Name: #Rose jalebi recipe by Shilpa gupta at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: For jalebi; All purpose flour 1 cup; Curd 1/2 cup; rose water 3 tbsp; Baking powder 1 tesp; Water as needed; Red food color few drops; Clarified butter/ ghee for deep frying; For sugar syrup; sugar 1 cup; Water 1 cup; Rose water 2 tbsp; For phirni; Milk 1 ltr; rice 1/4 cup; rose water 3 tbsp; Dried rose petals 1 tbsp; chopped nuts for garnishing; Sugar 3/4 cup

Ingredients Serving: 6

For jalebi
All purpose flour 1 cup
Curd 1/2 cup
rose water 3 tbsp
Baking powder 1 tesp
Water as needed
Red food color few drops
Clarified butter/ ghee for deep frying
For sugar syrup
sugar 1 cup
Water 1 cup
Rose water 2 tbsp
For phirni
Milk 1 ltr
rice 1/4 cup
rose water 3 tbsp
Dried rose petals 1 tbsp
chopped nuts for garnishing
Sugar 3/4 cup

Instructions

Wash rice grains well and pat dry in shade for 15 minutes.
Grind rice grains to coarse powder.
Meanwhile boil milk with rose water.
Add powdered rice to milk and cook on low till milk gets creamy , about 20 minutes.
Add sugar and cook till thicken for approx 10 minutes, while stiring constantly.
Add dried rose petals retaining some for garnishing and remove from heat.
Boil together sugar, water and rose water.
Cook on sim for 5 minutes and remove from the heat.
In a mixing bowl mix together flour, curd, rose water and baking powder.
Prepare a thick batter of pouring consistency by adding water as needed.
Add red food color to batter and mix well.
Fill the batter in a sauce dispenser.
Heat ghee (1&quot; deep) in a flat bottomed pan.
Make round jalebis in hot ghee by squeezing bottle.
Cook crisp on both sides.
Drain and drop in sugar syrup.
Then transfer the soaked jalebis in a strainer to drain excess syrup.
Serve hot jalebis with rice phirni with garnishing of chopped nuts and dried rose petals.

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