Flour Roundels in Sugar SyrupHi Friends,
I know this is the season to bake cookies cakes and other stuff but this is the sweet i wanted to try since long. and oh my God i have done it with such an ease. I made it while i was in 10th standard. yes heard right. i tried it in summer vacations after board exam and my parents was so amazed and happy that i made that home. I was never good in making regular Daal and sabzis. but when it comes to sweets, curd rice (it was not common for us), daal makhani, shahi paneer paalak paneer etc. i was perfect there. So after a long time i made them and succeed after few attempts. I made the batter filled in bottle, heated oil on high flame and made roundels, dipped in sugar syrup and ooops. within a minute it become soggy. My heart was crying badly. then again i gathered courage and low down the flame, again made roundels and dipped in sugar syrup and wooooooooow it was perfect. then i found the mistake that this needs to be done on low flame. I proceed and i was so happy while making this as as soon as i made roundals dipped them in syrup and placed them in plate , my hubby or kids came and it was vanished. i kept these 2 pieces for my pictures. So guys try this at home and enjoy home made sugary roundels.
Maida/All purpose flour- 2 cups
Curd - one cup
Sugar - 2 cups
Water - 3 cups
Cademom - 2-3 pods
Saffron or yellow color- a pinch
For sugar syrup
Take sugar and water in a pan
after 10 min add crushed cardamon and color
Done after 15 min
Mix flour and curd
make smooth batter and leave it at warm place for 1 hour
After 1 hours again mix it well
Pour batter in a sauce bottle or in a muslin cloth or in a piping bag
Heat oil in a shallow pan
Pour batter in
let it brown from both sides and take out
dip in sugar syrup for 2-3 seconds
READY TO SERVE
SERVE with Rabdi, hot milk or as it isNotes:-
- It is important that there should not be any lumps in batter otherwise it will not make such roundels and will break in oil.
- Consistency of batter should not be too runny or thick. It should be bit more thick to the batter we make for pakodas.
- Heat oil on low flame and then pour batter in to make crispy jalebis.
- Never dip roundels in sugar syrup more then few seconds otherwise it become soggy.
- You can use yeast instead of curd. Mix yeast in warm milk and leave it for 10 min then make batter with this milk-yeast solution and leave batter to ferment for 1 hours and proceed.
- you can add color in jalebi batter also to make yellow jalebis like store bought one but i avoided it.
HOPE YOU WILL LIKE IT