Jalebi

Jalebi

Ingredients

plain flour 200 gms (maida)
gram flour 20 gms (besan)
sugar 200 gms
few drops yellow colour
Milk 2 tbsp
ghee to deep fry
a plastic easy squeeze bottle


Method:

* Sieve 100 gms maida and besan together.
* Make a batter using warn water.
* Keep aside for 24 hours.
* Add remaining maida and food colour and more warm water if required.
* The batter should fall easily when poured Keep aside.(Not too thick not too thin)
* Make syrup of the sugar by adding water and boiling.
* Add the milk and all the scum to form while boiling.
* Make one string syrup. Strain.
* Fill bottle with batter.
* Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
* Fry till crisp, drop into hot syrup.
* Drain with a perforated spoon, serve hot.


Tips The nozzle of the easy squeeze bottle should have a hole the thickness of a knitting needle.

RASGULLA

Roshogolla



Ingredients:
1/2 Litre Milk
2 tsp. Flour (maida)
1/4 tsp Lemon Juice
1 cup Sugar
1 cup Water
4-5 drops Rosewater Essence

Method:

* Heat milk in a pan and bring it to boil. Remove from heat.
* Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chenna".
* Wash chenna well under cold running water and twist the cloth that was used for straining to extract water.
* Knead chenna to make a smooth dough. Add flour and knead again.
* Make small balls of equal size (6-7) of the dough and keep aside. Next make sugar syrup.
* Mix sugar and water in a saucepan and bring it to boil.
* Add chenna balls to the syrup and cook for 15 minutes with lid partially covered.
* Chenna dumplings will puff up.
* On cooling, add rose wateressence.