- Whole milk: 1litre
- lemon juice: 2tbsp(mix with 2tbsp water)
- 1 litre cold water
Heat the milk into a heavy pan. Stir occasionally until it starts to boil.
When it starts to boil, immediately turn off the heat.
Now slowly add lemon juice or white vinegar and stir slowly for 2 min (don’t move the pan from the stove).
After 2 min, when the milk curdles (channa), strain the channa into a muslin or cheese cloth.
Pour some icy cold water over the channa and wash the channa for 2times (it removes the sourness of the lemon from channa).
hang the cheese cloth on the tap for approx 1 hour to remove all of the liquid.
Preparing sugar syrup:
- 5 cup sugar
- 3 cup water
- 1tsp rose water
- 4 pieces cardamom
In a saucepan add sugar, water and cardamom pods and stir well, place on high flame. Stir well until the sugar dissolves. Let the syrup boil for 5 minutes. add rose water and turn off the heat and keep the syrup on the stove to keep it warm.
- Prepared Chana
- 1tbsp flour or maida
- 1/4 tsp baking powder
- 1tbsp semolina/sooji
- 1 tsp melted ghee
- 1/2tsp cardamom powder/Elaichi Dana
- 2tbsp milk powder
Place the channa into a food processor or you can knead it using your hand. Knead it for 5 minutes or until smooth.
Add flour, milk powder, baking powder, cardamom powder, semolina and knead it again for 2 minutes. Add ghee and knead it.
Divide the channa into 10 equal balls and roll it into string about 8-9-inch long. then gently shape each portion like jalebi.
Heat oil in a pan and fry all the jalebi on low flame, till golden brown. As soon as all the jalebi are fried put them into slightly hot sugar syrup.
After 2-3 hours serve the jalebies.