Life in the Great Indian Desert/Thar Desert, India
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Life in the Great Indian Desert/Thar Desert, India
See you soon 🤗
Who does not love the classic Indian dessert Rasmalai? It is one of the most loved sweets, and you can easily find it across Indian in sweet shops. The succulent rasmalai dipped in rabari are a delight for your taste buds. They are loved by elders as well as kids. If you have a sweet tooth and you like to experiment with various sweet recipes, this easy rasmalai recipe is a must-try. The recipe will teach you how to make juicy and soft rasmalai that melts in the mouth. Making rasmalai is almost the same as making rasgulla.
Delicious Indian Desert
Bellam Jilebi | Jaggery Jalebi Recipe
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Bellam Jilebi | Jaggery Jalebi Recipe
Bellam Jilebi Recipe Preparation in Telugu
Bellam Jilebi | Jaggery Jilebi
Our recipe is an Indian dessert that is Jilebi with Jaggery syrup. Juicy and crunchy. Can be prepared instantly.
Course Dessert, Snack
Cuisine Indian
Keyword Bellam Jilebi, Dessert, Indian sweet, Instant Sweet, Jaggery Jalebi, Jalebi, Jilebi, Mithai, street Style
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4
Ingredients
1 Cup White Flour Maida
1/2 Cup Sour Curd
2 Cups Water
a Pinch Salt a pinch
a Pinch Baking Soda a pinch
1 Cup Jaggery
1/2 tsp Lime Juice
1/2 Tsp Cardamom Powder
1 Tbs Ghee
Instructions
Take 1 cup of White Flour in a mixing bowl.
Add ½ cup of sour curd in a bowl, add ½ cup of water to the curd mix into buttermilk.
Mix the flour into a thick batter without any lumps, check the consistency and water can be added if needed.
Now add a pinch of salt and a pinch of baking soda and mix them all.
Let it rest for an hours’ time with a lid.
In mean time will prepare the syrup with Jaggery, take 1 cup grated jaggery in a pan with ½ cup of water.
Let the jaggery melt and bring it to a boil mixing it till you get a sticky consistency.
Then add ½ teaspoon of lime juice to it, so that it will not become sugary in texture when it cools down.
Now add ½ teaspoon of cardamom powder and 1 tablespoon of ghee which adds taste to the syrup and jalebi's.
Put off the stove now.
As we have put the batter for rest almost for 11/2 hour, will fry the jalebis.
Heat oil in a pan for deep frying the jalebis.
We can add any color of our choice to the batter, food color which is optional.
Pour the batter in a sauce bottle, cloth or a zip lock cover to mold the Jileb's.
Here I am using zip lock cover, pour the batter in the corner like this press it in the oil to fry.
Check the consistency of the batter it shouldn’t be either too watery or thick it should be moderate.
Deep fry them on either side till crispy on medium flame.
After we deep fry them dip them in the syrup for a while, our juicy and crispy jalebi's are ready.
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Instant Nariyal ki Barfi | Instant Cocunut and dryfruits Sweet Recipe |Indian Mithai
Source 1 : foodyindianmom.com
Badam Halwa
Ingredients:
Yellow food color as required 0.
Saffron 2 Numbers.
Sugar 3 Cup.
Ghee 2 + 2 Tablespoons.
Milk 1/2 Cup.
Almonds(Badam) 3 Cup.
Recipe
Soak almond/badam for 2-3 hours (suitable if soaked overnight) amp; peel off the skin before preparing this dish or boil them for 30 mins increase of last minute preparation.
Put the peeled almonds in a blender and add milk to it .It should be enough to cover them .
Blend it into a coarse paste .Avoid thin texture of paste sue to excess of milk
Heat the pan add 2 tbsp ghee to it .As ghee melts add badam mixture give a quick stir.
Add sugar keeping in mind 1:1 ratio of almond : sugar (more sugar can be added as per taste) Alternative Tip:- dilute the sugar by making sugar syrup amp; then adding it to the badam mixture.
Constantly stir the mixture as it can stick burn from bottom.
Add Saffron constantly stir as it boils from bottom.(Food color is optional if required)
Add additional 2 tbsp of ghee while its boiling.Constant stirring is a must till ghee starts oozing out.
Once halwa separates out ghee its time to put it in a container is ready to be served.
Garnish it with grated almonds/badam.
Indian Desert Tours - An Extravagant Experience
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