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Sindhi Cuisines - Taste of community- Recipe Number - 57
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Jalebi(Geear)
Ingredients:
  •  Maida    200gms   
  •  Sugar     100gms 
  •  Water      75 ml   
  •  Dry Yeast    5gm/1tbsp  
  •  Liquid Glucose ( to retain crispiness of Jalebi’s)  1tbsp   
  •  Few Strands of  Kesar(Optional)
  •  Orange colour  1/4 tsp      
  •  Oil for frying      





                         
Method:
  •  Seive Maida, mix dry yeast and orange colour and make thick batter by adding lukewarm water.
  •  Keep it aside to ferment for abt 15 mins.  
  • Mix sugar and water and keep it to boil. When it starts boiling add liquid glucose mix, put  few strands of kesar and let it boil on slow flame till it reaches 1 string consistency.
  • Pour the Jalebi batter in a plastic bottle with Nozzle which has a medium sized hole, you can also use a piping bag with a nozzle as used for decorating the cake.
  • Take oil in a frying pan and heat it, when little hot pour the batter in oil through Nozzle in shape of Jalebis. Deep fry the Jalebison both the sides till cooked, remove the Jalebi from oil and immediatly put it in the sugar syrup, turn it and let it soak on the other side also.
  • Remove the Jalebi from sugar syrup ,hold it for a second to drain the excess sugar syrup.
  • Serve Hot.
  •  Note:You can keep the sugar syrup for boiling before you make the batter, because once you start frying the Jalebis the sugar syrup should be ready  

     Recipe contributed by:    BINA MAKHIJA  

  

       
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 57
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