Rava Jilabi – Marathi Recipe

Instructions

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 mould.
• 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.