Jalebi Recipe: Learn how to make jalebi at home. Jalebi is one of the most famous sweets on the Indian continent. This recipe gives you one of the best homemade jalebis – crisp, crunchy, syrupy and juicy jalebi. The method shared here is the traditional method for making jalebi and is similar to the taste and texture of jalebis which we get in the mithai shops.
How is jalebi made?
Traditionally it is made with a fermented batter of all-purpose flour, gram flour (besan), baking soda and water. This fermented batter is then poured in concentric circles in hot oil and deep-fried. Then these fried spirals are soaked in sugar syrup for a few minutes and later served. So the end result is a crispy, syrupy, juicy and crunchy jalebi. In this recipe, I had used semolina instead of besan to make it crispier.
Why This Recipe Works:
I got this recipe from my aunt. We grown-up eating her homemade jalebi recipe. I become a huge fan of her jalebi’s as I grew up so I requested her to show me step by step how to make jalebis. Unfortunately, I was so mesmerised by the way she was making jalebis that I forgot to click pictures. Post that I have made the recipe multiple times but as soon as I make it finished within seconds. Hence, I am not able to click a picture of the same. However, I would defiantly try and post step by step pictures ASAP. Stay tuned.
However, I would like to suggest you few more recipes from my blog
JALEBI RECIPE || HOW TO MAKE JALEBI AT HOMECourse: DessertCuisine: IndianDifficulty: Medium
jalebi is a crispy delicious Indian sweet that is very popular in Indian villages. You can have it with milk or curd.
- To make jalebi
2 cups All-purpose flour (maida)
11/2 tbsp fine grained semolina or rice flour
1/4th tsp baking powder
2 tbsp curd (plain yoghurt)
11/4th cups warm water
1/2 tsp saffron threads, slowly dry-roasted and powdered
- For sugar Syrup
3 cups sugar
22/3rd cups water
1/2 tsp green cardamom seeds powder
11/2 tbsp kewra water or rose water
Ghee or vegetable oil for frying
- How to make jalebi:
- Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
- Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
- Set aside for about 2 hours to ferment.
- Whisk thoroughly before use.
- Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
- Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
- Deep fry them until they are golden and crisp all over but not brown.
- Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
- Leave for at least 4-5 minutes so that they soak the syrup.
- Take the jalebi out of syrup and serve hot.