Best Sweet ~ Jalebi in just 7 easy steps - M M Mithaiwala

Jalebi - M M Mithaiwala

 

The Best Sweet for all your special occasion !!

Ingredients

• Refined flour (maida)1 cup
• Yogurt1/2 cup
• Sugar3 cups
• Milk1 tablespoon
• Saffron (kesar)a few
• Gheefor deep-frying

Method 

Step 1

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. 

Cover and keep in a warm place to ferment for 24 hours.

Step 2

Beat the batter with your hands again for 15 minutes. 

Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

Step 3

Add milk & when the scum rises to the top, collect it with a ladle and discard.

Step 4

Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. 

Heat sufficient ghee in a kadai on medium heat.

Step 5

Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.

Step 6

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden & crisp.

Step 7

Drain and soak in sugar syrup for 2-3 minutes. 

Take them out of the syrup and serve hot.

MM Tip  - Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

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Khasta Kachori - M M Mithaiwala

Khasta Kachori - M M Mithaiwala 

“Khasta” means crisp and flaky  & “Kachori” is an Rajasthani Indian snack !

What's better than Kachori on any cozy, lazy, rainy afternoon?

Ingredients :-

For the Dough:

• 1/2 cup wheat flour
• 1/2 cup maida
• 1/4 teaspoon salt
• 2 tablespoons oil
• chilled water to bind the dough

For the Filling

• 1/2 cup readymade Moong Dal Namkeen
• 1 teaspoon asafoetida
• 2 teaspoon ajwain
• 2 teaspoon each (cumin Powder, coriander Powder, red chilli powder, dry mango powder, fennel powder, pomegranate seeds powder - Anardana, chaat masala powder)
• oil for deep frying

Method for Moong Dal Khasta Kachori 

• Mix the flour, salt and oil and rub oil and flour between fingers to get bread crumb like texture. 
• Add the chilled water slowly, mixing with your fingers as you pour. 
• Add just enough water to get all the dough together and knead to make a soft and
• smooth dough.
• Cover the dough and let it rest for at least fifteen minutes. 

 

           For Filling:

• Crush Moong Dal Namkeen in blender to a coarse powder.
• In a pan dry roast all the masalas for filling and mix nicely with crushed namkeen, adjust salt and seasoning as per taste.

        For Making Kachori:

• After 15 minutes of resting, knead the dough just once more to make it smooth. 
• Divide the dough in lemon size equal parts.
• Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle leaving center little thicker then edges around.
• Mold the dough into a cup & place 1 teaspoon of filling in the center. 
• Pull the edges of the dough to wrap the dal filling. Repeat with the rest. Let the filled ball rest for 3 to 4 minutes before rolling.
• Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about 3 inch circle.
• Preheat oil for deep frying in a frying pan on medium heat. Fry these stuffed moong dal kachori's on medium-low heat. 
• After they start to puff, slowly turn them over to the other side. Fry until golden-brown on both sides.
• Serve the Moong Dal Khasta Kachori with yogurt, Green Chutney,Tamarind Chutney & chopped onion.

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