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Instant Jalebi Recipe

Jalebi, or Jilapi, or Jilawii (and sometimes Zulbia) is a sweet popular in countries of the Indian Subcontinent. It is made by deep-frying a maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the subcontinent during Ramadan and Diwali.

 

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Now some interesting history of Jalebi IMG 8202 2 Instant Jalebi Recipe

The origins of Jalebi can be traced to ancient India, where it was produced from fermented wheat and dahi (yoghurt) batter, and called kundalika or jal-vallika (jal means watery, vallika means crescent-shaped). In later dialects of Sanskrit, Jal-vallika became Jalebi which likely arrived in the middle east during Muslim rule, through cultural diffusion and trade from the Indian subcontinent, and its local name jalebi became zalebi as s is more common in Middle-Eastern languages.

The sweet is also known as Zalabia in Comoros Islands and Zanzibar, where it is thought to have been introduced by Middle Eastern settlers and traders.

The earliest written references to the sweet are found in a 13th-century cookbook by Muhammad bin Hasan al-Baghdadi. In Iran, where it is known as zulbia, the sweet was traditionally given to the poor during Ramadan.

In the early 1900s, jalebi was used to hold ice cream. This idea was made by Ernest A Hamwi. Jalebi was a treat for an American family, until the invention of cones.

One of the earliest known Indian references for the sweet exists in a Jain work — Priyamkarnrpakatha — by Jinasura, apparently composed in AD 1450. This work was subsequently cited in cookery books published in later centuries including the 17th-century classic Bhojan-kutuhala by Raghunatha.

Source WIKI

Recipe Adapted from Tarla Dalal.com

 

Ingredients

For The Batter

1/2 cup plain flour (maida) IMG 8058 2 Instant Jalebi Recipe

1/2 tsp dry yeast

 

For The Sugar Syrup

1 cup sugar

1 tsp saffron (kesar) strands

2 pinches saffron colour

Other Ingredients

ghee for deep-frying

For The Garnish

1/2 tsp cardamom (elaichi) powder

1 tsp almond (badam) slivers

1 tsp pistachio slivers

Method

For the batter

Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.

Combine this yeast mixture with the plain flour in a bowl and mix well.

Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.

For the sugar syrup

Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.

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Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.

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How to proceed

Select a plastic bottle with a small hole in the lid and fill with the batter.

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Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside.

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Deep-fry till the jalebis turn golden brown in colour from both the sides.

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Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.

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Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.

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18 Instant Jalebi Recipe

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The Mercat de Sant Josep de la Boqueria, often simply referred to as La Boqueria , is a large public market in the Ciutat Vella district of Barcelona, Catalonia, Spain and one of the city’s foremost tourist landmarks, with an entrance from La Rambla, not far from the Liceu, Barcelona’s opera house. The market has a very diverse selection of goods.

IMG 5487 623x660 La Boqueria Market, Barcelona

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Coconut Rava Ladoo Recipe-Diwali Delicacy

Coconut Rava Ladoo is a traditional maharashtrian sweet made during Diwali festival. It’s extremely rich as the main ingredients are semolina, ghee, raisins and coconut.

IMG 0458 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

Ingredients                              IMG 0459 Coconut Rava Ladoo Recipe Diwali Delicacy

1 cup thin semolina/rava

½ cup grated coconut

½ cup sugar

1 tsp cardamom powder

1/3 cup milk

Raisins and cashewnuts

4 tbsp ghee

Method

Dry roast the rava and keep it aside

In pan heat ghee, add cashewnuts and raisins.

After 2 mins add grated coconut and cardamom.

Now add roasted rava and mix well. Keep on stirring for 5 mins. Now add sugar and mix well.

Once the rava turns brown in color,  add milk to it. Continue to mix till the mixture comes together.

Remove from heat and make small ladoos out of it.

Store them in an air tight container and consume within 4 days.

 

 

 

 

 

 

IMG 0482 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

IMG 0469 Coconut Rava Ladoo Recipe Diwali Delicacy

IMG 0475 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

IMG 0457 Coconut Rava Ladoo Recipe Diwali Delicacy

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IMG 0472 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

IMG 0471 Coconut Rava Ladoo Recipe Diwali Delicacy

IMG 0461 660x440 Coconut Rava Ladoo Recipe Diwali Delicacy

IMG 0464 Coconut Rava Ladoo Recipe Diwali Delicacy

 

 Coconut Rava Ladoo Recipe Diwali Delicacy

Modak Pedha Recipe

Modak Pedha made from ricotta cheese and condensed milk is the easiest and delicious sweet which can be offered to Lord Ganesha during Ganpati Festival.
This recipe has only 3 ingredients and is amazingly delicious and soft. I would like to mention special thanks to Uttara who generously offered me to use her Modak mould without which I would have not been able to get the modak shape for the pedha.

IMG 1275 660x440 Modak Pedha Recipe

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