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Home Dish Instant Kesar Jalebi Ganesha

Instant Kesar Jalebi Ganesha

Name: How to cook Instant Kesar Jalebi Ganesha - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Instant Kesar Jalebi Ganesha

One of the most popular traditional delectable festive sweets of our country. However, this time post relishing our morning breakfast with it- In its proper shape, form & tastes all correct- When I tried preparing the same with my leftover batter for my Cookpad post- Surprisingly, it just didn’t come out in the proper shape as it’s supposed to be, the more I tried hard, the more I got disappointed- Thought myself, since this isn’t my first time preparing it at all- though I’m not any expert in it still as an amateur too I’ve prepared it at least 7-8 times earlier & herein I do have my earlier posts as well- Even my batter got over- Though, it tasted immensely flavourful exactly the way as it should be, unfortunately all its shape was a complete mess leaving me upset & in despair- I did pile up all that unshaped versions of it in a separate plate post dipping it into the sugar syrup with a heavy heart I thought, I simply can’t post it anyways-

Ingredient

Food ration :

4 servings

Cooking time :

30 mins. Prep Time: 10 mins. Rest Time: 10 mins.

1.5 Cups

For the Sugar Syrup: Sugar: Granulated

1 Cup

Water (RT)

A Few

Saffron Strands

1/2-1 tsp

Cardamom Powder

1/2 tbsp

Fresh Lemon Juice: To Prevent Crystallisation

1 Cup

Maida/All-purpose flour

2 tbsps

Plain Yoghurt

1/2-3/4 Cup

or As Required Water: RT

1/4 tsp

Baking Powder

1/4 tsp

Orange or Kesari/Saffron Colour

Piping Bag: For Making the Jalebi Patterns or Alternatively, one with a nozzle sauce bottle can be used

Cooking instructions

* Step 1

To Begin With: Preparing the Jalebi Batter- Add in a large mixing bowl- All the aforementioned dry ingredients including the saffron/kesar/orange food colour (if at all using), mix everything well together until nicely combined and well blended

* Step 2

Now, add in the curd & gradually add in or pour in the water to the batter & keep whisking it vigorously with the other hand until it turns out to look like a smooth, supple & fluffier aerated semi-thick consistency batter/mixture for making the good & crispy Jalebis

* Step 3

Preparing the Sugar Syrup: Add into a saucepan- the aforementioned measured portions of the sugar & water- Bring it to a boil- Once the sugar dissolves & it starts boiling- Add into it the cardamom powder, saffron strands & mix well- Reduce the flame to low & allow it to boil for another 5-7 mins time, until it thickens a bit

* Step 4

We need to bring it to the one-string consistency & then finally, add into it the lime juice- give it a good mix to avoid any crystallisation, turn off the flame- Set aside for its later use

* Step 5

Heat up the aforesaid measured or sufficient amount of oil/ghee or the admixtures of both- in a frying pan with preferably a broader/wider mouth for deep frying the Jalebis-Maintain the low-medium temperature of your gas oven all along- Now, transfer the warm sugar syrup to a large & wide-mouthed bowl for the easy dipping of the fried Jalebis, effortlessly

* Step 6

Pour in the Jalebi batter to a piping bag or even a easy squeeze sauce bottle- that has a nozzle at its mouth- Once the Jalebis are fried- Dip it in the warm sugar syrup after sometime, post taking it out of the oil- Dip each side of the same for not more than a minute & take it out immediately, in order to retain its crunch & crispness- Both

* Step 7

Once done garnish it your way & plate it out, immediately- Our hot, crispy and crunchy delicious Jalebis are absolutely ready to be grabbed in no time, now- However, I couldn’t do much about it this time while posting as my storyline says it all…Why So…