tag:blogger.com,1999:blog-388843589201651052.post3904565100986165370..comments2023-07-19T17:42:58.516+05:30Comments on Journey Through The Kitchen: Rasmlai-with egg!!Naseelahttp://www.blogger.com/profile/18110999680156745381noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-388843589201651052.post-90890342149038079562011-11-03T08:15:27.591+05:302011-11-03T08:15:27.591+05:30A classic ~ perfectly recreated!
Regarding your c...A classic ~ perfectly recreated!<br /><br />Regarding your comment on jalebi ~ From your description the first thing that comes to mind is the temperature of the frying oil. Sounds like you might have had your oil at a little higher temperature. This cooks the jalebis quickly but they do not get crispy. The proofing of the yeast is important too. Just a little warm water as indicated in the recipe should've done the trick. Other things to watch out for is the right consistency of the sugar syrup and the duration you soak in he syrup, too long will make the jalebis soggy.<br /><a href="http://usmasala.blogspot.com" rel="nofollow">USMasala</a>aipihttps://www.blogger.com/profile/10948691059013921222noreply@blogger.com