Jalebi is eaten almost all across India and this is one of the most popular sweet dish in every Indian sweet shop. You can make jalebi at home because it is easy and quick. Jalebis are highly in demand on independence or republic day and also popular on any festival. I remembered those school days when we get these sweet jalebi in the eve of Independence or republic day. Today I am happy that I learned this recipe and easily make these at home rather than buying from shops. If you like this then you can check other sweet dishes too…
- Vermicelli payasm/Seviyan kheer(one pot recipe)
- Kheer(Rice Kheer)
- Aate Ki Barfi, Wheat Flour Barfi (How To Make Barfi)
- Mango Phirani(Mango Pudding)
What is jalebi?
Jalebi is a round spiral shaped juicy and crispy sweet dessert that is made of refined flour, gram flour and sugar syrup with cardamom powder. For jalebi we need a batter which is made with all purpose flour then batter is poured to spirals in the hot oil. They are fried until crisp and after that immeresed in sugar syrup. You can eat jalebis with rabari, curd and cream.
Making jalebi at home is easy but you have to focus on the consistency because all are depend on good consistency. Jalebi better or sugar syrup has to be perfect otherwise you can’t make good one. When I tried this first time, I also find some difficulty so that here I’ll give you some tips that you can make this without any difficulty.
some tips for perfect jalebi
There are two types of jalebi batter.
- Fermented batter ( with gram flour)
- Instant batter
In this post I have shared instant batter jalebi. The key element to making crispy and juicy jalebis is the consistency of batter and sugar syrup. For making jalebi we need a batter which is prepared using flour. Make sure that batter neither too thin nor too thick. It has the right pouring consistency.
Avoid frying your jalebis on low flame because in that condition jalebis are soggy not crispy. Always fry jalebi on high flame.
When you are making sugar syrup then keep your eye on syrup because of syrup is too thick then it cannot absorbed by jalebis or if syrup is too thin then it makes your jalebis soft.
INGREDIENTS
for jalebi batter
- 100 grams refined flour
- 1/4 tablespoon of baking powder
- 1 tablespoon of refined oil
- 3 tablespoon of curd
- Water as required
- Ghee for frying
for sugar syrup
- 2 cup sugar
- 1 cup water
- 1/2 lemon juice
- 1 green cardamom crushed
Method
Sugar syrup
Add sugar to pot.
Pour water into it. Turn on the flame.
Boil the syrup on high flame and add lemon juice into it.
Then add cardamom powder and boil till it reaches to right consistency. It takes 10 to 14 minutes. To check take a small portion of syrup in between your thumb and fore fingure rub them and you can feel the thickness of sugar. When it feels thick then turn off the flame.
Consistency is important so if your jalebis not absorb the syrup then may be your syrup is too thick. you can adjust it pouring more water into it then again heat it for some time.
JALEBI BATTER
Take a bowl and take flour.
Add baking powder.
Add oil into it then add curd.
Pour water and mix it until it is well combined. Add little amount of water at a time. Don’t add too much water just add water until batter is in flowing consistency not very thick. Add Orange food colour and mix it.
Then take a flat pan add ghee and heat it on high flame then take a plastic bag and pour batter into it make a small hole.
Now pour to spirals in the hot oil and fry until crisp. Make sure flame is high while pouring jalebis after that you can adjust your flame. It takes 1 to 2 minutes.
Remove it from oil and immerse it into syrup.
and then remove it from syrup. Place it in any strainer for straining extra syrup.
It is ready to serve either warm or chilled.
