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Jalebi Recipe

Recipe By Sonika Gupta

Jalebi, is a popular sweet snack in south and west Asia, Africa, and Mauritius. It goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. The south Asian variety is made by deep-frying maida flour batter in pretzel or circular shapes, which are then soaked in sugar syrup.

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30minstotal
30m.total
Jalebi
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Ingredients for Jalebi Recipe

  • 1/5 cup All purpose flour
  • 0.40 Tsp Semolina
  • 1/5 cup hung curd
  • 1/5 g baking soda
  • 0.40 cup oil or ghee
  • 0.60 cup Sugar
  • 0.40 cup water
  • 1/10 teaspoon green cardamom powder
  • 1/10 teaspoon Saffron nd food color

Directions: Jalebi Recipe

  • STEP 1.Better consistancy is the keyThe batter should be thick and flowing. If the batter is too thick, the jalebi won’t be crisp or soak up the sugar syrup. If it is too thin, then it becomes difficult to get it to hold shape in the oil and it just disintegrates.
  • STEP 2.Sugar syrup consistency is also important.The sugar syrup should be one string consistency. If you stop cooking the syrup before it reaches one-string consistency, then the fried jalebi absorbs too much sugar syrup and they will break or disintegrate. If the sugar syrup is cooked to more than 1 string consistency, then the sugar syrup will crystallize on the jalebi and it won’t be juicy and syrupy.
  • STEP 3.Sugar syrup should be warm. The sugar syrup has to warm or lightly hot when you dunk the fried jalebi in it. If it’s too hot, then due to the heat the crisp crust of the jalebi will soften.
  • STEP 4.Fermentation takes time. Fermenting jalebi batter may take more or less time depending on the temperature in your city. In a hot orwarm temperature, the fermentation will take less time. In a cool or cold climate, fermenting the batter will take more time. Keep this in mind when making jalebi with the traditional method.
  • STEP 5.The oil temperature has to moderately hot when frying jalebi; it should be 350 degrees Fahrenheit (176 degrees Celsius). If the temperature is too high, it will brown the outer crust fast and keep the insides uncooked. A lower temperature will make the jalebi absorb more oil and they will be soggy and not crisp. So fry at a medium temperature on a medium to medium-high flame.
  • STEP 6.A heavy, thick-bottomed kadai (wok) is perfect for frying jalebi. You can use a heavy steel kadai or iron kadai .
  • STEP 7.Once the oil is hot, be quick in dropping the batter in oil in concentric circles. A squeezy tomato ketchup bottle works perfectly for this purpose. A reader also shared a tip to get a quick and better shape – first make a line with the batter and then quickly turn it into a circle and then make spirals around the loop that touch the line.
  • STEP 8.When one side is partly cooked and the batter has firmed up, turn over with a pair of tongs and fry the other side.
  • STEP 9.Fry till the oil stops sizzling and the jalebis are a light golden. Remove it form oil... shaking them to drain the extra oil.
  • STEP 10.Immediately put the fried jalebi in the sugar syrup. The sugar syrup should still be warm when you add the jalebi to it.
  • STEP 11.Keep them in the syrup for about 2 to 3 minutes. If you keep for two minutes, they will be lightly colored and if you keep for 3 minutes or more, they will have a deeper color.
  • STEP 12.Then remove after few minutes till soak some syrup..
  • STEP 13.Serve jalebi hot, warm or at room temperature. The leftovers can be kept in an air-tight container and enjoy the endless...
Nutrition
value
1647
calories per serving
131 g Fat9 g Protein111 g Carbs3 g FiberOther

Current Totals

  • Fat
    131g
  • Protein
    9g
  • Carbs
    111g
  • Fiber
    3g

MacroNutrients

  • Carbs
    111g
  • Protein
    9g
  • Fiber
    3g

Fats

  • Fat
    131g

Vitamins & Minerals

  • Calcium
    67mg
  • Iron
    4mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    1mg
  • Vitamin E
    18mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    137mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sonika Gupta