Uttarayan Special Recipes - Fafda and Jalebi
Fafda and Jalebi are all time favorite snacks of Gujarati. Jalebi is all time favorite sweet of Gujarat. They are also related with some special gujarati festival like Dasahara, Uttarayan. In Dasahara jalebi relates with Fafda and in Uttarayan it relates with Undhiyu.
Fafda and Jalebi are all time favorite snacks of Gujarati. Jalebi is all time favorite sweet of Gujarat. They are also related with some special gujarati festival like Dasahara, Uttarayan. In Dasahara jalebi relates with Fafda and in Uttarayan it relates with Undhiyu.Uttarayan Special Recipes - Fafda
Ingredients:
• 2 cups Besan
• 1/4 tsp Baking Soda
• 1/4 tsp Ajwain/ajmo
• 1/4 tsp Turmeric Powder
• Oil for deep frying
• 1/2 tsp SaltPreparation:
• Mix the besan, soda, ajwain, haldi, oil (1 tbsp) and salt together in a bowl. Add water to it and knead into soft dough.
• Take a some portion of the dough and place it on a greased surface.
• With base of your palm, flatten the dough and then, cut out strips from it.
• Fry these strips over medium heat until crisp. Let them cool.
• Now Fafda is ready to eat. Serve with spicy chutney of Green chilly and chutney of greated Papaya and fried green chilly.Uttarayan Special Recipes -Jalebi
Ingredients:
• 2 cups maida(self raising flour)
• 1/2 tea spoon baking powder
• 1 cup yogurt
• Oil/Ghee for deep frying
• 1 cup sugar
• Few strands saffron
• 1/4 tea spoon cardamom powder
• 2 drops orange food colour
• 2 table spoon rose waterPreparation:
• Mix the flour, baking powder and yogurt into a bowl and make batter and keep aside for 24 hours to ferment.
• Pour batter into a ketchup dispensing bottle.
• To make sugar syrup: Melt the sugar with the rose water into 2/3 cup of water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
• Turn off fire, add the saffron strands and cardamom and stir well.
• Heat the oil/ghee in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
• Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
• Fry till light golden and then remove and put directly into the sugar syrup.
• Allow to soak for 2-3 minutes and then remove.
• Serve warm jalebi with lilva kachoris and Undhiyu..
Best wishes for Uttarayan to all the GujaratSpider members
