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Healthy and Delicious Multi Millet Jalebi Recipe Made with Aashirvaad Multi Millet Mix Flour!

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Multi Millet Jalebi Recipe

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Hot orange jalebis, dripping with sugar syrup and melting in your mouth is one of the biggest joys during festivals. Indians love jalebis and it is widely popular in North India. Popular for its orange colour and sweetness, Jalebis have a unique shape which resembles a coil. This makes it a kids’ favourite sweet too!

Jalebi sweet has numerous names across the country like Jilebi, Zulbia, Mushabak, Jilapi among others. One of the best things about Jalebis are that they can be had both hot and cold. They also go particularly well when paired with Vanilla Ice cream, Rabdi and fresh cream!

Commonly, Jalebis are made with all-purpose flour and deep fried for their delicious taste. If you are craving some Jalebis but think that Jalebi making them could be a huge task to take up, this recipe will save you. For this Jalebi recipe, we can use a combination of flours including AASHIRVAAD Multi Millet Mix Flour to prepare the batter. AASHIRVAAD Multi Millet Mix Atta is a millet atta that adds a touch of wholesomeness to any dish. Follow these steps to make your best batch of glittery golden Jalebis today!

Recipe Information

  • Time: 25 minutes
  • Serves 3

Ingredients 

For the Jalebi batter:

  • 1 ½ Cup All-purpose flour
  • ½ Aashirvaad Multi Millet Mix Flour
  • 1 tbsp Besan
  • ½ tsp Dried Yeast
  • 1 tbsp Melted ghee
  • 2 tsp Sugar
  • 2-3 Drops of Kesari food colouring

For the sugar syrup:

  • 2 Cup Sugar
  • Few strands of Saffron
  • ½ tsp Lemon Juice
  • Aashirvaad Svasti Ghee

Procedure

  • Begin with the making of the Jalebi batter. Take a bowl and add yeast, sugar and warm water and keep it aside for 10 minutes
  • Then proceed to mix it with all purpose flour, multi millet atta, Besan, and Kesari food colouring
  • Add a cup of water to this bowl and mix till the batter looks thick
  • Cover and set it aside for 15 minutes
  • To make the sugar syrup, mix sugar, water, and heat it till it simmers, then add lemon juice and saffron strands
  • Keep removing the impurities as when they come up and make sure to remember that the aim is to get a perfectly one string syrup consistency
  • Now for the frying bit, take your previously made jalebi batter and pour it into a squeezy bottle
  • Heat Aashirvaad Svasti ghee in a road pan and make sure the ghee is 1 inch deep
  • Squeeze out round swirls of jalebi batter into the hot ghee and fry it till it looks golden brown
  • Once you have made enough number of jalebis, drench them in the sugary syrup and enjoy!

Recipe video:

 

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