Jalebi Recipe: Jalebi is a traditional Indian sweet, characterised by its spiral-shaped, crunchy texture and its delicious saffron-infused sugar syrup. It is often enjoyed during festivals such as Diwali and Ramadan, paired with milk or other Indian snacks. There are two main methods of preparing jalebi: the traditional method and the instant method. In the traditional method, a batter made from maida (all-purpose flour) and yoghourt is fermented for 24 hours, while in the instant method, instant yeast is used, eliminating the need for fermentation. Although both methods yield tasty jalebis, those made using the traditional method are often considered to have a superior flavor. Jalebi Recipe
The process of making jalebi at home involves three main steps. First, the batter is prepared using maida and yogurt, either through fermentation or with the addition of instant yeast. Second, a sugar syrup is prepared. Lastly, the batter is piped directly into hot oil to form round spirals, which are then deep-fried until crispy and soaked in warm sugar syrup.
Ingredients: Jalebi Recipe
For Batter:
- 1/2 cup Maida (All-Purpose Flour)
- 1 tablespoon Corn Flour (White Corn Starch) or Arrowroot Powder
- 1/4 teaspoon Baking Powder
- A pinch of Turmeric Powder (for colour)
- 1/4 cup Curd (Yogurt)
- 1/4 cup Water
For Syrup:
- 1/2 cup Sugar
- 1/4 cup + 2 tablespoons Water
- 1 teaspoon Lemon Juice
- A pinch of Cardamom Powder
- 5-7 strands of Saffron (optional)
Directions: Jalebi Recipe
For Making Jalebi Batter:
Step 1:
- Sift 1/2 cup of maida into a medium-sized bowl.
- Add 1 tablespoon of corn flour (white corn starch), 1/4 teaspoon of baking powder, a pinch of turmeric powder, and 1/4 cup of yogurt.
Step 2:
- Gradually add water as needed (approximately 1/4 cup) to make a thick batter with a consistency similar to vada batter (or slightly thicker than idli batter).
- Ensure there are no lumps in the batter.
Step 3:
- Cover the bowl with a lid and let the batter ferment at room temperature for 24 hours.
- After 24 hours, remove the lid. The batter will have tiny bubbles on the surface and a mild sour smell. Its volume will not increase like idli batter. Jalebi Recipe
Step 4:
- Stir the fermented batter well with a spoon.
Step 5:
- The batter should have a sticky and dropping consistency. If it’s too thin, the jalebi will turn crispy but flat; if it’s too thick, the jalebi will turn soft and thick.
Step 6:
- Transfer the batter into an empty ketchup bottle, a jalebi maker bottle, or a thick ziplock bag.
- Directions for Making Sugar Syrup for Jalebi:
Step 7:
- In a deep container, combine sugar, saffron strands, cardamom powder, and water.
- Heat the mixture over medium flame.
Step 8:
- Cook the syrup until it reaches a 1-string consistency.
Step 9:
- Once the syrup reaches the desired consistency, add lemon juice, mix well, and turn off the flame. The syrup is now ready. Keep it warm over low flame while making the jalebis.
How to Make Jalebis: Jalebi Recipe
Step 10:
- Heat ghee or oil in a wide-mouthed flat pan over medium flame for deep frying the jalebis. A combination of oil and 2 tablespoons of ghee is used.
- To check if the oil is ready, drop a small amount of batter into the hot oil. If it immediately rises to the surface without changing color, the oil is ready.
- Squeeze the bottle (or ziplock bag) to make round jalebis, moving in a circular direction from the center towards the outside (or vice versa).
- Fry 2-3 spirals of batter at a time, adjusting based on the size of the pan.
Step 11:
- Flip the jalebis 2-3 times (or as needed) using tongs to ensure even frying.
Step 12:
- Fry the jalebis until they turn light golden and crispy.
Step 13:
- Using tongs, remove the fried jalebis from the oil and immediately dip them into the warm sugar syrup. The syrup should be warm or slightly hot, not cold.
- Keep the jalebis in the syrup for approximately 2 minutes, flipping them once halfway through.
Step 14:
- Remove the jalebis from the syrup using a fork and transfer them to a plate. They are now ready to be served.
Tips and Variations: Jalebi Recipe
- Adjust the consistency of the batter to ensure perfect jalebis.
- Lemon juice is added to the syrup to prevent it from solidifying.
- If the batter becomes watery after fermentation, add a few teaspoons of maida and mix well.
- Jalebis can be enjoyed on their own or paired with various snacks or desserts like rabdi.
Taste: Sweet and Crispy
Serving Ideas: Enjoy jalebis with snacks like chivda, crispy methi puri, namak pare, chakli, gathiya, or with rabdi for dessert.
Conclusion:
Jalebi Recipe, a traditional Indian sweet, is a delightful treat enjoyed during festivals and special occasions. Whether prepared using the traditional method or the instant method, jalebis are known for their crispy texture and sweet flavor. By following the step-by-step instructions and tips provided, you can master the art of making perfect jalebis at home. Enjoy these sweet spirals on their own or paired with your favorite snacks or desserts for a truly indulgent experience.
FAQs about Jalebi Recipe
What is the difference between the traditional and instant methods of making jalebi?
The traditional method involves fermenting a batter made from maida and yogurt for 24 hours, while the instant method uses instant yeast and does not require fermentation.
How can I ensure that my jalebis turn out crispy?
To achieve crispy jalebis, ensure that the batter has a sticky and dropping consistency. Additionally, fry the jalebis until they turn light golden and crispy.
Can I adjust the sweetness of the sugar syrup according to my preference?
Yes, you can adjust the sweetness of the sugar syrup by adding more or less sugar to achieve your desired taste.
How long should I keep the jalebis in the sugar syrup?
Keep the jalebis in the warm sugar syrup for approximately 2 minutes, flipping them once halfway through to ensure they are evenly soaked.
Can I make jalebis without a jalebi maker bottle?
Yes, you can use an empty ketchup bottle or a thick ziplock bag to pipe the batter into the hot oil to make jalebis.
