Wednesday, January 30, 2019

Jalebi ( Indian Sweet )

Jalebi is a every day morning sweet dish in India.It is the most loved sweet of India and is found in every corner of India. In some part of the India it is the morning breakfast. People eat jalebi almost in every festival. There are many variant of Jalebi like Chhena jalebi or Khowa jalebi. Though it is a sweet but it taste best if eaten when it is hot.
Here is the recipe of the hottest sweet Jalebi.
Jalebi is a part of Indian culture. In my school days I used to take jalebi in my lunch box   :) 


  • 4 cup flour (maida)
  • 3 tbsp. fine grained semolina or rice flour
  • 1/2th tsp. baking powder
  • 2 tbsp curd (plain yogurt)
  • 2 cups warm water
  • 1 tsp. saffron threads, slowly dry-roasted and powdered
  • 5 cups sugar
  • 4 cups water
  • 1 tsp green cardamom seeds powder
  • 3 tbsp. kewra water or rose water
  • Ghee or vegetable oil for frying
Preparation :
  • Take a bowl with take 3/4th cup of the water and mix well with flour (maida) then add semolina or rice flour, baking powder, curd.Mix it properly.
  • Add remaining water and 1/8th tsp. of saffron powder well with the mixture until smooth.
  • Keep the mixture for about 2 hours to ferment and whisk again before use.
  • Make one string syrup by mixing sugar into water & add saffron and cardamom powder in it.
  • Heat oil in a kadhai(a  big and heavy bottomed  pan) at a low flame.Pour the batter in a steady stream into the kadhai to form coils. Make only 4-5 at a time.
  • Deep fry then  until they turn in light brown color.
  • Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.
  • Keep them atleast for 4-5 minutes until they soak the syrup.
         Take them out of syrup and serve hot

          "The batter should be thick for the Jalebis to be crisp. Make sure your Jalebis turn out thin and crisp".


Dal Dokhli
Dal Dokhli
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajawain
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
3-4 tbsp. Ghee.
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.



1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
5-6 Pistachios and Almonds sliced
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori,
It's a great combination!!


1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach



6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam
25 - 30 broad beans
4 green chillies
a pinch asafoetida
2 raw bananas
coriander leaves
2pcs ginger
1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti

#khandvi #dhokla
#undhiyo ________________________________________________________________________________________________