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3 INGREDIENT JALEBI RECIPE
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.
for jalebi batter :
all purpose flour
water or add as required
for sugar syrup :
Desi ghee for frying
few drops of lemon juice
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.
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