Jilebi (Jalebi, Jilapi, Zalabia, Zulbia) | ಜಿಲೇಬಿ

Deep fried All Purpose flour snack, dipped in Sugar syrup

Ingredients ( ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

3 cups All Purpose flour  |  ಮೈದಾ ಹುಡಿ 

2 tsp Bombay Rava (Bansi Rava | Semolina)  |  ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ (ಬನ್ಸಿ) ರವೆ)

2 tsp Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ 

1/4 tsp Cooking Soda  |  ಅಡುಗೆ ಸೋಡ 

1/4 - 1/3 tsp Salt  |  ಉಪ್ಪು 

3- 3.5 cups Curd (Yogurt)  |  ಮೊಸರು 

4 - 5 cups Sugar  |  ಸಕ್ಕರೆ 

2 - 2.15 cups of Water  |  ನೀರು 

1 tsp fresh Lemon Juice  |  ತಾಜಾ ನಿಂಬೆ ರಸ 

5 - 7 Cardamoms (Elachi)  |  ಏಲಕ್ಕಿ 

Pinch of Saffron  |  ಕೇಸರಿ

Pinch of Turmeric Powder or Food Color (Optional)  |  ಚಿಟಿಕೆ ಅರಶಿನ ಹುಡಿ ಅಥವಾ ಬಣ್ಣದ ಅಡುಗೆ ಹುಡಿ (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

Oil for frying  |  ಕರಿಯಲು ಎಣ್ಣೆ 

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put all purpose flour, semolina, salt in a vessel and mix them well. Add curd and mix them well.  Add 2 tsp oil on top of the batter and keep it aside for fermentation for about 10-12 hrs.

Add rice flour, cooking soda and mix them well. The consistency of the batter should be as shown in the picture below.

Put this batter in a Jalebi maker.

Put 4-5 cups of sugar, 2-2.25 cup of water in a vessel and make sugar syrup(Carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and slowly tease apart. If a thread is formed between your finger and thumb the syrup is done.) Add cardamom powder, food color or turmeric powder, pinch of saffron and mix well. Add lemon juice & bring it to boil and switch off the flame.

Keep oil(Use fresh oil) in a thick bottomed vessel and heat. Press the batter directly to the oil in a round shape as shown in the picture below.

Deep fry this in medium/low flame until they turn golden in color.

Put this deep fried Jalebis in hot sugar syrup and turn both the sides and keep them in sugar syrup for about one min.

Remove the Jilebis from sugar syrup and keep them aside. Once they are cooled to room temperature, store them in an airtight container. The above mentioned ingredients will serve around 50 Jalebis.

Tips (ಸಲಹೆ):  

 * To make Crunchy, Juicy Jilebis:

       * Add little cooking soda & mix the batter properly

       * While putting the Jilebis keep the oil on high flame & then cook in low flame until crispy

       * Sugar syrup should be in proper consistency. If it is tender, Jilebis will lose it's crunchiness 

       * While putting Jilebis in Sugar Syrup, the syrup should be hot. So heat the Sugar Syrup frequently. (If the syrup is too thick, add little water & boil)

 * Jilebis prepared in this way can be stored in an airtight container & will retain it's crunchiness for about a month! 

 * If you don't have Jilebi Maker, you can use Coconut Shell or Plastic cover by making a small hole in it

 * Instead of Sugar Syrup, Jaggery Syrup can also be used

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 * ಗರಿ ಗರಿಯಾಗಿ, ರಸಭರಿತ (ಜ್ಯೂಸಿ) ಜಿಲೇಬಿ ಮಾಡಲು:

       * ಸ್ವಲ್ಪ ಅಡುಗೆ ಸೋಡಾ ಹಾಕಿ ಹಾಗು ಹಿಟ್ಟನ್ನು ಚೆನ್ನಾಗಿ ಕಲೆಸಿಕೊಳ್ಳಬೇಕು

       * ಜಿಲೇಬಿಯನ್ನು ಎಣ್ಣೆಗೆ ಹಾಕುವಾಗ, ಬೆಂಕಿಯು ದೊಡ್ಡ ಉರಿಯಲ್ಲಿರಲಿ, ಆಮೇಲೆ ಮಧ್ಯಮ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಕರು-ಕುರು ಆಗುವ ತನಕ ಕರಿಯಿರಿ

       * ಸಕ್ಕರೆ ಪಾಕವೂ ಹದವಾಗಿರಬೇಕು. ತುಂಬಾ ಎಳೆ ಪಾಕವಾಗಿದ್ದರೆ ಜಿಲೇಬಿ ಬೇಗನೆ ಮೆತ್ತಗಾಗುತ್ತದೆ

       * ಜಿಲೇಬಿಯನ್ನು ಬೇಯಿಸಿ ಸಕ್ಕರೆ ಪಾಕಕ್ಕೆ ಹಾಕುವಾಗ, ಸಕ್ಕರೆ ಪಾಕ ಬಿಸಿಯಾಗಿರಬೇಕು. ಅವಾಗವಾಗ ಸಕ್ಕರೆ ಪಾಕವನ್ನು ಬಿಸಿ ಮಾಡುತ್ತಿರಬೇಕು. (ಸಕ್ಕರೆ ಪಾಕ ಗಟ್ಟಿಯಾದಲ್ಲಿ, ಸ್ವಲ್ಪ ನೀರು ಹಾಕಿ ಕುದಿಸಿಕೊಳ್ಳಿ)

 * ಈ ರೀತಿ ಮಾಡಿದ ಜಿಲೇಬಿಯನ್ನು ಗಾಳಿಯಾಡದ ಡಬ್ಬದಲ್ಲಿ ಹಾಕಿ ತೆಗೆದಿಟ್ಟರೆ ಒಂದು ತಿಂಗಳಾದರೂ ಹಾಗೆ ಗರಿಗರಿಯಾಗಿರುತ್ತದೆ 

 * ಜಿಲೇಬಿ ಅಚ್ಚು ಇಲ್ಲದಿದ್ದರೆ, ಗೆರಟೆ ಅಥವಾ ಪ್ಲಾಸ್ಟಿಕ್ ತೊಟ್ಟೆಯಲ್ಲಿ ಸಣ್ಣ ತೂತು ಮಾಡಿ ಬಳಸಬಹುದು

 * ಸಕ್ಕರೆ ಪಾಕದ ಬದಲು ಬೆಲ್ಲದ ಪಾಕದಲ್ಲಿಯೂ ಜಿಲೇಬಿಯನ್ನು ಹಾಕಬಹುದು

Neeru Mavinakayi(Brined Raw Mangoes) Tambli

Ingredients:
3 - 4 medium sized Brined Mangoes / Neeru Mavinakayi
1.5 cups grated Coconut
1 Green Chilly
1.5 cups fresh Buttermilk / Yogurt /Curd
Salt to taste
1 tsp Mustard seeds
1/4 tsp Cumin seeds
1 - 2 broken Red Chillies
4 - 5 Curry leaves
1 tsp Oil

Recipe:

Squeeze the brined mangoes and separate the seeds. Grind the squeezed pulp along with coconut, green chilly into smooth paste by adding required amount of water. (If it is frozen coconut, use hot water while grinding.)
Add this ground coconut, squeezed mango seeds to a vessel. Add buttermilk, required amount of water, salt(if required) to the same vessel and mix them well. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to Tambli.)

Put mustard seeds, cumin seeds, broken red chillies and oil in a pan. Once it starts spluttering, add curry leaves and add it to Tambli. Mix well before serving. It goes well with rice.