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–+ servings

Jalebi recipe | How to make Traditional style jalebi | homemade crispy jalebi recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Indian sweets
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 1 cup maida - all purpose flour
  • 4 tbsp or ¼ cup cornflour
  • 4 tbsp or ¼ cup sour yogurt
  • ¼ tsp baking soda
  • ¼ tsp yellow food colour
  • 150 ml or 1 cup water
  • oil or ghee to fry jalebi
  • For sugar syrup
  • 1 cup sugar
  • ½ cup water
  • 3 cardamom pods
  • Some saffron strands
  • 1 tsp lemon juice

Instructions

  • In a mixing bowl, add maida, cornflour, yogurt, baking soda, yellow food color and water. mix well
  • jalebi 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 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.

Notes

  • Curd gives sourness to jalebi batter.
  • Jalebi batter should not be too thin or thick. Make sure your batter is of flowing consistency.
  • Oil should be medium hot while you fry jalebi.
  • Add fried jalebi directly into the warm sugar syrup.