Introduction to Jalebi Recipe
Making jalebi at home may seem challenging, but with the right technique and ingredients, you can achieve the perfect balance of crispiness and sweetness. Follow this step-by-step Jalebi Recipe to prepare authentic, mouth-watering jalebis right in your kitchen.
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Jalebi Recipe Ingrediedients
For dough
| Ingredient | Quantity |
| All-purpose flour (Maida) | 1 cup |
| Corn flour | 2 tbsp |
| Yogurt | 2 tbsp |
| Baking powder | 1/2 tsp |
| Warm water | As needed |
| Saffron strands (optional) | A pinch |
| Orange food color | A pinch |
| Ghee or oil (for frying) | As needed |
For Sugar Syrup
| Ingredient | Quantity |
| Sugar | 1 cup |
| Water | 1/2 cup |
| Lemon juice | 1/2 tsp |
| Cardamom powder | 1/2 tsp |
| Rose water | 1 tsp |
Step-by-Step Instructions for Jalebi Recipe
Step 1: Prepare the Jalebi Batter
- In a mixing bowl, combine all-purpose flour, corn flour, baking powder, and yogurt.
- Add a pinch of saffron strands (optional) and food color for the signature golden-orange hue.
- Gradually add warm water and whisk continuously to form a smooth, thick batter with no lumps.
- Cover the bowl and let the batter ferment for 8-10 hours or overnight. Fermentation is key to achieving a slightly tangy flavor and airy texture.
Step 2: Prepare the Sugar Syrup
- In a saucepan, combine sugar and water over medium heat.
- Stir well and bring the mixture to a gentle boil.
- Add lemon juice (to prevent crystallization), cardamom powder, and rose water for fragrance.
- Simmer until the syrup reaches a one-string consistency (sticky but not too thick).
- Keep the syrup warm while you fry the jalebis.
Step 3: Fill the Jalebi Batter in a Piping Bag
- Once the batter has fermented, stir it gently. If it’s too thick, add a teaspoon of water at a time until it reaches a flowing consistency.
- Transfer the batter into a squeeze bottle, piping bag, or a cloth with a small hole to create the classic jalebi shape.
Step 4: Fry the Jalebis
- Heat ghee or oil in a wide pan over medium heat.
- Once the oil is hot but not smoking, squeeze the batter into the oil in circular spiral shapes.
- Fry on medium heat until the jalebis turn golden and crispy on both sides.
- Remove them using a slotted spoon and immediately dip them into the warm sugar syrup for 30 seconds to 1 minute.
- Ensure they are well coated but not soggy.
Step 5: Serve and Enjoy
- Remove the jalebis from the syrup and place them on a serving plate.
- Garnish with chopped pistachios or almonds for extra flavor.
- Serve hot and enjoy your crispy, juicy homemade jalebi!
What is Jalebi?
Jalebi is a crispy, deep-fried Indian dessert soaked in fragrant sugar syrup. Shaped into spirals, it has a crunchy exterior with a juicy, syrupy center. This beloved sweet is commonly enjoyed during festivals, weddings, and special occasions across South Asia and the Middle East.
Why You Will Love This Jalebi Recipe
- Easy to make with simple pantry ingredients.
- Crispy & juicy with the perfect balance of texture.
- Authentic taste just like traditional mithai shops.
- Perfect for celebrations like Diwali, Eid, and family gatherings.
Common Mistakes to Avoid in this Jalebi Recipe
- Skipping fermentation – This results in dense jalebis instead of light and airy ones.
- Incorrect batter consistency – Too thick makes it hard to pipe, while too thin won’t hold shape.
- Frying on high heat – Leads to uneven cooking and burnt exteriors with raw insides.
- Soaking too long in syrup – Makes the jalebis soggy instead of crisp.
Tips for Perfection
- Use lukewarm water for batter to help proper fermentation.
- Maintain medium heat while frying for even crispiness.
- Check one-string consistency of the sugar syrup for perfect sweetness.
- Use a squeeze bottle or piping bag for uniform spirals.
- Serve immediately for the best crispy and juicy texture.
Conclusion
Making homemade jalebi is easier than you think! With the right batter consistency, proper frying technique, and perfect sugar syrup, you can achieve crispy, juicy jalebis just like the ones from sweet shops. Whether for festivals or a sweet craving, this recipe will impress your family and friends.
FAQs for Jalebi Recipe
1. Can I make jalebi without fermentation?
Yes, you can use instant yeast or baking soda, but traditional fermentation gives the best texture.
2. Why is my jalebi not crispy?
Ensure the batter is well-rested, the syrup has one-string consistency, and fry at medium heat.
3. Can I store leftover jalebi?
Yes, store in an airtight container for up to 2 days. Reheat slightly before serving.
4. What can I use instead of a piping bag?
A squeeze bottle, zip-lock bag with a small cut, or a cloth with a small hole works well.
Refferences:
Hebbar’s Kitchen: Jalebi Recipe
Wikipedia: Jalebi
Swasthi’s Recipes: Jalebi recipe
