Instant Jalebi
Servings Prep Time
6 10minutes
Cook Time Passive Time
25-30minutes 2-3hrs
Servings Prep Time
6 10minutes
Cook Time Passive Time
25-30minutes 2-3hrs
Ingredients
For Jalebi Batter
For Sweet Syrup
For Frying
Instructions
  1. Ingredients for jalebi.
  2. In a bowl, add 1/2 cup lukewarm water, sugar and 1/2 tsp yeast and mix it well, cover it and keep it aside for a 15 minutes for fermentation. In a another mixing bowl, Add all purpose flour, corn starch, gram flour, oil, curd, turmeric powder or yellow food color and yeast mixture. Mix it using wire whisker to make a lump free batter. Add more water if needed. The batter should be flowing consistency not very thick and not very thin. Cover it and keep it in a warm place for 2 -3 hrs.
  3. Fill the fermented batter in to the pastry bag and tie the bag with a rubber band; then cut the point edge of the cone to make small hole. Keep it aside.
  4. To make the sugar syrup, in a deep pan, add sugar, water and saffron. Let it boil at medium to high heat. Once the sugar syrup starts to boil, bring the temperature at low to medium heat. Add lemon juice and let it boil till half thread consistency. Once its done,turn off the heat. Add cardamon powder and rose water. Keep it aside.
  5. For Jalebi frying, Heat oil and ghee in a heavy bottom flat frying pan, once oil gets hot, bring the temperature at low to medium heat. Ensure the oil is not very hot. Hold filled jalebi batter bag in your hand. Drop batter into oil in circular motion to give a jalebi shape. The tail of the batter should end at the center of the Jalebi so that it build all the circles.
  6. Fry it till slightly golden color from both sides. Remove the Jalebi from oil and drop the fried Jalebi in to the hot sugar syrup and let it soak for 30 to 45 seconds. Once it soaked well, remove it from the syrup and place into plate.
  7. Soak all fried Jalebi in batches. The sugar syrup tends to get thick with time, so add about 1 table spoon of water and reheat it until it starts bubbling. You can do this every two batches of Jalebi. Keep the syrup little hot while making.
  8. Remove all soaked Jalebi into the plate.
  9. Hot mouthwatering Jalebis are ready to be served.
  11. Enjoy it hot with curd or peas rabdi.