Make Instant Crispy Jalebi at home without any fermentation of grinding or batter..Crispy Jalebi at home for festivals like Dusherra and Diwali
Jalebisss… 😋😋one of my favorite Indian sweets after Gulab Jamun!! I don’t have a sweet-tooth like my kids and hubby. I like more of the savory snacks but I somehow I can’t stop myself by eating just one!! I know these are high-calorie sweets but… !! I love to have hot jalebis with rabri( thickened milk preparation with cardamon) and with hot milk. As a kid, I, remember I and my dad used to finish the leftover Jalebis with a warm glass of milk at night!!! Those were the days when you didn’t have to worry about the extra calories.
Jalebis are best enjoyed fresh and hot and that is why these are mostly made in mornings and are popular as a breakfast item in Northern states of India. In Uttar Pradesh people enjoy warm milk and rabri, people of Madhya Pradesh love jalebis with yogurt/curd(dahi).
In our families(my and hubby’s side) we had this traditional of having Jalebis on Dusherra. Many communities have it on Dusherra with rabri or hot milk. While in India, we got Jalebis for shop for Dusherra. I hardly made Jalebis at home except for one or two times when I just wanted to give the homemade jalebis a try. But when we moved to US we missed the fresh hot Jalebis and that’s when I thought of making again at home. After some trials now I have my perfect Crispy Jalebi recipe.
Jalebi stays crispy for a longer time, should soaks the right amount of sugar. This is an instant Jalebi recipe, you don’t have to ferment the batter for hours or add yeast and is ready in just a couple of minutes. So come let’s see how I make crispy Instant Jalebis at home.
How to prepare Jalebi traditionally
For those who don’t know about Jalebi, it is an Indian sweet, traditionally that is prepared with the fermented batter made with whole split back gram or all-purpose flour and cornflour/chickpea flour. and deep fried in hot oil, and then the fried jalebis are dipped in warm sugar syrup.. some high calorie treats for the taste buds!!
Crispy Instant Jalebis
Crispy, Instant Jalebi recipe. Learn how to make Jalebis at home
- All-Purpose Flour- 3/4 Cup
- Rawa/Sooji- 1 Tbsp
- Cornflour- 2 Tbsp
- Baking Powder- 1 Tsp
- Yogurt- 1/2 Cup
- Turmeric / Yellow Food Color- 1/4 Tsp
- Oil for frying
- Water-1/2 cup
For Sugar Syrup
- Sugar- 3 Cups
- Water- 3 Cups
- Saffron Strands-8-10
- Cardamon- 1Whole/ 1 Tsp Powdered
- Lemon Juice- 1Tbsp
In a mixing bowl, add flour, sooji/semolina and cornflour. You can substitute cornflour with same amount of chickpea flour(besan), the jalebis will taste same.
Add yogurt, baking powder,turmeric and water beat well. Add water slowly, if your yogurt is not of thick consistency, then add the water slowly. We don’t want a very thick or thin batter. The batter should be of dropping consistency, ribbon should form when you drop the batter from a spoon. Keep the batter aside for at least 30 minutes.
Many recipes say that you can make the jalebis instantly, but if you keep the batter for few minutes Jalebis come out very nice and crispy. If you want to make instantly add a 1 Tsp of Eno fruit salt instead of baking powder and add it after the batter is ready and you are ready to make Jalebi. But if you are making using baking powder, it is always better to keep the batter aside for a few minutes.
Start preparing the sugar syrup. To make it, take a big pan, add water and sugar to it, keep it on boil. Once the water starts boiling and sugar dissolves, add saffron/kesar strands, add cardamon powder or you can add the whole cardamom also. Add a Tbsp of lemon juice. It will stop the crystallization of sugar.
When you are ready to make Jalebis, add Eno salt if you are not using baking soda. Mix well and transfer the batter to a bottle that has a nozzle to it.
If you don’t have the bottle any ketchup bottle will be fine. I use piping bags. You can use Ziploc bags also for pipping. Put batter in ziploc bag and snip it from one end and pipe the batter in hot oil. To add batter in pipping bag, arrange in a glass or bottle like shown in the pic below. Add batter and snip from the end as per how thick you want your Jalebis. We like thin crispy Jalebis so I cut a very small portion from the tip of the bag.
Heat oil in a kadhai/thick bottomed pan, when the oil is medium hot, start pipping Jalebis. Refer to the pic below. To check whether the oil hot enough, drop some batter in oil, if sizzles and rises to the top, oil is ready to fry Jalebis. Start pipping Jalebis, in the circular motion, shape like a web or pretzel. Fry the Jalebis from both sides till light golden in color. Attaching clips on how to make Jalebis video on how to pipe and make jalebis.
Dip in warm sugar syrup and take out immediately. The syrup should not be hot, it should be warm, else Jalebis will turn soft and soggy.
Serve hot just like that. Enjoy with chilled Rabri or hot kesar milk and enjoy the treat!!
Attaching my youtube video link for detailed process…
For detailed video click here👉 Crispy Instant Jalebi
So make Jalebis whenever you want and treat your loved ones to fresh homemade Jalebis!!! Keep having fun and celebrations!!
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