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Also known as - Jalebi & Ladoo
Besan ladoo and rabdi jalebi are much-loved popular Indian desserts. Chef Ajay Chopra presents the recipe for these decadent desserts.
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Ingredients
For besan mixture
1/2 cup ghee
1 cup coarse besan
2 tsp cardamom powder
chopped pistachios for garnish
For tagar or boora
1 cup sugar
1/2 cup water
1 tbsp ghee
For the jalebi mix
1/2 cup water
2 tsp yeast
4 - 5 tbsp besan
1 cup refined flour (maida)
For chashni
1 cup sugar
1 cup water
1 tsp saffron water
few green cardamoms
PREPARATION
- In a kadhai, heat ½ cup ghee and add one cup besan and cook well till the besan becomes golden brown.
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- Add cardamom powder and keep cooking it on slow flame, till it turns golden brown.
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- In another pan, mix one cup sugar with ½ cup water and boil. Add a spoon of ghee and cook.
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- Once the sugar syrup cooks and reaches a boiling stage (bubbling effect) put off the gas and let it cool down.
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- As it cools down the colour turns white and it will take a powdered form.
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- Add the powdered sugar to the besan batter and let it cool.
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- Pour the besan mixture into a plate and let it cool.
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- Once the mixture cools make round ladoos.
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- Garnish the besan ladoos with chopped pistachios.
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- In a bowl mix sugar and yeast and let the yeast activate.
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- Add some besan and maida and use as much water as needed for a smooth batter. Let this batter ferment overnight (or for 12-24 hours) until a slightly sour flavour develops.
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- To make jalebis, use the jalebi cloth or piping bag; start making round shapes in the hot pan of ghee.
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- Cook both the sides of the jalebi- let it turn crispy!
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- In a heated pan, add one cup sugar and one cup water to form a sugar syrup. Add some saffron strands and cardamom
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- Once the jalebi is ready, remove it from the ghee and put it into hot chashni (make sure the chashni isn’t cold).
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