Should you really have another jalebi? A nutritionist speaks out

[Audio]

oh, i prefer being weak rather than having a heart attack.

What is it anyway?

 

[XenoEnsi-14]

but that is heart-attack material... or even, how can someone eat that much sugar in one go??

As a kid I ate table sugar by the spoonful...sooo good.

 

[jamahir]

What is it anyway?

jalebi...

it is first a batter that is poured in that circle-within-circle shape into boiling oil... once the dough is hard ( deep-fried ), it is poured into sugar syrup.

it is preferably consumed hot... some people dip it into a glass of milk, like biscuits, to lighten the sugariness and for it to soak in the milk.

they are generally not as big as the one in post# 5.

As a kid I ate table sugar by the spoonful...sooo good.

*shudder* *shudder*

 

[Sky lord]

What is it anyway?

It's similar to American fair ground funnel cake - if you have had that? Only difference Is the spirals are soaked in flavored sugar syrup which bursts out when you bite into it. Cheap eats and Diabetes on a plate, but most of us just love it.

 

[ghazi52]

The Homemade Jalebi Recipe is a delicious mithai dish that you can make right in your own kitchen. The Jalebi is a traditional sweet dish that is made on every festival, special occations and monsoons. And so much so even homes make this dish to celebrate the occation. This homemade Jalebi recipe is actually very easy to prepare and tastes absolutely delicious. Festivals like Diwali are incomplete without the preparation of this sweet dish.



Ingredients

• 1 cup maida or all-purpose flour
  
  
• 2 tablespoon corn flour
  
  
• 3/4 cup sour yogurt
  
  
• 1/2 teaspoon baking powder
  
  
• 2 tablespoon ghee
  
  
• a pinch of turmeric powder for colour
  
  
• 2 tablespoons oil, plus more oil for deep frying
  
  
  Ingredients for the sugar syrup
  
• 1 cup sugar
  
  
• 1 cup water
  
  
• a few strands of saffron

Directions for Homemade Jalebi Recipe

2. To begin making the Jalebi Recipe, we will first begin the preparation by mixing the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl. Combine all the dry ingredients well, until well combined.
   
   
3. Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.
   
   
4. When done, cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.
   
   
5. Dont over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.
   
   
6. To make the sugar syrup, boil the sugar with water and saffron powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
   
   
7. Now to make the jalebis, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost immediately.
   
   
8. Once you have filled the piping bag, pipe spirals of the batter onto the medium hot oil, until you get atleast 3 concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi's into the hot sugar syrup.
   
   
9. Piping the jalebis into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it.
   
   
10. The Jalebis should rest in the sugar syrup for at least a minute, after which they can be drained out of the excess syrup and then served.
    
    
11. Enjoy these crisp, sweet Homemade Jalebis as a wonderful dessert or a sweet option for your guests.
    
    
12. Note:
    
    
13. Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
    
    
14. Also make sure you keep the heat on low when you pipe the jalebis into the oil, this will ensure you can see the circles you are piping and also the jalebis will rise up slowly.

 

[Viny]

If you are having these you can't go through just one.

Yeh jalebi nahi jalebaaaaaaaaaa hai ...

Did you got it from Kumbkarans plate ?

 

[jamahir]

one of my favorite desserts is "ras malai"... cottage cheese flattened and small cakes kept dipped in sweet cream... served cold...

 

[Sky lord]

Has anybody ever had this....wait for it ....Deep fried Butter?

 

[jaatram]

Yeh jalebi nahi jalebaaaaaaaaaa hai ...

Did you got it from Kumbkarans plate ?

It's called Jaleb, and yeah one would need to lay down like a kumbkaran after having half of it.

 

[saurav]

Oh for fukc's sake.. Leave Samosa and Jalebi out of your Calorie nonsense...

 

[jaatram]

Oh for fukc's sake.. Leave Samosa and Jalebi out of your Calorie nonsense...

I second that.

 

[Rau]

Nostalgia....

 

[jamahir]

Don't try to make me jealous , I'm eating this ...like right now
Haha

View attachment 236297

are those round light-brown things chocolates, like cadbury nutties??

and i too just finished eating this...

 

[RescueRanger]

Bah just go for a run after, you will be fine...

 

[jamahir]

Bah just go for a run after, you will be fine...

boring...