October 28, 12:04IOL

Jalebi Sandwich Recipe with Ice Cream and Pistachios

This exquisite dessert, inspired by India, combines crispy, syrup-soaked jalebis with vanilla ice cream and roasted pistachios.

Jalebi Batter

To prepare the batter, you will need 125g cake flour, 1/2 teaspoon yellow food coloring, 1/2 teaspoon baking soda, 16g cornstarch, 120ml plain yogurt, 120ml water (add as needed), 1 teaspoon lemon juice, and vegetable oil for frying.

Spiced Sugar Syrup:

To make the spiced sugar syrup, add sugar to a non-stick saucepan, then add water and stir. The syrup needs to be boiled over medium heat until it reaches the consistency of a single thread. After that, add lemon juice, crushed cardamom pods, and saffron to the syrup. Then remove the syrup from the heat and let it steep.

It is important to note that if the syrup crystallizes, it should be slightly diluted with water and put back on the heat.

Preparing the Jalebi Batter

Add the cake flour, cornstarch, baking soda, and food coloring to a mixing bowl, beating until the ingredients are combined. Next, mix in the yogurt and stir. Add the water and continue beating until a smooth batter is obtained. The batter should be thick enough but pourable; if more liquid is required, add it one tablespoon at a time until the desired consistency is reached.

Pour the batter into a squeeze bottle to ensure a uniform jalebi shape. Heat the oil over medium heat for frying. Check the oil's readiness by dropping a little batter into it—it should rise without browning. Carefully squeeze the batter from the bottle in circular motions from the center outwards to form beautiful spirals. If the batter is too thick, add a little water.

While the jalebis are frying, you must monitor the syrup. If it has crystallized, dilute it with water and return it to the heat. The syrup should be warm, not hot, so that the jalebis do not become soft. As soon as the jalebis are ready to fry, dip them into the warm syrup. After 4-5 minutes, they are removed and set aside. This process is repeated with all remaining jalebis.

After the jalebis have completely cooled, roll them up with your favorite ice cream, sprinkle with roasted pistachios, and if you wish to add a touch of elegance, you can use a little gold leaf.

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www.aajtak.inOctober 28, 12:44

How to Make Pure Besan at Home: Two Methods Using Chickpea Flour

Besan is one of the most essential ingredients in Indian cuisine, as it is used to prepare dishes such as pakora, curry, chila, laddu, and many other delicious snacks. Furthermore, various sweets are made from besan during festivals, so it is often present in most homes. However, some people worry about the purity of besan purchased from stores. In such cases, you can prepare besan yourself from chickpea flour, which does not require many ingredients. This article presents two simple methods for making besan at home that will allow you to easily obtain a fresh product.

How to make besan at home:

To make besan at home, you will need 500–600 grams of chickpea flour. There are two approaches to preparation.

First method: preparation without roasting

To prepare besan without prior roasting, you must first thoroughly clean the chickpea flour. Then, this flour should be dried in bright sunlight for one to two days to completely remove moisture. When the flour is completely dry and hard, gradually add it to a dry blender jar and grind it into a fine powder. The resulting besan should be sifted through a fine sieve. If large particles remain in the sieve, they can be ground and sifted again. Thus, the besan will be ready for use at home.

Second method: preparation by roasting in a pan

If you prefer lightly roasted besan, first clean the chickpea flour and dry it in the sun for one day. After that, heat a pan and add the flour, roasting it over low heat for 3–4 minutes. It is important to monitor so that the color of the flour does not become too dark and does not burn. Then, let the flour cool completely. After cooling, grind it in the blender in small batches. The finished besan needs to be sifted through a sieve, and any remaining large particles can be ground again. This way, your besan will be ready for use.

To ensure that besan remains in good condition for a long time, proper storage is crucial. After cooling completely, the besan should be placed in a clean, dry, airtight container. A glass jar can be used. When taking out besan each time, use a dry spoon and close the container lid tightly. Store the besan away from moisture and heat to prevent clumping and premature spoilage. If the besan has an unpleasant odor or insects appear in it, its use should be stopped.

Homemade besan can be used to create many recipes. From it, you can make besan laddus, besan barfi, curry, chila, and pakora. Additionally, you can prepare onion pakora, bread pakora, cheese pakora, as well as various vegetable dishes based on besan. If you like crunchy snacks, you can make a dish like besan chakli.

Important note: For preparing besan from chickpea flour, it is critically important that the flour is completely dry. If moisture remains in the flour, it will be difficult to grind, and this will negatively affect the quality of the besan. Therefore, be sure to dry the flour thoroughly and always store the besan in clean, dry containers.

iol.co.zaOctober 28, 12:17

Quick No-Bake Coconut Balls with Creamy Texture

These simple coconut truffles are made without an oven and combine condensed milk, white chocolate, and shredded coconut to create a small, creamy delicacy.

Ingredients

The following components are required for preparation: 2 tablespoons of butter, 2 cups of shredded coconut, ½ cup of condensed milk, 1 cup of white chocolate chips, ¼ cup of Klim milk powder, ¼ teaspoon of salt, and 1 teaspoon of vanilla extract. An additional cup of shredded coconut is needed for coating.

Instructions

First, melt the butter in a non-stick skillet over low heat. Then, add the condensed milk, Klim powder, and salt. Continue stirring over low heat until the chocolate melts and the mixture becomes thick and smooth.

Remove the mixture from the heat and stir in the vanilla extract until fully combined. Gradually add the shredded coconut, mixing thoroughly until a thick consistency is achieved that is easy to shape.

Allow the mixture to cool to a temperature where it is comfortable to handle. For a firmer structure, it is recommended to chill in the refrigerator for 20–30 minutes. Then, scoop out small portions and roll them between your palms, forming smooth balls of uniform size. Roll each ball generously in shredded coconut, ensuring it is completely covered.

Place the finished coconut balls on a parchment-lined baking sheet and refrigerate for 30–60 minutes or until firm. As a variation, you can add a small piece of chocolate to the center of each portion before shaping the ball and coating it with shredded coconut.