Crispy Homemade Jalebi Recipe

Jalebi Recipe | Zelish

Jalebi is a popular sweet prepared with all purpose flour, shaped in oil like pretzel or circular shapes using a piping bag or cloth, deep fried & later soaked in sweet syrup. They taste best when served hot. Though making perfect concentric round shape is difficult to master, you can practice & get it right with time. Jalebis are prepared for festivals like Diwali, Eid, Holi, etc & are also popular at weddings & special occasions.

Crispy and juicy Jalebi can be made easily at home whenever you crave for them and all you just need is 20 minutes and a few pantry ingredients.

To get crispy and crunchy jalebis is not difficult but you need to follow a few tips & tricks. Traditional way to make jalebi is a long process where the batter has to ferment for 24 hours. But, you can make the instant version in just a jiffy and they stay crunchy for more than 30 minutes.

Cuisine: North India Recipe
Dish Type: Dessert
Preparation Time: 15 Minutes

Ingredients of Jalebi Recipe Recipe

1/2 Cup All Purpose Flour Maida
2 tsp Rice Flour Skip if you don’t want crispy
A pinch Salt
2 tbsp Sour Yoghurt
A pinch Orange/Red/Yellow Food Colour or Turmeric Powder
A pinch Cooking Soda

For Sugar/Jaggery Syrup:

1/2 Cup Sugar or Jaggery
1/4 Cup Water

How to make Jalebi Recipe Recipe

Preparing Jalebi Batter:

Step 1: To a bowl, add all purpose flour, rice flour, a pinch of salt and yoghurt. If you like add a pinch of food colour or turmeric powder to the batter.
Step 2: Add water and make a smooth batter.
Step 3: Batter should not be too watery or too thick.
Step 4: Rest aside for 10 minutes. In the mean time prepare syrup.

Sugar or Jaggery Syrup:

Step 1: Mix sugar or jaggery, add 1/4 cup water and bring it to boil.
Step 2: Syrup should reach close to 1 string consistency.

Loading Jalebi Batter In Jalebi Dispenser:

Step 1: After 10 minutes, add cooking soda to the batter and mix gently.
Step 2: Transfer the batter to a jalebi dispenser, a sauce squeeze bottle with a small nozzle, cloth or a piping bag.

Deep Frying jalebis:

Step 1: Add oil in a frying pan, preferably flat pan.
Step 2: Now squeeze the bottle and made your desired shape or circular shape.
Step 3: Fry until golden and crisp.
Step 4: Transfer the fried jalebi into hot syrup.
Step 5: Rest for 4-5 minutes and remove to a plate.
Step 6: Serve hot or at room temperature.

Step by Step Process How to Make Jalebi Recipe Recipe with Photo:

Making Jalebi Batter:

Step 1: Take maida in a bowl.

Jalebi Step 1 | Zelish

Step 2: Add cornflour, baking powder, and curd.

Jalebi Step 2 | Zelish

Step 3: Stir well to combine with a spoon or weird whisk.

Jalebi Step 3 | Zelish

Step 4: Add water little by little to make smooth thick batter with pouring consistency.

Jalebi Step 4 | Zelish

Step 5: With the spatula or spoon, first mix. Break the small or tiny lumps with the spatula or spoon while mixing. Make sure that no lumps remain.

Jalebi Step 5 | Zelish

Step 6: Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.

Jalebi Step 6 | Zelish

Step 7: Now add a pinch of food color or turmeric powder.

Jalebi Step 7 | Zelish

Step 8: Stir the batter lightly and it should have a flowing consistency.

Jalebi Step 8 | Zelish

Step 9: Let’s keep this batter aside for about 10 minutes. In the meantime, we can prepare the Sugar syrup for Jalebi.

Jalebi Step 9 | Zelish

Making Sugar Syrup:

Step 1: Take 1 cup sugar in a deep pan.

Jalebi Step 10 | Zelish

Step 2: Add 1/2 cup water.

Jalebi Step 11 | Zelish

Step 3: Keep stirring on medium flame, so that the sugar dissolves.

Jalebi Step 12 | Zelish

Step 4: When sugar is dissolved, reduce to heat to low and add saffron strands.

Jalebi Step 13 | Zelish

Step 5: Cook till you get one string consistency in the sugar syrup.

Jalebi Step 14 | Zelish

Step 6: Take a small portion of the syrup in between your thumb and forefinger. Gently move the fingers away from each other, you would see a string developing between the index finger and thumb.

Jalebi Step 15 | Zelish

Step 7: If you see 1 string, the Sugar syrup is ready else it would need another 1-2 minute on stove.

Jalebi Step 16 | Zelish

Step 8: Switch off the flame and add lemon juice. Stir well.

Jalebi Step 17 | Zelish

Step 9: Now add cardamom powder and again mix well.

Jalebi Step 18 | Zelish

Step 10: Remove from heat and set aside. Keep the syrup warm.

Jalebi Step 19 | Zelish

Loading Jalebi Batter in Jalebi Dispenser:

Step 1: Transfer the mixture to a squeeze bottle. You can also use an icing bag or zip lock bag.

Jalebi Step 20 | Zelish

Step 2: Tighten the cap and the batter is ready to make crispy jalebis.

Jalebi Step 21 | Zelish

Frying Jalebi

Step 1: Heat oil for deep frying in a kadai or pan. You can also use ghee or half-half of oil and ghee.

Jalebi Step 22 | Zelish

Step 2: To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.

Jalebi Step 23 | Zelish

Step 3: Now squeeze the bottle gently and move in circular motion to get spiral.

Jalebi Step 24 | Zelish

Step 4: Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.

Jalebi Step 25 | Zelish

Step 5: When one side is partly cooked, turn over and fry the other side.

Jalebi Step 26 | Zelish

Step 6: Let it fry until it turns golden brown from both sides.

Jalebi Step 27 | Zelish

Step 7: When the jalebi is done it turns crisp, removes from oil. While removing shake to drain the extra oil.

Jalebi Step 28 | Zelish

Dipping Jalebi into Sugar Syrup:

Step 1: Immediately put it into the warm sugar syrup. Syrup should we warm or a little hot, it shouldn’t be cold.

Jalebi Step 29 | Zelish

Step 2: Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 2-minutes.

Jalebi Step 30 | Zelish

Serve Jalebis hot, warm or at room temperature. Have you tried dipping piping hot Jalebi in cold Rabdi, they taste divine!!
You can optionally garnish Jalebi with almonds, pistachio or Saffron before serving.
The Jalebi can be refrigerated for up-to 2-3 days, re-heat Jalebi using a Microwave again before consumption. But, DO NOT re-fry them. But, they are crisp and juicy and taste best when fresh.

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