What could be yummier than Chef Sushant Parab's Cottage Cheese Jalebi recipe? Jalebis deep fried in ghee and topped with rabdi!
Chenna Jalebi
Serves: 2
Ingredients
For the jalebi
For the sugar syrup
For frying
For the garnish
Method
Note: A one-thread syrup is sugar syrup viscous enough to pass the one-thread test.
It is important to keep testing for consistency while the sugar syrup is boiling.
The test for this is: Dip a spatula, preferably wooden, into the boiling sugar syrup and take out.
Some syrup would have coated the spatula.
Let it cool.
Touch the cooled syrup with your forefinger. Some syrup will come onto your finger.
Touch that with your thumb and separate thumb from forefinger.
When one little continuous delicate thread is formed by the syrup, when the coated forefinger is pulled away from your thumb, you have one-thread consistency sugar syrup.
To serve the jalebis with homemade rabdi, try Rediff's Rabdi recipe.
Chef Sushant Parab is the sous chef at Hotel Sahara Star, Mumbai.
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