Instant Jalebi Recipe

Jalebi is enjoyed as a dessert or sweet snack and is often served at special occasions, festivals, and celebrations in India. It has a sweet and slightly tangy taste due to the fermentation of the batter, and the syrup adds a rich sweetness but today we are making instant jalebi. Jalebi is known for its unique texture, which combines the crunchiness of the fried dough with the syrupy sweetness of the sugar syrup. It is a popular street food in India and can also be found in many Indian restaurants and sweet shops. Jalebi can be served on its own or paired with other Indian sweets like rabri (a sweet condensed milk dish) Making instant jalebi is a relatively quick and easy process. Here's how to make instant jalebi:

Ingredients

For Jalebi batter :-

  • 1 cup of plain flour (Maida)
  • 4 tbsp of cornflour
  • 4 tbsp of yoghurt
  • ¼ tsp of Baking soda
  • ¼ tsp of Food colour (Yellow/Orange)
  • Water

For sugar syrup:-

  • 3 cups of Sugar
  • 1 cup of water
  • 1 tsp of lemon juice
  • 4-5 cardamom

Instructions:

Prepare the Jalebi Batter:

  • In a mixing bowl, combine all-purpose flour, corn flour, and baking soda.
  • Add yogurt and mix well.
  • Gradually add water and whisk to make a thick, lump-free batter. It should be thick enough to coat the back of a spoon.
  • If you want, add a pinch of yellow or orange food color to the batter for a traditional jalebi color.
  • Prepare the Sugar Syrup:
  • In a saucepan, add sugar and water.
  • Bring it to a boil and simmer until it reaches a one-string consistency. To check the consistency, take a small drop of syrup between your thumb and forefinger. It should form a single string when you separate your fingers.
  • Add 1 tsp of lemon juice and mix well
  • Add cardamom powder and saffron strands (if using) to the syrup.
  • Turn off the heat and keep the syrup warm.

Fry the Jalebi:

  • Heat oil or ghee in a deep frying pan or kadhai over medium heat.
  • Fill the jalebi batter into a squeeze bottle or a piping bag with a small round tip.
  • When the oil is hot, carefully squeeze the batter into the hot oil in a spiral or pretzel-like shape.
  • Fry until the jalebi turns crispy and golden brown on both sides. Make sure not to overcrowd the pan. Fry them in batches.
  • Once fried, remove the jalebi using a slotted spoon and immediately dip them into the warm sugar syrup for a few seconds.
  • Remove the jalebi from the syrup and place them on a plate. Serve: Serve the instant jalebi hot or at room temperature. Enjoy your homemade instant jalebi! They are best when served fresh and crispy, so try to consume them soon after making.