Hot crisp Kesariya Jalebi as CafeGarima turns one!

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Here is my Jalebi philosophy   ‘Tedha hai par mera hai’ aka A little imperfect, but mine!
Just like my blog CafeGarima 😀 ❤
And why are we having super crisp jalebis today, coz we turn one. Just like that! In a jiffy, the year’s gone past. A beautiful year of learning and making wonderful friends, for life. I had started the blog last year on Father’s Day.
The recipe is a fool proof one from Vee Delta, a fellow member at Chef at Large. I have made minor modifications to get this Kesariya Jalebi, a crisp, saffon fragrant delight.
Thanks Vee 😀
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To make about 20-25 medium sized Jalebis, you need
1 cup Maida/ All purpose flour
1/2 tsp baking powder
1 Tbsp Rice flour
1/2 cup Curd
Desi ghee to fry ( may use oil or a mix of ghee and oil)
A generous  pinch of saffron (15-20 strands), rubbed in the mortar and pestle with 2 tsp milk ( to be used in sugar syrup as well as the batter)

For the sugar syrup/ Chashni  boil together 1 cup of sugar with 1 ½ cup of water. Boil for 10-12 minutes. Add 1 tsp cardamom powder and let cool. Add a tsp of milk and saffron mixture
IMG_9541To make Jalebis
In a flat kadai/frying pan, heat the ghee (or oil). It should be medium hot. If the fat is very hot, the jalebis will open up and not keep their shape.
Take flour , baking powder and rice flour in a medium sized bowl and mix well.
Add curd and mix till well incorporated. Add the remaining saffron and milk mixture.  Add about 3-5 tbsp of water only  if needed. We need a thick batter.
Fill the batter in a piping bag/jalebi maker/plastic milk bag with a corner snipped.
Make concentric circles starting and ending at the centre to make jalebis. Make sure the oil is not too hot else the jalebis will open out. Using tongs/chimta, flip the jalebis and fry them till they turn a deep golden brown.
Remove and dunk into the sugar syrup.
Keep soaked for a minute and serve immediately.
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We like to eat hot crisp jalebis dunked into saffron flavoured hot milk. That’s the way my Dad used to love them and the family tradition continues. This one’s for you Pa ❤
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This blog post is part of the monthly “Cooking With Friends” themed blog post challenge. This challenge was started by a bunch of virtual friends united by their love of food, with the aim of tackling a different food related theme each month. If you want to try this month’s theme, please feel free to do so and link your recipe in the comments section. We’d love to check it out.
Meanwhile, check out what the others in the group have come up with this month.

Dolphia of Story Of Cooks
Anjana of At The Corner Of Happy And Harried 
Jayasri of My Veg Fare
Jyothi of Curry Trail
Madhuri of Mad About Kitchen
Subhasmita of The Flavours Of Kitchen
Sujatha of Spices N Treats

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32 thoughts on “Hot crisp Kesariya Jalebi as CafeGarima turns one!

  1. Hey Garima! 🙂 Wow! Happy Happy birthday to Café Garima! ❤
    Absolutely loved the post and of course love all your posts. u have been a huge inspiration to me, be it clicking pics or posting recipe in easy language! Keep Sharing the love with your recipes! Much love and many more zillion years yet to come! ❤

    Xx
    love ya!
    Divya
    ©Bake,Cut&Fry!

  2. Happeee Budday to Uuuuuuuuuuuu,
    Happeee Budday to Uuuuuuuuuuuu,
    Happeee Budday to U, Cafe Garima,
    Happeee Budday to Uuuuuuuuuuuu!

    Here is looking forward to many many more years of deliciousness. 🙂

  3. congratulations mausi on 1 yr completion of Café Garima….d recipes r very easy to understand…i tried jalebis …dey were yum acc to mum..thank u :*

  4. Garima, Heartiest Congratulations to you darling! Since childhood, Jalebi or “Jilipi” is my favorite. In Bengal, we call it Jilipi. Whenever I used to go market with dad or uncle, I would come back with Jilipi. Sometimes dad used to bring back a packet of Jalebis! Oh man, so much memories are attached to Jalebi 🙂

    Amazing share for our theme based post Darling! Cheers to many more 🙂

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