A traditional Indian dessert, a must for special occasions. Can be eaten hot with chilled rabardi or basundi or as it is. Can be stored for one week.But,today i made with a twist;mango flavored:)
For sugar syrup: Add sugar and water to a pan and bring to a boil until it has reached one thread consistency Remove from heat and add saffron and mango essence,keep aside.
For Jalebi: Mix flours, yogurt, and baking powder. Keep covered in a warm place overnight.While making add mango pulp,mix well.Transfer batter to a clean, empty ketchup bottle or other squeezable bottle or plastic bag or piping bag,what is available or preferable.
Heat the ghee in a flat pan.Make randomly coiled circles by squeezing the batter out of the bottle into the hot ghee.Fry until golden and add to the sugar syrup,soak for 15-20 minutes.
Remove from syrup and serve hot with vanilla ice cream or as it is.(traditionally jalebi is served with rabadi or basundi or as it is,BUt this mango jalebi will taste delectable with vanilla or butter scotch ice cream:)
1. For making normal jalebi just add 1 cup of curd and avoid mango pulp and essence.
2.VEGANS can avoid curd and use luke warm water for making batter.
3.FOR BEGINNERS-To check one thread consistency, carer fully dip your index finger in syrup. Touch finger to your thumb if one thread is form in between them, syrup is done.
as i told u all earlier also,that i was always in the kitchen with ma mom ,since child hood as i m a foodie:d.i learned a lot from ma mom ,but as i grow,learned the importance of fruits and veggies,tried to add more and more of it in my daily diet,it becomes ma passion,i know that all of u may be thinking that i m made over mango but .......such a life dear !!!!