Jalebi Recipe
Jalebi is a popular sweet of India; It is also a popular dessert in South Asia, Middle east and few parts of Africa. Jalebi is a most popular festival sweet which is prepared in Diwali, Holi and Ramada.
It is prepared by deep frying refined flour circles, which is soaked in sugar syrup. This sweet is served both warm and cold and it becomes almost irresistible, when crisp, juicy jalebi is served in plate.
In traditional method of jalebi making, batter is kept for fermentation for 8-10 hours to get a slight sour taste. Now a day’s people make instant Jalebi (no fermentation), but it’s taste differs from the traditional jalebi. The fermented batter is made in circular shape and is fried in hot oil. Then these circles are dipped in sugar syrup which is made up of one string. To add flavour kewra or rose water is added to the syrup.
Important points for making Jalebi
- Consistency of Jalebi batter should not be too thick or too thin. If it is too thick then jalebi will not become crisp. If batter is thin then jalebi will spread all around in oil.
- Proper fermentation of batter is important. I stay in Delhi and i keep it overnight. If you stay in some colder place, keep it covered for some longer time.
- Consistency of syrup is also important. Always prepare syrup of one string.
I am unfolding here the step by step process of Jalebi preparation. If you are interested in other traditional Indian desserts like Gulab Jamun, Zarda pulao, Lapsi, Badshahi Seviyan you can view our page.
How to make Jalebi Recipe
Ingredients |
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For Jalebi Recipe
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| All purpose flour (maida) | 1 cup |
| Cornflour | 2 tea spoon |
| Curd (dahi) | ½ cup |
| Hot oil (garam tel) | 1 table spoon |
| Orange Food Colour (narangi rang) | a pinch |
For Syrup |
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| Fine Sugar (chini) | 1 cup |
| Vegetable oil (tel) | for frying |
| Lemon Juice (nimboo ka ras) | 1 table spoon |
| Cardamom (elaichi) Powder | a pinch |
| Saffron (kesar) | ½ tea spoon |
| Water | 1 cup |
Method
For syrup
- 1. In a pan mix one cup of sugar with one cup of water. Add lemon juice, cardamom powder and saffron to it.
- 2. Boil the sugar water and let it remain on medium flame and make “one string thread” syrup.
- 3. Put the flame on- off as you have to maintain a very Luke warm temperature all the time.
For Jalebi
- 1. Take all purpose flour, corn flour and orange colour in a big bowl. Add curd into the mixture and make a batter. Add 1 table spoon of hot oil and mix it well (The batter should be like “Dahi Bhalla” batter).
- 2. Keep it aside and let it ferment for 4-5 hours.
- 3. Take a flat bottomed pan and heat oil on medium flame.
- 4. The oil quantity should be 3 to 4 inches from the bottom of pan.
- 5. Then fill the fermented batter in a cloth, with a small hole in the bottom. (You can use ketchup bottle also).
- 6. Squeeze out gently the batter on the heating oil. Make a round circular motion of the batter.
- 7. Cook Jalebi for 1 or 2 minutes in the oil till it turns little brown from both sides.
- 8. Add cooked jalebi to the sugar syrup. Let them remain in syrup for a minute or so.
- 9. Ensure they absorb sugar syrup properly and take them out and serve.
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