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Instant Jalebi Recipe Halwai Style Without Rangkat Hydro Yeast – CookingShooking

Hey Foodies,

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.

Recipe below!

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Perfect Kalakand Recipe – Fresh Indian Milk Cake Halwai Style Diwali Special – CookingShooking

Hey Foodies,

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!

Recipe below!

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Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

Hey Foodies,

Today’s recipe is of Aloo Pyaz ki Kachori. This is one of the most popular street snack and it’s lip smacking yummy and full of flavour. Whether you are expecting guest or just want to indulge in some hot kachori’s in the rainy season, this is what will give you complete satisfaction. Made with loads of fragrant spice blend, besan, potatoes and onions. Filled in soft rolled out dough and flattened with you delicate hands. Twice fried until puffy and golden in colour. Served with sweet banana, dates and tamarind chutney. It’s mouth watering, try this tangy, spicy, crunchy kachori today.

Recipe below!

 

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Suji Kachori Recipe – Crispy Rajasthani Moong Dal Khasta Kachauri – CookingShooking

Hey Foodies,

Today’s recipe hails from Rajasthan, very popular snack which can be made in various variations. We are talking about Kachori commonly known as Khasta Kachauri. Kachori’s are deep fried crispy and crunchy pastry balls stuffed with a savoury filling of moong dal, besan and a mild sweet and spicy dry masala. This recipe is unique in its own way, the outer covering is not made using maida rather its made with suji or semolina, which is a much healthier option. The most important part of the recipe is to ensure that the kachoris turn crispy from outside and super soft and moist from inside. Let’s get to it.

Recipe below!

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Besan ke Ladoo Recipe | Traditional Indian Sweet Recipe for Festivals

Hey Foodies,

How’re you doing? Hope you have seen our Announcement / Surprise Video..

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So there was a sweet comment by Achal Abhishek, saying make something sweet in your new kitchen like besan ke ladoo.. Now, how can I not do that?

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Let’s sweeten our tastebuds with some beautiful besan ladoos.. That earthy-nutty flavor from slowly roasted besan, ghee & cardamom is just impeccable! Why not see the video recipe?

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Now time for the text recipe 🙂

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Wasn’t that easy? It is and as much delicious as easy it looks.. Perfect for any occasion, so make & share the love! 🙂

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Jalebi Recipe – Perfect Recipe Crispy Out, Syrup Inside, Foolproof Instant – Traditional Indian Sweets Halwai Secret

Hey Foodies,

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!

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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 Supply Stores. Chances are almost none that your nearby-retail store or supermarket would carry this. I also found this link while researching from where you can buy this, I am in no-way related to this website. If you are doing any transaction, please do it in your risk. I bought from my bakery supply store. And if you have made or are able to make jalebis, Hats off and Salute to you! Seriously, it isn’t easy to make and perfect these! So, Hats off and Salute! 🙂

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What is the role in the recipe? Just a pinch of this is very powerful in its work. What does it do? Well, we basically take a pinch of it, add to a cup of flour add water and make a thick batter. Then beat it, the agitation helps in incorporating air to the batter. Also while this turns from a very thick paste kind batter to a free-flowing smooth(kind of slang but “chikna”) batter. The consistency is difficult to explain, but have you seen a halwai making jalebis? The batter flows in a stream when he presses the batter, and stops the flow when he does.. This is what it does, the consistency is such it is flow(y) yet thick. A leavener is added to ensure they puff a tad bit and also get crispier. What it does it makes the batter super smooth, thick yet flowy and eliminates the step to ferment the batter. To make the jalebis, its important to have the smoothness, and the thick yet flowy consistency which this Hydro gives.

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A few months earlier, I was talking to one vendor who has multiple stores, he said, “hum log to pehle wale batter me aur maida daal ke banate hain har roj.. and so on..” Translate: We make it by mixing more flour to the last day’s batter which works as a culture/starter.. Which runs like a chain from years to them, something like we make yogurt. I then asked whether if he can share some of his batter and the way he makes? He shared! I brought the batter and first saw the consistency, and there i was amazed to see thick yet flowy.. It was stringy as well, like if you put your finger in and pull it back string forms and was a little sticky and extremely smooth and chikna.. Then i made jalebis with it, they were awesome.. I was happy to make them, though i dint make the batter.. Then i made the batter the way he said, 1 kilo maida me 200g dahi mila ke thoro pani dal ke fet ke rakh do, jaise rat ko 10 baje banaya to kal 2 baje jalebi banagi. (mix 1kg flour, 200g yogurt and water as required. make a batter and beat. then keep for fermenting). I did the same way, but it din’t work. It wasn’t at all the way his batter looked and feel like and e