SERVES: 3 TO 4 servings TIME: 60 Minutes
FAFDA INGREDIENTS:
- 1 cup besan (gram flour)
- 1/4 teaspoon baking soda.
- 1/4 teaspoon black pepper, finely ground.
- 1/4 teaspoon ajwain.
- 1 tablespoon oil.
- Salt to taste.
- 1 cup water, or as required.
- A pinch of asafoetida/ hing.
FAFDA RECEIPE METHOD:
- Start by adding all the above ingredients together in a large bowl.
- Add water gradually to the bowl and mix the ingredients well, until everything gets knead into soft dough.
- Once the dough is prepared (which might be sticky), add oil to it and knead it again for 2-3 minutes more.
- Partition the dough into 12-15 equal sized portions and make them into small balls.
- Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin.
- Now heat the oil in large deep frying pan and slip each of the long dough strips carefully into the pan.
- Deep-fry the fafda dough strips on low flame for 1-2 minutes, turning them till they are browned on both sides. Remove them from the oil once done and serve the fafdas hot.
- Serve the Fafda along with Jalebi and green chilis. Or you can serve hot crispy Fafda with tangy Papaya salad
SERVES: 15 to 20 JALEBIS
JALEBI INGREDIENTS:
- 1 cup maida
- 2 tablespoon corn flour
- 3/4 cup sour yogurt
- 1/2 teaspoon baking powder
- 2 tablespoon ghee
- A pinch of turmeric powder for colour
- GHEE for deep frying
SUGAR SYRUP INGREDIENTS
- 1 cup sugar
- 1 cup water
JALEBI RECEIPE METHOD:
- Start the preparation by mixing the maida, corn flour, baking soda, ghee and turmeric powder in a medium bowl. Then combine all these dry ingredients well.
- Add yogurt to these dry ingredients and then blend them 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.
- 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.
- Don’t 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.
- To make the sugar syrup, boil the sugar with water 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.
- Now to make the jalebis, preheat the ghee for deep frying. Once the ghee 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.
- Once you have filled the piping bag, pipe spirals of the batter onto the medium hot ghee, until you get at least 3 circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the excess ghee out and immediately dip the jalebi’s into the hot sugar syrup.
- Piping the jalebis into the medium hot ghee takes a little experience, the more you pipe the more practice you will get and the better you get at it.
- 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.
TIPS:
- Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The ghee for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
- Also make sure you keep the heat on low when you pipe the jalebis into the ghee.
- Use shredded almonds for dressing on top of Jalebis
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