Rainy season and jalebis have long been a popular combination. If you are willing to give a twist to the traditional jalebi this monsoon, read on to know how to go about it. The recipe has been sent to us by Chef Kunal Kapur of The Leela hotel.
Jalebi Crème Brulee
(Serves 2)
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Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
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1 cup milk
1 cup cream
2 tsp kewra
7-8 egg yolks
1/2 cup sugar
2 jalebis
Method
Mix milk, cream and kewra together in a pan and give a boil; simmer for 2-3minutes. Remove from fire. Separately, mix yolks and sugar in a bowl and whisk till all the sugar is dissolved. Now gently pour the milk over whisked eggs and keep whisking.
Pour back the contents into the pan and simmer for 2-3 minutes. Keep stirring all the time. Remove from fire.
Strain the contents and pour into ovenproof bowls. Drop a jalebi in each of the bowls.
Place these bowls in a deep roasting tray filled with hot water up till 3/4th mark of the cups.
Bake in a preheated oven at 160c for 35 minutes or till it gets firm.
Remove from oven and allow to cool.
Now place in refrigerator to completely chill it.
Serve chilled.