Before knowing how to make Jalebi, let’s know what it is. Jalebi is a famous Indian sweet dish which can be easily made with just a few ingredients at home. This popular dessert is made using all-purpose flour and sugar syrup and does not need any special ingredients. It is an easy-to-make dessert recipe that can be made by everyone. In India, it is widely available at various sweet shops and street carts.
Ingredients For Batter:
- 1/2 cup All-purpose flour
- 1 tsp Cornflour
- 1 tsp Butter or Ghee
- 1/2 cup Sour Curd
- 1 tsp food color Red/Orange/Yellow (optional)
- 1 pinch salt
- 1/4 tsp Baking soda
Ingredients For Sugar Syrup:
- 1 Cup granulated white sugar
- 1 Cup water
Instructions
Jalebi Batter:
- For making batter take a vessel pour all-purpose flour, cornflour and baking soda.
- Now, add ghee and food color (optional) in the above mixture. To make a thick batter add curd. Add little water if needed depending on the texture of the batter. Jalebi batter should look like dosa batter.
- Mix well until it has a slightly thick consistency. Keep the batter aside for 8 hours to ferment.
- Once the batter is fermented stir the batter. Make sure not to whisk it for too long as it is fermented.
Sugar Syrup:
- To make the sugar syrup, boil the sugar with water and saffron strands or food color in a wide pan on medium heat until the sugar dissolves.
- When the syrup becomes thick and of one string consistency. Turn off the heat and keep aside.
Jalebi equipment:
- You have two options for pouring Jalebi batter
- Option1: Put some of the Jalebi batter into a clean muslin cloth Cut a small hole in one end of the cloth. Squeeze the jalebi batter through the hole in concentric circles into the hot boiling oil.
- Option 2: Spoon the above prepared batter in the icing bag fitted with the star nozzle or a ketchup bottle.
Frying Jalebi:
- Preheat the oil in a wide heavy-bottomed pan for deep frying. To check whether the oil is hot enough for deep frying the Jalebi, drop a teaspoon of batter in oil and if it comes floating to the top almost immediately, the oil is ready for frying.
- Meanwhile fill the plastic squeeze bottle with the batter. Tap to remove air.
- Drop the batter into the hot oil by squeezing the bottle/icing bag in concentric circular motion.
- Fry the jalebi on low-medium heat until golden brown in color and crisp.
- Once the jalebi is crisp and browned, transfer to a metal colander to drain the excess oil. Let it sit for 10 seconds.
Soaking Jalebi:
- Transfer the warm jalebi to the hot sugar syrup and make it soak for 2 to 3 minutes.
Yummy Jalebi is ready to serve. Jalebi can be served hot or cold.
Tips:
- The leftover batter is good to use for next 2 – 3 days if stored in the fridge.
- It is important to use sour curd for making the batter. This will make the turn light and fluffy after fermenting.
- In case sour curd is not available, use normal curd and add yeast to ferment the batter.
- You can use turmeric powder as a food color.
- Make sure the nozzle of the bottle is wide enough to make the batter flow continuously.
