How to Make Jalebi at Home

How to Make Jalebi at Home

About Jalebi:

Jalebi is the most famous sweet of the Indian cuisine.  This is a very popular sweet snack in South Asia and the Middle East.  Jalebi is a spiral shaped, orange in colour, juicy, and crispy sweet made by all purpose flour known as maida and sugar syrup.  It is a very easy recipe, even beginners can also make this sweet recipe at home.  You can make this jalebi when you are craving for sweets, any festivals like Holi or Diwali, or any special occasions like marriage or birthday.

Ingredients:

For Batter:

  • 2 cups of all purpose flour (maida).
  • 3-4 tablespoons of corn flour.
  • 1/4th teaspoon baking soda.
  • 1/4th teaspoon edible food colour (orange or yellow).
  • 3-4 tablespoons of hung curd.
  • Water as required to make jalebi batter.
  • 1-2 teaspoons of ghee.

For Sugar Syrup:

  • 2 cups of sugar.
  • Few strands of saffron
  • 1/2 teaspoon green cardamom powder.
  • 1 cup water.
  • 1 teaspoon lemon juice.

For Depp Frying of Jalebi:

Refined oil or ghee for deep frying.

Note:  You may increase or decrease the quantity of ingredients depending on for how many people you are making for.

Making Batter For Jalebi:

  1.  Take a mixing bowl and add 2 cups of all purpose flour known as maida, 3-4 tablespoons of corn flour, 3-4 tablespoons of curd, 2 teaspoons of ghee, and food colour and mix all the ingredients well.
  2.  Then, add water little by little and make a smooth thick batter.
  3.  Then, add baking soda and mix well in one direction.
  4.  Then, cover the batter and keep aside for 10 minutes.

Making Syrup for Jalebi:

  1.  Take a kadai or saucepan and add on the sugar and water.
  2.  Then, turn on the flame and let the sugar to dissolves completely on a low to medium flame.  Stir continuously.
  3.  Then, increase the flame and let the sugar syrup come to a boil.
  4.  Then, add cardamom powder, saffron strands, and lemon juice and mix well.
  5.  Then, cook the sugar syrup on a medium flame until it comes to one-string consistency.
  6.  Then, turn off the flame and keep the sugar syrup aide for later use.

Deep Frying of Jalebi:

  1.  Take a kadai or pan and add enough oil or ghee for deep frying of jalebi (if using oil, then add 1-2 tablespoons of ghee into the oil).
  2.  Then, turn on the flame and heat the oil/ghee on a medium heat.
  3.  In the meanwhile, take the jalebi batter and mix 1-2 times.
  4.  Then, take a tomato ketchup bottle and pour the batter into the bottle carefully.
  5.  When oil/ghee is hot, squeeze the bottle and make round spirals with the batter.
  6.  When one side is partly cooked, then turn over and fry the other side and fry them until the jalebis are light golden in colour.  Do not overcrowd the kadai.
  7.  When jalebis are golden in colour, well cooked, and crispy, then remove them from the oil/ghee and immediately drop the fried jalebis in the warm sugar syrup for 30-40 seconds and then remove the jalebis from the sugar syrup and keep them in a serving plate.
  8.  Repeat the same process for remaining batter.
  9.  Serve these jalebis hot or warm or room temperature to your family or friends with rabdi or as it is.