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.
AuthorManitaCombine maida, corn flour, and curd in a mixing bowl.
Then add half a teaspoon of vinegar and half a cup of water.
4 minutes of vigorous mixing in a round, circular motion.
Now, gently fold in the baking soda.
Carefully pour this batter into the tomato ketchup bottles.
1 tbsp ghee and 1 tbsp oil in a pan
Squeeze the bottle and use the batter to make round spirals.
When one side is partially cooked, flip it over and finish cooking the other side.
Fry the jalebis until they are a light golden colour.
then immerse the fried jalebis for 30 seconds in the warm sugar syrup (1 string consistency).
Finally, jalebis can be served hot, warm, or at room temperature.
Ingredients
Directions
Combine maida, corn flour, and curd in a mixing bowl.
Then add half a teaspoon of vinegar and half a cup of water.
4 minutes of vigorous mixing in a round, circular motion.
Now, gently fold in the baking soda.
Carefully pour this batter into the tomato ketchup bottles.
1 tbsp ghee and 1 tbsp oil in a pan
Squeeze the bottle and use the batter to make round spirals.
When one side is partially cooked, flip it over and finish cooking the other side.
Fry the jalebis until they are a light golden colour.
then immerse the fried jalebis for 30 seconds in the warm sugar syrup (1 string consistency).
Finally, jalebis can be served hot, warm, or at room temperature.
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