Jalebi Recipe, Make Easily At Home! Must Read

Jillipi's punch is in the words. Who can come out once they fall into that trap! This is a 'Jalebi' star who has now left the countrymen in misery with a clever punch! But stay that way now. Investigators have come down to the rescue squad. Let's try the taste of hot jellies instead of head and labor. 7 to 80, Breakfast to dessert at the end of the sweet jellies alone coffee. As a result, Bengalis do not have to identify jilipi separately. But let's get to know the history of Jillipi in a very short time. This circular five-sided delicious sweet is first known in the Jains' ancient religious book 'Jain Sutra'.

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There are two references to sweets in Sanskrit literature up to the fifteenth century. Which is similar to jellies in taste and shape. However, Jillipi is available not only in India or neighboring Bangladesh but also in different countries of the Middle East under different names. Jillipi's value is different in any rural fair. In Nepal, Jillipi is called Jerry. It is heard that even in the Mughal era, this fried sweet took its place in the diet of the kings. Not only that, but Jillipi has also taken the place of cinema from Bengali literature. However, flour, yogurt, a little milk, and baking powder are used as the main ingredients of jellies. Here's how to put one together for use with your hometown. Chef Saugat Ghosh is teaching the simple method of punching jellies on medium heat

Whatever it looks like

Flour - one cup

Baking powder - 1/3 tsp

Sour yogurt - 1/3 cup

Saffron color

For syrup

Sugar - one and a half cup

Water- one cup

Milk- three tablespoons

Cardamom - 2 tbsp

Saffron color

How to make

Flour and baking powder should be mixed well. Now you have to mix the yogurt in it and mix the same amount of water to make a good mixture. This mixture will however be quite smooth. Do not over-thin. Mix a small amount of saffron color. Now make sugar syrup with one and a half cups of sugar and one cup of water in a pan. When the sugar boils, add three teaspoons of milk. Then make a thick syrup with cardamom and a little saffron color. Jillipi but always fry over medium heat. Fill an empty sauce bottle or piping bag with the jelly mixture. Now when the oil is hot, leave the jellies in the oil nicely. When fried, add sugar syrup. Leave it for five minutes and pick it up.