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Hot Hot Ghar Wali Jalebi

By Nikita Toppo

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Planning to make jalebi at home? These tips can help.

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Batter’s Consistency

The right consistency of the batter is medium-thick, do not make it too runny or very thick.

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Add Lentils

Adding some urad dal to your jalebi will make it crispy even after soaking them in the syrup.

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Piping Tip

Keep the diameter of the nozzle or tip ¼” wide while squeezing out the spirals to get the right shape.

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Frying Temperature

Keep a check on the flame while frying. If the oil is too hot, then the jalebi will turn brown quickly and taste bitter.

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Soak Properly

Keep the fried jalebi in the sugar syrup for at least 5-6 minutes to get the right amount of sweetness.

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