Learn How to Make Easy Crispy Jalebi | The Sweet Treat You’ll Love
Jalebi Recipe – Learn how to make easy homemade jalebi recipe withthese step by step easy recipeinstructions. Crispy, golden swirls of deep fried dough soaked in fragrant sugar syrup a classic Indian sweet treat that’s easy to create in your own kitchen.
Jalebi is apopular Indian sweettreat that is made from deep-fried dough soaked in sugar syrup. Here’s a basic recipe for making jalebi:
Ingredients Jalebi Recipe
For the Jalebi Batter
- 1 cup all-purpose flour (maida)
- 1 tablespoon gram flour (besan)
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt (curd)
- A pinch of saffron strands (optional, for color)
- Water, as needed, to make a thick batter
For the Sugar Syrup
- 1 cup sugar
- 1/2 cup water
- A few strands of saffron (optional)
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon lemon juice
Vegetable oil or ghee for deep frying
Instructions Jalebi Recipe
For the Sugar Syrup
1/In a saucepan, combine sugar and water and bring it to a boil. Stir until the sugar dissolves completely.
2/Add saffron strands and lemon juice to the syrup. The lemon juice prevents crystallization.
3/Simmer the syrup for about 5-7 minutes until it reaches a one-string consistency. To check the consistency, take a drop of syrup between your thumb and forefinger. When you pull them apart, a single string should form.
4/Remove the syrup from the heat, add cardamom powder, and set it aside.
For the Jalebi Batter
1/In a mixing bowl, combine all-purpose flour, gram flour, baking soda, and saffron strands (if using). Mix well.
2/Add yogurt and mix to form a thick batter. Add water as needed to make a smooth, lump-free batter. The consistency should be thicker than pancake batter but still pourable. Allow the batter to rest for 10-15 minutes.
1/Heat vegetable oil or ghee in a deep frying pan over medium heat. It should be moderately hot but not smoking.
2/Pour the jalebi batter into a squeeze bottle or a piping bag with a small round tip. You can also use a ziplock bag and snip off a small corner to make a DIY piping bag.
3/Squeeze the batter in a spiral or pretzel-like shape directly into the hot oil. Fry a few jalebis at a time, depending on the size of your pan. Do not overcrowd the pan.
4/Fry the jalebis until they become crispy and golden brown. Flip them occasionally to ensure even cooking.
5/Remove the fried jalebis from the oil using a slotted spoon and immediately dunk them into the warm sugar syrup. Let them soak for a few seconds, then remove and place them on a plate.
6/Repeat the frying and soaking process with the remaining batter.
Serve the jalebis warm or at room temperature. They taste best when freshly made.
Enjoy your homemade jalebis! They are best when served fresh, but you can store them in an airtight container for a day or two.
Tips And Tricks For Making Perfect jalebis
Batter Consistency:Ensure that the jalebi batter is not too thin or too thick. It should be thicker than pancake batter but still pourable. Adjust the amount of water or yogurt as needed to achieve the right consistency.
Rest the Batter:Let the batter rest for at least 10-15 minutes before using it. This helps in fermentation and makes the jalebis fluffy.
Saffron for Color:While saffron is optional, it adds a beautiful golden color to the jalebis. You can also use orange food coloring if you prefer a vibrant hue.
Hot Oil:Make sure the oil or ghee for frying is hot but not smoking. Test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
Proper Piping:Use a squeeze bottle, piping bag, or a ziplock bag with a small corner snipped off for piping the jalebis. Practice making swirls on a plate before piping them into the hot oil.
Consistent Size:Try to make jalebis of similar size to ensure even frying and soaking in the sugar syrup.
Soaking Time:Dip the fried jalebis into the warm sugar syrup for just a few seconds. Over-soaking can make them too sweet and soggy.
Sugar Syrup Consistency:Achieving the right consistency of sugar syrup (one-string consistency) is crucial. This ensures that the jalebis absorb the syrup properly.
Lemon Juice:Adding a small amount of lemon juice to the sugar syrup prevents crystallization and keeps the syrup smooth.
Serve Fresh:Jalebis taste best when served fresh and warm. Enjoy them as a dessert or snack.
Storage:If you have leftovers, store them in an airtight container at room temperature for a day or two. Reheat briefly in the microwave before serving to restore their crispiness.
With these tips and tricks, you’ll be able to make delicious, crispy jalebis that are sure to impress your friends and family.
Here are approximate nutrition facts for one serving (2-3 jalebis) of homemade jalebi recipe
- Calories: 200-250 calories
- Carbohydrates: 45-55 grams
- Sugars: 20-25 grams
- Protein: 2-4 grams
- Fat: 1-3 grams
- Saturated Fat: 0-1 gram
- Fiber: 1-2 grams
- Cholesterol: 0-5 milligrams
- Sodium: 5-10 milligrams
Please note that these values can vary based on factors such as the size of the jalebis, the amount of sugar syrup absorbed, and the specific ingredients used. Homemade jalebi recipe are a sweet treat and should be enjoyed jalebi recipe in moderation as part of a balanced diet.