Recipe- Mouthwatering Rava Jalebi

Rava jilabi is a vet easy and simple recipe. It is nice, crispy and crunchy. You can make it quickly and it tastes just awesome. It remains crunchy for longer time.

Ingredients

1 cup Fine rava
1/2 cup Curd / Yogurt
1/4 cup Maida
1/2 cup Water
1/2 tsp Baking powder
Yellow food color
Oil for frying
1 cup Sugar
1 cup Water
1/4 tsp Cardamom powder

Method

* In a sauce pan take sugar and add water.

* Bring it to boil on high heat.

* When sugar dissolves and the syrup begins to boil, lower down the heat to medium and cook for about 10 minutes.

* After cooking for about 10 minutes check the consistency.

* The sugar syrup should be just sticky. We are not looking for any thread consistency syrup.

* Make syrup as we make for gulabjamun.

* Turn off the gas and add cardamom powder.

* Mix well and sugar syrup is already.

* Take rava into a blender jar and blend it in blender for about a minute.

* Do not blend rava into powder. Keep its coarse texture.

* Transfer the blended rava into a bowl.

* Add maida and mix well.

* Add curd and mix everything well together.

* Try to avoid freeze cold curd. Use curd that is at room temperature.

* Add water and mix well.

* The consistency of batter should be medium or flowig, neither too thick nor too thin.

* If you make thin batter then jilabi may break in oil or it won’t retain shape of jilabi while frying in oil.

* If the batter is thick then it will be difficult to press.

* Add food color and mix well.

* Cover and rest the batter for about 30 minutes.

* Add baking powder and mix well.

* Baking powder helps in making jilabi light. Take a zip lock bag or any other simple plastic bag.

* You also can cleasn and use a milk bag. You also can use jilabi mould.

* Transfer the batter into the bag.

* Heat up oil for frying jilabi.

* When oil is enough hot, lower down the heat to medium to low.

* Cut a small corner of the batter filled bag and drop jilabi into hot oil.

* Turn it round and bring the end at the center and cut the jilabi.

* Fry jilabi on low to medium heat only.

* Fry from one side on low to medium heat for about 3-4 minutes.

* Flip over and fry form other side for another 3-4 minutes.

* Take the jilabi out with the help of a skewer, shake off excess oil and transfer it into hot syrup.

* Make sure the syrup is hot while dropping hot jilabi into it.

* Let it soak into syrup for about 2 minutes.

* Take the jilabi out into a dish. Rava jilabi is already.

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