Jalebi
Crispy, Juicy and Sweet are the three synonyms for this easy Instant Jalebi Recipe. You won't be able to stop at one!
Servings: 10 Persons
Calories: 296kcal
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
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