Sweet Delicacy Archives - RecipeWikki https://recipewikki.com/tag/sweet-delicacy/ Wikipedia of Awesome Taste Sun, 01 Dec 2024 03:44:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Sweet Delicacy Archives - RecipeWikki https://recipewikki.com/tag/sweet-delicacy/ 32 32 Jalebi https://recipewikki.com/jalebi/ Sun, 01 Dec 2024 03:44:53 +0000 https://recipewikki.com/?p=5178 Jalebi is a crispy, juicy, and deep-fried Indian dessert soaked in sugar syrup. This spiral-shaped delicacy is a popular festive and street food enjoyed across India, especially during celebrations like Holi and Diwali. Served hot or at room temperature, it pairs perfectly with rabri or even a glass of warm milk. Origin Jalebi Jalebi has […]

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]]> Jalebi is a crispy, juicy, and deep-fried Indian dessert soaked in sugar syrup. This spiral-shaped delicacy is a popular festive and street food enjoyed across India, especially during celebrations like Holi and Diwali. Served hot or at room temperature, it pairs perfectly with rabri or even a glass of warm milk.

Origin Jalebi

Jalebi has its roots in the Middle East, where it was known as “Zalabiya” before making its way to India. Over time, it became an integral part of Indian cuisine, with regional variations found in different states. Today, it is a must-have during festivals, weddings, and special occasions.

What I Love About This Recipe

Jalebi is a perfect blend of crispy and syrupy textures, making every bite irresistibly delicious. The golden spirals absorb just the right amount of sugar syrup, creating a burst of sweetness with every bite. I love how the batter ferments naturally, enhancing the flavor and giving it that signature tang. Whether paired with rabri or eaten on its own, it’s always a delightful treat. Plus, the fun of piping the batter into hot oil makes it a joy to prepare at home!

Also Read : Phirni Recipe

Jalebi
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Jalebi

Recipe by RecipeWikki
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

157

kcal

Ingredients

  • 1 cup all-purpose flour (maida)

  • 2 tablespoons cornflour

  • ½ teaspoon baking powder

  • 1 tablespoon yogurt

  • ¾ cup water (adjust as needed)

  • 1 teaspoon lemon juice

  • A pinch of saffron strands (optional, for color)

  • ½ teaspoon turmeric or yellow food color (optional)

  • 1 teaspoon ghee (for flavor)

  • 1 cup sugar

  • ½ cup water

  • ¼ teaspoon cardamom powder

  • A few saffron strands (optional)

  • 1 teaspoon rose water (optional)

  • 1 teaspoon lemon juice (prevents crystallization)

Directions

  • In a bowl, mix all-purpose flour, cornflour, baking powder, and yogurt.
  • Gradually add water while whisking to form a smooth, thick batter.
  • Add lemon juice, saffron strands, and turmeric for color. Mix well.
  • Cover and let the batter ferment for at least 8-12 hours or overnight.
  • In a pan, mix sugar and water, then heat over medium flame.
  • Stir until the sugar dissolves, then let it simmer until it reaches a one-string consistency.
  • Add cardamom powder, saffron strands, and rose water. Keep warm.
  • Heat oil or ghee in a flat pan over medium heat.
  • Pour the batter into a piping bag or squeeze bottle.
  • Pipe spirals directly into the hot oil and fry until golden brown and crisp.
  • Remove from the oil and immediately dip in warm sugar syrup for 30-40 seconds.
  • Take out and place on a serving plate.
  • Serve hot with rabri or enjoy as is.

Notes

  • Fermentation is key for a slightly tangy taste and crispy texture.
  • The batter should be thick enough to hold its shape when piped.
  • Keep the sugar syrup warm but not too hot while dipping the jalebis.

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]]> Holi Traditional Puranpoli https://recipewikki.com/holi-traditional-puranpoli/ Sat, 30 Nov 2024 16:21:22 +0000 https://recipewikki.com/?p=5170 Puranpoli is a beloved Maharashtrian sweet flatbread stuffed with a flavorful mixture of chana dal (split Bengal gram), jaggery, and aromatic spices. This soft, slightly crispy delicacy is a staple during Holi, Gudi Padwa, and other festive occasions, best enjoyed with a generous drizzle of ghee. Origin Holi Special Traditional Puranpoli Puranpoli has its roots […]

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]]> Puranpoli is a beloved Maharashtrian sweet flatbread stuffed with a flavorful mixture of chana dal (split Bengal gram), jaggery, and aromatic spices. This soft, slightly crispy delicacy is a staple during Holi, Gudi Padwa, and other festive occasions, best enjoyed with a generous drizzle of ghee.

Origin Holi Special Traditional Puranpoli

Puranpoli has its roots in Maharashtra but is also popular in Karnataka, Gujarat, and Andhra Pradesh, where it goes by different names like Obbattu or Bobbatlu. Traditionally prepared during festive seasons, its rich, sweet filling and soft texture make it an irresistible treat. To explore more about Maharashtrian cuisine.

What I Love About This Recipe

Puranpoli is more than just a dish—it’s a nostalgic reminder of family gatherings and festive traditions. The balance of sweet, spiced filling with the soft, slightly crispy outer layer makes it a comfort food like no other. I love how versatile it is—you can adjust the sweetness, add nutmeg for a unique twist, or even pair it with milk or katachi amti (spiced dal water). The aroma of cardamom and jaggery while making Puranpoli fills the house with festive vibes. Plus, it tastes even better the next day!

Also Read : Slow Cooker Chicken Enchilada Casserole

Holi Traditional Puranpoli
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Holi Traditional Puranpoli

Recipe by RecipeWikki
Servings

2

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

305

kcal

Ingredients

  • 1 cup chana dal (split Bengal gram)

  • 1 cup jaggery (grated)

  • ½ teaspoon cardamom powder

  • ¼ teaspoon nutmeg powder (optional)

  • 1 tablespoon ghee

  • 2 cups whole wheat flour

  • ¼ cup all-purpose flour (optional, for softness)

  • ¼ teaspoon turmeric powder

  • 2 tablespoons oil or ghee

  • Water (as needed, for kneading)

  • Ghee (for roasting)

Directions

  • Rinse the chana dal thoroughly and soak it for 30 minutes.
  • Cook the dal in a pressure cooker with enough water until soft but not mushy. Drain excess water and mash well.
  • In a pan, heat 1 tablespoon ghee and add the mashed dal.
  • Add grated jaggery and cook on low flame, stirring continuously.
  • Once the mixture thickens and leaves the sides of the pan, add cardamom and nutmeg powder. Mix well and let it cool.
  • In a bowl, mix whole wheat flour, all-purpose flour, turmeric powder, and oil.
  • Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 30 minutes.
  • Take a small portion of the dough and roll it into a small circle.
  • Place a spoonful of the puran (stuffing) in the center, fold the edges over, and seal.
  • Roll gently into a thin, round shape, using flour to prevent sticking.
  • Heat a tawa (griddle) and cook the Puranpoli on medium flame until golden brown spots appear.
  • Flip and cook the other side, applying ghee for a rich flavor.
  • Remove from the pan and serve warm with more ghee, milk, or katachi amti.

Notes

  • Make sure the puran filling is dry enough to roll easily; if too soft, cook for a few more minutes.
  • The dough should be soft and well-rested to prevent cracking while rolling.
  • Use ghee generously for authentic flavor and richness.
  • Leftover Puranpoli stays fresh for a couple of days and tastes even better when reheated.

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