Instant jalebi

Instant jalebi

Ingredients-

maida 1 cup

Yogurt 1/2 cup

Sugar 3 cups

Saffron (kesar) a few

Baking powder ¼ tea spoon

Lime juice ½ tea spoon

Ghee for deep-frying 

yellow color 1 pinch 

Method-

In a large bowl, whisk refined flour, yogurt, baking powder and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 2 hours.

Beat the batter with your hands again for few minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves

Add saffron and lime juice cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm.

Heat sufficient ghee in a kadai on medium heat.

We have filled a small bottle (You can also use a ketchup dispenser) to dispense Jalebi Batter.

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

Chinese Moong Pakode

Ingredients-

1 bowl soaked moong dal

2 pinch soda

2 chopped onion

2 chopped green chillies

Salt and Red chilli powder as pr taste

Refined oil for deep fry

2 serving spoon tamato ketchep

1 table spoon chilli sauce

2 tea spoon white vinegar

2 tea spoon soya sauce

1 tea spoon cornflour

Method-

Mix moong dal with soda, salt, red chilli powder,chopped green chillies, chopped onions and beat them properly.

Make small pakodas.

Mix cornflour, chillie sauce, white vineger, soya sauce, tamato ketchup with 2 serving spoon water in other bowl.

Now put 1 serving spoon refined oil in pan.

Now put bowl mixture into the pan.

after two minutes put the pakodas in the pan and mix 2-3 minutes.

Serve them hot...!!

Beal ka murabba

Beal ka murabba

ingredients-

2 Beal fruit
½ cup water
½ kg sugar
2 lemon juice
½ tea spoon salt
1 tea spoon cardamom powder
2 drop yellow color

Method-

Break open fruit. cut into two-inch ring and remove all seeds with a fork.
Make sugar syrup with half cup water, lime juice, yellow color and sugar to a one-thread consistency.
Add fruit ring and continue cooking till syrup thickens.
Add salt and remove fruit from syrup.
Continue cooking till syrup begins to set.
Add cardamom powder and gently mix in fruit.
Cool and keep it in glass jar

Pista kulfi

Pista kulfi

Ingredients:

4 table spoon pista paste

200 g cream

200 g sugar

2 table spoon almonds, pista (chopped)

100 ml milk

2 table spoon khus syrup

1 -2 drops green colour

2 tsp - rose water

2 table spoon tuti-fruti

Method

Now make a paste of pista and add rose water and colour and mix it properly.

Now mix sugar in cream and beat it till fine, add pista mixture & milk in cream

Freeze. When it is half done remove from the freezer and beat the mixture in mixer or with the egg beater.

Now, put the mixture in ice cream box and decorate with pista , almonds and tuti-fruti

Keep in freezer again for final setting.

This kulfi will take 2 - 3 hours