No auspicious or happy occasion is complete in India without a heavy dose of sweets. So today’s recipe is all about making the perfect round crispy jalebis. This recipe is made true Indian Halwai style no yeast and no additives. Smooth batter made with flour, urad dal powder, ghee and eno. Piped directly into hot oil to make lovely spirals, fried till golden crisp, then dunked in shiny kesar flavored sugar syrup, served either hot or cold. The art of making these rounds of crispy jalebis needs little practice but easily achievable. This instant jalebi recipe is a savior when you have unexpected guest and if your kids have a strong craving for it. The best part is the mixture can be stored in the freezer and is readily available to make in a jiffy.
Happy Diwali to all!!! Let’s begin the New Year with some traditional mouth-watering Indian Desserts. Today’s recipe is of exquisitely beautiful and milky sweet dish that is made out of solidifying, milk to paneer, thicken with citric acid and sweetening it with sugar and slight flavoring with hint of cardamom. The trick to get the perfect kalakand is by continuously stirring and cooking all the ingredients until reduced considerably, then setting it up in a pan for twenty four hours..yes patience is virtue, but the reward is utterly sinful and delightful. So have a blast and go all out this Diwali!
Are you in a mood for something sweet and creamy then why not try making this Indian dessert very popular in the states of Maharashtra and Gujarat it’s the traditional recipe of Basundi a rich and delicious dessert made of thickened milk and sugar, hint of nutmeg and flavored with cardamom and saffron strands and not to forget garnished with roasted almonds and pistachio to give it the extra nutty flavor. Do try making this rich creamy delicacy dessert on this joyful occasion of Raksha Bandhan.
There are a lot of times when you have guests over and you want to serve them something quick and fast, but it should be delish!
My aunt(or my dear Mamiji) served me this last time when I visited her.. She is a workhorse in cooking I must say, ask her anything to make and she’ll churn out for you in the least time possible, with the best taste and twists! She heard me & my dad talking about Shahi Tukda a night earlier, and voila next morning’s breakfast is sorted for her 😛 Okay, let me share how she made, She had used an cookie cutter to cut the bread pieces and then toasted them.. Then she made some thin rabri(usual method), and served in a bowl.. It was delish!
So a few days back, I thought to make this, but I was aiming to make this in a time-limit of 20 mins.. So, I made it by toasting bread in ghee, then making rabri using condensed milk+milk.. And also skipped the sugar syrup.. First two attempts were awry, but things were sorted on the third, and was delish.. So here it is, Let’s dig in to the recipe..
Shahi Tukda Recipe - Delicious & Healthier in 20 minutes | Healthier Indian Desserts
Milk - 1½ Cups (Full Fat)
Condensed Milk - ½ Cup
Bread Slices - 2
Ghee - 4-5 Tsp
Cardamom - 3-4
Saffron - few strands
Ghee - 4-5 tsp
Cashews, Almonds, Raisins - few
Edible Silver Leaf - to garnish (opt.)
Start by heating the milk in a wide big pan in high flame. Stir it once in a while.
Heat up another pan, add 2 tsp ghee along with the cashews and almonds.. Stir and shallow fry the nuts until light golden. Then add the raisins and continue stirring until they puff up, take down the nuts to a bowl.
Keep an eye on the milk, and stir it often. Toast/shallow fry the bread in the renaming ghee from the nuts.. Once the one side is brown, pour in about ½ tsp ghee in the uncooked side and flip and toast.. Add in the kesar to the milk, and stir it & keep on reducing.. (Timestamp : 8 mins)
After 2-3 minutes of the kesar being added, add the condensed milk to the milk and stir it.. And we're going to cook this for another 5 minutes..(Timestamp : About 10 mins)
Take the bread out from the pan after its done, then toast another bread, same way.. Just pour in some ghee in each side before toasting..
Keep stirring the milk often after adding the condensed milk to prevent it from sticking & burning to the bottom..
Crush the cardamom pods to make a powder.. The second slice of bread must have been done now, take it down..
After about 15 minutes have passed, and the rabri looks thick and bubbly, it's all ready! Lower the flame, add the cardamom powder and mix.. Switch off the flame!
Cut the bread slices into small triangles, also rough chop the fried nuts.
In a plate, place the bread, scatter a few chopped nuts then pour over some rabri.. Add some almond slivers, kesar and edible silver leaf.. Enjoy the heavenly delicacy 🙂
What are you waiting for, quickly make this and enjoy 🙂
If we do something like a Requested Recipe of the year, Jalebi would be for 2014 😀 I’ve been experimenting all year to make the perfect jalebi, that is crispy from out filled with the syrup inside, does not get soggy, and is better than the market ones!
I’ve tried almost every way to make jalebi in the past year, be it the traditional style using yogurt, with curd and baking soda, With Only Baking Soda, Plain method without anything, using a portion of urad dal.. Instant ways as well, using yeast, using baking soda and powder, using baking soda and citric acid, using fruit salt, using urad dal which turns into a lil kind of imarti.. But no luck, Its not like I mean these methods aren’t good or any recipe is bad.. I’ve tried making these all ways, but the results were not as i expected them, maybe I had expected more than i should.. The basic problems in most ways is the jalebis are either soft. they turn soggy after keeping in syrup, turns limp, is chewy, jalebis dont take syrup in, is flat, is bread like, is yeasty and crunchy like hell as well!
So you must be thinking, what makes it perfect? What is the thing that makes it good? It is Hydro, also known as Rangkat or Rangkat Hydro. Upon researching, found it is Sodium Hydrosulfite / Sodium Dithionite. Which is a vat reducing / bleaching agent as a technical grade product. But this is used in food industry as a preservative and also in sweets for which a food-grade is sold i believe. And In India, this is a common ingredient used by Halwais, but it is kept to themselves. Easily available in Wholesale Grocery Stores and Bakery Suppl