Namaste aunty,...what a lovely recipe thank you soooo much. Its certainly going to be a hit. I want to take this opportunity to wish you and the family a happy Shravan maas. Lord Shiv bless you all abundantly. Lots of love from all of us
Yes I think the best part is not having to ferment. We had tried a recipe that required fermenting but it can sometimes get too fermented and then have a sour taste.
Hello Sweet Mama 😘🙏!you hit it out of the park with this one. Not that I expected any less! The recipe is incredibly easy to follow one of my favorite childhood treats❤🧡🥨, the very sweet jalebi. Also known as gato moutai/moutaye in our local creole.The welcoming aroma of jalebi frying is so tied to my memories.Enjoy yours have a blessed Monday!🙏
Looks great! I most def will be making these, if you want to enhance the flavor drop some stands of saffron in the sugar syrup, with a dash of rose essence or rose water, it will just add another layer of flavor.
@@GaithreeDeviLuckan yes Half cup all purpose 2 tablespoons pea flour (gram) 2 tablespoons sugar 1 tsp oil Half tsp yeast Half cup lukewarm water Dissolve yeast into warm water add 1 tablespoons sugar mix allow to ferment Add dry ingredients sieve both flours + 1 tablespoon sugar +oil Half cup water added little at a time to get medium batter should be pouring consistency if more water required add to adjust Basically if batter coats back of the spoon then it’s right Cover n keep aside for an hour Do the syrup 1 cup sugar and half cup water 1 tablespoon lemon or half a lemon Pinch of saffron (optional) add quarter tsp egg yellow for half batter and quarter jelly red for next batch Add a pinch of elachi powder to sugar syrup bring to boil, should boil to thick coatable liquid Let it be warm.. use squeezing bottle add batter circular motion create rings ending with inward notch moderate heat Turn as it fluff up ,cook both sides Drop in warm liquid
Thank you. I am not indian but love this treat. Quite easy yo make i see. Can oil be used on its own, or must it have the ghee? Plsnshow us how you make your ghee ❤
Yes you can use oil - the ghee helps with the the crispiness. We buy our vegetable ghee from our local Indian store, or like the one in the video, from a store in Durban.
Hi there. I think it could be something to do with the frying as well. Make sure that the oil and ghee mixture is hot enough and also that you allow the jalebi to fry until it is crispy. Also make sure that the syrup is warm through the process as well.
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Yummy, my favourite. I have no brothers , so will treat myself and my sweet tooth to this delicious treat. Thank you 🙏
Hope you enjoy 😉
Thank you very much for sharing your recipe it is amazing I am going to try them out God bless you
You are so welcome!
Namaste aunty,...what a lovely recipe thank you soooo much. Its certainly going to be a hit. I want to take this opportunity to wish you and the family a happy Shravan maas. Lord Shiv bless you all abundantly. Lots of love from all of us
Thanks so much and happy Shravan Maas to you and your family as well 🙏🏼
Thank you so much i followed your recipe to the T. and my jelebi came out delish. 🙂
Wonderful! Always great to hear!
Wow aunty thanks for the lovely and easy jalebl recipe. Looks so yummy. NO more fermenting. I 👍
Yes I think the best part is not having to ferment. We had tried a recipe that required fermenting but it can sometimes get too fermented and then have a sour taste.
Hello Sweet Mama 😘🙏!you hit it out of the park with this one. Not that I expected any less! The recipe is incredibly easy to follow one of my favorite childhood treats❤🧡🥨, the very sweet jalebi. Also known as gato moutai/moutaye in our local creole.The welcoming aroma of jalebi frying is so tied to my memories.Enjoy yours have a blessed Monday!🙏
Thanks so much Chota! it is also a firm favourite here in the Luckan household!
Thank you ma for sharing this simple receipe ❤
You are most welcome!
Good day my dear thanks for sharing your recipe with us. I really appreciate it. 🙏🏾 ❤
You are so welcome!
Thanks for the good wishes. We appreciate our dear sisters. Take care.
Thank you so much dear brother 🙏🏼
Beautifull dear sister you are the best be blessed ❤🎉
Thank you so much!
Wow receipt looks quite easy. Tried a few times failed, I must try your receipe, thank you for sharing, I love Jalebi ❤️ tc Aunt
My pleasure 😊 Hope this one works out for you and please send your feedback!
Beautiful..❤❤
Many many thanks!
That looks so divine! Thank you for sharing! Have a lovely Sunday 🌻🌼🌺💐
Thank you! You too!
Thank you. Definitely going to try.
Hope you enjoy!
Looks great! I most def will be making these, if you want to enhance the flavor drop some stands of saffron in the sugar syrup, with a dash of rose essence or rose water, it will just add another layer of flavor.
Great tip, thanks we will give it a try!
Your Jalebis look so delicious! 😋 I will definitely give it a try. Thank you very much for sharing. ❤️❤️
Hope you enjoy!
Thanks so much..this was one of my Moms favourites ❤❤❤
You are so welcome 🙏🏼
Hello mam you are so awesome what can you not do what a lovely demo u are simply amazing at ur age n I really admire you lots and lots ❤❤❤❤❤
Thanks a lot, so great to hear words of encouragement 🙏🏼
My favorite… I normally use pea flour but will definitely try your method.. thanks Aunt..love Nesa 🎉❤
Hi there. Would love to give it a try. Do you have the rest of the recipe?
@@GaithreeDeviLuckan yes
Half cup all purpose
2 tablespoons pea flour (gram)
2 tablespoons sugar
1 tsp oil
Half tsp yeast
Half cup lukewarm water
Dissolve yeast into warm water add 1 tablespoons sugar mix allow to ferment
Add dry ingredients sieve both flours + 1 tablespoon sugar +oil
Half cup water added little at a time to get medium batter should be pouring consistency if more water required add to adjust
Basically if batter coats back of the spoon then it’s right
Cover n keep aside for an hour
Do the syrup
1 cup sugar and half cup water
1 tablespoon lemon or half a lemon
Pinch of saffron (optional) add quarter tsp egg yellow for half batter and quarter jelly red for next batch
Add a pinch of elachi powder to sugar syrup bring to boil, should boil to thick coatable liquid
Let it be warm.. use squeezing bottle add batter circular motion create rings ending with inward notch moderate heat
Turn as it fluff up ,cook both sides
Drop in warm liquid
Hi aunty u so innovative and hardworking, such a difficult thing u attempted.
Thanks a lot, yes I’m learning new things even at my age!
That looks absolutely divine.i will definitely make it.tnk u for share❤
Hope you enjoy!
Hi aunty gaithree thanks for the lovely jelebi recipe ❤
Most welcome 😊
Thank you. I am not indian but love this treat. Quite easy yo make i see. Can oil be used on its own, or must it have the ghee? Plsnshow us how you make your ghee ❤
Yes you can use oil - the ghee helps with the the crispiness. We buy our vegetable ghee from our local Indian store, or like the one in the video, from a store in Durban.
Thank dear love jalebi ❤ have a great day 😊
Thank you too 🙏🏼
Thank you❤😊
You're welcome 😊
Well done thank u now for the tasting
My pleasure!
Thank u aunty lovely
My pleasure!
Hi aunt
I don't have ghee can I fry with only oil. Thanks for the recipe. I will definitely try it.
Yes you can, the ghee helps with the crispiness but you can definitely use just oil
Very Nice....Stay Connected
Thank you! Cheers!
Tnks ma, that was beautiful.😘🌹😘
Glad you liked it!
Please tell me, how long it stays crisp for?
For 5 to 7 days in an air tight container
Gm ma thank u so much for this recpie my favorite sweet meat god bless u ma
You are most welcome!
Hi Ma G.....can we use any yogurt?
Yes I have used both low fat yoghurt and double cream and they both work
🙏🏻
Thanks 🙏🏼
🎉🎉🎉🎉
Thanks 🙏🏼
Hi, how does it stay crispy I use the same recipe but mine is soft
Hi there. I think it could be something to do with the frying as well. Make sure that the oil and ghee mixture is hot enough and also that you allow the jalebi to fry until it is crispy. Also make sure that the syrup is warm through the process as well.
Morning Aunty,,
I think we are missing the rest of your comment
Thank you ❤
You're welcome 😊