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Some jalebi can be dusted with citric acid to add tartness, but it really depends on the recipe. Jalebi itself isn't more than wheat and sugar, so chances are you're in the clear.


The problem you are facing is that your microwave temperature is too high and boils your milk too rapidly. The microwave does not heat food evenly and boils the milk too fast. Milk shouldn't be boiled too rapidly and doing this causes the casein in it to clump together and that curdles the milk. It should instead be brought 'to a boil' by heating on a slow ...

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