Master The Art Of Making Jalebi With Our Step-By-Step Guide

Sweet And Crispy Jalebi Recipe

Make Some Crispy and Juicy Jalebis At Home With Perfect Jalebi Recipe

A round, crispy treat soaked in sweet syrup; it may sound simple, but much like its intricate shape, the taste of a jalebi can take you to culinary heaven. When the specially mixed batter is deep fried and soaked in a sugar syrup, you get the perfect crunch and burst of sweetness with each bite. Whether it is a special occasion at home, a festival, or any random day of the week, a piece of jalebi will leave you asking for more. You cannot resist picking up a jalebi, even from a spread of the fanciest desserts worldwide. Eat the jalebi as it is, or pour a spoonful of cold rabri on a hot jalebi, and your tastebuds will thank you!

If you have started craving jalebis just like us, check out this quick and easy recipe jalebi.

How to Make Jalebi?

You can make jalebi in three simple steps. Make the batter, fry the jalebis, and soak in a sugar syrup. Did you know you can make instant jalebis from the traditional fermented ones? Well, read on as we explore both!

Ingredients for Jalebi Sweet Recipe

What is the first step of making any recipe? You got it right- gathering the ingredients! The following ingredients will be sufficient for four servings.

You will need the following ingredients for the batter.

All-purpose flour (maida) - one cup
Corn flour/besan - 1 tablespoon
Baking powder - 1/4 teaspoon
Turmeric powder/food colouring - a pinch/optional
Hung curd - 1/4 cup
Water - 1/4 cup

Next, come the ingredients for the syrup.

Sugar - ½ cup
Water - 1/4 cup
Lemon juice - 1 tablespoon
Saffron - optional/a few strands
Cardamom - a pinch/optional

What else may you need?

Cooking oil/ghee - as needed
Utensils like mixing bowls, whiskers, frying pans, strainers or spatulas (steel or wooden), and serving dishes

Traditional Jalebi Recipe

Follow these steps and surprise everyone with your jalebi-making skills!

Step 1: Make the Batter

Put all the dry ingredients in a mixing bowl, like the all-purpose flour, cornflour or besan, and baking soda. Add a pinch of turmeric or food colour to give your jalebi a bright yellow colour. Give the ingredients a quick mix and pour the curd and water. Now, mix all the ingredients well and ensure there is no lump. You can use a fork, spoon or spatula to mix, but we suggest a whisker. The consistency should not be too thick; otherwise, the jalebi will be too soft. Also, a watery consistency will make the jalebi flat.

Step 2: Ferment Overnight

The batter is traditionally fermented 10/12 hours before frying to give a slightly tangy taste. This is why many skip the curd from the mix in the traditional method. After fermentation, you will notice some air pockets, but the mix will not rise like an idli batter.

Step 3: Prepare the Syrup

It is probably the easiest step of the process, but you must be careful. Put the sugar, water, saffron, and cardamom in a pan and let it boil. The saffron and cardamom are a matter of taste, so add as you like. The syrup must have a one-string consistency. Add the lemon juice and turn off the flame. The lemon juice will prevent crystallisation in the syrup but will not interfere with the taste!

Step 4: Fry the Jalebi

Give the fermented batter another whisk and heat the oil in a flat, wide-mouthed kadhai or frying pan. By the way, jalebis fried in ghee have a rich flavour. You can add a tablespoon of ghee with the oil if you do not want to use only ghee.

Try to use a bigger pan to easily make the jalebi designs. Talking about the jalebi designs, pour your batter into a squeezable sauce bottle. Do not have that? No worries! Use a ziplock bag and make a tiny cut in one corner. You probably have seen experienced halwais or confectioners use a lota or round jug with a tiny hole, but that requires extra effort and some good skills. Once the oil is hot, squeeze the batter and move your hand in a round motion, going from the centre towards the outside or vice versa.

Step 5: Soak the Crispy Jalebi in Sweet Syrup

When frying the jalebi, put the syrup back on the gas, but keep the flame low. Then, fry the jalebi, remove it from the oil, and put it in the syrup immediately. Around 2 minutes in the syrup, and your jalebi is ready!

Step 6: Can you Guess the Next Step?

It is time to eat! Put the hot and crispy jalebis on a plate, and enjoy it with family and friends! Cold jalebi will not taste as tasty as when it is hot.

Instant Easy Jalebi Recipe

Everything remains the same apart from the fermentation part. Once the batter is ready, fry the jalebis right away and soak in syrup. However, curd is a must here. For the proper consistency and tangy taste, it's essential to add curd in this recipe!

Cooking Time

If you make jalebi using the traditional method, you will need 12 hours for fermentation. You can make the batter the previous night. Apart from that, the cooking and preparation time can each be 20 to 30 minutes.

Some Tips for Tasty Jalebi Every Time!

How can we conclude this jalebi guide without some special tips and tricks?

If your batter becomes too thin or thick, you can adjust the consistency by adding flour or water.
Test runs are needed for the perfect taste! If you are making jalebi, it is okay to not get the shape perfect in the first go. The shape will improve with practice, and regardless of the shape, it will be delicious!
How to check if the oil is ready for frying? Put a little bit of the batter. If it comes to the surface immediately without changing colour, your oil is ready.

Conclusion

Jalebi is a hot favourite among people with a sweet tooth. And now you can make jalebi easily at home with simple ingredients. You do not even have to wait much! You can make and dig into this delectable treat with the instant recipe within an hour.

FAQs

What is jalebi? Is it the same as funnel cakes?

Many compare jalebis and funnel cakes. However, unlike the airy, light texture of funnel cakes. the jalebis are crisp on the outside and chewy and juicy on the inside.

What oil is best for frying jalebi?

Ghee is traditionally used to fry jalebi for the rich flavours it provides. You can use vegetable oil, sunflower oil, or any other oil with no flavours and a high smoking point.