3 Ingredient Jalebi Recipe

3 Ingredient Jalebi Recipe with step by step photos and video recipe – is so simple that you would have a plate of perfect jalebis before you know it. The best part is that you can make & eat this Indian sweet in under 30 minutes with just only 3 ingredients.

This recipe uses a handful of ingredients found in your pantry. No cornstarch, yogurt, yeast, baking soda or baking powder required.

After making this instant version of jalebis for years I found out that frying them in ghee yields super crispy results as compared to the oil. It will stay crisp for up to 2 days.

The batter will not spread in the pan and the Jalebi would turn crispy, delicious and syrupy just like those you buy from the best sweet shops in your town.

You should follow this Jalebi recipe because it just takes 30 minutes to make. Just go through the steps and brace for the best instant Jalebis ever!

It is perhaps one of the simplest and most delicious Indian sweets. Jalebi is not just a dessert, but even part of morning breakfast and evening snacks in several parts of India.

For example, in Bihar, it is served with Poori and Aloo ki Subzee as breakfast. In the evening, it is served as a snack with samosa and kachori. In Bhopal, it is relished with poha! There is no single recipe for Jalebi. Made with a variety of ingredients like sooji, maida, urad dal, moong dal and even cottage cheese, it has several versions and most of them have their own unique taste! 

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How To Make Jalebi (Step by Step Instructions with Photos) :

preparing the jalebi batter :

1. Collect all the required ingredients.

2. Take maida in a bowl.

3. Add curd. It should be sour. This is important to give that unique “khatta” taste to Jalebi. 

4. Also add food color and desi ghee.

5. Stir well to combine with a spoon or weird whisk.

6. Add water little by little to make smooth thick batter with pouring consistency.

7. With the spatula or spoon, first mix. Break the small or tiny lumps with the spatula or spoon while mixing. Make sure that no lumps remain.

8. Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.

9. Stir the batter lightly and it should have a flowing consistency and lacy form.

10. Let’s keep this batter aside for about 10 minutes. In the meantime, we can prepare the sugar syrup for Jalebi.

preparing sugar syrup for jalebi :

1. Take 1 cup sugar in a deep pan.

2. Add 1/2 cup water.

3. Keep stirring on medium flame, so that the sugar dissolves.

4. Cook till you get thickness in the sugar syrup. It may take 5-6 minutes.

5. Switch off the flame and add lemon juice. Stir well.

6. Now add cardamom powder and again mix well.

7. Remove from heat and set aside. Keep the syrup warm.

loading jalebi batter in dispenser :

1. Transfer the mixture to a squeeze bottle. You can also use an icing bag or zip lock bag.

2. Tighten the cap and the batter is ready to make crispy jalebis.

frying the jalebis :

1. Heat ghee for deep frying in a kadai or pan. You can also use oil or half-half of oil and ghee.

2. To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.

3. Now squeeze the bottle gently and move in circular motion to get spiral.

4. Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.

5. When one side is partly cooked, turn over and fry the other side.

6. Let it fry until it turns golden brown from both sides.

7. When the jalebi is done it turns crisp, removes from oil. While removing shake to drain the extra oil.

adding fried jalebi to sugar syrup :

1. Immediately put it into the warm sugar syrup. Syrup should we warm or a little hot, it shouldn’t be cold.

2. Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 30 seconds.

3. Serve jalebi hot, warm or at room temperature. Store the leftovers jalebi in an airtight container and refrigerated.

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RECIPE CARD :

3 INGREDIENT JALEBI RECIPE

Achala
This recipe uses a handful of ingredients found in your pantry and you can make & eat this Indian sweet in under 30 minutes with just only 3 ingredients.
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Course Sweets
Cuisine Indian
Servings 4 servings
Calories 361 kcal

Ingredients
  

for jalebi batter :

  • 1 cup all purpose flour
  • ¾ cup curd (sour)
  • 2 pinch food colour (optional)
  • 1 tsp desi ghee
  • ¼ cup water or add as required

for sugar syrup :

  • 1 cup sugar
  • 1 tsp cardamom powder (optional)
  • ½ cup water
  • Desi ghee for frying
  • few drops of lemon juice

Instructions
 

preparing the jalebi batter :

  • Collect all the required ingredients.
  • Take maida in a bowl.
  • Add curd. It should be sour. This is important to give that unique “khatta” taste to Jalebi.
  • Also add food color and desi ghee (it will give jalebi a nice crunch).
  • Stir well to combine with a spoon or weird whisk.
  • Add water little by little to make smooth thick batter with pouring consistency.
  • With the spatula or spoon, first mix. Break the small or tiny lumps with the spatula or spoon while mixing. Make sure that no lumps remain.
  • Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.
  • Stir the batter lightly and it should have a flowing consistency and lacy form.
  • Let’s keep this batter aside for about 10 minutes. In the meantime, we can prepare the sugar syrup for Jalebi.

preparing sugar syrup for jalebi :

  • Take 1 cup sugar in a deep pan.
  • Add 1/2 cup water.
  • Keep stirring on medium flame, so that the sugar dissolves.
  • Cook till you get thickness in the sugar syrup. It may take 5-6 minutes.
  • Switch off the flame and add lemon juice. Stir well.
  • Now add cardamom powder and again mix well.
  • Remove from heat and set aside. Keep the syrup warm.

loading jalebi batter in dispenser :

  • Transfer the mixture to a squeeze bottle. You can also use an icing bag or zip lock bag.
  • Tighten the cap and the batter is ready to make crispy jalebis.

frying the jalebis :

  • Heat ghee for deep frying in a kadai or pan. You can also use oil or half-half of oil and ghee.
  • To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.
  • Now squeeze the bottle gently and move in circular motion to get spiral.
  • Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
  • When one side is partly cooked, turn over and fry the other side.
  • Let it fry until it turns golden brown from both sides.
  • When the jalebi is done it turns crisp, removes from oil. While removing shake to drain the extra oil.

adding fried jalebi to sugar syrup :

  • Immediately put it into the warm sugar syrup. Syrup should we warm or a little hot, it shouldn’t be cold.
  • Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 30 seconds.
  • Serve jalebi hot, warm or at room temperature. Store the leftovers jalebi in an airtight container and refrigerated.

Nutrition

Calories: 361kcalCarbohydrates: 76gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 3mgSodium: 5mgPotassium: 48mgFiber: 2gSugar: 50gVitamin C: 1mgCalcium: 69mgIron: 2mg
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finally, I request you to check my other sweets recipes collection with this recipe post of 3 ingredient jalebi recipe. It includes recipes like Instant mango rabri, Zarda recipe, Aloo halwa recipe, Mathura peda, Carrot halwa with condensed milk, Mawa roll and many more. further, I request you to visit my other similar recipes recipes like,

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