Instant Homemade Jalebi

Instant Homemade Jalebi can be made anytime as it does not need any fermentation or any pre-preparation. Just make batter and sugar syrup, deep fry jalebi and soak them in sugar syrup. It can be made and enjoyed whenever you feel like eating. The jalebi is crisp, juicy and is flavored with cardamom and saffron. Turmeric and saffron is used to colour the jalebi. Jalebis can be stored for a week in refrigerator. Enjoy the jalebi hot or cold , with kesar milk for your breakfast or serve with rabri and impress your guests this festive season.

Course Breakfast, Dessert, festivalfood, sweet

Cuisine Indian

Keyword dessert, diwali, festivalfood, holi, indiansweet, instant, janmashthami, kids, kidsfavorite, maida, nofermentaion, rakshabandhan, sugarsyrup, Sweet, traditional

Prep Time 15 minutes

Cook Time 40 minutes

Servings jalebi

Calories 52kcal

Equipment

mixing bowl
whisker or spoon
sauce bottle with thin nozzle
flat bottom pan for deep frying
pot
spoon
thong

Ingredients

Jalebi batter

1 cup all purpose flour maida
3 tbsp curd
1/2 cup water
1 tsp baking powder
1/2 tsp cardamom powder elaichi powder
1/8 tsp turmeric powder or 1/4 tsp yellow food color. I have avoided food color
1 tsp saffron strands

to make sugar syrup

1 cup sugar
1/2 cup water
1 tsp rose water optional
1 tsp saffron strands
1/2 tsp cardamom powder elaichi powder
1/2 tsp lemon juice

frying jalebi

oil for deep frying jalebi
2 pistachio slices for garnishing
few saffron strands for garnishing

Instructions

Jalebi batter

In a mixing bowl, add all purpose flour (maida), baking powder, turmeric powder or food colour, cardamom powder. Mix well.
Add yogurt. (I have used homemade fresh yogurt).
Mix well. Gradually add little water and start to make batter.
Add saffron strands (You can also roast saffron strands in a pan on low heat and then powder it in mortar and pestle and use to get nice dark colour).
Mix all water and make the batter. It is good to use a whisker to make a lump free batter. (you can also add baking powder after making the batter instead of adding it earlier).
The batter should be nice dropping consistency as shown. (do not make the batter too runny as the jalebis will not hold the shape when the batter is dropped in oil for frying).
I have used a sauce bottle (it is readily available in stores) or you can use piping bag or zip lock bag to drop and shape the jalebis in oil.
Fill the batter in the bottle and put the lid.

Sugar syrup / Chasni

Take sugar and water in a pan and put it to heat on medium heat.
Let the sugar dissolve and the water come to boil.
Let the mixture boil on medium heat for 8-10 minutes.
Add saffron strands and cardamom powder and heat till the syrup gets one string consistency. (When you drop the sugar syrup with spoon, it will drop in a single string, that means the syrup is achieved one string consistency or put the syrup between your fingers and move the finger apart. A string of the syrup will be formed and so the sugar syrup has achieved one string consistency).
Add lemon juice to avoid crystallisation of the syrup.
Mix well keep the sugar syrup aside.

Deep frying jalebi, soaking in sugar syrup

Add only oil in 1/4th height of the pan. Heat oil in a flat pan. (Flat pan is good for deep frying jalebi)
Invert the sauce bottle and squeeze batter and start making jalebi from center to the end just like making spiral.
Deep fry the jalebi on medium heat flipping both the sides till golden and crisp. The bubbles will be gone once the jalebi are cooked.
Drain and remove the jalebi in the dish.
Soak the prepared jalebi in the sugar syrup for 3o sec on each side. Drain and remove in a dish.
Similarly make remaining jalebi.
Garnish the jalebi with sliced pistachio and saffron strands.
Serve the jalebi hot or cold. They are crisp and juicy. Enjoy the jalebi with milk at your breakfast, or serve it with cold rabri for a impressive dessert. The jalebi can be refrigerated for a week.

Nutrition