Jalebi recipe - Juicy and Crunchy Homemade jalebi recipe

Read in Hindi

When it comes to traditional Indian sweets, we cannot ignore the taste of Jalebi. This juicy and crunchy dessert has been a favorite of India for generations. Flour and curd are used to make it. In this jalebi recipe, we will learn how to make jalebi at home, so that you can enjoy this delicious dessert at home.

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Ingredients for Jalebi recipe

To make the Jalebi batter:

- 1 cup flour
- 2 tablespoon gram flour
- 1 teaspoon curd
- ½ teaspoon baking powder
- a pinch of turmeric powder (for colour)
- oil or ghee for frying

To make syrup:

- 1 cup sugar
- ½ cup water
- some saffron (optional)
- ½ teaspoon cardamom powder
- 1 teaspoon rose water

Jalebi recipe step by step :

Step 1:  To prepare Jalebi batter 

1. In a bowl, mix flour, gram flour, curd, baking powder and turmeric powder.
2. Add required water gradually and mix it continuously, and prepare a thick batter. Keep in mind that there should not be lumps in it.
3. Cover the solution and keep it for 24 hours, so that it will ferment (yeast).

Step 2: To prepare Sugar syrup 

1. Mix sugar and water in a pan and cook till it boils. Keep stirring the mixture till the sugar dissolves completely.
2. Add a pinch of saffron (if using), cardamom powder and rose water to the water.
3. Lower the heat and simmer the syrup for about 5-6 minutes until it thickens slightly.

Step 3: To prepare Jalebi 

1. Heat oil or ghee in a deep pan on medium heat.
2. Pour the batter into a jalebi bottle (or empty sauce bottle) or ziplock bag.
3. After the oil or ghee becomes hot, pour the jalebi solution in it by pressing the bottle and rotating it round and round, so that the round shape of the jalebi will come.
4. Fry the jalebi till golden and crisp. Flip it with light hands so that the other side also cooks evenly.
5. Take out the fried jalebi with the help of a sieve. And as soon as they are removed, put them in the hot syrup, let them soak in the syrup for about 2-3 minutes.
6. Now take out the jalebi in a plate and serve hot.

conclusion:

• Keep the jalebi batter slightly thick, otherwise its shape will get spoiled while frying.
• To serve the jalebi, you can also add grated almonds and pistachios to it.
• You can also eat Jalebi with milk and ice cream.

FAQ

1. What is the traditional jalebi recipe?

The traditional jalebi recipe involves making a batter with all-purpose flour (maida), yogurt, and water, fermenting it overnight, and then deep-frying the batter in a circular, spiral shape. The fried jalebi are then soaked in a sugar syrup flavored with cardamom and saffron.

2. How to make jalebi at home?

To make jalebi at home, you will need to mix all-purpose flour, yogurt, and water to create a thick batter. Let the batter ferment overnight. Then, transfer the batter into a squeeze bottle or a piping bag with a small round nozzle. Heat oil in a pan and pipe the batter in circular shapes. Deep-fry until golden and crisp. Finally, soak the fried jalebi in warm sugar syrup.

3. What are the main ingredients required for making jalebi?

The main ingredients for making jalebi include all-purpose flour (maida), yogurt, water, sugar, saffron strands (for color and flavor), cardamom powder, baking soda (optional), and oil for deep-frying.

4. Can I use all-purpose flour instead of maida for jalebi?

All-purpose flour is the same as maida. So, you can use all-purpose flour to make jalebi.

5. What is the best oil for frying jalebi?

The best oil for frying jalebi is any neutral-flavored oil with a high smoking point, such as vegetable oil or sunflower oil.

6. How to achieve the perfect shape and texture for jalebi?

To achieve the perfect shape and texture for jalebi, make sure the batter has the right consistency, not too thick or thin. Use a squeeze bottle or piping bag with a small round nozzle to pipe the batter into the hot oil. Maintain the oil temperature for even cooking, and fry until the jalebi turn golden and crispy.

7. Is it possible to make jalebi without using a jalebi cloth?

Yes, it is possible to make jalebi without using a jalebi cloth. You can use a squeeze bottle or a piping bag with a small round nozzle to create the desired jalebi shape directly into the hot oil.

8. Are there any variations or regional variations of jalebi?

Yes, there are variations of jalebi across different regions. For example, in North India, the traditional jalebi is made with all-purpose flour and has a slightly thicker texture. In South India, jalebi is known as "Jil Jil Jigarthanda" and has a softer texture. In some regions, jalebi is made using semolina or gram flour.

9. How to make jalebi with less oil or in a healthier way?

To make jalebi with less oil or in a healthier way, you can try baking them instead of deep-frying. Prepare the jalebi batter as usual, and instead of frying, pipe the batter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) until they turn golden and crisp. Soak them in sugar syrup afterward.

10. What are some serving suggestions or accompaniments for jalebi?

Jalebi is often served as a dessert or sweet snack. It pairs well with rabri (sweetened condensed milk), kheer (rice pudding), or served with a scoop of vanilla ice cream. Some people also enjoy jalebi with a cup of hot milk or masala chai.