Cliff Attempts to Make Fried Jalebi You Can Do This!
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Date: 2020-05-20
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Comments and reviews: 10
RJFlute
Great video, love the diversity and exploration of multiple cultural cuisines! Some tips I've picked up after 13 failed attempts over the past years, if you would care to humor me: 1. SyrupYour syrup needs to be warm, and you need far more. Right now, with how cold it is, and how little you made, you're pretty much dusting it with sugar. You need a hotter syrup. 2. Submerging in Syrup after FryingYou should not drain the oil out before submerging in the oil. Immediately after they are fried in the oil, dunk them in the syrup right away, and hold them under the surface with a spoon. That ensures they soak up the syrup, and also is when they turn from opaque to the transparent color we all know and love.
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Great video, love the diversity and exploration of multiple cultural cuisines! Some tips I've picked up after 13 failed attempts over the past years, if you would care to humor me: 1. SyrupYour syrup needs to be warm, and you need far more. Right now, with how cold it is, and how little you made, you're pretty much dusting it with sugar. You need a hotter syrup. 2. Submerging in Syrup after FryingYou should not drain the oil out before submerging in the oil. Immediately after they are fried in the oil, dunk them in the syrup right away, and hold them under the surface with a spoon. That ensures they soak up the syrup, and also is when they turn from opaque to the transparent color we all know and love.
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Rads
Channa Daal is chickpea flour and Maida is basically all purpose if anyone is wondering. Also its easy to make your own Ghee. Melt the butter on the stove and then let it resolidify. And to be honest the shape doesnt matter. Most Jalebis are thinner but yours work just as well, its probs cause this uses the shortcut instead of the long fermentation. The knobs are nice actually, gives a pop of sugar when eating along the thin jalebi. Side note, it needs to like submerge in syrup not just coat it.
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Channa Daal is chickpea flour and Maida is basically all purpose if anyone is wondering. Also its easy to make your own Ghee. Melt the butter on the stove and then let it resolidify. And to be honest the shape doesnt matter. Most Jalebis are thinner but yours work just as well, its probs cause this uses the shortcut instead of the long fermentation. The knobs are nice actually, gives a pop of sugar when eating along the thin jalebi. Side note, it needs to like submerge in syrup not just coat it.
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leonalchemist
I think not moving away too fast from each loop would be better, they need to loop onto each other to get the shape otherwise you just get a weird circle; and maybe not drop them practically in the pan, let the gravity do the work and more time for the batter to rise also more room to move around and not worry how low you are, noob opinion but best of luck, still looked tasty nonetheless: )
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I think not moving away too fast from each loop would be better, they need to loop onto each other to get the shape otherwise you just get a weird circle; and maybe not drop them practically in the pan, let the gravity do the work and more time for the batter to rise also more room to move around and not worry how low you are, noob opinion but best of luck, still looked tasty nonetheless: )
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Murl
Be honest with us all Cliff. This was another 12 hour plus shoot wan't it. It's OK we aren't friends but, we still care about you and your shooting schedule. (besides I'll buy the team beers the next time you pass thru Atlanta) (but You gotta let em know) (and to be fair those were perfectly edible Jalebi's)
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Be honest with us all Cliff. This was another 12 hour plus shoot wan't it. It's OK we aren't friends but, we still care about you and your shooting schedule. (besides I'll buy the team beers the next time you pass thru Atlanta) (but You gotta let em know) (and to be fair those were perfectly edible Jalebi's)
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internetultrageek
AFAIK Jalebi is always deep fried, so 'fried' is redundant in the title. By the way, if you get tired of piping bags, you can get a jalebi maker at most Indian grocery stores. Just ask. You can use the same thing for other Indian snacks and desserts
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AFAIK Jalebi is always deep fried, so 'fried' is redundant in the title. By the way, if you get tired of piping bags, you can get a jalebi maker at most Indian grocery stores. Just ask. You can use the same thing for other Indian snacks and desserts
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Salem
Its the perfect dessert to show how historically parts of the world are interconnected. He mentions that it is an Indian dessert, but its found in the Middle East and Persia, and the earliest records of the dessert comes from an Arabic cookbook
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Its the perfect dessert to show how historically parts of the world are interconnected. He mentions that it is an Indian dessert, but its found in the Middle East and Persia, and the earliest records of the dessert comes from an Arabic cookbook
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Akash
These Indians when they go to other country, seriously makes the Indian food so bad lol. I have never ever had a proper indian cuisine experience ever anywhere (except very rarely does people come very close, like in Dubai, Abu Dhabi )
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These Indians when they go to other country, seriously makes the Indian food so bad lol. I have never ever had a proper indian cuisine experience ever anywhere (except very rarely does people come very close, like in Dubai, Abu Dhabi )
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Pranavi
There's no such thing as deep fried Jalebi dude, it's like saying Hi I'm having baked bread. Get your facts straight, stop saying chai tea, Naan bread and especially deep fried Jalebi XD
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There's no such thing as deep fried Jalebi dude, it's like saying Hi I'm having baked bread. Get your facts straight, stop saying chai tea, Naan bread and especially deep fried Jalebi XD
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nacs
This slob is terrible at replicating these dishes. Please get someone who actually tries more than once instead of patting himself on the back after every half-assed attempt
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This slob is terrible at replicating these dishes. Please get someone who actually tries more than once instead of patting himself on the back after every half-assed attempt
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Hitankar
The long fermentation is the right way to make jalebis. Using yeast completely changes the taste. Also have to drop into syrup fresh from the oil for the best result.
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The long fermentation is the right way to make jalebis. Using yeast completely changes the taste. Also have to drop into syrup fresh from the oil for the best result.
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