Recipe: Yummy Whosayna’s Jalebi

Whosayna’s Jalebi. Finding You The Best Deals In The HighStreet And Online! Jalebiyan (Urdu: جلیبیاں ‎) is a Pakistani comedy sitcom airing on Geo TV written by Asad Bukhari, directed by Danish Nawaz and produced by Evolution Media Productions. Whosayna's Haji Ali Sandwich step by step.

Step: Take a wok keep on flame add a tbsp of butter or oil let it heat up add prawns. Source : Mix Well Dry Ingredients Add Oil Then Bind Soft Dough With Warm Water And Let It Rise Punch Back And Make Balls Roll Each And Do Filling Then Shape An. Step: Mix well dry ingredients add oil then bind soft dough with warm water, and let it. You can cook Whosayna’s Jalebi using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Whosayna’s Jalebi

1. Prepare For of Chasni/Syrup:.
2. Prepare 2 cups of Sugar.
3. It's 2 cups of Water.
4. You need Few of Saffron Strands.
5. You need 1/2 tsp of Cardamon powder.
6. You need 1/2 of Rose Essence (optional).
7. It's 1/2 of Lemon juice.
8. It's For of Batter:.
9. It's 2 cups of All Purpose Flour.
10. You need 1/2 cup of Cornflour.
11. It's as required of Orange/Kesar Colour.
12. You need 1 and half cup of Yogurt.
13. You need 4 tbsp of Ghee.
14. You need 1/4 tsp of Soda Bicarbonate.

Jalebi, also known as zulbia, jilapi, mushabak and zalabia, is an Arab and Indian sweet snack popular all over South Asia, and the Middle East. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. This dessert can be served warm or cold. Jalebi, also known as zulbia, jilapi, mushabak and zalabia, is an Indian sweet popular all over South Asia and the Middle East.

Whosayna’s Jalebi instructions

1. Chasni/Syrup: Boil the first four ingredients to one string consistency.
2. If adding rose essence can add now with lemon juice then mix well and keep aside..
3. Make chasni just before frying jalebis, should be warm chasni..
4. Batter: In a big bowl mix dry ingredients well, add ghee and yogurt with little water, beat well till you get thick consistency (can add water).
5. Let it ferment for six hours then fill in a tomato ketchup squeezer bottle.
6. Deep fry in ghee or oil making spirals, to crispy jalebis.
7. Remove on a plate, when all done put them in chasni.
8. Cover the jalebi in chasni and remove on platter (using skimmer).
9. Sprinkle some almonds flakes.

It is made by deep-frying mai. Jalebi is often enjoyed with rabri (which is thickened milk) and the combination is simply amazing! It also tastes great with milk. Hot homemade jalebi with milk for breakfast, yes give me! Hope you guys enjoy this special treat!