झटपट बनवा कुरकुरीत रवा जिलेबी | How to make Crispy Rava Jalebi | MadhurasRecipe | Ep – 328

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Rava jilabi is a vet easy and simple recipe. It is nice, crispy and crunchy. You can make it quickly and it tastes just awesome. It remains crunchy for longer time. Do try this recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
For Jilabi:
• 1 cup Fine rava
• 1/2 cup Curd / Yogurt
• 1/4 cup Maida
• 1/2 cup Water
• 1/2 tsp Baking powder
• Yellow food color
• Oil for frying
For Sugar Syrup:
• 1 cup Sugar
• 1 cup Water
• 1/4 tsp Cardamom powder

Method:
For Sugar Syrup:
• In a sauce pan take sugar and add water.
• Bring it to boil on high heat.
• When sugar dissolves and the syrup begins to boil, lower down
the heat to medium and cook for about 10 minutes.
• After cooking for about 10 minutes check the consistency.
• The sugar syrup should be just sticky. We are not looking for any
thread consistency syrup.
• Make syrup as we make for gulabjamun.
• Turn off the gas and add cardamom powder.
• Mix well and sugar syrup is already.
For Jilabi Batter:
• Take rava into a blender jar and blend it in blender for about a
minute.
• Do not blend rava into powder. Keep its coarse texture.
• Transfer the blended rava into a bowl.
• Add maida and mix well.
• Add curd and mix everything well together.
• Try to avoid freeze cold curd. Use curd that is at room
temperature.
• Add water and mix well.
• The consistency of batter should be medium or flowig, neither too
thick nor too thin.
• If you make thin batter then jilabi may break in oil or it won’t retain
shape of jilabi while frying in oil.
• If the batter is thick then it will be difficult to press.
• Add food color and mix well.
• Cover and rest the batter for about 30 minutes.
• Add baking powder and mix well.
• Baking powder helps in making jilabi light. Take a zip lock bag or
any other simple plastic bag.
• You also can cleasn and use a milk bag. You also can use jilabi
mold.
• Transfer the batter into the bag.
For Making Jilabi:
• Heat up oil for frying jilabi.
• When oil is enough hot, lower down the heat to medium to low.
• Cut a small corner of the batter filled bag and drop jilabi into hot
oil.
• Turn it round and bring the end at the center and cut the jilabi.
• Fry jilabi on low to medium heat only.
• Fry from one side on low to medium heat for about 3-4 minutes.
• Flip over and fry form other side for another 3-4 minutes.
• Take the jilabi out with the help of a skewer, shake off excess oil
and transfer it into hot syrup.
• Make sure the syrup is hot while dropping hot jilabi into it.
• Let it soak into syrup for about 2 minutes.
• Take the jilabi out into a dish. Rava jilabi is already.

Tips:
• Use raw rava only. Do not use roasted rava at all. If you use
roasted rava the jilabi will dissolve in hot oil.
• You can use 1/4 tsp baking soda instead of baking powder.
• Blending rava in mixer helps in giving nice smooth texture to
jilabi. Jilabi don’t have coarse texture.
• Fry the jilabi on low to medium heat only. If you fry jilabi on too
high heat then it will immediately change its color and the jilabi
will be soft. It won’t be crispy.
• If you want your jilabi crispy then fry jilabi on low to medium heat
for at least 3-4 minutes from each side.
• Drop hot jilabi in hot syrup it that it will be nicely soaked into jilabi.

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