Jalebi Recipe: How To Make Instant Jalebi At Home

| on October 10, 2017

Jalebi is a popular North Indian sweet that is prevalent not only across the country but is also famous worldwide. Jalebi is usually prepared during festivals and other auspicious celebrations. The jalebi is a crunchy yet juicy sweet that is made by dipping the fried batter in a sugar syrup.

Commercially, jalebis are made by fermenting the batter for about 6-8 hours and hence the jalebis have a tinge of sourness in them. However, in this recipe, we are showing the method of preparing jalebis instantly.

Homemade jalebis are delicious and will give you almost the same, if not a better taste than the ones bought outside. Here, we are not using any ingredient to add sourness to the jalebi. However, if you'd like the jalebi to be slightly sour, add some lemon juice to the batter.

The jalebi is a simple and quick recipe. The only trick is to get the batter to the right consistency. Here is a recipe on how to make instant jalebi at home with a video and a detailed step-by-step procedure having images.

JALEBI VIDEO RECIPE

JALEBI RECIPE | HOW TO MAKE INSTANT JALEBI AT HOME | HOMEMADE JALEBI RECIPE | INSTANT JALEBI RECIPE

Jalebi Recipe | How To Make Instant Jalebi At Home | Homemade Jalebi Recipe | Instant Jalebi Recipe

Prep Time

15 Mins

Cook Time

25M

Total Time

40 Mins

Recipe By: Meena Bhandari

Recipe Type: Sweets

Serves: 10-12 pieces

Ingredients

Maida - 1 cup

Besan - 1 tbsp

Fresh curd - 1 cup

Sugar - 1 cup

Water - 4 cups

Saffron strands - 4-5

Fruit salt - a pinch

Saffron food colouring - a pinch

Ghee - 1 cup

How to Prepare

1. Add maida in a mixing bowl.

2. Add besan and fresh curd.

3. Mix well until it forms a thick and smooth batter without any lumps.

4. Allow it to rest for 10 minutes.

5. Meanwhile, add sugar in a heated pan.

6. Immediately, add water to avoid the sugar from burning.

7. Allow the sugar to dissolve and boil for about 3-5 minutes.

8. Add the saffron strands and a pinch of the food colouring.

9. Mix well and keep it aside on a low flame.

10. Take the batter and add a pinch of fruit salt and whisk well.

11. Take a plastic squeeze bottle, open the lid and place a funnel on top.

12. Add the batter through the funnel into the bottle and close the bottle with a nozzle-headed lid.

13. Add ghee in a heated pan and allow it to melt and heat well for about 1-2 minutes.

14. Hold the bottle over the heated ghee and squeeze the bottle, so that the batter flows through the nozzle.

15. Make whirlpool-shaped rounds of the required sizes, one after the other, making sure they do not stick to each other.

16. Carefully flip them over and fry them until both the sides turn golden brown.

17. Once done, remove them onto a plate.

18. Add them into the sugar syrup and allow it to soak for 30 seconds.

19. Remove and serve hot.

Instructions

1. The fresh curd must not be sour.
2. You can allow the batter to ferment for 6-7 hours, if you want the jalebis to be sour.
3. If you want the instant jalebis to be sour, you can add a teaspoon of lemon juice to the batter.
4. The quantity of maida added to the batter determines the quantity of sugar added to the syrup. They must be of an equal ratio.
5. The fruit salt is added to get the puffiness when the jalebis are fried.

Nutritional Information