#Sweet Potato Jalebi/ Ranga aloo'r jilapi
#Sweet Potato Jalebi/ Ranga aloo'r jilapi

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, #sweet potato jalebi/ ranga aloo'r jilapi. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

#Sweet Potato Jalebi/ Ranga aloo'r jilapi is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. #Sweet Potato Jalebi/ Ranga aloo'r jilapi is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook #sweet potato jalebi/ ranga aloo'r jilapi using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make #Sweet Potato Jalebi/ Ranga aloo'r jilapi:
  1. Get 2 cups boiled sweet potato
  2. Take 1/2 cup refined flour/ maida
  3. Get 1/2 cup semolina/ suji
  4. Make ready 2 tbsp ghee
  5. Take 2 tbsp milk powder
  6. Make ready 1/4 tsp baking soda
  7. Make ready 2 cups sugar
  8. Prepare Few strands of saffron
  9. Get 1 tbsp lemon juice
  10. Prepare 1 tsp cardamom powder
Instructions to make #Sweet Potato Jalebi/ Ranga aloo'r jilapi:
  1. Take boiled mashed sweet potatoes, with it mix semolina/ suji & keep it for 10 mints.
  2. Mix milk powder, baking soda with refined flour/ maida & add ghee. Then mix it with mashed sweet potato, semolina mixture to form a dough. Rest it for another 10 mints.
  3. Divide the dough into equal small balls. Then roll them with your palm & give the shape of jalebis. Take refined oil in a deep kadhai & fry the jalebis.
  4. Meanwhile, make sugar syrup. Add 1 cup water with sugar & make medium thin syrup. Add lemon juice, cardamom powder & saffron.
  5. Switch off the flame & then pour the fried jalebis into the sugar syrup one by one & keep for 1 hour. Serve the delicious sweet potato jalebis hot or cool.

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