Instant Jilebi with Idli batter - Healthy version
During our childhood days we used
to wait for the 1st week of the month as daddy used to bring juicy
Jilebi’s from the market for us… that was the day when he used to get his
salary…
We used to enjoy every bite of
this sweet juicy dessert. I have seen him
making the Jilebi at home also by pouring the batter in a muslin cloth and
squeezing it out into the oil and then into the syrup. He used to make it by fermenting the batter
the halwai style… Daddy enjoyed cooking various dishes and most of the time he
made all the dishes we named at home itself.
On one of the food groups one
member shared the Jilebi recipe which was quick and instant. I tried making this with some alterations and
finally nailed it. The Jilebi’s were over
in minutes and I had to make fresh batch again this morning which also got
over.
Let me walk you through the quick
recipe which you will definitely make as soon as you read the detailed recipe…
Don’t forget to leave a comment / feedback once you try this recipe!
Ingredients for Jilebi:
Leftover fermented Idli batter – 1 cup
Wheat Flour – 2 tbsp
Sooji / Rava / semolina – 1 tsp
(optional)
Oil 1 tsp
¼ tsp baking soda
Food colour orange / yellow – 2 drops
Salt – a pinch
Water only if required
Oil for deep Frying
A Ketchup bottle as shown in the
picture or you can use plastic bag and cut the edge of the bag to pipe out the
Jilebis.
For making sugar syrup :
2 cups sugar
1 cup water
Lemon – half
Food Colour 1 drop
Cardamom – 3 to 4
Method :
For making the batter – in a bowl
add in the fermented Idli batter, wheat flour, rava, salt food colour, oil and
mix well to a lump free batter. You can
add water little by little if your batter is very thick as the batter must not be running or too thick
consistency. Add in the baking soda mix
well and keep it aside for 10 minutes.
While the batter is resting, pour
water in a pan add the sugar and heat this syrup stirring occasionally for
around 7 to 10 minutes till you get one string consistency. Add in the cardamom and squeeze half a lemon
and add a drop of food colour and keep this aside with a lid on it.
Heat oil in a Kadai. Mix the batter once again very well and pour
it in the ketchup bottle or plastic bag with a hole. Ensure your oil is on medium heat or the
jilebis will not hold the required shape
and get burnt. Check the oil temperature
by adding a drop of the batter it should slowly float up. Pour the batter in spiral motion. Flip the
jilebi and fry on both sides. They will
be crispy. Immediately transfer this
from hot oil to the prepared sugar syurp.
Leave it in the syrup for a minute and transfer to a plate… You may
serve this hot Jilebi with Instant Rabdi or just enjoy it as it is!
For Instant Rabdi recipe click on
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