Jeri Swari (जेरी स्वारी), from the streets of Kathmandu

What is Jeri or Jilebi  (जेरी)?

Jeri is made by deep-frying batter in circular shapes, which are then soaked in syrup. The sweets are served warm with fried flat bread called Swari. They have a somewhat chewy texture with crystallized sugary exterior coating.

Jeri is best when eaten fresh – fry batter, soak in sugar syrup, and bite while it is crispy and warm – all should be done within a few minutes to get the best results.

Here is my variation of recipe to make Jeri:

For the Jeri batter

  • 2 cup self raising flour
  • 1 cup yogurt
  • 1/2 teaspoon baking powder
For Syrup:
  • 1 cup of sugar
  • 1/2 cup of water
For Frying:
  • Oil enough for deep frying

Jeri Batter:
Mix the ingredients baking powder, yogurt, and flour into a batter and keep it aside for one day to ferment.

Syrup:
Melt 1 cup of sugar in 1/2 cup of water to make thick syrup. Let it simmer for about 4-5 minutes before dipping jeri into it.

Making Jeri:
Once the oil is medium hot, pour the batter in thin circular motion to create the coiled jeri shape. I use plastic ketchup bottle to pour the batter into the circular shape. When the first side is golden in color, flip it to the other side. Once both sides are cooked to desired color, take it out and dip into the warm syrup. Soak each side for 6-10 seconds, till it absorbs syrup into the coiled tunnel.

Jeri is ready to be served.

 Want to impress your guests? 

Serve Jeri wrapped in a soft swari to avoid the dripping of syrup and to get the authentic taste from the street of Kathmandu.

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Author:Sunita

Sunita has been passonate about cooking since she was about seven years old. Trying new and fusion recipe (mixing western receipes with eastern spices) has been her hobby. This site is an ongoing collection of her experimented and proven recipes. Catch up with Sunita at Google+.

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