Instant Jalebis Recipes

JALEBI RECIPE

Steps:

• Add sugar and water to a pot.
• Boil on a medium heat until it reaches a 1 string consistency.
• Take a small portion of the syrup in a spoon. Cool it slightly.
• Take it in between your thumb and fore finger.
• Gently move the fingers away from each other, you must see a single string.
• Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.
• If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.
• 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.
• 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.
• Heat ghee or oil on a medium heat to fry jalebis.
• If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.
• Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have fermented the batter.
• Add soda and mix gently just until combined.
• 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.
• Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.
• 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.
• 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.
• Mix the batter well. Spoon it to the bottle.
• Ensure oil is hot and the flame set to medium high heat.
• Squeeze in the batter gently in circular motions starting from the center moving outside.
• You can also do it the other way. You will get properly shaped ones after making a few.
• 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.
• The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.
• When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.
• Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.
• Serve jalebi hot.

JALEBI RECIPE

Steps:

• Sieve 1/2 cup maida in a medium bowl. Add 1-tablespoon corn flour (white corn starch), 1/4 teaspoon baking powder, a pinch of turmeric powder and 1/4 cup yogurt.
• Add water as needed (approx. 1/4 cup) and make a thick batter having consistency similar to vada batter (or little thicker than idli batter). Make sure that there are no lumps in batter.
• Cover the batter with a lid and keep it at room temperature for 24 hours to ferment. After 24 hours, remove the lid. The batter will have tiny bubbles on the surface and mild sour smell. Unlike Idli batter, its volume will not increase.
• Stir the batter well with a spoon.
• It should have sticky and dropping consistency. If the batter is too thin, jalebi will turn crispy but flat and if the batter is too thick, jalebi will turn soft and thick.
• Pour the batter into an empty ketchup bottle or jalebi maker bottle or in a thick ziplock bag.
• Add sugar, saffron strands, cardamom powder and water in a deep container and heat it over medium flame.
• Cook until the syrup reaches to 1-string consistency.
• When it reaches to 1-string consistency, add lemon juice. Mix well. Turn off the flame. Syrup is ready. [When you start making jalebis, heat the sugar syrup over low flame to keep it warm when the jalebis are dipped in it in next step.]
• Heat ghee/oil in a wide mouthed flat pan over medium flame to deep fry the jalebis. In this recipe, oil + 2 tablespoons ghee is used for deep frying. To check whether oil is ready for deep frying or not, add a drop of batter into hot oil and if it comes immediately on the surface without changing the color, oil is ready. When oil is ready, make round jalebis by squeezing the bottle (or ziplock bag) and moving it in a circular direction starting from the center towards the outside (or start from outside and move towards the center). Make 2-3 spirals of batter (or more or less depending on the size of a pan). If the jalebi doesn't have perfect shape, don't worry, as it requires some practice to make the perfect round shape. Its shape doesn't affect its taste and texture.
• Flip 2-3 times (or as needed) using a tong to deep fry them evenly.
• Deep fry them until light golden and crispy.
• Remove it from the oil using a tong and immediately put it into the warm sugar syrup. Syrup should we warm or little hot, it shouldn't be cold. Keep it in syrup for approx. 2-minutes; flip it once after a minute.
• Remove it from the syrup using a fork and transfer it to a plate. Jalebi is now ready for serving.

(CRISPY & JUICY) JALEBI RECIPE | HOW TO MAKE JALEBI AT HOME | INSTANT JALEBI RECIPE

Steps:

• To make this Instant Jalebi, first, we will make a sugar syrup, and for this, place a pan on flame.
• Now add 400 grams of sugar, 200 ml of water, and melt the sugar on high flame.
• Now add 1/2 tsp of lemon juice, cook for 2 minutes, and prepare a near one-string consistency sugar syrup.
• After syrup turns near one string, add saffron strands, mix well, turn off the flame, and keep it aside.
• Now, take a bowl and add 1 cup of all-purpose flour, 1/4 cup of curd, 1 tsp of baking soda, and mix everything well.
• Now, little by little, add water and prepare a smooth medium consistency Batter.
• Now add two pinches of Kesar food colour and mix well.
• Now, take a tomato ketchup bootle or Milk Packet or Ziplock packet.
• Now, fill the Jalebi Batter into its packet and close it on the Upper side with the help of a rubber band.
• Now, place a wide pan on the flame, add oil/Ghee, and heat on medium flame.
• After Ghee is hot, cut the corner of the cone and make round jalebi in oil and fry on low flame.
• Now, take a top and turn the jalebi to another side and fry well.
• Now transfer the Jalebi into Hot Sugar syrup and leave into sugar syrup for 30- 60 seconds and fry the next batch.
• After 30-60 seconds, transfer the jalebi to a plate.
• Now your Crispy and Juicy Jalebi are completely ready, and you can enjoy them.

JALEBI RECIPE: HOW TO MAKE JALEBI RECIPE AT HOME | HOMEMADE JALEBI RECIPE - TIMES FOOD

Steps:

• To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique khatta taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.
• Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.
• Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Dont soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, dont forget to ferment the batter overnight.