How to Make Chukander Ki Jalebi
250 gms beetroot
150 gms refined flour
100 gms white urad lentil
20 gms besan
2-3 gms baking soda
300 gms desi ghee
200 gms sugar
1 l milk
A pinch of green cardamom powder
6-7 Saffron strands
30 gram sugar
1 Jalebi making cloth
> Half boil the beetroot, cool down and puree. Keep aside.
> Wash and soak lentil for 1 hour, blend it.
> Mix refined flour, lentil batter, besan, baking powder and beetroot puree to a smooth paste and pouring consistency.
> In a sauce pan add sugar and little water, boil on slow heat, add lemon juice to clear sugar, after clearing sugar add ½ pinch of cardamom powder and 2-3 strands of saffron.
> In a flat wok, heat ghee, pour batter in jalebi cloth and make jalebi, once cook take out and dip in sugar syrup.
> In another pan boil the milk for rabri, add remaining cardamom powder, saffron strands and reduce to thick consistency, add sugar and cook for a while. Take out in a bowl and chill.
> Serve chukander (beetroot) jalebi and rabri together.
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