There is no denying that eating sweet and crisp Jalebis early in the morning could make your day. People living in the Marwad region of the country and many other Indian cities in the north can vouch for this. Jalebis are the true brand ambassadors of Indian desserts. Almost on all kinds of celebrations, fried, golden jalebis shine at the food counter. These are a mouthful when served with rabri or curd. But what if, if the same jalebi is given a twist and made colourful instead of regular golden? Here’s a recipe on how to prepare Blue jalebis:
Add warm water to the flour and add the yeast mixture, which has rested to make a thick batter. Cover the batter with some clean cover and set aside for 30 minutes.
See VideoIn a pan, dissolve 1 cup of sugar in ½ a cup of water to make the sugar syrup. The ratio of water to sugar should be 0.5:1 (double the amount of sugar). Add a few cardamoms for taste. Let it simmer. Remove the syrup from the flame. Let it cool for some time. Then to test if the sugar syrup is ready, put a dab of the cooled syrup between your thumb and index finger and check if it forms a wire. Cook it for a few more minutes if the syrup is not thick enough.
See VideoAdd a few drops of blue food colouring agent to both the batter and the sugar syrup.
See VideoFill a ketchup bottle or a piping bag with a tiny mouth with the thick and fluffy jalebi batter.
See VideoFry the batter in the desired shape and size. Dunk the fried jalebis in the blue sugar syrup for a few minutes.
See VideoTo serve, add a bowl of curd or rabri along with a decent portion of jalebi. Garnish the jalebis with some silver work on top, watermelon stars and some flowers on the side. Other than this, you can also sprinkle it with Kesar and thinly sliced pistachios to give it a rainbow look.
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