AAM KI JALEBI | How to make AAM KI JALEBI

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By Archana Bhargava
Created on 8th Jun 2016
  • AAM KI JALEBI, How to make AAM KI JALEBI
AAM KI JALEBIby Archana Bhargava
  • AAM KI JALEBI | How to make AAM KI JALEBI (2 likes)

  • 0 reviews
    Rate It!
  • By Archana Bhargava
    Created on 8th Jun 2016

About AAM KI JALEBI

It is a mango flavoured jalebi made by using fresh ripe mango puree , just perfect for the mango season

AAM KI JALEBI is a delicious dish which is enjoyed by the people of every age group. The recipe by Archana Bhargava teaches how to make AAM KI JALEBI step by step in detail. This makes it easy to cook AAM KI JALEBI in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare AAM KI JALEBI at home. This amazing and mouthwatering AAM KI JALEBI takes 360 minutes for the preparation and 40 minutes for cooking. The aroma of this AAM KI JALEBI is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then AAM KI JALEBI is a good option for you. The flavour of AAM KI JALEBI is palatable and you will enjoy each and every bite of this. Try this AAM KI JALEBI and impress your family and friends.

  • Prep Time6Hours
  • Cook Time40mins
  • Serves10People
AAM KI JALEBI

Ingredients to make AAM KI JALEBI

  • For the batter
  • 1 cup maida
  • 2 tbsp Besan
  • 1 cup freshly pureed ripe mangoes
  • 2 tbsp curd
  • Pinch of baking powder
  • Few strands of Saffron
  • Pinch of haldi
  • Some water if required
  • Pinch of salt
  • For the sugar syrup
  • 1 cup sugar
  • 1/2 cup water
  • Few strands of Saffron
  • FOR MAKIN THE JALEBIS
  • Ghee or oil for frying
  • A bottle wuth a nozzle to make
  • The jalebis

How to make AAM KI JALEBI

  1. For the batter :
  2. Take a mixing bowl and put together maida , besan , saffron , mango puree , haldi , salt , curd and baking powder. Mix them very nicely.
  3. Now add little water and mix well with a wire whisk until a smooth batter
  4. The batter should neither be too thin nor very thick.
  5. Cover and leave the batter for 4-6 hours for fermentation.
  6. For the sugar syrup :
  7. Take a pan and put together all the ingredients , mix well
  8. Cook on medium heat stirring continuously until the syrup comes to one string consistency
  9. For Jalebis :
  10. Heat oil in a flat bottomed pan First on high Then make it medium
  11. Fill the bottle with the batter and start making jalebis by pressing the bottle and pouring the batter in circular motion giving the shape of jalebi.
  12. Cook until becomes light brown by turning them at regular intervals, using a fork.
  13. When done, put the jalebis directly in the warm syrup. Soak them for a while and take them out in a serving plate.
  14. You can have these jalebis with chilled rabdi
My Tip: Fry the jalebis on medium heat only and not on high . When the jalebis are fried then put them directly in the sugar syrup . The syrup should also be warm and not cold . When required then only make the jalebis , you can keep the batter as it is . It will stay for 3-4 days in a fridge .

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