|
Ingredients
|
20 Nos
|
200 Nos
|
|
Refined flour
|
100gms
|
1 kg
|
|
Bengal gram flour
|
20gms
|
200gms
|
|
Curds
|
20gms
|
200gms
|
|
Oil
|
20gms
|
200gms
|
|
Sugar
|
200gms
|
2 kg
|
|
Rose essence
|
a few drops
|
10ml
|
|
Fat
|
for frying
|
for frying
|
Mix the above ingredients (except sugar and boil) together
with water to form a thick batter. Set aside for 24 hours. Make a sugar syrup
of one-string consistency. Heat the oil in flat try-pan “jallebi-kara”. Pour
batter through a coconut shell with one hole or through a cloth bag with a hole,
to form pattern as shown below. Fry till crisp (do not brown). Put into
prepared syrup (syrup must be cooled first). Steep in sugar syrup. Remove and
arrange in plates.
