Name: Jalebi Recipe
Total time: 30 min
Yield: 8
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Jalebi is a spiral shaped crisp & juicy sweet snack popular across india. This recipe will give you the best jalebis that you can make during any festive occasions under 30 mins. 

How to make Jalebi Recipe

Swasthi

Crawler

Indian

<p>Jalebi is a spiral shaped crisp & juicy sweet snack popular across india. This recipe will give you the best jalebis that you can make during any festive occasions under 30 mins. </p>

Vegetarian

All purpose flour

Corn flour

Curd

Water

Baking soda

Lemon juice

Oil or ghee as needed

Saffron or kesar optional

Cardamom powder or elaichi powder

step 1

Boil on a medium heat until it reaches a 1 string consistency.

step 2

Take a small portion of the syrup in a spoon. Cool it slightly.

step 3

Take it in between your thumb and fore finger.

step 4

Gently move the fingers away from each other, you must see a single string.

step 5

Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.

step 6

If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.

step 7

A. Method 1:for instant jalebi:add maida, cornflour and turmeric to a mixing bowl. Mix everything well until uniform. Next add curd. Pour water & make a thick lump free batter. The batter has to be thick but of flowing consistency. If needed add more water. Beat the batter well with a whisk in one direction in a circular motion for 4 mins. The batter will turn smooth.

step 8

B. Method 2:for fermentation:mix together maida, besan & turmeric in a bowl. Pour water & make a thick batter of pouring consistency. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter will not rise, but will have tiny bubbles on top.

step 9

Heat ghee or oil on a medium heat to fry jalebis.

step 10

If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.

step 11

Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have fermented the batter.

step 12

Add soda and mix gently just until combined.

step 13

Check batter consistency:the prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right.

step 14

Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.

step 15

Now squeeze the bottle gently and move in circular motion to get spiral. If you are getting very thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.

step 16

To fix thick batter, add a tbsp or more water. Next to fix thin batter, add a tbsp of maida (all purpose flour). Take a look at the pic in the faq section to fix the batter.

step 17

Mix the batter well. Spoon it to the bottle.

step 18

Ensure oil is hot and the flame set to medium high heat.

step 19

Squeeze in the batter gently in circular motions starting from the center moving outside.

step 20

You can also do it the other way. You will get properly shaped ones after making a few.

step 21

While the jalebi is getting fried, check the syrup. It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.

step 22

The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.

step 23

When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.

step 24

Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.

Jalebi Recipe

ingredients serve

Ingredients for Jalebi Recipe

Current Totals

MacroNutrients

Fats

Vitamins & Minerals