July 23, 2016


Maida - 250 g (soak maida overnight to develop khameer)
Sugar - 1 kg (Make sugar syrup with 1/2 ltr water and clear it with 50 g milk)
Flat pan to fry jalebi


  • Beat the maida next day vigorously (the maida should be puffed up).
  • Put a little paste into a cloth (specially made for jalebi) and press it into the heated ghee by moving your hand round to make the shape of jalebi. 
  • As they fry, turn them on low flame. 
  • When they become crispy, put them into warm sugar syrup, not in hot syrup to avoid soggy. Jalebies are ready.
  • Serve poha with jalebi.

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