Are you bored of eating Jalebi made with refined flour? This time feed this unique potato-curd jalebi to the guests.

News India Live, Digital Desk: Just hearing the name of Jalebi makes the mouth water. That syrup-dipped, hot, crispy jalebi… wow! Usually we make Jalebi from flour or pulses, but have you ever thought that Jalebi can be made from potatoes also? Yes, Jalebi made from potatoes is not only delicious in taste, but it also remains crispy from outside and equally soft from inside.

If you also want to make something new and interesting in sweets, then definitely try Potato-Curd Jalebi this time. It is very easy to create it. Come, let us learn the simplest way to make it.

What items are required?

• Potato: 2-3 medium sized (boiled)
• Curd: Half cup (fresh and condensed)
• Arrowroot Powder: 3-4 tbsp
• Sugar: 1 cup
• Water: Half cup (for syrup)
• Lemon Juice: 1 tbsp
• Saffron: some threads
• Ghee: to fry jalebi
• Pistachios/Almonds: to garnish (finely chopped)

easy way to make

1. First prepare the syrup: First of all we will make sweet syrup for jalebi. Put sugar and water in a vessel and keep it on medium flame on gas. When the sugar dissolves completely and the syrup comes to a boil, add saffron threads and lemon juice into it. Adding lemon juice will prevent the syrup from freezing. The syrup should not be very thick, it should just be slightly sticky. Now turn off the gas and let it remain slightly warm.
2. Make Jalebi batter: Now peel the boiled potatoes and mash them well. Keep in mind that there should not be a single lump or kernel left in the potato. Now add curd and arrowroot powder to this mashed potato and beat it well and prepare a smooth, thick batter.
3. Let’s filter the jalebis: Now fill this solution in a jalebi making bottle or any strong polythene. Make a small hole at the bottom of the polythene. Heat ghee in a pan. When the ghee becomes medium hot, pour the mixture into it in the shape of jalebi while rotating it.
4. Fry till crisp: Fry the jalebis well from both the sides until they become golden and crisp.
5. Dip in syrup: As soon as the jalebi comes out of the pan, dip it directly in lukewarm syrup. Keep the jalebi in the syrup for 30-40 seconds so that it becomes sweet and remains crispy.

That’s it, your hot, crispy and delicious potato-curd jalebi is ready! Take it out in a plate, add finely chopped pistachios and almonds on top and serve it to everyone.