Jalebi Recipe

Crispy, Juicy and Sweet are three only synonyms for this easy Instant Jalebi Recipe. 

While the traditional method of fermenting batter to make this sweet works pretty well, it is rather time consuming! So today we are making this quicker version of every ones favorite sweet without compromising on flavor.

Have you tried my easy Gulab Jamun recipe yet? I bet you won't be able to stop at one. Love Burfi? Then this Traditional Burfi Recipe is for you.

Oh and you are sure to flip for this classic Peda Recipe too. But these are made in a quicker manner using milk powder. Find all Indian Desserts at one place on Greedy Eats.

Now trust me you can make this sweet start to finish within half an hour! And the taste? Just like the traditionally fermented batter jalebis!

How do we achieve it you'd ask! Yogurt is that secret ingredient. It makes batter just the right amount of tangy and it reacts with the leavener in batter. This produces perfectly fluffy and crisp jalebis that we all love!

Ingredients that you will need:

Flour and Corn flour: This combination will provide crunchiness to the sweet. Do not skip corn flour here.

Yogurt: Gives tanginess to the batter and when you combine it with baking soda, the batter fluffs up and fluffs when fried.

Food Coloring of Choice: Now this is a personal preference, you can use yellow or orange food colors here. If you don't wish to use food coloring, ¼ teaspoon of turmeric powder can be used as well to give yellow tint to your batter.

For the sugar syrup:

Other than water and sugar, I also like to add about a teaspoon of lemon juice to make sugar syrup. This prevents the sugar from crystallization.

When a one string syrup is formed, add flavorings like crushed cardamom and saffron to it.

How to make this sweet:

Mix all the batter ingredients in a medium sized bowl and start mixing them using little water at a time. Cover and allow the batter to rest for a few minutes.

Meanwhile make the sugar syrup. In a heavy bottom pan, boil sugar and water. Also add around a teaspoon of lemon juice. Boil till a syrup of one-string consistency is formed. Add flavorings after you switch off the flame.

You will require a squeezable bottle to swirl the batter in frying oil. The batter can also be filled in ziploc bags. Snip off the edge up to ¼ of an inch and fry the batter. An oil dispenser does a good job too!

Now it is the time to fry batter. You can fry them in clarified butter/ghee or oil. Totally up to you, if opting for oil, add 2-3 tablespoons of ghee to oil. It will enhance the flavor of your sweet.

Temperature of the Oil/Ghee:

Oil temperature plays a very crucial role here. It can literally make/break this recipe. If oil temperature isn't hot enough. the batter won't puff up. If the oil it too hot the batter will burn.

Oil temperature should be hot to such extent that when you pour batter into it, immediately bubbles should start forming around the batter. Also the batter will puff up within seconds. That is the temperature you are looking for. 

You can test the temperature of oil by pouring a small amount of batter to check if your oil is hot enough. After swirling one batch of batter in oil/ghee, fry them from both sides.

Reduce heat in the last minute of frying. This will make the batter crispy. Directly dunk fried jalebis into warm syrup. Allow it to soak the syrup and take out on serving plate.

What is one string Consistency Syrup/Chasni? 

A small drop of syrup when placed between the tip of your thumb and index finger then released slowly, that syrup dot should hold one string/thread before collapsing. Check the visual number 4 above, under "for the sugar syrup" heading for reference.

Consistency and Temperature of syrup required:

You will need the syrup to form a one string consistency. If the syrup is any thinner your jalebis will turn soggy!

Syrup should neither be too hot nor too cold when you soak the fried sweets in. If the syrup is too hot, it will make the crust of your sweets soft.

On the contrary, if the temperature of the syrup is too cold, the syrup won't get absorbed into the interiors of your sweet. It will only get coated on the crust. Not an experience you are looking for!

If you liked this recipe or any other recipe on Greedy Eats, give it a star rating! Also tell me in the comments below- how did the recipe turned out for you? How did you customize it? Reading your comments makes my day!

Recipe

Jalebi

Crispy, Juicy and Sweet are the three synonyms for this easy Instant Jalebi Recipe. You won't be able to stop at one!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: Indian

US Customary - Metric

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings 10 Persons

1x2x3x

Calories: 296kcal

Author: Neha

Equipment

• 1 Frying Pan
• 1 Sauce Pan
• 1 Squeeze Bottle or ziploc bag or a piping bag

Ingredients

To make Batter:

• ▢ 1 Cup +3 Tablespoons (150 gms) All Purpose Flour
• ▢ 4 Tablespoons Cornstarch/Cornflour
• ▢ ¼ teaspoon Baking Soda
• ▢ a pinch Orange/Yellow Food Coloring (I used orange)
• ▢ ¼ Cup Yogurt
• ▢ 150 ml Water

For Frying the Batter:

• ▢ Oil/ Ghee (as required for frying)

For the Syrup:

• ▢ 3 Cups Granulated sugar
• ▢ 1 and ½ Cups Water
• ▢ 2 teaspoons Lemon Juice
• ▢ 5-6 Cardamom Pods (slightly crushed or you can use cardamom powder as well)
• ▢ a few Saffron Strands

To Garnish: (optional)

• ▢ 2-3 Tablespoons Crushed Pistachios
• ▢ 1-2 teaspoons Dried Rose Petals

US Customary - Metric

Instructions

Make the Batter:

• Mix flour and cornstarch with a balloon whisk in a medium mixing bowl. To that add curd, food coloring, baking soda and water. Mix it all till well combined. Cover and set aside for 15 minutes.

Make the Sugar syrup:

• Add sugar and water to a pot/sauce pan. Stir it until all the sugar dissolves in water. Add lemon juice, stir and bring the syrup to a boil. Now simmer it and cook till one string consistency is reached. (One string consistency is achieved when you place a drop of syrup between the tips of your thumb and finger, as you gently pull your finger apart from thumb, one string/thread must be formed.)
• It won't take much long after the first boil. You will only need to simmer for a minute and your syrup will be ready. Now turn off the flame. Add crushed cardamom and saffron strands in too.

Frying the Batter:

• Heat oil/ghee over medium-high heat. As the oil is heating up, uncover the batter, give it a quick stir and pour the batter into a squeeze bottle. If using a ziploc or a piping bag, sniff off only by 5-6 mm to get perfectly shaped and crisp jalebis.
• Check the temperature of Oil: Drop a little batter in oil to check oil temperature. If the oil is hot enough, the batter will immediately form bubbles around it and puff up.
• When oil is at right temperature, start frying the batter over med-high heat. To fry, squeeze the batter in circular motions starting from inside and then moving further. Aim to create 3-4 spirals for one piece of sweet. One batch should accommodate at least 7-8 jalebis. This number also depends upon the shape and size of your pan.
• Fry jalebi on one side for about a minute or two and then flip them to fry on the other side as well. Flip and fry jalebis till they turn crisp. During the last minute of frying, lower the heat a bit to aid them to get crispy.
• As the jalebis are frying, place the syrup over heat again to warm it up. Don't heat it up too much or your jalebis will turn soggy. Remove fried jalebis using a skewer or a strainer and dunk them directly in the sugar syrup. Press them lightly in the syrup if needed and take them out on a serving plate after a minute or so.
• Fry the next batch of jalebis in the same way and continue the process of frying and dunking until all the batter is used up. Keep the syrup warm at all times.
• Garnish with crushed pistachios and dried rose petals. Serve warm!

Notes

Troubleshooting:

If you notice the jalebis are getting flat when frying, your oil/ghee isn't hot enough.

Allow the batter to be fried till it turns crispy. Taking them out too soon won't produce a crunchy jalebi.

When you dunk them in the syrup and they come out soggy, your syrup is too hot. Cool it up slightly so that the crunch of your sweet can be maintained.

Nutrition

Serving: 1Person | Calories: 296kcal | Carbohydrates: 53g | Protein: 2g | Fat: 1g | Sodium: 34mg | Sugar: 30g

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