Instant Jalebi Recipe | Quick Easy Jalebi Recipe (Rakshabandhan Special)

Ruchika

4 years ago

Jalebi does not need any description. Every Indian must be very well aware of the rich taste of Jalebis. There are so many variations of serving Jalebis across India.In North India, it is often combined with rabdi whereas in Gujarat Jalebi with Fafda is one of the most popular breakfasts in Madhya Pradesh it is served with Poha in the breakfast and in Bihar it is combined with curd.

During chilly winters, people in North India love to have hot jalebis as a dessert after dinner and sometimes in the cold mornings.

The local sweet vendors serve these in the traditional ecofriendly bowls made of dry Sal leaves or Banyan leaves. As Rakshabandhan, Eid, Janmashtmi & Indpendence day all these festivals are round the corner, these instant & quick jalebis are my next recipes in the festive series.Here is the detailed recipe along with the pictures:

🍴 Time to Prep 30 minutes

⏰Time to cook 20 minutes

🍛 Servings 10-12 servings

👩 Author Ruchika

🍲 Cuisine Indian

♨ Course Dessert

Ingredients:

To make Jalebi batter:

1 cup gram flour (besan)
1/2 cup maida
1/2 tablespoon baking soda
3-4 tablespoon yogurt
1/2 tablespoon vinegar
a pinch of turmeric (to give color)

To make sugar syrup:

1 cup water
3/4th cup sugar
1 tablepsoon cardamom powder
5-6 saffron strands

Notes:

To make jalebis, the batter should not be too thin and flowy otherwise it will spread in the oil and wont take the shape or jalebis.
The batter should be thick yet free flowing.
You can add food color to give the color to the jalebis but that is optional. I have used turmeric to give a little color.
Jalebis should either be under cooked & soggy nor they should be overcooked. Need to flip it over occasionally to fry it at a low flame and make crispy.
Any squeezy bottle cake piping bag or any homemade cones can be used to shape the jalebis. Make a broader cut at the tip to make the sufficient thickness.
After frying the jalebis, immediately transfer them to the warm sugar syrup. Soak for a few seconds in the syrup from both the sides and remove.
Do not leave the jalebis in the sugar syrup for long otherwise they will turn soft and soggy.
To check the 1 string consistency of the sugar syrup , take a drop on your index finger. Touch it with your thumb and take both apart. It should make a string like formation which shows that the sugar syrup is ready.*

Recipe:

1. Take 1 cup besan & half cup maida in a mixing bowl. Add 3 tablespoons of curd, 1/2 tablespoon of vinegar, 1/4 tablespoon of turmeric powder and 1/2 tablespoon of baking soda. Mix everything together.

2. Now gradually add water and start whisking so that there are no lumps. Make a thick yet flowy batter.

3. Batter should be thick yet free flowing. Keep the batter aside for 10-15 minutes.

4. To make the sugar syrup, heat 1 cup of water in a pan and add 3/4th cup of sugar. Let it boil on a low flame until the sugar dissolves. Keep stirring occasionally.

5. Add 2 cardamoms and stirr. Let it cook at a low flame until the syrup condenses and thickens. It should make a syrup of 1 string. Refer the notes.*

6. Now to make Jalebis, fill in the batter in any squeezy bottle the one used for tomato ketchups & sauces or you can use any packet or polythene. Fill in the batter and make a small cut at the bottom corner to squeeze the batter.

7. Now, heat oil in kadhai, and gently squeeze the batter in a spiral motion. Keep the cone, close to the oil and very carefully move into spiral motion so that the hot oil does not splash out.