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Amrati Recipe

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Ingredients

Adjust Servings:
2 cups self raising flour
1/2 teaspoon baking powder
1 cup yogurt
1 cup vegetable oil
1 cup sugar
2 cups water
3 saffron strands
1/4 teaspoon cardamom powder
2 drops orange food coloring (optional)
2 tablespoons rose water

Nutritional information

940.8
Calories
513 g
Calories From Fat
57.1 g
Total Fat
8.4 g
Saturated Fat
8 mg
Cholesterol
78.9 mg
Sodium
100.8 g
Carbs
1.7 g
Dietary Fiber
52.9 g
Sugars
8.6 g
Protein
347g
Serving Size

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Amrati Recipe

Features:
    Cuisine:

    Amrati or jalebi is very tasty sweet dish. It is mostly served on occasions in subcontinent.

    • 24 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Amrati Recipe, Amrati or jalebi is very tasty sweet dish It is mostly served on occasions in subcontinent , Amrati or jalebi is very tasty sweet dish It is mostly served on occasions in subcontinent


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    Steps

    1
    Done

    1. Sift Flour and Baking Powder 3-4 Times Through Sieve.

    2
    Done

    2. in a Separate Bowl, Mix Food Color, Saffron and Yogurt.

    3
    Done

    3. Now Mix Yogurt Mixture Into Sifted Flour and Baking Powder. Use Warm Water (if Need). Put Aside This Batter For 1-2 Hours.

    4
    Done

    4. Place a Pan With 2 Cup Water, Rose Water and Sugar on the Stove. Cook It Till Sugar Melts and It Changes to Sticky Golden Syrup. Turn Off Stove and Add Cardamom Powder/Essence and Stir It For a Few Minutes.

    5
    Done

    5. in Another Pan, Heat Oil For Wok Frying.

    6
    Done

    6. Pour Batter in a Ketchup Dispenser.

    7
    Done

    7. Squeeze Batter from Dispenser Over the Heated Oil in Coiled Circles. Do This Randomly to Make a Thick Coil. Fry Till Light Golden.

    8
    Done

    8. Remove It from Oil and Put It Directly Into the Golden Syrup.

    9
    Done

    9. Soak It Into the Syrup For Approximately 5 Minutes Then Remove and Place It in a Dry Serving Dish.

    Avatar Of Willow Diaz

    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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