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Jalebi

Jalebi is a famous dessert popular everywhere in south Asia. Jalebi is a traditional sweet of North India but the whole country is crazy about it.It is a spiral crispy juicy sweet which leaves our mouth watering. Just a glance at it melts our hearts and we are tempted to eat it. This golden color snack having crystallized sugar exterior coating has names thereto like Zulbia, Jilapi and Zakaria etc.

It’s always an excellent experience making something from scratch and once you achieve that, it feels like heaven on earth.

Jalebi Recipe
Jalebi is a super crispy dessert soaked in kesar sugar syrup

This instant Jalebi Recipe is often made in half-hour once you are in need of time. No yeast is required to form them if you’re in a hurry. If you follow this recipe you can make the perfect Jalebis, as perfect as the ones which you purchase from your favorite sweet shop.

This recipe will offer you the simplest homemade jalebis – sweet, crispy and juicy.

I have used a secret ingredient here for the color rather than buying a color from the market.

Jalebi Recipe

Delicious and really easy to organize – this jalebi will cause you to remember your childhood memories ( If you are from India or South Asia ).

We used to stay in a little town of MP many years back and there were mithai shops in every sector. We used to pack jalebis from those shops along with another one of our favorites – samosas . It’s an ideal combination for evening snack time with tea.

Jalebi Recipe

About Jalebi

Jalebi is a traditional mithai made specially in most of the homes during the occasion of Holi and Diwali. It’s fermented with flour or lentil or dal batter. The name jalebi originates from the sanskrit word Jalvallika.

From ages they have been given the form of circular pretzels. They’re then deep fried in oil and immersed in sugary syrup.

This mouth watering dessert isn’t only favorite in India and Pakistan but also in the whole of Asia.

Jalebi is also an irreplaceable part of our all festivals.

What utensils to use ?

You will require a tomato ketchup squeezy bottle which you can get online or in a market. You can also take a pipping bag or a milk packet. Make a small hole in the milk packet and pour the batter – and you are all set.

You will also need a deep pan for frying and a tong to pick them up after frying.

Can You store Jalebi?

Yes, they can be stored in an air tighten container and refrigerated. 

Important suggestions to keep in mind

  • Oil should be moderately hot because high heat will burn the outer layer of Jalebi. So fry them on medium heat.
  • A deep frying pan is going to be perfect for frying them.
  • Batter should be thick and flowing.
  • Sugar syrup should be 1 string consistency.
  • As soon as the oil is medium hot be quick to place the batter from a squeezy ketchup bottle or piping bag.
  • As soon as you’re taking out the jalebis after frying – dip them in Luke warm syrup for 30 seconds and then remove.
  • Turmeric powder is often used rather than artificial coloring from market.

Check out Jalebi Video Recipe

Serving Suggestion

They can be combined with warm milk or normal dahi(yogurt). You can combine them with chilled rabri. Hot and crispy Jalebi with chilled rabri yummmmmm!!!!!!!!!

Many parts of India have different combinations – like in Indore they serve with Indori poha, North Indians prefer them dunked in chilled rabdi.

A glass full of milk is also a very good combination  mainly famous as doodh jalebi.

How To Make Jalebi Step By Step With Photo

For Chasni

1. Add 1 cup water to pan. Add 2 cups sugar to it and mix.

 

2. Add 1/2 lemon juice to avoid crystallization. Mix.

3. Check for one string consistency which will be enough.

4. Add saffron strings and mix. Keep aside.

For jalebi

5. Take a bowl, put all purpose flour, yogurt, baking powder, cardamom sugar syrup. Add water slowly and mix. Then add turmeric powder for jalebi coloring.

6. Whisk till you get a flowing consistency batter and put it into a sauce bottle.

7. Heat oil in medium flame and as shown in the video. Put the batter in jalebi shape and fry both sides till golden.

8. Take out and dip in warm sugar syrup for 30 seconds and take out.

9. Serve them hot or in room temperature.

Jalebi is a super crispy dessert soaked in kesar sugar syrup
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Jalebi


  • Author: Sanchita Dey
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

Jalebi is a famous desert popular all over south Asia. Jalebi is a traditional sweet of North India but the whole country is in love with this.It is a spiral crispy juicy sweet which leaves our mouth watering. Just looking at it melts our hearts and we are tempted to eat it.


Ingredients

Scale

For Chashni/ Sugar Syrup

  • 1 cup – Water
  • 2 cup – Sugar
  • 1/2 tbsp – Lemon juice
  • Saffron strings

For Jalebi

  • 1 cup – All purpose flour
  • 2 tbsp – Yogurt
  • 1/2 tbsp – Baking powder
  • 1 tbsp – Illaichi Sugar Syrup
  • Water as required for batter
  • Turmeric powder secret ingredient 😉

Instructions

For Chashni

  1. Add 1 cup water to pan. Add 2 cups sugar to it and mix.
  2. Add 1/2 lemon juice to avoid crystallization. Mix.
  3. Check for one string consistency which will be enough.
  4. Add saffron strings and mix. Keep aside.

For Jalebi

  1. Take a bowl, put all purpose flour, yogurt, baking powder, Illiachi sugar syrup. Add water slowly and mix. Then add turmeric powder for jalebi coloring.
  2. Whisk till you get a flowing consistency batter and put it into a sauce bottle.
  3. Heat oil in medium flame and as shown in the video – put the batter in jalebi shape and fry both sides till golden.
  4. Take out and dip in warm chasni for 30 seconds and take out.

Notes

  • Oil should be moderately hot because high heat will burn the outer layer of Jalebi. So fry them on medium heat.
  • A deep frying pan will be perfect for frying them.
  • Batter should me thick and flowing
  • Sugar syrup should be 1 string consistency.
  • As soon as the oil is medium hot be quick to put the batter from a squeezy tomato ketchup bottle or piping bag.
  • As soon as you take out after frying dip them in Luke warm sugar syrup for 30 seconds and then take out.
  • Turmeric powder can be used instead of artificial food color from market.
  • Category: Dessert
  • Cuisine: North Indian

Nutrition

  • Calories: 150

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