Topic started by Jamil (@ mon-pq59-044.netcom.ca) on Thu Nov 28 20:43:50 .
All times in EST +10:30 for IST.

I searched the web, and found a few recipes, with yogurt, flour, and sometimes with some bicarb, but the result was not that good. I never seem to get the crispy jelabi.
Thanx.

Responses:

• From: kristy k (@ 207-173-75-66.br1.tbr.ga.frontiernet.net) on: Fri Sep 12 12:49:36
  
  how can you tell the ingrediants and not how to cook it! i mean come on think man or women
  
  
• From: Devi (@ cs17022-189.jam.rr.com) on: Fri Sep 12 17:08:44 EDT 2003
  
  Hi This i got from net
  Jilebi
  
  Ingredients
  
  Refined Flour 300 gms.
  Green Cardamom powder 1/2 tsp.
  Curd (yogurt) optional
  Sugar 500 gms.
  Color (optional) a few drops
  Soda bi-carb 1 tsp.
  Ghee for deep frying
  
  Method:
  
  1.Mix flour, cooking soda and Curd/Yogurt. Add some water and
  make a smooth batter. Leave it overnight to ferment.
  2.Mix it, add a little water if required and make it into a pouring
  consistency.
  3.Prepare sugar syrup with equal quantity of sugar and water. Add
  green cardamom powder and cook it for 20-25 minutes.
  4.Heat Ghee in a Kadhai. Pour batter into a jalebi cloth and then pour
  it into medium hot Ghee giving jalebi shapes.
  5.Cook it from both sides. Remove and keep it in sugar syrup for at
  least 5 minutes before serving.
  
  Tip: For jalebi cloth, take some stiff cloth and make a 3 mm hole in the center.
  
  
  
• From: devi (@ cs17022-189.jam.rr.com) on: Tue Sep 16 11:00:20 EDT 2003
  
  Jelebi (Deep Fried Batter Sweets)
  Categories: Desserts, Indian
  
  Yield: 4 servings
  
  Batter
  2 c Plain flour
  1/2 c Rice flour
  7 g Fresh compressed yeast or 1/2 t Dried yeast
  1/2 c Lukewarm water
  1/4 t Saffron strands
  2 T Boiling water
  1 T Yoghurt
  Vegetable oil for frying
  Syrup
  3 c Sugar
  3 c Water
  1 T Light corn syrup
  Rose essence to flavour
  1 1/2 t Liquid orange food colouring
  Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir to dissolve. Put saffron strands in a cup and pour the boiling water over. Leave to soak for 10 minutes.
  
  Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add tepid water to make up 2 1/4 cups. Stirring with a wooden spoon, add the measured liquid to the flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest for 1 hour. Batter will start to become frothy. Beat vigorously again before starting to fry jelebis. (While batter stands make syrup and leave it to become just warm).
  
  Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figures of eight. Frying, turning once, until crisp and golden on both sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
  
  Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and boil hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from heat, allow to cool until lukewarm, flavour with rose essence (about 1.2 tsp of good quality essence is sufficient) and colour a bright orange with food colouring.
  
  *Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How the syrup gets into the coils is a mystery unless you do some research on the subject.
  
  This is a traditionally festive sweet. (Moghul custom)
  
  
  
• From: Jamil (@ mon-pq60-164.dial.allstream.net) on: Sun Oct 19 19:47:16
  
  Thank you all for answering! God bless.
  
  

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