Non-Stick Pan (US)
- 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
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.
Recipe Notes and Tips to Make crispy and 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 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.
Calories: 86kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 10mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg