Instant Jalebi Recipe

Instant Jalebi Recipe: Traditionally, jalebi is made from fermented jalebi batter; however, this recipe is an instant version of jalebi. Jalebi is one of the top ten most popular Indian sweets. It’s possible that you’ve never heard of instant jalebis. Jalebis originated in the north and has since spread throughout India.

The jalebis are crispy, chewy sweets with a crystallised sugary coating. Bengalis typically eat these juicy jalebis hot as part of their daily breakfast. This can be served hot or cold as a dessert. During Ramadan and Diwali, jalebis are popular.

It is not difficult to make crispy, sugary, tasty, juicy, and crunchy jalebis, but it does require a trick. Traditionally, making jalebis was a time-consuming process. I recall how the jalebis were made during my marriage. First, the batter was allowed to ferment thoroughly. The next day, batter is poured into a cloth cone, and round spirals are formed in hot oil and deep fried. Jalebis are later soaked in sugar syrup for a few minutes before being served.

AuthorManita

Yields10 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 ½ cup all purpose flour / maida
 1 tsp corn flour
 ¼ tsp baking soda
 ½ tsp vinegar
 1 tsp yogurt / curd
 5 tbsp water ( or as required )
  tsp turmeric powder / haldi / yellow food colour (optional)
 ¼ cup water
 1 cup sugar
 ¼ tsp saffron strands / kesar (optional)
 ¼ tsp cardamom powder / elachi powder
 1 tbsp ghee
 oil for deep frying

1

Combine maida, corn flour, and curd in a mixing bowl.

2

Then add half a teaspoon of vinegar and half a cup of water.

3

4 minutes of vigorous mixing in a round, circular motion.

4

Now, gently fold in the baking soda.

5

Carefully pour this batter into the tomato ketchup bottles.

6

1 tbsp ghee and 1 tbsp oil in a pan

7

Squeeze the bottle and use the batter to make round spirals.

8

When one side is partially cooked, flip it over and finish cooking the other side.

9

Fry the jalebis until they are a light golden colour.

10

then immerse the fried jalebis for 30 seconds in the warm sugar syrup (1 string consistency).

11

Finally, jalebis can be served hot, warm, or at room temperature.

Ingredients

 ½ cup all purpose flour / maida
 1 tsp corn flour
 ¼ tsp baking soda
 ½ tsp vinegar
 1 tsp yogurt / curd
 5 tbsp water ( or as required )
  tsp turmeric powder / haldi / yellow food colour (optional)
 ¼ cup water
 1 cup sugar
 ¼ tsp saffron strands / kesar (optional)
 ¼ tsp cardamom powder / elachi powder
 1 tbsp ghee
 oil for deep frying

Directions

1

Combine maida, corn flour, and curd in a mixing bowl.

2

Then add half a teaspoon of vinegar and half a cup of water.

3

4 minutes of vigorous mixing in a round, circular motion.

4

Now, gently fold in the baking soda.

5

Carefully pour this batter into the tomato ketchup bottles.

6

1 tbsp ghee and 1 tbsp oil in a pan

7

Squeeze the bottle and use the batter to make round spirals.

8

When one side is partially cooked, flip it over and finish cooking the other side.

9

Fry the jalebis until they are a light golden colour.

10

then immerse the fried jalebis for 30 seconds in the warm sugar syrup (1 string consistency).

11

Finally, jalebis can be served hot, warm, or at room temperature.

Insant Lalebi Recipe

Observations:

  • To begin, add yellow food colouring to your jalebis to achieve a rich yellow colour. It is, however, optional.
  • Furthermore, for frying jalebis, make sure your pan is not too shallow and is about 1 inch deep.
  • Furthermore, don’t be concerned if you don’t get perfect shapes on the first try because the jalebis will continue to move while you make the circles. You must be quick, which requires some practise.
  • Finally, if you prefer your jalebi recipe to be overly sweet, keep it in sugar syrup for 2 to 3 minutes.

Also Read: Kadhi Recipe