By Nikita Toppo
February 15, 2024
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Who doesn’t like to enjoy crispy and juicy jalebi? Made with flour and sugar syrup, it is one of the most popular sweets in India. Follow these seven simple tips to make perfect jalebis at home.
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Adding urad dal to your batter gives the sweet treat a complex nutty tone along with a crispy texture.
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Aim for a little thick and smooth batter like pancake batter. Too thin will make greasy jalebis and too thick will lead to dense ones.
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Your condiment bottle or piping tip must be exactly ¼ inch wide to the get perfect shaped jalebis.
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Soaking the jalebi properly in the sugar syrup up to 15 minutes will ensure a juicy result.
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Infuse your syrup with cardamom, saffron, or rosewater for an extra layer of flavour.
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Fry a few jalebis at a time to avoid lowering the oil temperature and making them greasy.
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Cook the sugar syrup until a thin string stretch between your fingers and breaks once. Over cooking it will give hard jalebis and undercooked will lead to soggy ones.
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