INSTANT JALEBI RECIPE
Instant Jalebi recipe with step by step photos and video recipe – a spiral-shaped crunchy sweet dipped in saffron laced sugar syrup, is the traditional Indian sweet.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 32 jalebis
for jalebi batter :
- 1 cup all purpose flour (maida)
- 2 tbsp cornstarch
- 1 tsp baking powder
- 2 tbsp thick curd
- 1 cup water or as required
- 1/4 tsp orange food colour or turmeric powder
for sugar syrup :
- 1 cup sugar
- 1/2 cup water
- 20-25 saffron strands
- 1 tsp cardamom powder
- 1 tsp lemon juice
preparing the jalebi batter :
Collect all the required ingredients.
Take maida in a bowl.
Add cornflour, baking powder, and curd.
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.
Now add a pinch of food color or turmeric powder.
Stir the batter lightly and it should have a flowing consistency.
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.
When sugar is dissolved, reduce to heat to low and add saffron strands.
Cook till you get one string consistency in the sugar syrup.
Take a small portion of the syrup in between your thumb and forefinger. Gently move the fingers away from each other, you would see a string developing between the index finger and thumb.
If you see 1 string, the Sugar syrup is ready else it would need another 1-2 minute on stove.
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 :
frying the jalebis:
Heat oil for deep frying in a kadai or pan. You can also use ghee 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. 2-minutes.
Serve jalebi hot, warm or at room temperature. Store the leftovers jalebi in an airtight container and refrigerated.