Kesar Jalebi Recipe: Make Crispy Fried Sweets at Home

July 10, 10:13

If you want to bake something sweet at home, Kesar Jalebi is an excellent choice. These fried sweets are characterized by a crispy outer shell and a juicy filling inside, while the addition of saffron and pistachios gives them a unique aroma and special taste. To create this dessert, not only flour but also chickpea flour (besan) and yogurt are used, which improves the texture and taste of the jalebi.

Step-by-Step Preparation Process

To make Kesar Jalebi, you will need: 500 grams of wheat flour (maida), 100 grams of chickpea flour (besan), 150 grams of yogurt, 750 grams of sugar, a quarter teaspoon of saffron strands, 2 tablespoons of chopped pistachios, ghee for frying, and water as needed.

First, mix the wheat flour and chickpea flour in a large bowl. Then add the yogurt and gradually incorporate water, avoiding lumps, until you get a thick and smooth mixture. After that, cover the bowl and leave it in a warm place for 8–10 hours for fermentation.

Making the Syrup and Frying

In a separate small bowl, soak the saffron strands in 2–3 tablespoons of warm water for some time. Simultaneously, prepare the sugar syrup in another pot by mixing sugar and water over medium heat. When the sugar is completely dissolved, add the soaked saffron to the syrup. The syrup should be cooked until it reaches a light syrup consistency without any strands, after which the heat is turned off.

The fermented dough needs to be whipped thoroughly again and filled into a special jalebi mold or a tight cloth. In heated ghee in a pan, form the jalebis into a round shape and fry over medium heat until golden and crispy on both sides. The finished fried items are immediately dipped into the hot syrup for 30–60 seconds to absorb the syrup well, and then removed.

Serving and Tips

The finished Kesar Jalebi is garnished with chopped pistachios and a few saffron strands and served hot. They can also be served with rabri or cold milk. It is important to remember a few things: for crispy jalebi, the dough must rise well during fermentation; the syrup should not be too thick, otherwise the jalebi will not absorb enough liquid; and always fry over medium heat so that the item cooks through inside and becomes crispy.

www.aajtak.inJuly 10, 08:30

Mung Dal Lentil Snack Recipe: Make Crispy Snacks at Home with Four Ingredients

After a long day, the desire often arises to snack on something crispy and savory during evening tea. Usually, people buy ready-made snacks or chips from stores. However, by knowing a few tricks, you can prepare many delicious snacks right at home.

Health Benefits and Ease of Preparation

One such dish is the crispy mung dal snack. This snack is not only very tasty but also rich in protein, making it a healthy choice. It can be made from simple ingredients that are available at home, and its delightful taste will appeal to everyone, from children to adults.

Ingredients for Mung Dal Namkeen

To prepare a crispy and savory snack similar to those sold in stores, you need to prepare the following components:

1 cup of peeled yellow mung dal
1 pinch of asafoetida (hing)
½ teaspoon of black salt
½ teaspoon of chaat masala
½ teaspoon of turmeric powder
2 cups of water (for soaking the dal)
Salt to taste
Vegetable oil as needed (for frying)

www.aajtak.inJuly 5, 13:16

Recipe for Crispy Eggplant Pakoras to Make During the Rain

The combination of drizzling rain and hot pakoras is traditionally very close to all residents of India. However, if you are tired of the usual potato, onion, or pepper pakoras and want to try something new during the rain, crispy eggplant pakoras will be an ideal choice. These pakoras are distinguished by their incredible taste, being very crispy on the outside and soft on the inside, which will make you forget the taste of any other kind of pakora. Even those who usually avoid eating eggplant will enjoy them greatly.

Ingredients for Preparation

For this dish, you will need one large eggplant (which can be cut into round or long slices). The base consists of one cup of besan, and two tablespoons of rice flour are used to add extra crispiness. Also required are ½ teaspoon of ajwain, one teaspoon of red chili powder, ½ teaspoon of turmeric, one teaspoon of chaat masala, finely chopped fresh green coriander, salt to taste, water to make the batter, and oil for frying.

Step-by-Step Instructions

First, the eggplant should be thoroughly washed and cut into thin rounds. To prevent the cut pieces from darkening, they must be soaked in water briefly and then completely dried before frying. Next, in a bowl, mix the besan, rice flour, ajwain, red chili, turmeric, salt, and minced green coriander. Gradually adding water, knead a thick and smooth batter, ensuring it is not too runny.

Heat oil in a pan over high heat, then reduce the temperature to medium. Then, dip each slice of eggplant in the prepared batter and carefully lower it into the hot oil. Fry the pakoras, turning them on both sides until they are golden and crispy.

Serving the Dish

Place the finished crispy eggplant pakoras on a kitchen towel to remove excess oil. Before serving, sprinkle with chaat masala and serve hot with spicy green chutney or tomato ketchup, as well as strong tea.

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