Today, while jalebi often steals the spotlight with its crispy curls and mass appeal, Imarti continues to hold its ground.

Rodell Rosel is an accomplished tenor who has been singing opera in Chicago and around the country for more than two decades.

Jalebi is a beloved Indian sweet that is renowned for its crispy texture, twisted spiral shape, and delightful sweetness. It's a popular dessert enjoyed across the Indian subcontinent ...

JALEBI Much like the technique used for Pennsylvania German funnel cakes, the jalebi batter is piped out in spiraling shapes over hot oil. Here, it is sprinkled with almonds, saffron and pistachios.

Using piping bag (with tip number 12) or Ziploc bag with a small opening cut into the corner, pipe the batter into the oil in circular motion. Fry until the jalebi is golden on both sides.

In a bowl, mix all the ingredients for the jalebi batter, except the ghee, and whisk slowly, while adding the water. Keep stirring till a smooth batter forms. Set aside to ferment for 30 minutes.

In the video, the vendor first takes two scoops of batter and pours it into a net cloth. He informs the food blogger filming the video that the batter has been prepared with maida (all-purpose flour) ...

For Jalebi batter 500 gms refined flour 125 gms curd 0.5 gms saffron 200 ml water For sugar syrup 750 gms sugar 300 ml water 5 ml lime juice 0.5 gms saffron Khajoor Rabdi 1 l milk 100 gms dates 25 ...

Recently, a description of jalebi on a restaurant menu has gone viral and has amused many. Take a look at it inside. Jalebi is a classic dessert that is loved by may. The batter, which is deep ...

After the batter has fermented, heat ghee in a pan over medium flame, fill the Jalebi batter in a muslin cloth (or piping bag or squeeze bottle) and pierce a small hole in the cloth.

The jaleba batter is like any other jalebi batter and the process is also exactly the same. The only difference lies in its humongous size. So why the need to make a bigger jalebi, you ask? Well ...