Jalebi
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Jalebi

Jalebis : the South Indian way made under my grandmas guidance. Struggled to get the shape right.

Gomathy Aiyer

Ingredients

6-serving
  1. 1 Cup Urad dal
  2. 4 Cups Sugar
  3. 1 Tablespoon Rice
  4. 1 Teaspoon Turmeric powder
  5. 1/2 Litre Oil

Method

120 mins
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    Wash the Urad dal and rice thoroughly. Grind them to a smooth paste in a mixer. Add water in very small measure during the grinding. It should not become watery. The consistency is that of idli batter. It should be smooth and absolutely devoid of whole Urad dal.

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    Heat oil in a small pan. In a larger pan heat a larger quantity of oil. Take an empty milk cover, Make a tiny hole at the bottom. Fill with batter. Make a jalebi pattern - a round first and inside this round many rounds ! Transfer to the larger pan of oil which should be very hot.

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    Take the jalebis out of oil when they are almost colour of Vada.

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    In a thick bottom pan, add 3 or 4 cups sugar and enough water so that all your jalebis could sink. Heat this on high flame. Add a pinch of turmeric powder and keep stirring till you made a syrup. P.S : read step 5. Only once syrup is ready transfer jalebis

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    Transfer all jalebis to the syrup.

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    In order to get the jalebis soft, the syrup should be hot and so should be the fried jalebis. Also you should deep fry them in hot oil so that it's cooked properly.

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