How to Make Appetizing Kesariya jalebi

Kesariya jalebi. You Save Time & Money, We Do The Work! I have made minor modifications to get this Kesariya Jalebi, a crisp, saffon fragrant delight. These circular shaped sugary treats are perfectly crunchy and so juicy.

Jalebi is one of the most popular Indian dessert. Generally you will see people eating Poha-Jalebi as a morning breakfast on Sundays. These melt-in-your-mouth dessert can satisfy the taste buds of your loved ones. You can cook Kesariya jalebi using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kesariya jalebi

1. Prepare 1 cup of all purpose flour.
2. You need 1/2 cup of fresh curd.
3. You need of Ghee for frying.
4. You need as needed of Milk.
5. Prepare of For sugar syrup.
6. You need 2 cup of sugar.
7. You need 3/4 cup of water.
8. Prepare of Some strings of kesar.
9. You need 1 tsp of cardamom powder.

They can be made thin and crispy or thick and. Jalebi is a popular sweet dish in India. Crispy, dipped in sugar and so flavourful. In Madhya Pradesh, the state where I live, it is eaten with Poha which is another street food here in Bhopal and Indore.

Kesariya jalebi instructions

1. In a bowl add all purpose flour and curd. Mix well and make a lumps free paste. Keep aside for fermentation, overnight. (Or 6-8 hr.).
2. In a saucepan heat water. When water is boiling add sugar in it and stir it constantly. Make a one string sugar syrup. Now add kesar strings and cardamom powder in it. Take a boil and turn off the gas. Cover it and keep aside..
3. Next day take batter and mix well. Now take some batter and add some milk or water in it. The consistency of this batter must be smooth free flowing and thick..
4. Heat ghee in frying pan. Pour 3-4 tbsp jalebi batter into a cone or sauce bottle. Now squeeze it gently and move in circular motion to get a spiral, if you are getting a thick jalebi that means batter is thick so adjust the consistency with adding some milk or water in it. If you are getting very thin flat jalebi the batter is thin so add more jalebi batter to make a perfect consistency..
5. Now make jalebi in frying pan and fry until get golden colour and crispy. Now remove it and dip into sugar syrup directly..
6. Allow to rest for 2 minutes and place all jalebis in a plate and enjoy.......
7. Special instruction- Sugar syrup should be in room temperature..

Fill the batter in a piping bag/jalebi maker/plastic milk bag with a corner snipped. Make concentric circles starting and ending at the centre to make jalebis. Make sure the oil is not too hot else the jalebis will open out. Using tongs/chimta, flip the jalebis and fry them till they turn a deep golden brown. Jalebi is a crisp, crunchy, syrupy sweet meat traditionally made at home on special occasions.