JALEBI, a famous Indian sweet that doesn’t need any introduction! This sweet has a special place in everyone’s heart. Although jalebi is a dessert still it is part of many breakfast cuisines. It is often paired up with poha and milk. People don’t need an occasion or any special reason to eat this amazingly sweet, they can have Jalebi anytime and every time. Everyone generally has a question on their mind after tasting this delicacy, which is off course! how to make jalebi and which is the best jalebi recipe.
Jalebis are easily available at every sweet shop even at the poha stalls that are set up in the morning. It is a very famous street food item in the north and west India.
But the taste and texture of homemade Jalebi is totally different from the ones that you find on street-side shops. Making jalebi is not that difficult and the best part of the homemade jalebi is you can have as much as you want without giving it a second thought.
So before knowing how to make jalebi lets know some more about jalebi.
What is Jalebi?
As you already know Jalebi is a popular Indian dessert which is not at all restricted to eat at dessert time. You can have it any time, in breakfast, in tea break or even with your meal.
Jalebi got its unique name from an Arabic word zulabiya which is also known as Persian zolbiya. It is a crispy sweet texture prepared in a spiral shape. It is deep-fried till golden and crisp then dipped into sugar syrup until the syrup gets filled in it.
Now let’s see how to make jalebi at home. Making jalebi at home is not that difficult and requires really few ingredients. So let’s make jalebi:-
Jalebi is a famous Indian dessert prepared with deep-frying maida flour in a spiral shape. It is later dipped in sugar syrup until it gets filled with syrup.
It does not need any special ingredient, it is easy to make a dessert that doesn’t take much time to prepare.
The key to preparing perfect jalebis the consistency of the batter. Your jalebis will be perfectly amazing if you prepare the batter correctly.
Here’s what you need for making Crispy Sweet Jalebi:-
- 125 grams Maida /All purpose Flour
- 2 tsp cornflour or besan /gram flour
- ¼ tsp turmeric powder or use natural food colour
- 120 ml curd
- 120 ml water
- ½ tsp baking soda
- 1 tsp lemon juice
- Oil or ghee to fry
For Sugar Syrup
- 200 grams of sugar
- 120 ml to 180 ml water
- 1 pinch safer
- ¼ tsp cardamom powder
- 1 tsp lemon juice
How to make Jalebi?
Making Sugar Syrup
- Put a deep pan on the flame with medium heat on
- Add sugar and water into the pan and boil until it reaches a one string consistency
- Take a small portion of syrup in a spoon and cool it
- Take it in between your forefinger and thumb and gently move your fingers apart. You must see a single string when you move your fingers apart
- Pour lemon juice, cardamom powder and saffron
- Keep the sugar syrup aside after switching off the flame
Making Batter For Jalebi–
Now, this step is classified into two categories. A is the instant jalebi for which we need unfermented batter and B is the traditional recipe for which we need fermented better. If you want to make instant jalebi go for method A and if you want to prepare your jalebis in a traditional way then go for method B. You might never have to ask someone how to make jalebi after learning it once.
Method A: Instant Jalebi Recipe
- Take a mixing bowl and add maida, turmeric and cornflour.
- Mix everything well and add curd
- Make a thick lump free batter by adding some water and give it a flowing consistency
- Whisk the batter until it turns smooth
- Add lemon juice and baking soda when about to make
Method B: Traditional Jalebi Recipe
- In a mixing bowl mix maida, besan, and turmeric together
- Add water and prepare a thick batter of pouring consistency
- Cover the batter and let it ferment for 12-24 hrs. The batter will gain mild sour flavour.
- The batter may not rise but will have tiny bubbles on top
How To Fry Jalebi
- Take a kadhai and heat some oil or ghee to fry jalebis. You can also use half oil and half ghee as ghee gives a better flavour to it.
- You can fill the batter in the sauce bottle with narrow top or you can fill it in a cloth, whichever suits you.
- Once the oil is hot, squeeze the cloth or bottle and move your hands in a circular motion to make a concentric ring-like structure.
- Either start with the centre and move outwards or do vice a verse.
- Turn it when it is partially cooked from one side. Fry until it turns light golden and crisp.
- Remove the fried jalebis from oil and immediately put them into the sugar syrup.
- The sugar syrup should be lightly hot when you put the jalebis into it.
- Flip the jalebis so that it gets soaked from both the sides.
- Keep the jalebis in the syrup for 2-3 minutes and then transfer them to the tray.
Enjoy the jalebis hot or cold, it tastes delicious both the ways. Serve it hot with the spicy side dish like poha in the breakfast or relish it with cold rabri over it. Dudh Jalebi is also a popular form of eating jalebi.
There are many variations of serving this delicious dessert. You can eat it separately or just top it up with condensed milk or vanilla ice cream.
But serving it with Rabri is the best and the authentic way. Top it up with Rabri and garnish with some pistachios and saffron strings.