How to make Urad Dal Jalebi - SK Khazana -
Easy to make and an amazing dessert to impress your guests
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split skinless black gram (dhuli urad dal), Yogurt (दही)
Cuisine : Indian, Fusion
Course : Desserts
You can also find more Desserts recipes like Shahi Bread And Kulfi Mix Dessert Mango Cream Wheat Germ Kheer Sinful Cheese Cake
Urad Dal Jalebi - SK Khazana Recipe Card
Dessert is mostly referred to a final sweet course that concludes a meal, but those with a serious sweet tooth will agree that anytime is dessert time. The array of ingredients that you can use to prepare these decadent delights gives you plenty of room for innovation and variety.
Prep Time : 5-6 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Urad Dal Jalebi - SK Khazana Recipe
Split skinless black gram (dhuli urad dal) 1 cup
Yogurt 2 tablespoons
Sugar 2 cups
Saffron a large pinch off
Ghee for deep-frying
Green cardamom powder 1/2 teaspoon
Lemon juice 1/2 teaspoon
Baking powder 1/2 teaspoon
Pistachios blanched, peeled and slivered 10-12 for garnish
Rose petals dried crushed for garnish
Method
Step 1
Soak Urad Dal in plenty of water for 4-5 hours.
Step 2
Drain and put the gram into a mixer jar, add 2-3 tbsps water and grind well. Add 1 tbsp yogurt and continue to grind. Add 1 more tbsp yogurt and continue to grind until the batter is smooth and of pouring consistency.
Step 3
Transfer this batter in a large bowl.
Step 4
Meanwhile cook sugar with 1½ cups water in a deep non-stick pan and bring it to a boil and continue to cook till sugar dissolves.
Step 5
While the syrup is getting ready whisk the ground batter for 5-7 minutes.
Step 6
Add saffron to the syrup and mix well, cook on low heat for 3-4 minutes or till the syrup reaches one string consistency.
Step 7
Heat sufficient ghee in a shallow kadai.
Step 8
Once the syrup reaches one string consistency, add green cardamom powder and lemon juice and mix well. Switch off the heat, keep the pan down and let it cool slightly.
Step 9
Add baking powder to the batter and mix well. Pour this batter in a jalebi cloth, bring the sides of the cloth to form a bundle. Squeeze the batter into the ghee to make spiral shapes. Deep-fry on low heat, turning jalebis occasionally, till they are golden and crisp. Drain and soak them in the sugar syrup for 1 minute. Make more jalebis with the remaining batter.
Step 10
Drain jalebis from the syrup and arrange on a serving plate, garnish with pistachios and crushed dried rose petals and serve.
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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.
