November 2, 12:16Aaj Tak

Rice Flour Jalebi Recipe: Make Crispy and Aromatic Sweets at Home

Jalebis made from rice flour are characterized by a crispy texture and excellent taste. Preparing this sweet pastry does not require much effort, as it only needs a few common ingredients to create delicious jalebis comparable to those made by professional confectioners.

Jalebi is a dessert that stimulates the appetite upon mention. Everyone enjoys savoring hot and crispy jalebis sold in stores. Although traditionally jalebis are made from wheat flour, trying rice flour jalebis is a special experience. This version, combining rice and wheat flour, boasts a magnificent flavor, and its crispy structure and sweet syrup make it unique.

The good news is that preparing this dessert does not require many components; it is easy to make with ordinary products available at home. If you want to try something sweet and unusual, instead of buying ready-made jalebis, you can make them yourself from rice flour. A simple instruction for preparation is provided below.

Preparing the Dough

First, mix the rice flour, wheat flour, yogurt, baking powder, and food coloring in a large bowl. All ingredients must be thoroughly mixed until a smooth dough is obtained. It is important that the dough is neither too thick nor too thin. After kneading, the dough must be covered and left for 10–15 minutes.

Preparing the Sugar Syrup

Meanwhile, you should prepare the syrup for the jalebis. To do this, pour sugar and half a cup of water into a pan and heat. After the sugar has completely dissolved, the mixture must be boiled until a one-thread syrup is achieved. At the very end, add cardamom powder to the syrup for aroma.

Frying and Soaking

The prepared dough needs to be filled into a special jalebi mold or a clean milk bag. Heat oil in a pot or pan. If a milk bag is used, slightly cut a corner of it, and then drop the dough into the hot oil, rotating it to form the jalebi shape. Fry the jalebis over medium heat until golden and crispy on both sides. After that, remove them from the oil and immediately immerse them in the prepared syrup. The jalebis must remain in the syrup for about 4–5 minutes to fully absorb the sweetness.

Finally, take the jalebis out of the syrup and serve them hot. The crispy and sweet rice flour jalebis will please all family members.

Similar stories

www.aajtak.inOctober 26, 11:56

Methi Pakoda Curry Recipe: Prepare This Dish on Cool Days

Curry (Kadhi) is an important part of Indian cuisine, which many prefer to serve with rice. Although curry with lentil fritters (besan) is usually made at home, you can prepare methi pakoda curry if you want to try something new and delicious.

Curry has its own unique taste and significance in Indian cuisine. The enjoyment of the food doubles when hot curry is served with rice. Most families make curry with besan fritters, but if you are tired of monotonous eating and desire variety, methi pakoda curry will be an excellent choice. Its taste differs from regular curry, and the methi leaves give it a special aroma.

This curry, made from methi, besan, onion, and yogurt, is easy to prepare for both lunch and dinner. Serving it with hot rice or flatbreads further enhances the flavor. Below is the recipe for making methi pakoda curry and a list of necessary ingredients.

To begin, mix chopped methi leaves, half a cup of besan, finely chopped onion, red chili powder, baking soda, and salt in one pot. Add a little water to obtain a thick mixture. Then, form small fritters (pakodas) from this mass.

Heat oil in a pan. Fry the fritters over medium heat until golden brown and fully cooked. After that, remove them and set them aside.

In another pot, mix sour yogurt, one cup of besan, ginger paste, green chili paste, salt, and about two cups of water. Whisk all ingredients thoroughly so that there are no lumps in the solution.

Next, heat a little oil in a pan. Add cumin seeds (rai), cumin (jeera), and asafoetida (hing) and let them sizzle. Then lightly fry red chili and turmeric powder. After that, pour the prepared yogurt and besan mixture into the pan and stir constantly.

When the curry boils, reduce the heat. Cook it for about 15–20 minutes, stirring occasionally so that the curry does not stick to the bottom. When the curry is well cooked and thickened, add the prepared methi fritters. Cook them for another 5–7 minutes over low heat so that the fritters fully absorb the curry flavor.

Garnish the finished methi pakoda curry with finely chopped fresh coriander. Serve it with hot rice or flatbreads and enjoy the taste.

www.aajtak.inOctober 22, 13:19

Black Gram Ghugni Recipe in Bihari Style

Ghugni, made from black gram, is very popular in Bihar. Its spicy taste significantly enhances the dining experience, and it can be eaten at any time—from breakfast to satisfying evening hunger. This article provides a simple guide on how to prepare this dish at home.

Bihari cuisine is known for its authentic flavors and traditional dishes that residents enjoy throughout the day. One such dish is black gram ghugni. This dish, prepared using spices and mustard oil, is characterized by a bright, spicy flavor while remaining quite easy to make. If you want to diversify your diet, try making black gram ghugni in the Bihari style.

To prepare this dish, you will need black gram, onion, tomatoes, ginger, garlic, and a set of various spices. The flavor of this ghugni is especially enhanced when served with hot puri, paratha, roti, chuda (poha), or muri (murmura). Next is a detailed description of the cooking process.

First, soak the black gram in water overnight. In the morning, drain the water and place the gram in a pressure cooker along with water and a small amount of salt. Cook until it reaches 4–5 whistles, until the gram is completely soft.

After that, heat mustard oil in a pot. Add cumin seeds and let them sizzle. Then fry the ginger, garlic, and green chili for a few seconds. After this, add the finely chopped onion and fry until golden brown.

When the onion is browned, add the tomatoes, turmeric, red chili, coriander powder, and salt to taste. Simmer the mixture until the tomatoes become soft and the entire mixture is well cooked.

Then, add the boiled black gram to the pot and mix with the spices for two to three minutes. After this, add the required amount of water and let the dish simmer for some time so that the gram fully absorbs the spice aromas. If you want a thicker consistency, you should reduce the amount of added water.

Turn off the heat and sprinkle the dish with finely chopped fresh coriander. To enhance the flavor, you can add a little lemon juice. Your Bihari-style ghugni is ready. It can be served hot with puri, paratha, roti, chuda (poha), or muri (murmura). To further improve the taste, you can sprinkle finely chopped onion and chaat masala on top. In winter, a light hint of ginger can also make the dish more piquant.