jalebi is a popular Indian sweet having crispy, juicy, and tasty with a crystallized sugary coating. I made jalebi in the traditional way with fermented batter. It is a long process but the yield is thin and crispy homemade jalebi. These will stay crispy for hours and are best enjoyed with rabri or milk!
Jalebi batter is one of the most important parts of this recipe, so I have shared the perfect ingredient ratio and a few no-fail tips to help you to make perfect papdi gathiya on the first attempt.
Jalebi recipe | How to make Traditional style jalebi | homemade crispy jalebi recipe
- 2 cup maida all purpose flour
- 1.5 cup water + required water for batter consistency
- Ghee or oil to fry jalebi
- For sugar syrup
- 2 cup sugar
- 1 cup water
- 2 cardamom pods
- Some saffron strands
- Yellow food color
- In a box, add 2 cups maida and 1.5 cup water. Make a slightly thick batter. Cover the batter and let the batter sit for 10-12 hours to ferment.
- After fermentation, take out the batter into a bowl and whisk the batter a little. You may need to add little water if the batter looks too thick at this point.
- The batter should not be too thick or thin. It should have free-flowing consistency.
- Now add sugar to a pan. Add water and mix with sugar and let it all come to a boil.
- Once it comes to a boil, add cardamom powder, saffron strands, and lemon juice.
- Let it simmer till the syrup becomes sticky and forms a half-string consistency. Switch off the gas and cover and keep the syrup warm while you make jalebis.
- Transfer jalebi batters into a squeeze bottle or plastic bag.
- Heat ghee or oil in a pan. Keep the flame medium-low and squeeze the batter in hot oil, making a spiral motion from inside to outside.
- Fry till crisp from both sides. Remove from ghee and immediately dip in warm sugar syrup. Keep jalebi in sugar syrup for 30 seconds to one minute.
- Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk and rabdi.
- Jalebi batter should not be too thin or thick. Make sure your batter is of flowing consistency.
- Jalebi batter is fermented for 10-12 hours in warmth. But if you live in a cold pale, you must ferment it for 24 hours.
- Fry jalebi on medium-low heat as high heat cannot make it cook from the inside.