Jallebi

How to Make Jallebi

Ingredients
Flour 450 gm
Rice flour 45 gm
Curd 50 gm
Sugar A pinch
ghee For batter 20 ml
Water As required
Oil For frying

Syrup
Sugar 450 gm
Water 500 ml
Lime A few

• Mix flour, Bengal gram flour, curd, ghee, and water and make batter and keep 24 hours.
• Heat oil in a flat fry pan; pour batter in a cloth bag which has a hole. Pipe into fry pan and fry till blond clour and it should be crisp.
• Put into sugar syrup.
• Remove from sugar syrup and Jallebi serve hot.
• Note:We can make with in 30 minutes if use 5 gm yeast; as a result doesn’t need keep dough 24 hours.

Gaujas Recipe

Easy way - How to make Gaujas ( Indian Sweet )

Ingredients Amount

Flour 120 gm

Margarine 50 gm

Salt t.t

Cardamoms powder A pinch

Oil For fry

Water As required

Syrup

Sugar 120 gm

Water 50 ml

Lime A few

Method:

• Mix flour, fat and salt prepare stiff dough using a little water.
• Divide into even sized balls. Roll into thin poories about 3’’ diameter in diameter.
• Make slits in the centre.
• Roll from either side to the centre. Folds ends and twist.
• Heat oil and deep fry note that the holding temperature will be 900c
• Remove and dip in prepared sugar syrup.
• Sprinkle powdered cardamoms over Gaujas and serve cold.

Balushahi Recipe

Easy way - How to make Balushahi ( Sweet Dish )

Ingredients Amount

Flour 120 gm

Baking powder A pinch

Margarine 50 gm

Curd 20 gm

Cardamoms powder A pinch

Oil For fry

Water As required

Syrup

Sugar 120 gm

Water 50 ml

Lime A few

Methods:

• Sieve flour with salt and baking powder, Add cardamoms.
• Rub margarine and add flour add curd, add cold water and make a dough.
• Divide into 8 pieces.
• Keep aside for an hour.
• Flatten each ball by pressing lightly with the palms so as to have the center will be thinner then the side.
• Put the flatten ball into hot oil on very slow heat.
• After 10-12 minutes turn over when cooked and like golden color remove from heat.
• And keep is 20 minutes for cold.
• Now put them in to prepared sugar syrup.
• When soaked, remove and keep aside cool and Balushahi is ready for serve.