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Ekpremi
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| | Saturday, May 15, 1999 - 1:40 am: | 
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Are ithe koni Jilbyanchi recipe denar ka. Nasikchya imrati jilbya khaoon barich varshe zali. Recipe dyal tar karoon baghin.
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Shonoo
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| | Monday, May 17, 1999 - 6:24 pm: |
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ekpremi :
I think your best bet is to try the ready mix from Gits or some such company. I could look up my ruchira and post a recipe but as far as I remember
the making of the batter is very complicated.
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Shonoo
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| | Wednesday, May 19, 1999 - 12:00 am: |
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Ekpremi :
here is recipe from kamala bai ogale-
1/2 kg maida( experiment wih All Purpose flour ),
1/2 wati dahi, 2 chamache tel, Keshar or edible
color, 1/2 wati besan, 3/4 kg sugar, limbu - I
would use lime, instead of lemon- limes are
closer to the limbus
ghee for frying - you can try Crisco shortening -
I find it better than the desi ghee from Desi
stores.
Mix maida, oil, dahi in warm water and soak
overnight. During winter , keep it in a warm place -
Next day add the 'besan' and mix the whole thing
thoroughly - fesaNe.
Make 'don tari' paak with sugar. (I think this
means when you place a tiny drop of the paak on
your thumb and gently press your forefinger on
the paak and pull it away you should see two
strings of the paak. I would bet that this is
more 'loose' than ek taari paak. )
Add the color/saffron to the paak, sqeeze the
lime in it and keep the paak on a low flame.( She
says nikharaa, but low flame or the area between
the burners would be fine I think )
Take a thick cloth, make a small whole in the
centre- harbharayachyaa Daali yevhade, and stitch
it all around like a button whole.
Pour a small amount of batter into this cloth,
pick it up by its corners and squeeze gently,
directly into the frying pan of hot ghee. When
the jalebi is fried, put it immediately in the
paak. when the second set of jalebis are fried,
remove the first set from the paak.
My mom used to have a coconut shell, instead of a
thick cloth with a whole in the centre. This made the pouring much easier- less messy.
You could try a cake icing bag or one of those gizmos in the italian places that are used to pour oil/dressing. The trick is to pour the batter into the oil in a slow, steady manner.
I have never made paak myself, but I think you
start with sugar and equal or slighly less amount
of water and cook the whole thing over medium
heat, stirring constantly.
Good luck, if you send me an email I will let
you know where you can fedex the jalebi's.
I have assumed you are in North America somewhere
but forgive me if you are not.
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Prajaktad
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| | Thursday, January 29, 2004 - 10:04 pm: |
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gitts chya pack barobar jilebi sathi batali milte aahe...mi jilebi karaychi himmat keli nahi tyamule pudhcha prashna nahi pan
utsahi lokani ti vaprun bhaga....
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Dineshvs
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| | Saturday, April 12, 2003 - 2:52 am: |
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baoisak ijalaobaI maOda AaiNa rvaa ek~ iBajavaUna AaMbavaUna krtat. tI kÜNaItrI ilahIlaca qao. pNa qaÜDo
vaogaLo p`kar baGaa.
ba`oDcao tukDo k$na tolaat saÜnaorI tLavao AaiNa to ektarI pakat saÜDavaot Aakar nasalaa trI cava qaoT
ijalaobaIcaIca laagato.
Ananasa ikMvaa saÔrcaMd vaOgaro ÔLaMcyaa cak%yaa k$na %yaa iBajavalaolyaa maOVat GaÜLvaUna tLlyaa AaiNa
pakat saÜDlyaa trI ijalabaIsadRYya p`kar hÜtÜ.
ijalaobaIcyaa pIzat pnaIrÊ ]kDlaolao rtaLoÊ ]kDlaolaa baTaTaÊ ipklaolao rajaoLI koLo yaapOkI kahItrI GaalaUna
vaogaLa svaad AaNata yaotÜ.
AaNaKI savaa-t ma*%vaacao mhNajao jar ijalaobaI tLtanaa ivarGaLlaI tr %yaalaa maalapÜvaa mhNaavao.
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Dineshvs
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| | Sunday, April 13, 2003 - 12:22 pm: |
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ho ijalaobaIcao p`kar mhNajao maI XaÜQalaolao Xaa^T-kT\sa Aahot. saÔrcaMd vaaprlao tr qaÜDI dalaicanaIcaI
pUD AaiNa Ananasa vaaprlaa tr qaÜDo koXar Takavao. Ananasa Xa@yatÜ TInamaQalaa vaapravaa ikMvaa tajaa
vaaprlyaasa saaKrot iXajavaUna Gyaavaa. rajaoLI koLI pNa vaaprta yaotat.
ijalaobaI tXaI maÜgalaanaI AaNalaI AaplyaakDo. pNa Arba jagatat %yaaca saarKa ek DMplaIMgsa saarKa p`kar
kolaa jaatÜ.
ijalaobaIlaa taimaLmaQyao jaaMgarI mhNatat AaiNa tÜ jahaMgaIrI caa ApBa`MXa Aaho. mhNajao maÜgalaaXaI
naato ]GaDca Aaho.
AaiNa ho pajaLlaolao XXX mhNajao maÜhisanaa maukadma saar#yaa laoiKkocao laoKna Aaho. %yaaMcao AMgat pMgat naavaacao ek Cana pUstk
Aaho. trhI saMXaÜQanapr laoKna Aahoca. %yaamauLo paya Qarayacao to %yaaMcao.
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Paus
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| | Wednesday, August 18, 2004 - 4:28 am: |
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Hello, mii Khavya chya Jilbee chi kruti shodhat aahe.. would anybody help??
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Swabhi
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| | Wednesday, August 18, 2004 - 2:28 pm: |
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igaT\sa caa ijalaobaI maokr maI vaaprlaa Aijabaat caaMgalyaa ijalaobyaa hÜt naahItÊ maaJyaatrI naahI Jaalyaa.
pNa %yaancyaa ijalaobaI ima@sa caI cava caaMgalaI Aaho
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Keshar
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| | Wednesday, August 18, 2004 - 10:07 pm: |
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dinesh!..nashikla upasachi jilebi milte ...(budhyakade)..ti batata pasun kartat...aprtim lagte ti!..kashi kartat te mahit nahi ..
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Dineshvs
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| | Thursday, August 19, 2004 - 9:43 am: |
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]kDlaolyaa baTaT\yaacaa lagadaÊ ³baTaTa icakT Asaavaa´ ek vaaTI Gao}na %yaat AQaI- to pa}Na vaaTI AraÉT
pavaDr GaalaavaI. %yaat koXarI rMga Gaalauna Kup maLavao. maga %yaat qaÜDasaa saÜDa Gaalauna paNyaanao
ikMvaa duQaanao patL kravao va %yaacyaa ijalabyaa Gaalauna tLavyaat va pakat Takavyaat. baaTaT\yaat paNaI
iktI Aaho yaavar AraÉTcao p`maaNa AvalaMbauna Aaho. jar ijalaobaI ivarGaLu laagalaI tr AaNaKI AraÉT Gaalaavao.
iXangaaD\yaacao pIz pNa Gaalata yaola. %yaa ijalaobyaa jara tktkIt hÜtat. ijalaobaI vaÉna Qaaronao saÜDNyaapoxaa
jar kDbaÜL\yaap`maaNao vaLuna TLlaI trI caalaolaÊ pNa AXyaa vaoLI ipzat paNaI Gaalau nayao.
baTaT\yaacyaa jaagaI pnaIr vaapÉna pNa ]pvaasaacaI ijalaobaI hÜto. tI maa~ vaLunaca tLavaI laagato.
ihca kaya pNa kuzlaIhI ijalaobaI tLNaIt psarayalaa laagalaI tr %yaacao maalapuvao kravaot. maalapuvyaacaa
XaÜQa Asaaca laagalaa hÜta. AXyaavaoLI vaÉna AaTvalaolao duQa Gaalauna maalapÜvaa sajavaavaaÊ va AapNa
kQaIkaLI ijalaobaI krayalaa GaotlaI hÜtIÊ ho ivasaÉna jaavao.
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Arch
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| | Thursday, August 19, 2004 - 2:55 pm: |
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idnaoXaÊ ]pvaasaalaa vaaprayacaI nasalaI tr Aara$Tcyaa eovajaI corn flour caalaola kaÆ AaiNa tumha mhTla Aahot kI paNyaanao ikMvaa duQaanao patL kravao. mhNajao %yaacaI consistency Bajyaacyaa ipzasaarKI krayacaI kaÆ
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Keshar
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| | Monday, August 23, 2004 - 10:26 pm: |
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thanks dinesh!
karun baghayala havi!
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Dineshvs
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| | Tuesday, August 24, 2004 - 1:14 am: |
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ka^na- F,laÜAr vaaprayalaa hrkt naahI. %yaanao jara kDk hÜtIla. %yaacaI kinsasTnsaI Bajyaapoxaa qaÜDI
Ga+ AsaavaI. naaihtr ijalaobaI psarayacaI Xa@yata jaast Asato.
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Daizy
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| | Monday, November 28, 2005 - 10:20 am: |
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hi, mi daizy mala koni tikhat jelebi chi(sengulachya pithaci) padhat sangel ka?
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Mahaguru
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| | Thursday, May 01, 2008 - 1:48 am: |
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परवाच खव्याच्या जिलेब्या खाल्या. प्रथमच असा ही प्रकार असतो हे कळाले. जबलपुर मधे हा पदार्थ खुप प्रसिद्ध आहे म्हणे.
कसा करतात ते माहित नाही पण जिलेबीच्या आकारातले गुलाबजाम खात आहोत असेच वाटत होते. (अर्थात खायला चांगलेच वाटत होते)
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Prachee
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| | Thursday, May 01, 2008 - 5:58 am: |
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खव्याची माव्याची जिलेबी आणि समोसे हा युपी-एमपी मधला आवडता नाश्ता आहे..म sssss स्त लागतो. तोंडाला पाणी सुटले 
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लागणारा वेळ:
१ दिवस
लागणारे जिन्नस:
३ वाटी मैदा
१ वाटी उडीद डाळ
१ कप साखर
१ चिमुट केशर
२ चिमटी वेलदोडा पुड
२ चमचे लिंबाचा रस
क्रमवार पाककृती:
उडीद डाळ ४-५ तास भिजवुन मिक्सरमधुन बारीक करुन घ्यावी, मग त्यात मैदा मिसळवा.
पिठात एक पण गुठळी नको म्हणुन पिठातुन ब्लेंडर फिरवुन घ्यावे. इडली पिठासारखे भिजवुन ६-७ तास उबेला ठेवावे.
आता सॉसच्या बाटलीत पीठ भरुन गरम तेलात जिलेब्या घालाव्यात आणि थोड्या ब्राऊन रंगावर तळुन लगेच पाकात टाकाव्यात. ५ मिनीटांनी काढुन घ्याव्यात.
पाकाची कृती:
१ कप साखरेत १/२ कप पाणी, केशर, लिंबाचा रस आणि वेलदोडा पुड घालुन उकळी आणावी आणि गस बंद करावा.
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| चोखंदळ ग्राहक |
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| महाराष्ट्र धर्म वाढवावा |
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| व्यक्तिपासून वल्लीपर्यंत |
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| पांढर्यावरचे काळे |
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| गावातल्या गावात |
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| तंत्रलेल्या मंत्रबनात |
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| आरोह अवरोह |
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| शुभंकरोती कल्याणम् |
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| विखुरलेले मोती |
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| हितगुज गणेशोत्सव २००६ |
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