This is a recipe for Crispy instant Jalebi at home. Enjoy the warm and crispy jalebis made from scratch. Jalebi is a spiral-shaped Indian funnel cake that is deep-fried and then dipped into the sugar syrup.
There are few things which I always thought are so hard to make at home, hence never tried. But being in Australia away from home when you crave for these foods, the need arises to make them from scratch. Jalebi is one of those food, once I made it I was surprised how easy it is to make at home.
Ingredients for Jalebi
Jalebi requires very basic ingredients which we have in our pantry all the times.
- Plain Flour – All purpose or plain flour.
- Baking Soda – Bicarbonate Soda helps jalebis to because light and crispy.
- Cornflour – makes them crispy.
- Yoghurt – helps with fermentation
- Oil – For Frying
- Sugar – for making syrup.
- Food Colour – Orange food colour
How to Make Jalebi
Add flour, baking powder and corn flour in a bowl and mix. Then add yoghurt and food colour. Gradually add water while whisking the mixture. Mix untill a smooth lump free mixture is formed. It should be pouring consistency, neither too thick or too runny. Allow it to sit for 15 minutes.
In the meanwhile prepare sugar syrup. The consistency of sugar syrup is also very important, therefore measure sugar and water carefully. As a rule of thumb syrup for jalebi is one part of sugar to half part of water.
Pour the batter in a piping bag, condiment bottle. Heat the oil and start making jalebis by piping swirls and making circles starting from outside and finishing it it in the middle. Turn them over once and when they are nice and golden take them out. Straightaway put them in warm syrup. Allow jalebi to be soaked in syrup and then take them out using tongs.
The Perfect Jalebi Color
Jalebi color is personal preference. The traditional color is orange but it can range from a golden to a bright orange-red . If you prefer no color at all, it will result in golden color which is also very appealing.
Watch how to Make it
Tips For Perfect Jalebi
- Batter Consistency – It should be pouring consistency neither too thick nor too runny. It should hold its shape when dropped in oil. Also the batter should be smooth and lump free.
- Oil Temperature – Ensure the oil is at right temperature. Test by putting a drop of batter, if it floats immediately its the right temperature. Frying jalebis at high temperature will burn them.
- Sugar Syrup – it shouldn’t be hot or cold. It should be warm.
Storing Jalebi
Jalebi are best enjoyed warm and the same you have prepared them. But you can put them in air tight container for up to 1-2 days. They may not be as crispy as they are when freshly made but they are still good enough. They can be warmed in microwave for few seconds.
Other Desserts to Try
Firni (Rice Pudding)
Carrot Halwa | Gajar Halwa
Rasmalai
Pistachio Kulfi
Jalebi
Ingredients
Jalebi Batter
- 1 cup Plain Flour
- 4 tbsp Cornflour
- ¼ tsp Baking Soda ( Bicarbonate)
- 4 tbsp Yoghurt
- 150 ml Water
- Orange food colour
Syrup
- 2 cups Sugar
- 1 cup Water
- Oil for Frying
- Pistachios/Almonds/Rose petals for Garnish
Instructions
Preparing Batter
- In a bowl add flour, cornflour and baking soda. Mix them untill combined. Add yoghurt and food colour.
- Gradually add water and whisk untill smooth batter is formed. The batter should be lump free and thick enough to hold its shape when dropped in water.
- Allow it to rest for 15 minutes.
Syrup
- In a saucepan add water and sugar. On medium heat stir untill sugar is dissolved and syrup starts bubbling.
- Put it aside to cool down but it should remain warm until jalebis are ready to be dipped in.
Preparing Jalebis
- Pour the batter in a piping bag or condinement bottle.
- Heat oil on medium heat. Check the temperature by dropping little batter into it. If it starts to float straightaway it means its the right tempertaure. If its not hot enough the batter will sink or if its too hot the batter will quickly brown.
- Start squeezing the piping bag gently and make swirls. In a circular motion start frommoutside and bring it towards inside. After 2-3 minutes flip the jalebis on the otehr side.
- Once they are golden brown using tong, carefully lift them draing the excess oil in the pan.
- Immediatley put the jalebi in warm syrup. Turn it over to ensure both sides are dipped in the syrup. Using the tongs lift them out, dripping the excess syrup in the pot.
- Repeat the process with remaining batter.
- Garnish with pistachios, almonds or rose petals. Enjoy while they are warm.
