Instant crispy and juicy jalebi recipe
What is Jalebi? Jalebi is a spiral-shaped dessert from India that’s made by deep-frying batter and drenching it in sugar syrup.
Jalebi recipe/How to make Jalebi: If you want to make it traditionally, and then you need to prepare for a day before; you need to make fermentation of the batter by adding yeast, which takes 10-15 hours, as per the climate. Normally the halwai ( sweet maker in a sweet shop) is made this way.
Another way to prepare instant jalebi is to add baking soda and curd, lemon juice, or fruit salt (ENO)instead of fermentation, which takes only half an hour.
The types of equipment used for this recipe are
- Mixing bowl
- Piping bag/ketchup bottle
- Kadai/Fry pan
- Spatula
- Flat bottomed pan
Ingredients
For Batter
- All-purpose flour-2 cups
- Rice flour-1/2 cup
- Lemon juice-1 tbsp
- Baking soda-1/2 tbsp
- Water-as required
For sugar syrup
- Sugar-2 cup
- Water-1.5 cup
- Lemon juice -1 tbsp
- Cardamom crushed-2
- Orange food color -2 drops
For frying Jalebi
Oil/Ghee-500 ml
How to make Instant crispy and juicy jalebi
Take a mixing bowl and add 2 cups of maida
Slowly add water and make a smooth batter (don’t pour all the water at a time to avoid lamps)
Now cover it for 10 minutes
Meanwhile make the sugar syrup: Heat water and sugar in a pan.
Add cardamom and fruit color;
Stir occasionally, and let it cook for 5 minutes more
Meanwhile, make the batter ready; open the cover, add rice powder, baking soda, and lemon juice
Now make a smooth and lamp-free batter, and again cover for 2 minutes
Now switch off the flame of the sugar syrup and allow it to cool. (Check after cooling by fingers which should be single string consistency)
Now heat the oil in a pan. Fill a piping bag or ketchup bottle with the batter.
Once the oil becomes hot enough, Keep your piping bag 2-3 inches above the hot oil and quickly pipe swirls. Do not overcrowd the pan. Once fried on one side, turn them to the other side and fry for another 20-25 seconds.
You can fry the jalebi in another easy process; take a skimmer, and put it in such a way that it touches the hot oil pour the batter over it slowly, and slide it into the oil
Once done, immediately drench them in the warm sugar syrup, don’t keep them for a long time (not more than 25-20 seconds), otherwise, they become soggy.
Transfer them to a serving plate and serve hot or you can enjoy later with curd or rabdi.
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Instant crispy and juicy jalebi recipe
Equipment
- 1 Piping bag/ketchup bottle
- 1 flat bottomed pan
- 1 Spatula
- 1 A kadai or a fry pan
Ingredients
For Batter
- 2 cup All purpose flour
- 1/2 cup rice flour
- 1/2 tbsp baking soda
- 1 tbsp lemon juice
- water
For sugarsyrup
- 2 cup sugar
- 1.5 cup water
- 1 tbsp lemon juice
- 2 drop yellow/orange food color
- 2 Cardamom
For frying Jalebi
- 500 ml Oil/Ghee
Instructions
- Take a mixing bowl and add 2 cups of maida
- Slowly add water and make a smooth batter (don’t pour all the water at atime to avoid lamps)
- Now cover it for 10 minutes
- Meanwhile make the sugar syrup: Heat water and sugar in a pan.
- Add cardamom and fruit color;
- Stir occasionally, and let it cook for 5 minutes more
- Meanwhile, make the batter ready; open the cover, add rice powder, bakingsoda, and lemon juice
- Now make a smooth and lamp-free batter, and again cover for 2 minutes
- Now switch off the flame of the sugar syrup and allow it to cool. (Checkafter cooling by fingers which should be single string consistency)
- Now heat oil in a pan.
- Fill a piping bag or ketchup bottle with the batter.
- Once the oil becomes hot enough, Keep your piping bag 2-3 inches above thehot oil and quickly pipe swirls. Do not overcrowd the pan. Once fried on oneside, turn them to the other side and fry for another 20-25 seconds.
- You can fry the jalebi in another easy process; take a skimmer, and put itin such a way that it touches the hot oil pour the batter over it slowly, and slideit into the oil
- Once done, immediately drench them in the warm sugar syrup, don’t keep themfor a long time (not more than 25-20 seconds), otherwise, they become soggy.
- Transfer them to a serving plate and serve hot or you can enjoy later withcurd or rabdi.