How to make Gobhi Jalebi -
Jalebis with a difference.
This recipe is from FoodFood TV channel & has featured on Secret Recipe.
Main Ingredients : Cauliflower (फूलगोभी), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)
Cuisine : Indian
Course : Desserts
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For more recipes related to Gobhi Jalebi checkout Cauliflower and Pear Muffins. You can also find more Desserts recipes like Gajar Halwa and Gulab Jamun with Ice Cream Date and Walnut Cake - SK Khazana Chocolate Soufflé Chai Ice Cream
Gobhi Jalebi Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 8-10 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Gobhi Jalebi Recipe
Cauliflower boiled and mashed 1/2 cup
Split black gram skinless (dhuli urad dal) soaked overnight 1 cup
Rice flour 1/2 cup
Baking soda 1/2 teaspoon
Green cardamom powder 1/2 teaspoon
Crushed black peppercorns 1/4 teaspoon
Milk 2 tablespoons
Oil to deep fry
Sugar 1 cup
Saffron (kesar) 1/4 teaspoon
Method
Step 1
To make the syrup boil 2 cups water in a deep non stick pan, add 1 cup sugar and ¼ tsp saffron and simmer till it is thick in consistency. Keep the syrup warm.
Step 2
To make the jalebi, drain and grind the black gram to a fine paste and transfer into a bowl. Add rice flour and mashed cauliflower and mix well.
Step 3
Add baking soda, cardamom powder, crushed black pepper and mix well. Add milk to adjust its consistency. Put the batter in a piping bag.
Step 4
Heat oil in a kadai, pipe out jalebis directly into hot oil and deep fry till golden brown. Drain and soak in warm sugar syrup for a few minutes.
Step 5
Drain the jalebis from the syrup and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
