Can you give me jelabi making tips?Right now i want to follow Manjula's kitchen recipe for jelabi.I need to prepare for 40 people i.e;80 small small jelabi. can you give me an idea of how much maida/allpurpose is needed etc how to make them crispy?do i need to prepare the dough in small batches to make it crispy? Pls tell me all the tips. Thanks in advance.
Batter: 4 cup All Purpose flour 8 teaspoon besan (gram flour) 4 teaspoon yeast 4 teaspoon oil 4 teaspoon sugar About 4/3 cup of lukewarm water (as needed) Syrup: 8 cup sugar 4 cup water Pinch of cardamom powder Few strands of saffron 8 teaspoon of lemon juice Also needed: Oil to fry Method: Batter: Dissolve the yeast in warm water and let it sit for about five minutes. Mix the flour, besan (gram flour), oil, and sugar together. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth. Set the batter aside and let it sit in a warm place for one hour. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy. Syrup: Boil the sugar and water together. Add the lemon juice and saffron and close the heat. Making Jalebis: Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away. Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle). Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter. Fry the Jalebis until golden-brown on both sides. Transfer into the warm syrup. Let jalebi soak in the hot syrup for a few seconds and take out. Serve hot.
