Saturday, May 25, 2024
HomeTribal Cuisine: Mandia (Ragi/ Finger millet) Jalebi

Tribal Cuisine: Mandia (Ragi/ Finger millet) Jalebi


  1. Mandia (Ragi) flour – 1 cup
  2. Maida (all-purpose flour)- 1 ½  cup
  3. Curd-1cup
  4. ghee-2 tsp(optional)
  5. sugar- 2 cup
  6. saffron-5 strand(optional)
  7. powdered green cardamom-1/2 teaspoon
  8. baking soda-1pinch
  9. oil- for frying

Preparation Method

  • Mix together Maida (all-purpose flour), Mandia(Ragi) flour, and baking soda in a bowl& sieve them to remove any husk or other impurities
  • Add ghee in the above mixture.
  • Add curd and water to make a thick batter,  Mix well until it is thick but has a slightly flowing consistency.
  • Keep it aside for around 1 hour to ferment.
  • To make the sugar syrup, heat water in a pan over medium flame.
  • Add sugar and mix until fully dissolved. simmer the syrup until it attains one string consistency.
  • Add saffron, cardamom powder in sugar syrup, and stir well.
  • Heat oil in a pan over medium flame for deep frying.
  • Fill the jalebi batter in a muslin cloth and cut a small hole in the cloth.
  • Squeeze the muslin cloth to make concentric circles.
  • Move from inside to outside to make perfect circles.
  • Fry till jalebis are crisp.
  • Soak the jalebis in warm sugar syrup for 2-3 minutes.
  • Now, remove from the syrup and place on a tray and serve the jalebis hot/ warm.

Prepared by: Sabnam Aferin

Cuttack, Odisha

You can reach her at [email protected]

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