Jalebi - Diwali Wishes

Happy Diwali to all my dear readers!!!

Here I am with a crunchy juicy sweet to celebrate Diwali in style. Jalebi is known as the 'Celebration Sweet of India'.  It is served in almost all festivals be it national or regional.This sweet can be served hot or cold but my verdict is try it hot. It tastes THE BEST! 

This sweet was introduced in India by the Mughals. It was known as 'Zlebia' which was later replaced to Jalebi in India. In South India it is called 'jilebi'. 

I have always relished store bought jalebis but this time round was tempted to try my hand at making it. I was jumping with joy when it was a success. I really thought it was a task impossible as I have seen the mithaiwalas make jalebis and thought it could be done only with expertise. Really glad to have tried it.

INGREDIENTS
Recipe Source: Largely adapted from Tarla Dalal

For Jalebi batter:

1 cup Plain Flour

1 tsp Bengal Gram Flour

½ tsp yeast

1 tbsp lukewarm water (to dissolve yeast)

1 tsp sugar

1 tbsp oil

2 drops Yellow food colour

2/3 cup water

For Sugar Syrup

1 cup sugar

1/2 cup water

Few strands of saffron

1 teaspoon of lemon juice

Oil for deep frying

METHOD

Mix the plain flour and gram flour well.

Dissolve yeast in lukewarm water.

Mix the flour with yeast, sugar, yeast, food colour and water well so that no lumps remain.

Keep it aside for 10 minutes for batter to ferment.

At the same time start preparing the sugar syrup.

Boil the water and sugar till it is sticky or form strand consistency.

Lower the flame.

Add lemon juice and saffron. Mix well.

Heat oil in a wide pan (which is about 1 ½ inch deep).

The oil has to be of medium heat.

Fill the batter in a piping bag/sauce bottle.

Squeeze the batter into the oil forming concentric circles(about 2 inches in diameter).

Fry till golden on both sides.

Transfer it to the simmering syrup.*

Toss in the syrup with tongs till well coated and remove.

Serve hot.

Tips:

The temperature of the oil is very important to make good jalebis. It should neither be less hot nor too hot.

The batter has to be of paste like consistency.

Make small jalebis if you are a beginner.

Make about 3 -4 jalebis at a time.

The lime juice is added to syrup to avoid crystallization.

*Switch off the flame of the syrup half way through the process of making jalebis else it will become too thick.

Enjoy!!!

Badam Halwa / Almond Delight

I am here with another delicious dessert. This time its the almond halwa - packed with goodness of Almonds, milk and ghee and flavored with saffron and cardamom. It being the Navarathri week what else than a sweet. With lots of guests coming in today I thought this would be the perfect treat.

Badam Halwa
Ingredients
250 gm Almonds (blanched)
1/2 cup Ghee
1/2 cup Milk
1 1/2 cup Sugar
1/2 tsp Cardamom powder
a few strands of Saffron
a pinch of yellow food colour (optional)

METHOD
In a food processor, grind the almonds to a fine paste with little milk.
Heat the ghee in a pan.
Add the almond paste and cook on medium heat till it turns golden.
Add milk and sugar and continue to cook till all the moisture evaporates and it becomes thick.
Remove from heat.
Add green cardamom and saffron.
Serve hot or cold.

Tips:
The right consistency is when the mixture starts to leave the sides and wobbles in a big lump.
To serve cold, spread on a greased tray, cut into shapes of your choice and serve.
To serve hot, ladle individual portions on plates.

Enjoy!!

Carrot Halwa / Easy 4 Ingredients Carrot Halwa

The very famous Carrot Halwa...who hasn't heard of it. It is a traditional Punjabi dessert packed with loads of Vitamin A. Here is a quick and easy 4 ingredients recipe. Love the colour and taste of this halwa.

INGREDIENTS

Recipe Source: My mom

Carrots 8-10 medium

Almonds 5-6

Condensed Milk 1 can (400gm)

Sugar 3/4 cup

METHOD

Peel, wash and grate carrots.

Pressure cook carrots along with sugar on low flame. Cook without water (1 whistle).

Blanch almonds in ½ cup water for 5 minutes. Drain cool and slice them thin.

Add condensed milk to the carrots and let it cook till it gets fully absorbed (in an open cooker).

Garnish with sliced almonds.

Serve hot/ refrigerate for 1 hour and serve.

Tips:

You can add 1 liter milk instead of condensed milk. But cook in an open pan till the milk fully evaporates and the carrot is cooked.

Raisins / Cashews can be used instead of Almonds.