup (Optional - For decoration)

Whipped cream (Optional - For decoration)

Popsicle sticks (Optional)

Method:

1) Brake your cake into crumbs.

2) In a bowl, mix ice-cream and cake crumbs thoroughly (preferably using your hands).

3) Fill in the cup-cake moulds (if you wish you can insert small dessert spoons or popsicle sticks in it, but it is completely optional).

4) Before serving freeze for 30 minutes (or till the cake sets - remember, we don't want a hard rock cake).

5) Take out and let it sit out for 5 minutes. If it became too hard in freezer then let it sit out till it gets softer.

6) I served it with chocolate sauce and whipped cream!!!! It tastes great just like that also...Take your pick and ENJOY!!!!!!

Notes:

1) You can go crazy with the combination. So in place of chocolate cake you can use vanilla cake or fruit cake. Similarly experiment with different ice-creams, (Vanilla, strawberry, butterscotch...)

2) You can add nuts/raisin/chocolate chips/Chocolate shavings (or anything else that comes to your mind) to the mixture!!!!

+techie ZM