KERALA STYLE JILEBI / JALEBI / IMARTI

Jilebi / imarthi is one of the dish which i want to try for yrss...but never got the courage to make it...i was very much doubt abt getting the shape.Even two - three times i tried too...but all went flop becoz the jalebis were not absorbing the sugar syrup.The first time i made the syrup to thread consistency.THIS WAS THE BIGGEST MISTAKE... second time ,the syrup making was done perfect., but the jalebi was fried in low fire. But third time i cleared all the mistakes and it was a success. I am uploading the video how to make the swirls of jilebies.For this my frnd and neighbour Divya helped me.

INGREDIENTS:

URAD DAL	1 CUP
SUGAR	2 CUP
WATER	½  CUP
ROSE WATER	1TBLSP
SAFFRON	A FEW STRANDS
FOOD COLOUR ( RED / ORANGE )	A PINCH

METHOD:

• Soak the urad dal for 1 hr , strain the water and grind the urad dal with verrrrry less water. i just sprinkled water in between the grinding so tht i gets smoother batter.

• Add sugar and water to bowl and make sugar syrup in medium fire.

• Add food colour ( optional ) , rose water, and saffron to it . Then switch off the flame.
• When the sugar gets completely melted , ( no need to come into thread consistency ) just switch off the fire.
• Transfer the batter into a zip lock cover and make a slight cut at the end of the cover. ( the size of the cut gives the thickness of the jilebi )
• Heat oil in a flat pan in medium flame, makes swirls( check the video )

• When one side get golden brown, flip to the next side.

• When other side is also done, quickly transfer this to sugar syrup.

• Keep a spatula over the jilebi,( i kept my potato smasher) so tht it gets immersed well into the syrup.
• Keep it for 1 minute and transfer to a bowl or platter.

                               CHECK MY VIDEO  TO MAKE THE SWIRLS OF JILEBI

TIPS:      1.       Never  keep the grounded urad dal  too longer. Make it as soon as possible      2.       Syrup consistency is very important, don’t let it go to thread consistency      3.       Never allow the jilebies to be longer time in oil      4.       Always cook in medium heat.      5.  Before making the swirls, try it in a plate.      6. Always be careful abt the cutting of the cover.