Til-Barfi Recipe: Soft Sesame Seed Dessert Without Dry Milk and Sugar

Although you may have tried various types of jalebi, you have probably not tasted the delicious suji jalebi. Today we present a very simple recipe for this jalebi, which turns out crispy on the outside and juicy on the inside.

During the rainy season, enjoying hot jalebi has a special charm. We want to teach you how to make such crispy and juicy suji jalebi using minimal ingredients and spending little time. This jalebi, which is crispy on the outside and soaked in sugar syrup inside, is liked by everyone, from children to adults. Let's learn how to make delicious suji jalebi and what ingredients are needed for it.

Ingredients

The following components are required for preparation: 1 cup of suji, ¼ cup of flour, ½ cup of yogurt, ½ teaspoon of baking powder, ½ pinch of orange food coloring (optional), 1½ cups of sugar (about 400 grams), 1¾ cups of water (for the syrup), and ghee for frying.

How to Make Suji Jalebi?

To begin making suji jalebi, you should prepare the sugar syrup. In a saucepan, heat 1¾ cups of water and sugar, then boil over medium heat, stirring constantly until a one-thread syrup is formed. If dirt appears in the syrup, add 1 tablespoon of milk; this will help all impurities rise, which can then be easily removed. Optionally, you can add a few drops of lemon juice and a little cardamom powder.

Next, in a large bowl, mix the suji, flour, yogurt, and orange food coloring, mixing thoroughly. Then add about ¾ cup of water and prepare a smooth batter. Leave this mixture covered for 30 minutes to allow the suji to swell.

After that, stir in the baking powder and mix well again. Then heat the ghee in a pot. Fill the prepared mixture into a jalebi bottle, pastry bag, or cloth and drop round jalebis into the hot ghee. Fry them over medium heat on both sides until golden and crispy.

The finished jalebis are immediately dipped into the hot syrup for 30–40 seconds, then taken out and served hot.

Often when frying puri, they quickly deflate and become hard, resembling stale bread. However, the puri served in restaurants and at Dabas remain soft and fluffy even after cooling. Celebrity chef Ranavr Barar shared secrets in his video for preparing perfect puri, which lie both in the dough kneading technique and in the use of specific additives. By making small changes to the kneading process, each puri will turn out as soft as cotton and remain fluffy.

Below are tricks for creating airy and flawless puri, based on the recipe he shared.

To achieve incredibly soft puri, instead of regular water, you should use a mixture of half water and half warm milk. The fats and proteins in the milk make the dough fibers more elastic, resulting in puri that are tender like butter.

It is also recommended to add a little yogurt or cream when kneading the dough: for 1 cup of flour, add 1 teaspoon of fresh yogurt or cream. This makes the dough very pliable, and the puri retain freshness for a long time.

After kneading the dough, you should not immediately shape or roll out the puri. You need to cover the dough with a damp cotton cloth and let it rest for 11 to 15 minutes. This period allows the gluten to activate, preventing the dough from tearing during rolling.

If the goal is to make the puri crispy, you can mix 2 cups of wheat flour with 2 tablespoons of suji and 1 teaspoon of besan. Suji helps the puri stay fluffy and crispy for hours, while besan gives them an excellent color and taste.

It is important that the dough for puri is denser than the dough for regular flatbread. Soft dough absorbs too much oil, causing the puri to deflate quickly.

Use warm water, with a pinch of sugar added, to knead the dough. Sugar ensures a beautiful golden hue for the puri when fried, similar to what professional chefs do.