10 मिनट में बनाएं हलवाई जैसी कुरकुरी जलेबी; जानें आसान ट्रिक

बर्तन में शक्कर और पानी मिलाकर उबालें. स्वाद के लिए कुटी इलायची और बढ़िया रंग के लिए चुटकी भर फूड कलर मिलाएं.

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चाशनी में नींबू का रस जरूर निचोड़ें. इससे चाशनी जमती (Crystallize) नहीं है और जलेबी ठंडी होने पर भी 2 दिन तक रसीली रहती है.

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मैदे में देसी घी, एक चुटकी नमक, थोड़ा नींबू का रस और बेकिंग सोडा मिलाकर व्हिस्क से स्मूथ और गाढ़ा बैटर तैयार करें.

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पानी थोड़ा-थोड़ा करके ही मिलाएं ताकि बैटर में गुठलियां न पड़ें. तैयार बैटर को 5-10 मिनट के लिए ढककर रख दें.

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बैटर को पाइपिंग बैग, ज़िप-लॉक बैग या सॉस बोतल में भरें. पाइपिंग बैग के कोने पर मीडियम साइज़ का कट लगाएं.

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फ्लैट पैन में देसी घी गर्म करें. मध्यम आंच पर गोल-गोल घुमाते हुए अंदर से बाहर की तरफ जलेबियां बनाएं.

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जलेबियों को दोनों तरफ से पलटकर हल्का सुनहरा और एकदम क्रिस्पी होने तक तल लें.

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कुरकुरी जलेबियों को तुरंत निकालकर गुनगुनी चाशनी में डालें और 2-3 मिनट तक रस सोखने दें.

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रसीली जलेबियों को बारीक पिस्ते से सजाएं और गरमा-गरम जलेबी को ताजा दही या गाढ़ी रबड़ी के साथ परोसें.

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