jalebi

🍯 Jalebi Recipe

Ingredients

All-purpose flour (maida) – 1 cup

Cornflour – 2 tbsp

Yogurt – 2 tbsp

Baking soda – 1 pinch

Sugar – 1 cup

Water – ½ cup

Saffron strands or food color – a few drops

Cardamom powder – ¼ tsp

Ghee or oil – for frying

Method

1. Prepare the batter:

In a bowl, mix maida, cornflour, and yogurt.

Add a little water to make a smooth, flowing batter (not too thick).

Cover and let it ferment for 6–8 hours or overnight.

2. Make sugar syrup:

In a pan, add sugar and ½ cup water.

Boil until it reaches a one-string consistency.

Add cardamom powder and saffron (or food color). Keep warm.

3. Fry the jalebis:

Heat ghee or oil in a flat pan on medium heat.

Fill the fermented batter into a piping bag or squeeze bottle.

Pipe spirals directly into hot oil and fry until golden and crisp.

4. Dip in syrup:

Immediately dip fried jalebis into warm sugar syrup.

Let them soak for 20–30 seconds.

5. Serve hot and crispy.

✨ Enjoy your homemade crispy, juicy jalebis with milk or rabri!

Here’s a simple and authentic Kaju Katli Recipe 🍬

🧾 Ingredients:

Cashew nuts – 1 cup

Sugar – ½ cup

Water – ¼ cup

Ghee – 1 tsp (for greasing)

Silver leaf (optional, for garnish)

👩‍🍳 Method:

1. Grind Cashews:

Grind cashew nuts into a fine powder (do not over-grind or they’ll release oil).

2. Make Sugar Syrup:

In a pan, add sugar and water. Boil until it forms a one-string consistency.

3. Mix Cashew Powder:

Add the cashew powder to the syrup. Stir continuously on low flame until it forms a soft dough.

4. Knead & Roll:

Remove the mixture, cool slightly, and knead into a smooth dough using a little ghee.

Roll it thin using a rolling pin between parchment paper.

5. Cut & Serve:

Cut into diamond shapes. Apply silver leaf if desired.

Let it set and enjoy your soft, melt-in-mouth Kaju Katli!