Jalebi Recipe in Urdu

Find delicious Jalebi recipes in Urdu with our easy-to-cook recipes crafted with our simple cooking tips with proper step-by-step instructions, required ingredients, and cooking time. Jalebi recipe is one of the common and most searched dishes in the Riwaiti Mithaiyan recipes category. Enhance your cooking journey and enjoy creating Jalebi recipes in Urdu with available user-friendly, procedure instructions in Urdu recipes.

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0:30 To Prep

2:00 To Cook

8 Servings

Tips About Recipe

241601 Views 133 Comments

Jalebi vidhi

Maida 1/2 kilo
Doodh 1/2 litter
Ghee 375 gram
Chini 2kg
Zarday ka Rand 1 masha
Baking Powder 1 tola

Banane ki tarkeeb

Maiday main baking powder mila kar thoray sy doodh main gondh lain. Maida sakht hojaye to aatay ki tarha hath ko paani laga kar gondhtay jaain. Yahan tak k khameer ki soorat phool jaye. Baqi bacha hoa taqreeban 6 chhatank doodh is phooty hoye mayday main daal dain takeh gaarhi ho kar creame c ban jaye. Adhay litter paani main cheeni daal dain. Zarday ka rang bhi milaaain aur josh anay dain. Jab teen taar ki chashni ban jaye to utar lain. Hath ki girft main anay wala aab e khora le lain aur iskay painday main chhaid kar dain. Frying pan main ghee daal kar chholay per rakhain. Aab e Khoray k sorakh per ungli rakh kar is main maida daalain aur frying pan k oper la kar sorakh sy ungli hata lain. Aab Khoray ko gardish dety rahain aur Jaleebi ki shakal banaty rahain. Halki zardi maail jalaibiyaan hon to sheeray main daal dain. Adhay ghanty tak rehny dain. Sheera jazb hoajye to nikaal lain. In per warq bhi laga’ain.

جلیبی

اجزاء:
میدہ--------- آدھ کلو
دودھ ----------آدھ لیٹر
گھی -----------ڈیڑھ پاؤ
چینی---------- دو کلو
زردے کا رنگ -----ایک ماشہ
بیکنگ پاؤڈر------------- ایک تولہ

ترکیب:

میدے میں بیکنگ پاؤڈر ملا کر تھوڑے سے دودھ میں گوندھ لیں۔
میدہ سخت ہو جائے تو آٹے کی طرح ہاتھ کو پانی لگا کر گوندھتے جائیں یہاں تک کہ خمیر کی صورت پھول جائے۔
باقی بچا ہوا تقریباً چھ چھٹانک دودھ اس پھوٹے ہوئے میدے میں ڈال دیں تاکہ یہ گاڑھی ہو کر کریم سی بن جائے۔
آدھ لیٹر پانی میں چینی ڈال دیں۔ زردے کا رنگ بھی ملائیں اور جوش آنے دیں جب تین تار کی چاشنی بن جائے تو اتار لیں۔
ہاتھ کی گرفت میں آجانے والا آب خورہ لے لیں اور اس کے پیندے میں چھید کر لیں۔ فرائینگ پین میں گھی ڈال کر چولہے پر رکھیں۔
آب خورے کے سوراخ پر انگلی رکھ کر اس میں میدہ ڈالیں اور فرائینگ پین کے اوپر لا کر سوراخ سے انگلی ہٹا لیں۔
آب خورے کو گردش دیتے رہیں اور جلیبی کی شکل بناتے رہیں ہلکی زردی مائل جلیبیاں ہوں تو شیر ے میں ڈال دیں۔
آدھ گھنٹے تک رہنے دیں شیرہ جذب ہو جائے تو نکال لیں۔ ان پرورق بھی لگا لیں۔
گرما گرم جلیبیاں تیار ہیں۔

Posted By: Fiza, karachi

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Find out the Jalebi Recipe in Urdu this is the most easy and traditional cooking recipe in all the Riwaiti Mithaiyan. Jalebi is very famous in desi people. At KFoods you can find Jalebi and all the urdu recipes in a very easiest way.

Jalebi

Jalebi is a very popular sweet dish and dessert item loved by the people of India, Pakistan and Bangladesh. Jalebi is also originally migrated dish which was brought into the Indian subcontinent by the Turkish invaders and comes from the Arabic word Zulabya. Jalebi is commonly found in sweetmeat shops throughout the country and here is a simple recipe which you can easily try at home for an evening snack or on religious events like Eid. Jalebi is a rich source of energy and good for health for almost every age ( only if you are not diabetic) as it relieves stress and provides strength to the brain made out of milk, flour, ghee and baking powder. You can serve Jalebi with tea or the most popular trend in winters is to dip Jalebi in a bowl of hot milk. It is often a favourite item by most of the people in the cold evenings.

Ingredients for Preparing Jalebi:

All Purpose Flour: 1/2 kg
Milk: 1/2 liter
Ghee: 375 grams
Sugar: 2 kg
Yellow Food Coloring: 1 masha (0.97 grams)
Baking Powder: 1 tola (11.66 grams)

Method:

Add baking powder to all purpose flour (maida) and knead with milk.
Once it becomes stiff, start kneading it with little water like we knead wheat flour. Knead until it gets inflated.
Add remaining 360 grams milk to kneaded maida flour, mix and form a cream like mixture.
Add sugar to 1/2 liter water. Also add yellow food coloring and cook until it forms three wire syrup.
Take a tumbler with handle and pierce it from the bottom.
Add ghee to frying pan and place on stove.
Cover the bottom hole of tumbler with finger, add all-purpose flour, bring over the frying pan and remove the finger.
Keep rotating the tumbler to form jalebi rings.
Once jalebi becomes light yellow, put them into sugar syrup.
Let them sit there for half hour until jalebi rings absorb the syrup well.
Once you are sure that jalebi has absorbed the syrup well, remove from the pan.
Apply silver paper (optional).
Hot sweet jalebis are ready.
Serve and enjoy.

Jalebi Recipe in English

Finally. I got what I need in my nation which is the recipe of Jalebi. I live in Kpk Mansehra and love to make and eat sweet dishes inevitably, after a long looking through I was made it by following your method however I was confusing in certain means so please clear me that how to make it softer, else me and my family truly appreciate the entire day with you

samira arsalan,

Jalebi were literally so juicy and delicious in taste. I always like the recipes you share on your website. Share some more tasty and yummy recipes like this one. Thank you kfoods.

dania,

I have for a long while been itching to make the great Jalebi Recipe at the solace of my home and an hour back I had the option to do only that! This recipeis generally excellent. keep it up kfoods.

sana ,

Jalebi is different from custard and kheer, well I will try it to make on the coming exciting weekend. I wish that I also share my recipe on your network but how?? Tell me the steps to upload recipes with images.. thanks for the health and cooking tips as well as restaurant deals updation.

Ghazal, Lahore

Can we add milk to the jalebi batter while making it? as far I know, we eat jalebi with milk which gives us a very nice experience however I want to do an experiment that if I add the milk while preparation, how would it affect the taste and appearance.

Sana, Dehli