Recipes for Deepawali
White gram dal - 500gm
Water - 1litre
Sugar - 1kg
Coconut oil or refined oil - 1kg
Jalebi colour (orange) - 5 drops
Salt - to taste
Finely grind the white gram dal with little water. Mix salt in it and make
a smooth batter of semi-thick consistency.
Heat sugar in a pan and add water into it. Add the jalebi colour and remove
from the fire when it thickens.
Heat oil in a thick bottom vessel. Squeeze the prepared batter into the oil
through a thin layered cloth. While squeezing the batter, first make three
rounds and a flower shape on top. When it is done (don't fry), remove from
oil. Allow oil to drain. Put the jalebis into the warm sugar syrup. Take out
after they soak in the syrup for about 15 minutes. Make jalebi's with the
500 gm besan, sifted
500 gm ground sugar
200 gm ghee
1 tsp green cardamom or elaichi , powdered
Heat the ghee until it smokes, then lower the heat. Add the besan and fry
on a medium heat until it is a golden colour. Take it off the fire for two
or three minutes and add the sugar.
When it is cooled to a comfortable temperature, grease your palms with ghee
and form the mixture into balls.
Set aside to cool and harden. Store in air-tight containers.