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Semolina Jalebis (Suji Jalebis)...

Sep-09-2017
Zeenath Fathima
20 minutes
Prep Time
25 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Semolina Jalebis (Suji Jalebis)... RECIPE

These crunchy and juicy jalebis are instantly made without yeast or without any fermentation either. Not at all complicated and takes just a few minutes to get ready. Try these lovely jalebis for your family and sudden guests too. Surprise them with these gorgeous melt in mouth and yummy golden beauties. Becomes healthy too with the addition of semolina to a large extent and hence munching on this high calorie dessert can actually be relished without much fear especially by the calorie conscious people out there.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Frying
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. Semolina 1 cup
  2. All purpose flour 1/4 th cup
  3. Baking powder 1/2 tsp
  4. Curd 1/2 cup
  5. Yellow food colour 2 pinches
  6. Water 1 cup
  7. sugar 1 cup
  8. Cardamom powder 1/2 tsp
  9. Lemon juice 1 tbsp

Instructions

  1. TO START WITH, ADD A CUP OF SEMOLINA TO A WIDE BOWL.
  2. FOLLOWED BY ONE FOURTH CUP OF ALL PURPOSE FLOUR NEXT.
  3. NOW ADD ABOUT 2 PINCHES OF YELLOW FOOD COLOUR.
  4. AND 1/2 TSP OF BAKING POWDER.
  5. AND FINALLY HALF A CUP OF CURD.
  6. MIX IT WELL USING SOME WATER ONLY IF REQUIRED. THE BATTER SHOULD BE LUMP FREE AND THICK.
  7. LET THE BATTER REST FOR 20 MINUTES AND THEN FILL IN A PLASTIC STORAGE BAG. CUT IT A LITTLE AT THE END AS SEEN.
  8. HEAT OIL ON MEDIUM FLAME AND THEN BRING IT DOWN TO LOW BUT TAKE CARE THAT THE OIL SHOULD BE HOT BUT NOT SMOKY. START MAKING THE JALEBIS BY MAKING CLOCKWISE CONCENTRIC RINGS CAREFULLY.
  9. DEEP FRY THESE JALEBIS ON LOW FLAME ONLY UNTIL GOLDEN AND CRISP.
  10. MEANWHILE AS THE JALEBIS ARE GETTING FRIED, MAKE THE SUGAR SYRUP BY ADDING 1 CUP OF SUGAR FIRST FOLLOWED BY EQUAL AMOUNT OF WATER.
  11. NOW STIR IN 1/2 A TABLESPOON OF CARDAMOM POWDER NEXT.
  12. AS THE SUGAR SYRUP BUBBLES UP, SQUEEZE A TABLESPOON OF LEMON JUICE INTO IT.
  13. MAKE A SINGLE STRING CONSISTENCY SYRUP.
  14. AFTER IT IS DONE, KEEP THE SUGAR SYRUP ON LOW FLAME. DO NOT SWITCH OFF THE GAS. DIP EACH OF THE JALEBI IN THIS WARM SYRUP FOR A MINUTE OR TWO UNTIL IT SOAKS THE SYRUP WELL AND THEN TAKE IT OUT ONTO A SERVING PLATE.
  15. FOLLOW THE SAME PROCESS FOR ALL THE JALEBIS.
  16. JUICY AND CRISPY JALEBIS ARE READY TO SERVE. DON'T FORGET TO GARNISH THEM WITH SOME CHOPPED PISTACHIOS AND ALMONDS.

Reviews (4)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Perminder Kaur
Sep-29-2017
Perminder Kaur   Sep-29-2017

Wow...ur kids must really love u for all the cooking u do

Hafsa Muhammad
Sep-16-2017
Hafsa Muhammad   Sep-16-2017

Yummmmm

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