by: christy gerald of Dubai, AE
Mouth-watering Jangiri or mini jalebis can be tried at ur home easily.Here is that recipe for KK.Com viewers.
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11/21/2009 3:48 AM by christy gerald
Rajeswari,the traditional Jangiri and Jalebi r made of Uradddal and maida flour respectively.Here, I tried a mini version of both with Uraddal flour mixed with little maida flour.
11/20/2009 10:57 PM by rajeswari
mouth watering jangri/jalebi.one of my favourite.please send.ingredients of urs differs from ours.we make typical jangri only out of urad dal.Difference between jalebi and jangri is jalebi is made of maida and jangri with urad dal.
11/11/2009 10:53 AM by christy gerald
The uraddal batter will puff up when deep-fried in oil but not much.I did this with 50 mins fermentation cause I prepared the sugar syrup(one string consistency)in between.When u do next time,add just 1/4 tsp b.powder ,1 1/2 tbsp maida flour (instead of 1 tbsp) and u ferment it for 5 hours .(Elders say it needs more than 12 hours to ferment when u do it with maida flour but its not good for health-if u keet it outside for more than 8 hours ).
11/11/2009 6:37 AM by coolcook
Hello Christy, I just finished making them , Do you have to add B powder to the batter? Mine didn't puff up as good as yours. Then I had to add some water as the batter was too thick & I put 1/2 tsp salt & that too, I felt was a bit much. yours look so yummy, I don't know why mine didn't turn out as yummy as your?
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