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Edible Cookie Dough Recipe

🍪 Edible Cookie Dough Recipe – A Safe-to-Eat Treat for Cookie Lovers If you’ve ever found yourself sneaking spoonfuls of raw cookie dough while baking, you’re not alone. The irresistible combination of butter, sugar, and chocolate chips is enough to tempt even the most disciplined baker. But here’s the catch: traditional cookie dough isn’t safe to eat because it contains raw eggs and untreated flour, both of which can cause foodborne illnesses. That’s where edible cookie dough comes in—a safe, no-bake version that gives you all the joy of eating cookie dough without the risks. In this post, we’ll dive into what makes edible cookie dough different, how to make it step by step, variations you can try, and tips to store it properly. Whether you’re whipping it up for movie night, a quick sweet fix, or as a fun treat for kids, this recipe will quickly become a favorite in your home. Why Edible Cookie Dough? For decades, cookie dough lovers had to settle for small bites snuck before baking....
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Jalebi

 



“Golden Delight: The Crispy Charm of Jalebi”

Few sweets can rival the golden beauty and irresistible taste of Jalebi. With its crispy spirals soaked in fragrant syrup, Jalebi is a treat that has delighted generations. Whether enjoyed warm on a chilly evening, served at a festive celebration, or paired with a cup of tea, this sweet holds a timeless place in culinary traditions around the world.

For me, Jalebi is more than just a dessert — it’s a symbol of joy and celebration. The sizzling sound as the batter hits hot oil and the sweet aroma of syrup filling the kitchen always creates a sense of excitement. It’s not just food; it’s an experience that connects us to culture, tradition, and family memories.

Recipe

Homemade Jalebi

INGREDIENTS:

For the Batter:

  • 1 cup All-Purpose Flour (Maida)

  • 2 tbsp Cornflour

  • 1 tbsp Yogurt

  • 1 tsp Baking Powder

  • ½ cup Warm Water (adjust as needed)

  • ½ tsp Turmeric or a pinch of Yellow Food Color

For the Sugar Syrup:

  • 1 cup Sugar

  • ½ cup Water

  • ½ tsp Cardamom Powder

  • ½ tsp Lemon Juice

  • A few Saffron Strands (optional)

For Frying:

  • Ghee or Oil

METHOD:

  1. Prepare the Syrup:

    • In a saucepan, combine sugar and water. Boil until sticky (one-string consistency).

    • Add cardamom, lemon juice, and saffron. Keep warm.

  2. Make the Batter:

    • Mix flour, cornflour, baking powder, yogurt, and water into a smooth, thick batter.

    • Cover and let it rest for 30–40 minutes.

  3. Shape the Jalebis:

    • Pour the batter into a piping bag, squeeze bottle, or cloth with a small hole.

    • Heat ghee/oil in a flat pan. Pipe spirals of batter directly into hot oil.

  4. Fry Until Golden:

    • Fry on medium heat until crisp and golden on both sides.

  5. Soak in Syrup:

    • Dip hot jalebis immediately into the warm sugar syrup for 30 seconds.

    • Remove and place on a plate to set.

  6. Serve and Enjoy:

    • Best enjoyed warm, with or without milk or rabri!

Nutritional Information (Approx. per serving)

  • Calories: 150–180

  • Carbohydrates: 30–35 grams

  • Sugar: 20–25 grams

  • Fat: 4–6 grams

  • Protein: 2 grams

Note: Values may vary depending on frying medium and portion size.

Variations

  1. Rabri Jalebi – Serve hot jalebis with creamy rabri for an indulgent dessert.

  2. Kesar Jalebi – Add saffron-infused syrup for a fragrant twist.

  3. Paneer Jalebi – Use paneer in the batter for a softer, richer jalebi.

  4. Chocolate Jalebi – Drizzle melted chocolate over cooled jalebis.

  5. Mini Jalebi – Make bite-sized jalebis, perfect for snacking or party platters.

Tips for Success

  1. Perfect Batter Consistency: Too runny and the jalebis won’t hold shape; too thick and they’ll be heavy.

  2. Keep Syrup Warm: Ensure the sugar syrup is warm (not hot or cold) when dipping jalebis.

  3. Medium Heat Frying: High heat burns them; low heat makes them soggy.

  4. Uniform Spirals: Use a squeeze bottle for better control.

  5. Serve Fresh: Jalebis taste best when eaten immediately after soaking.

Closing Thoughts

Golden, crispy, and dripping with sweetness, Jalebi is a treat that never loses its charm. Its spirals capture not only sugar syrup but also memories of family gatherings, festivals, and moments of shared joy.

Making Jalebi at home may take a little practice, but the reward is worth every effort. The crackle of batter hitting oil, the golden coils forming in the pan, and the sweet aroma of syrup fill the kitchen with anticipation.

So the next time you’re craving something special, bring out your pan and create this timeless delicacy. With each bite, you’ll savor not just the sweetness of Jalebi, but also the warmth of tradition and the joy of sharing.

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