| Try this instant recipe of incredible thin, crisp, sugar soaked spirals. It is one of the most loved Indian traditional dessert. |  |
Making Jalebi looks so difficult and tough task, but believe me it’s too easy.
Couple of days back me along with my husband tried making jalebi at home. At one go we got perfect crispy jalebi. So I am sharing this wonderful recipe for preparing instant jalebi at home through my blog.
I have made jalebi recipe without yeast, instead I used curd to get that sour tinge to jalebi.
For making batter I have used all purpose flour with curd and baking powder. One can also use fermented batter that needs about 10 to 12 hrs to get prepared for making jalebi. Fermented batter gives jalebi a different texture and taste than instant one.
So, here is your printable recipe for jalebi. Give it a try and surprise yourself and your loved ones with homemade crunchy jalebi.
- Baking powder - 1 tsp
- Maida (all-purpose flour) 1 and ½ cup
- Corn flour - 1 tsp
- Curd - ½ cup
- Water - 1 cup
- Sugar - 1 cup
- Strands of saffron - ¼ tsp (optional)
- Oil or ghee for deep frying
- In a mixing bowl, properly mix baking powder with maida (all-purpose flour) and 1 tsp corn flour.
- Add ½ cup curd and mix well. While mixing break the formed lumps.
- Add water to make flowing consistency of batter. The batter should not be thick or thin.
- Briskly stir the batter for 5 minutes. This will make the batter smooth and creamy.
- In a pan add water and sugar.
- Let it boil on low flame. The sugar will melt. Keep on stirring.
- While preparing sugar syrup, add strands of saffron (optional) to get kesari aroma and nice orange color.
- Boil the sugar syrup till it attains single thread consistency.
- In a thick flat bottom pan, heat oil or ghee for deep frying jalebi. I prefer ghee over oil as it gives a better taste to jalebi.
- Pour the jalebi batter into a squeezy jalebi maker bottle or you can use a cloth with a hole to draw batter for making jalebi circles.
- Here I used jalebi squeezy bottle as it is easily available in market or you can get it online.
- Check oil by adding a small amount of batter in the oil. If it rises up quickly and easily, then oil is ready for frying jalebies. Keep the flame on medium setting.
- For making jalebi spirals, start from the middle and make concentric circles and end in the middle. Be quick, as jalebi start spreading immediately in hot oil.
- Keep the flame on medium, as if the gas is too high then jalebi will become brown speedily and will become soggy. And if the flame is low, then jalebi will soak oil.
- Using tong, flip the jalebies upside down when its bottom side turns light brown.
- Fry jalebi till it turn light brown.
- Once frying is done, immediately transfer jalebi to the sugar syrup
- Remove jalebi from sugar syrup on a plate. Garnish with nuts and serve hot with rabri.
- Leftovers can be stored in Air tight container in fridge and can be enjoyed later.
Instant Homemade Recipe of Jalebi – Jalebi recipe step by step with pictures:
1. In a mixing bowl, properly mix baking powder with maida (all-purpose flour) and 1 tsp corn flour.
2. Add 1/2 cup curd and mix well. While mixing break the formed lumps.
3. Add water to make flowing consistency of batter. The batter should not be thick or thin.
4. Briskly stir the batter for 5 minutes. This will make the batter smooth and creamy.
5. In a pan add water and sugar.
6. Let it boil on low flame. The sugar will melt. Keep on stirring.
7. While preparing sugar syrup, add strands of saffron (optional) to get kesari aroma and nice orange color.
8. Boil the sugar syrup till it attains single thread consistency.
9. In a thick flat bottom pan, heat oil or ghee for deep frying jalebi. I prefer ghee over oil as it gives a better taste to jalebi.
10. Pour the jalebi batter into a squeezy jalebi maker bottle or you can use a cloth with a hole to draw batter for making jalebi circles.
11.Check oil by adding a small amount of batter in the oil. If it rises up quickly and easily, then oil is ready for frying jalebies. Keep the flame on medium setting.
12. For making jalebi spirals, start from the middle and make concentric circles and end in the middle. Be quick, as jalebi start spreading immediately in hot oil.
13. Using tong, flip the jalebies upside down when its bottom side turns light brown.
14. Fry jalebi till it turn light brown.
15. Once frying is done, immediately transfer jalebi to the sugar syrup.
16. Remove jalebi from sugar syrup on a plate. Garnish with nuts and serve hot with rabri.
nice recipe…tasty
Thanks Kunal 🙂
Hay.good one ,I will try your recipe, whenever I will get chance.
Thanks a lot Sejal for your positive response. Give it a try and share your experience with us. 🙂