Kesar jalebi-How to make-Step by step photos


Kesar jalebi By


Cuisine Style: India | Preparation & Cooking Time: 30 min | To Serve: 4 | Type: Sweet, dessert, diwali special sweet, holi

Ingredients

  • Maida / Wheat flour / Gram flour / All purpose flour – 1 cup
  • Corn flour – 2 tbsp
  • Curd – ½ cup
  • Saffron – ½ tbsp
  • Ghee – 1 tbsp
  • Salt a pinch
  • Water as needed
  • Oil & ghee for deep frying

For Sugar Syrup [ string consistency or arai kambi padam]

  • Sugar - 1 cup
  • Water - ¾ cup
  • Saffron a pinch

Preparation

  • Add saffron & 1 tbsp of sugar in a stone mortar & finely grind.
  • In a bowl add ground saffron & add warm water mix well. Now it becomes red color. let it cool.
  • In a bowl add maida, corn flour, salt, curd mix well & make smooth batter with very little water. Batter should be soft as vada batter consistency.
  • Add ghee mix well then leave it for fermentation for 5 hours.
  • Then add saffron color water mix well.
  • Heat water & sugar in a pan mix gently then let it melt.
  • Once sugar is melted let it boil till one string consistency [kambi padam]
  • Then add saffron water gently mix then cut off heat.
  • Heat pan add ghee & oil for deep frying.
  • Take white cotton cloth or zip lock pouch make small hole in the middle.
  • Then place batter press gently using spoon & close the edges.
  • Squeeze the batter as decorative jalebi flower shape or mini jalebis over the medium hot oil & deep fry both sides till crisp.
  • Once it’s ready drain with absorbent paper & immediately place it on warm sugar syrup & soak it for 4 min then transfer to a plate.
  • Repeat the process for all jalebis.
  • Once it’s ready store it in an airtight container use within 2 days.

How to make Kesar jalebi-Step by step photos

In a bowl add maida and corn flourIn a bowl add maida and corn flour

Add pinch of saltAdd pinch of salt

Add curd water mix well make smooth batter leave it for fermentation[4 to 5 hours]Add curd water mix well make smooth batter leave it for fermentation

After fermentationAfter fermentation

Add kesar / saffronAdd kesar / saffron

Mix well leave it for 5 minMix well leave it for 5 min

Jalebi batter is readyJalebi batter is ready

For sugar syrup add sugar in a panFor sugar syrup add sugar in a pan

Add water let it boil Add water let it boil

Add saffron let it boil till half string consistencyAdd saffron let it boil till half string consistency

Sugar syrup is ready cut off heatSugar syrup is ready cut off heat

Heat oil and ghee in a panHeat oil and ghee in a pan

Put batter in a zip lock pouch, make small hole in the middle, squeeze and shape over the oil on medium flame & deep fry till crisp on both sidesSqueeze and shape over the oil on medium flame deep fry till crisp on both sides

Put it in a sugar syrup & soak for 20 minPut it in a sugar syrup & soak for 20 min

Big crispy jalebiBig crispy jalebi

Jalebis are ready let it cool & store it in an airtight container use with in 2 daysJalebis are ready let it cool

Crispy kesari jalebiCrispy kesari jalebi


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