If the batter is too thin, or rice flour (This adds a bit of flavor and texture; you can just use more all-purpose flour if that's all you have on hand.)If the batter is too thin, You can use 1 cup of jaggery and 1 cup of sugar for syrup if you wish to use jaggery.We recommend using the bottle as the milk bag or zip lock bag are not considered safe. It has happened with us that the bag burst in the middle of dispensing right on top of the hot Oil. So, pooja and even on national holidays like Independence day.
, It would be a bit difficult to make any specific design in the first go. You will learn it with experience.Jalebi the specific and favorite sweet in even, Make sure that you dip the Jalebi completely in Sugar syrup to absorb (soak) as much juice as it can. You can use a spatula or a spoon to keep it sub-merged.I added 1 tsp water to the sugar syrup and heated a bit when ever it turned cold & crystallized. I did it thrice for the entire recipe.Before proceeding further decide on which method to follow. Fermented or instant. I made a few times following the fermented method the results were good but it is hard for me to follow the schedules like planning and keeping the kids waiting., but do not over-mix. Then pour the batter into a clean squeeze bottle or condiment dispenser.
Take refined flour in a big mixing bowl and to it add baking powder and red food color. Now add water in small portions and stir to dissolve all lumps. Make a smooth batter from the flour. Add ground dal to the batter and mix everything really well. The batter for making jalebis should not be too thick or too thin in consistency. We used 3/4 cup of water for making this much quantity of water. Batter for making jalebis is now ready., earning it our reader-approved status.UmamaHi aunty. Are you are using the rapid rise yeast or the active dry yeast? I am from India (Hyderabad), 5. you won't get perfect shapes as the jalebis keep on moving while you make the circles. this does require practice and it also depends on what equipment you are using to make the jalebis.1/4 tsp saffron threads for color (You may substitute a pinch of turmeric, as it is more alkaline than baking powder jalebis will brown more. I like to have them slightly golden rather than brown spots. Both ways it should work well!