Instant Jalebi

This is an Instant Jalebi recipe. No fermentation is required. A popular Indian sweet easy and quickly made. With very few ingredients this could be made anytime at home, especially during Indian festival times like Diwali and Holi people love to have these. These look beautiful as well. This recipe is originated from the North and became popular all over India.

Did you know that making jalebis at home is child’s play??? Learn how to create Instant Crispy Jalebi without yeast or fermentation the easy way. It’s best served warm, but it’s even better with cool Rabdi. The best thing is that this Indian treat can be made and eaten in just 30 minutes. Included is a video.

What is Jalebi?

Jalebi is a deep-fried Indian funnel cake with a spiral shape that is then drowned in sugar syrup. For Indians, jalebi is more than just a treat; it is a feeling.

I use to love jalebi’s since I was small and I still remember the way it was made in the small town corner shops. My dad used to bring these for me often. I sometimes feel like eating these and tried to find out my way of making and bringing out the exact taste and flavor of these amazing jalebis. These are crispy crunchy and juicy and I love these because they are very different from any other Indian sweets in India. In the shop, they somehow used to ferment the batter a day before then by using a cotton cloth they used to fill in the batter by making a small hole on it and holding the batter filled cloth in a hanging position, and squeezing and dropping the batter by hand in a circular motion and frying these into a huge wok or Indian style karahi in lots of oil until gets harder crispy and crunchy.

I never thought this could be so easy to make unless I tried these at home before. The exact taste and texture I found by trying these several times at home fulfilled my cravings sometimes when I feel like eating these. I’m so happy and excited to share this with you all.

The making of these jalebis is kind of a tricky art made with thick flowing plain flour batter but I must say it gets perfect when made fewer times. It’s so easy to make and you will find your own way of doing modifications to it.

Steps to follow:

There are basically two steps involved to make these beautiful instant jalebis:

• 1) Making of Sugar syrup
• 2) Making of Jalebi batter

Ingredients to make Sugar Syrup for making instant jalebis are as follows :

• Sugar 1 cup
• Water 1/4 cup
• Saffron: few
• Cardamom powder 1/4 teaspoon
• Lemon 🍋 juice few drops or 1/4 teaspoon

Procedure to make sugar syrup for jalebis:

Into a pan add 1/2 cup of water and 1 cup of sugar and boil. Once it starts to boil add few drops of lemon juice or 1/4 teaspoon, then add a pinch or 1/4 teaspoon of saffron and about a pinch of cardamom powder or 1/4 teaspoon. Stir and boil in low to medium flame until the syrup consistency thickens, feels slightly slurry between the fingertips, and almost one string consistency. Stop the flame and allow the syrup to cool and keep aside for later use.

Ingredients needed to make Instant Jalebi batter are as follows:

1 cup water

I cup and 2 tablespoons of plain flour ( maida )

Rice flour 3 tablespoons

Yogurt 1/4 cup

Food color orange: few drops

Baking soda 1/4 teaspoon

Lemon 🍋 juice few drops or 1/4 teaspoon

Procedure to make instant jalebi batter:

Into a bowl take plain flour ( maida ) 1 cup and 2 tablespoons. Then add 1/4 teaspoon of baking soda and mix these two dry ingredients first. Into this then add 1 cup of water and make a lump-free batter easy but should be thick flow.

I am using a large kitchen dropper to make my Jalebis. You may also use a piping bag or any squeeze out (empty sauce bottle) bottle to make these. Pour the batter into it and squeeze out in circular motion into the heated oil in an Indian karahi or wide saucepan filled with sufficient oil. As you will watch the video you will know i actually did not follow any specific flow of motion to form the shape of my Jalebis. I simply tried with circular motion without breaking or stopping in between. I loved making this way and later breaking them off and dipping into the sugar syrup.

Lastly, dip both sides for a few seconds and take out immediately from the syrup and place them on a plate and let it cool before you serve. You may also refrigerate for some time before you serve these.

Serving tips:

Serve these Jalebis cold with plain yogurt. In Bengal, these are eaten by dipping in plain yogurt. You may also like it.

Informational tips:

Jalebi batter must be a thick flow consistency (not too thick nor too liquidy)

Stop boiling the sugar syrup just before it approaches one string consistency or approached one string consistency.

Do not fry the jalebis in high flame

Once fried dip them in sugar syrup both sides for few seconds only to avoid getting these soggy. Take them out immediately and put them on a separate bowl or plate. If needed you may add some syrup on top of it before serving these.

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Watch the full video below

Find more dessert recipes here https://sonalichoudhury.com/blog/category/food/dessert/

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INSTANT JALEBI VS. TRADITIONAL RECIPE

Adding yeast or allowing the batter to ferment for hours is an authentic approach to making jalebi. As a result, you must prepare ahead in order to make it. You use baking powder or Eno fruit salt in the Instant method to create jalebis crispy and taste just like the traditional ones without the wait time.