Just hearing the name Jalebi might have already made your mouth water. Jalebi is a dish that automatically brings a sweet taste to your mouth. People love to eat Jalebi for every occasion, from breakfast to festive desserts or evening tea. Although you know that maida is used in jalebi, the jalebi we’re talking about today is a different kind of delicious and nutritious jalebi. If you’d like to try a new kind of jalebi, read this report to the end. In this report, we’re going to tell you about beetroot jalebi. This is a jalebi that’s not only excellent but also nutritious and delicious. This jalebi is made with beetroot and urad dal. You might be wondering what kind of jalebi this is. So, today we’re going to share the full recipe for it.
When you make this jalebi, it will turn red, like beetroot. Once it’s ready, drizzle it with sugar syrup for a sweeter flavor. You can also serve it with a cold swirl of rabri. So, let’s learn how to make beetroot jalebi at home.
Here are the ingredients needed to make Beetroot Jalebi:
- Black gram – 1 cup
- Beetroot – 1 small
- Water – as desired
- Rice flour – 2 tablespoons
- Yogurt – 1 tablespoon
- Cardamom powder – 1/4 teaspoon
- Baking soda – 1 pinch
- Oil or ghee – for frying
- Sugar – 1 1/2 cups
- Water – 1/4 cup
- Cardamom – 2
- Lemon juice – 1/2 teaspoon
- Saffron – a few strands if desired
- Cold rabri – 1 bowl, if desired
- Chopped pistachios and almonds – 1 tablespoon
Learn the complete method for making Beetroot Jalebi:
First, you need to take black gram and soak it overnight. Before soaking, wash it thoroughly and let it soak in water. Next, if you’re making jalebi later that day, drain the lentils and drain the excess water. Now, put them in the mixer. Once you’ve added them, grind them finely with very little water. Once they’re coarsely ground, place the paste in a large bowl and make a thick batter. Don’t let it become too thin.
Now it’s time for the beetroot paste. First, take the beetroot, wash and peel it, and then cut it into small pieces. Then, add it to the mixer with a little water and grind it to a fine paste.
Now it’s time to make the jalebi batter. For this, you’ll need a large pot. In this large pot, add both the ground urad dal paste and the ground beetroot paste and mix them thoroughly. Now, add rice flour, yogurt, and cardamom powder, mixing them well to form a batter. Whisk this mixture thoroughly for 2-3 minutes to combine everything. Once the batter is ready, cover it and set it aside for 30-45 minutes. Next, add a pinch of baking soda. Add the soda when you’re ready to fry the jalebis.
Now, it’s time to make the sugar syrup. For this, you’ll need to take a pan, add the sugar and water, and heat it over medium heat. After the sugar dissolves, add the cardamom and saffron, and cook the syrup thoroughly for 5-7 minutes. Once it’s cooked thoroughly, add the lemon juice.
Now comes the turn of making the jalebis. For this, pour the prepared batter into a clean cotton cloth, or a piping bag available in the market. You can also use a sauce bottle with a nozzle and fill it with the batter. Heat oil or ghee in a pan, keeping the heat on medium. Shape the batter into circular jaleebis and fry them until golden brown and crisp on both sides.
Once all the jalebis are fried, let them drain from the oil for a few seconds. Then dip them in hot sugar syrup for about 30-60 seconds. After this, remove the jalebis and place them on a plate. If you wish, serve them with cold rabri on top. Add chopped pistachios and almonds.
