BhavnaJalebi is very popular sweet in India. I am so happy to share instant and tradtional Jalebi recipe here. Below, you will learn lot of tips through videos. Traditionally, Jalebi batter is fermented with yogurt overnight but these days it is easier to ferment any batter or dough instantly using yeast or ENO fruit salt. To prepare Jalebis Instant, I use ENO Fruit salt or yeast and it works like a charm. Jalebis come out perfect every time!
Instant Jalebis
A quick version of tradtional jalebi recipe. This recipe contains rapid rise yeast to make it instant. If you don't have rapid rise yeast, click here for traditional recipe which is made with natural fermentation.
Ingredients
For batter:
- ½ cup all purpose flour
- 1 tbsp Corn starch
- 1 tbsp yogurt (Dahi or curd)
- A pinch of saffron powder
- A pinch of turmeric powder (for color)-if you with you can add orange food color
- 1 tsp rapid rise yeast
- ⅓ cup warm water
- 1 tsp sugar
- 1 tbsp oil
For Sugar Syrup:
- 1 cup sugar
- ¾ cup water or as needed
- 1 tbsp Lime/lemon juice
- 1 tsp Rose syrup (If available)
- Few strands of saffron (Kesar)
- ¼ tsp cardamom powder (Elaichi)
For Frying:
- Oil
Instructions
- Dissolve the yeast in warm water with sugar and let it sit for about five minutes.
- Mix the flour, corn starch, saffron and turmeric powder together.
- Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
- Set the batter aside and let it sit in a warm place for 15-30minutes.
- Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
- Now add oil and mix very well. Your batter is ready.
Single thread Sugar Syrup:
- Boil the sugar and water together on medium heat. Once the sugar syrup come to the boil, simmer for about 5 minutes. So it takes total of about 12-15 minutes to get the sugar syrup done. Add the lemon juice, cardamom powder, rose syrup and saffron and trun off the heat. It is very important that you prepare single thread syrup for best result. Sometimes, I make 11/2 thread consistnacy for extra curnchiness of Jalebis.
- How to check for single thread syrup: With the help of your thumb and point finger, take sugar syrup(make sure it is not too hot)on tip of your point finger, and rub between thumb and point finger tip, and when you pull, you should see one thread.
Making Jalebis:
- Heat the oil in a flat frying pan about 1 1/2? deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
- Fill the Jalebi batter into a squeeze bottle(piping or ziploc bag). You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
- Squeeze the Jalebi batter out in the medium hot oil in a pretzel shape to about 2 inches in diameter.
- Fry the Jalebis until golden color on both sides.
- immerse into the warm syrup.
- Let jalebi soak in the warm syrup for a few seconds and take out.
- Serve hot or warm or cold.
And Now, below is the Traditional jalebi recipe.
Jalebi
Jalebi is one of the most popular Indian sweet. Many people think that it is hard to make but it is very easy if you learn few techniques. Also don't forget to watch Instant Jalebi recipe....A quick version of traditional recipe.
Ingredients
For Batter:
- ½ cup (100gms) All purpose flour(Maida)
- 2 tbsp (30gms)Corn starch or rice flour
- 1 cup yogurt/Curd (Dahi)
- 2 tbsp oil
- A pinch of baking soda or powder
- Orange color (Optional)-I use just pinch of turmeric powder
- A pinch of saffron powder (Kesar)
- ⅛ tsp Cardamom powder (optional)
- Water as needed to make batter
For Sugar Syrup:
- 1 cup sugar
- ½ cup water or as needed-take water just till sugar is soaked. If you take more water , it will take longer to get right consistancy.
- 1 tbsp Lime/lemon juice
- 1 tsp Rose syrup (If available)
- Few strands of saffron (Kesar)
- ¼ tsp cardamom powder (Elaichi)
For Frying:
- Oil
Instructions
For batter:
- Take a bowl add curd(yogurt) beat well then add maida(all purpose flour),corn starch, turmeric powder and mix well to avoid lumps. Add water if needed. Batter should be pouring consistency set a side for 24hr to ferment.
- After 24 hours, add saffron, baking powder and oil and mix well.
For syrup:
- Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side.Lemon juice is to prevent crysalization so just few drops. Add rose syrup, few strands of saffron and cardamom powder and your sugra syrup is ready.
Making jalebis:
- Heat oil to fry jalebi, take a Ziplog bag make a hole and pour the batter so that it can pass through.(piping bag or squeeze bottle can be used)
- press the batter in the hot oil fry at a very low flame till golden brown colour.
- Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate.
- Serve hot
Notes
Resting time is involved for this recipe. I allow about 8-24 hour to ferment the batter. It really doesn't get double but gets fermented and it is important to allow it to ferment for making best Jalebis. If you don't like to wait that long, use rapid rise yeast and you can see my other recipe of Instant Jalebi.
