Tag Archives: Jelebi recipe

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Coin Paratha/ Kerala Paratha/Malabar Paratha/ Jelebi Paratha

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Coin Paratha or Kerala or Malabar or Jalebi paratha origined in Kerala, is very similar to North Inidian Lachcha paratha. The only difference being it to be more layered , flaky and crisp .

Ingredients:

For the dough:

All purpose flour 1 cup
salt
Sugar 1 teaspoon
Ghee 1tbl spoon
Milk or water ( room temperature)

For layering :

Ghee
Flour

Procedure:

1. Make a medium soft dough by flour, salt , sugar and milk or water . Knead very well . The more you knead, the better is the out come . Now add 1 tbl spoon of ghee into the dough and knead again very well . After a good kneading , rub the dough with oil or ghee and cover it with a warm cheesecloth for half n hour . The dough should be very smooth and glossy.

2. After half n hour , the dough will be softer and very stretchy. Now make small balls from the dough and knead the balls . Working with one ball at a time , roll the ball into a thin roti or disk . Rub some ghee and dry out the ghee applying flour. keep aside.

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3. Make at least five roti like this and on each roti rub ghee and dry out the ghee with dry flour .

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4. Stack the roti together . The last roti should be put inward way , so that the ghee covered part is on inside . Join them together . Roll them into a big thin roti.

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5. Cut the roti in strips.

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6. Fold the strip and roll , then put this roll on another strip ; take at least 3 strips to make one paratha . If you want to make bigger size or more layered , you may take more strips for one paratha.

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7. Rub some ghee on your rolling pin and also on the rolling board . Press them a little and roll them into paratha .

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8. Heat the pan and fry the parathas first without any oil . After frying all of them without oil , fry them with oil or ghee on medium low heat until golden and crispy.

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Jilapi/Jalebi

Jilapi/Jalebi

Jilapi/Jalebi

Ingredients:

For Batter:

All Purpose flour/ maida 1 cip
Rice flour half cup
Yeast 1 teaspoon
Yogurt ( room temperature) 1/4th cup or 4 tbl spoon, whisked
1 teaspoon sugar
Luke warm water , enough to make a medium thick batter

For the syrup:

1 cup Sugar
1 cup water
2/3 cardamom pods and a little stick of cinnamon
1 tea spoon of lemon juice ( to prevent crystallization)

Procedure:

1. Combine all the ingredients of the batter and make a medium thick batter . It should not be too thick or too thin . Pour the batter in a ketchup bottle( the one with nozzle) and keep that on a bowl covered with hot water. Just pour half of the bottle . Leave it there for half n hour or until the batter rises up to top of the bottle .

2. In the mean time make the sugar syrup using the ingredients , mentioned above . Make a medium thick syrap . it should not be thin . Keep the syrup on low flame.

3. Heat oil and squeeze the batter into the oil into coil-like circular motion . Fry until brown . Transfer immediately to the sugar syrap and let the jilapis sit in the syrup for 1 minute or so .Remove it from syrup and serve hot !!!!!!!!

Notes:

1. You may add 1 teaspoon ghee to the syrup to get that Authentic ” ghee e bhaja Jilap” flavor.

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