Instant Jalebi that is crispy crunchy and juicy at home in under 30 minutes. Yes with this Easy quick and Instant recipe of jalebi, you can make best homemade jalebi instantly. Jalebi sweet is one of the most popular sweets from the Indian subcontinent. In this post, I am sharing with you all tips and tricks to make Jalebi without yeast and without fermentation.
Just like gulab jamun jalebi is one of the most popular desserts in Indian weddings, special occasions and festivals like Holi, Diwali and Eid.
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The crispy and crunchy fried jalebis are dipped in sugar syrup and loaded with cardamom and saffron flavours. Undoubtedly one of most relished sweets from the sweet shop or mithai shop. However, with these easy step by step photos, you can make the best jalebi at your home itself.
What Is Jalebi
Jalebi is a crispy and crunchy spiral-shaped Indian funnel cake. The batter is fried into spiral crispy shapes and then these fried spirals are dipped into the flavoured sugar syrup.
You can enjoy these Jalebi warm with milk or with cold Rabdi. The best combination with Jalebi is samosa but let me tell you it tastes best any which way. Do give it a try.
Traditionally the recipe was made after fermenting the batter. But this recipe for jalebi is Instant. You do not need to ferment the batter but add either baking soda or baking powder and you can make crispy and juicy jalebi that tastes like traditional ones in minutes.
Jalebi is known by different names like jilebi Jilapi in Bengali, Zulbia, zoolbia, zalabia, mushabak in Arabic countries.
Jalebi Ingredients
All-Purpose flour: Also known as maida.
Cornstarch: cornstarch or cornflour is added to the homemade jalebi batter.
Baking Soda: To make it fluff up and make it crispy.
Yogurt/curd: It adds a hint of sourness which is typical of traditional recipe.
Sugar: White sugar to make sugar syrup
Lime Juice: To add a slight tang to the sugar syrup. The traditional jalebi has a slight tang due to fermentation. Few drops of lime juice helps in bringing that authentic taste. Lime juice also helps to prevent the crystallisation of sugar syrup.
Cardamom: For the flavour
Saffron: To add delicate kesar flavour to jalebis
Food Colour: This is optional you can add if you wish to add vibrant orange colour otherwise taste remains same.
Ghee: To fry the jalebis. You can fry them in oil but for the best taste, I suggest ghee. Moreover, jalebis fried in ghee are extra crispy and remain crispy for a longer time.
My Secret to Making Crispy Jalebi at Home!!!
CornFlour
Cornflour or cornstarch is my secret to making super crunchy jalebis.
Baking Soda
Baking soda helps to make jalebis puff up instantly without any fermentation. Adding Baking soda in flour, curd and water batter produces tiny bubbles and airy pockets making jalebis fluff up inside and form a crispy layer outside.
Frying in Ghee
Frying in ghee is another tip that I wanted to share because ghee makes them flavourful, crispy and crunchy. Jalebis fried in ghee remain crispy for a longer duration.
The right batter is the key to making perfect amazing jalebis at home. The consistency of the batter is key for making crispy and soft inside jalebis.
Step by Step Method to Make Jalebi at Home
STEP 1 – Making Jalebi Batter
Add Maida, baking soda, cornflour, curd/yogurt in a bowl. Pour water slowly into this mix to make a medium consistency batter.
It should be a pourable pakora consistency batter. Whisk the batter to combine it and make sure it is lump-free. Keep the jalebi batter to rest for 10-15 minutes.
STEP 2 – Making Sugar Syrup
In a pan add water and sugar. Switch on the heat to medium and stir occasionally. Once the mixture starts to boil, tip in the lemon juice. Stir the syrup and cook for 3-4 minutes.
Add green cardamoms and saffron. Switch off the heat and keep this sugar syrup aside. The consistency of sugar syrup should be of one string consistency.
To check one string consistency take a drop of sugar syrup between your thumb and index finger. Move the fingers slowly apart the sugar syrup should form a single string.
STEP 3 – Frying Jalebi
Pour jalebi batter in a piping bag or squeezy sauce bottle. In a flat pan heat ghee on medium heat. Test by dropping a strand of batter it should float immediately.
Now with a piping bag pipe the swirls of the batter at small intervals. Making the perfect shape of jalebi requires practice but I promise if you are a little careful you can make reasonably good jalebi swirls.
Once these are fried and crisp up from both sides which will take 1-2 minutes.
STEP 4 - Dipping Jalebis in Sugar Syrup
Take them out, dip them in sugar syrup and take them out with a fork or tongs after 1-2 minutes.
Watch How to Make Jalebi - Video Recipe
Tips to Make crispy juicy best Jalebis
- To make crispy jalebi either use cornflour or rice flour in maida. It gives the best result by making the outer layer crunchy.
- While frying, make 4-5 jalebis in one batch so as not overcrowd the pan.
- Ghee should be heated at the right temperature. If you fry jalebi in not hot enough oil or ghee can result in flat jalebi.
- Make a batter of medium to a thick consistency. Too thin a batter will not give good shape or the right amount of thickness to jalebi; it may taste like a straw rather than plump and fluffy inside and crisp outside.
- Do not over fry jalebi; these may shrink and burn.
- Do not add fried jalebi in very hot syrup; this will soften it. Always bring the sugar syrup to a warm consistency before dipping jalebis.
- Fry jalebis at medium hot temperature If the oil is too hot, the batter may splatter all over the pan and you will not be able to shape them properly.
- If you do not want to use food colour you can skip that but the colour of jalebi will be pale brown then.
How Is Jalebi Served?
You can serve Jalebi warm with milk or with cold Rabdi. In UP and Bihar jalebi is served with Aloo sabji and Poori for breakfast. Doodh jalebi is a favourite winter breakfast in Haryana and Rajasthan. jalebi and poha is a popular breakfast combination in Madhya Pradesh, .
In Gujarat jalebi and fafda is one of favourite weekend breakfast in homes. For the evening snack the best combination are Jalebi and samosa or with kachori but let me tell you upfront Jalebi tastes best any which way. Do give it a try.
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Rose Falooda Recipe
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Indian Kheer Recipe
📖 Recipe
Jalebi Recipe
Equipment
- Saucepan (Indian)
- Non-Stick Pan (US)
Ingredients
- 1 cup All purpose flour
- 3 tablespoon Cornstarch
- ¼ teaspoon Baking Soda
- 3 tablespoon Yogurt/curd
- 3 cup Sugar
- 1 teaspoon Lime Juice
- 4-5 Cardamom
- 10-15 Saffron
- 1 pinch Food Colour
- 1 cup Ghee
Instructions
STEP 1 – BATTER
- Add Maida, baking soda, cornflour, curd/yogurt in a bowl. Pour water slowly into this mix to make a medium consistency batter.
- It should be a pourable pakora consistency batter. Whisk the batter to combine it and make sure it is lump-free. Keep the jalebi batter to rest for 10-15 minutes.
STEP 2 – SUGAR SYRUP
- In a pan add water and sugar. Switch on the heat to medium and stir occasionally. Once the mixture starts to boil, tip in the lemon juice.
- Stir the syrup and cook for 3-4 minutes. Add green cardamoms and saffron. Switch off the heat and keep this sugar syrup aside.
- The consistency of sugar syrup should be of one string consistency.
- To check one string consistency take a drop of sugar syrup between your thumb and index finger. Move the fingers slowly apart the sugar syrup should form a single string.
STEP 3 – FRYING JALEBIS.
- Pour jalebi batter in a piping bag or squeezy sauce bottle. In a flat pan heat ghee on medium heat. Test by dropping a strand of batter it should float immediately.
- Now with a piping bag pipe the swirls of the batter at small intervals. Making the perfect shape of jalebi requires practice but I promise if you are a little careful you can make reasonably good jalebi swirls.
- Once these are fried and crisp up from both sides which will take 1-2 minutes.
- Take them out, dip them in sugar syrup and take them out with a fork or tongs after 1-2 minutes.
Video
Notes
- To make crispy jalebi either use cornflour or rice flour in maida. It gives the best result by making the outer layer of jalebi crunchy.
- While frying jalebis, make 4-5 jalebis in one batch so as not overcrowd the pan. Make sure to heat ghee at the right temperature.
- Making jalebi in not hot enough oil or ghee can result in flat jalebi. Make a batter of medium to a thick consistency.
- Too thin a batter will not give good shape or the right amount of thickness to jalebi; it may taste like a straw rather than plump and fluffy inside and crisp outside.
- Do not over fry jalebi; these may shrink and burn. Do not add fried jalebi in very hot syrup; this will soften the jalebi. Always bring the sugar syrup to a warm consistency before dipping jalebis.
Nutrition
Probate Research
Do not add fried jalebi in very hot syrup; this will soften the jalebi.