Lifestyle Desk – Jalebi is one of India’s most favorite traditional sweets. On hearing its name, everyone’s mouth waters, from children to adults. Usually Jalebi is made from flour and sugar syrup, but if you want to take care of health along with taste, then Jalebi made from Ragi flour and jaggery can be a great option. This Jalebi is crispy from outside, juicy from inside and tastes exactly like traditional Jalebi. So let’s know its recipe.

Material

Ragi flour-1 cup
Wheat flour or some maida-½ cup
Curd-½ cup
Baking soda-1 pinch
Lukewarm water – as required
Jaggery-1 cup grated
Water-½ cup
Cardamom powder-½ tsp
ghee or oil for frying

Method

1. First of all, prepare a thick and smooth batter by adding ragi flour, wheat flour, curd and a little water in a bowl.


2. Cover it and keep it for 6 to 8 hours or overnight, so that the batter becomes lightly fermented. Before making Jalebi, add a pinch of baking soda to it and beat it well.


3. Now add jaggery and water in a pan and heat it on low flame. When the jaggery dissolves completely, add cardamom powder and prepare a light syrup. Keep in mind that the syrup should not be too thick.


4. After this, heat ghee or oil in the pan. Fill the prepared batter in a jalebi making bottle, piping bag or thick cloth and drop it in hot oil making round jalebi shapes.


5. Fry them on medium flame until they become golden and crisp on both sides. Then immediately dip the hot jalebis in lukewarm syrup for 1 to 2 minutes.


6. Ragi and jaggery jalebi tastes best when served hot. You can also serve it with milk, rabri or plain curd.