Jalebi Recipe | How to make Jalebi

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Jalebi is also called as zulbia. The humble jalebi transcends many countries and continents like Asia and Africa. Sinful maida (all purpose flour) is deep fried in oil and then coated with sugar syrup. It isn’t the most healthy sweet dish out there but nothing quite can replace the crunch and taste of the jalebi.

The great thing about Jalebi is that it is also a popular breakfast item in many parts of India. ‘Fafda and Jalebi’ is a great combination for breakfast for Gujaratis, especially on Dusshera day. Jalebi is also popular in Punjab where it is served with sweet lassi after a breakfast of aaloo parathas. The best combination comes in the form of hot Jalebis and rabdi which is often served at weddings as a sweet dish. Am sure your calorie count is going up by just reading this! So, if you are on a diet, Jalebi is best kept for your cheat day. Another close cousin of the Jalebi is known as ‘imarti’ in north India and ‘jaangri’ in south India.

Jalebi

Piping hot Jalebis with milk on cold winter mornings is a favorite of many, especially across North India. Though originally from Persia,India has taken to this sweet in a big way. Round, crisp rings dunked in sugar syrup, so easy to make and easier still to eat to one's heart's content. It is made in a variety of ways, sometimes adding paneer or mawa or just the plain basic recipe works wonders too. Make it by fermenting overnight or the instant way, it always tastes amazing.
Course Sweet
Cuisine Indian
Prep Time 10 hours
Cook Time 15 minutes
Total Time 10 hours 15 minutes
Servings 20 Jalebis
Calories 115 kcal
Author Anju Bhagnari

Ingredients

  • 60 grams Maida
  • 100 grams Sour Curd (Quantity varies as per need)
  • 2 drops Edible Orange Color
  • 500 grams Ghee or refined oil (for frying)

For the Syrup

  • 300 grams Sugar
  • 400 ml Water
  • 2 drops Edible Orange Color
  • ¼ teaspoon Elaichi Powder
  • 1 tablespoon Lemon Juice

Instructions

  1. In a bowl mix the maida and add the sour curd little by little.
  2. Mix with a balloon whisk.

  3. The quantity of curd needed depends on the flour quantity and consistency of curd.

  4. So, keep on adding curd little by little and whisk till the batter becomes smooth, easy flowing and of dropping consistency.

  5. Cover with a lid and keep in a warm place to ferment overnight. (In winters)

  6. In summers, fermentation is quicker i.e., it will ferment within 5 to 6 hours.

  7. Next morning, the batter will become bubbly.

  8. Add the color and mix well.

  9. Fill a piping bag and leave it aside till the soaking syrup is prepared.

    Jalebi Recipe
  10. In a thick bottom pan, take the sugar and water.

  11. Heat on low to medium flame.

  12. In about 10 minutes, the syrup will become thick with one-string consistency.

  13. Check it by taking a drop between the thumb and forefinger.

  14. Pull them apart gently.

  15. The syrup should form a string.

  16. Shut off the flame and add the lemon juice, color and elaichi powder to it.

    Jalebi Recipe cooking process
  17. Now, to make the jalebis, heat 2 to 3 cups of ghee in a flat, thick bottom pan.

  18. Heat on high flame.

  19. To check the heat, drop a little batter in it.

  20. If it comes up at once, the ghee is heated properly.

  21. Now, reduce the heat to medium-low.

  22. Cut off the tip of the piping bag according to the thickness of jalebi desired and hold it over the hot oil.

  23. Squeeze gently and start making concentric circles.

  24. Start either from the center to outside or vice versa.

  25. If making from inside to out, pipe the end tip a little over the adjoining ring so as to seal the jalebis.

  26. Make 3 to 4 jalebis at a time as they will spread out and take a lot of space.

  27. Fry each side for roughly a minute and remove when it turns to light golden brown.

    Jalebi frying process
  28. Use a fork to lift them out.

  29. Drop them into the warm syrup.

  30. Let them soak for 2 to 3 minutes.

    Jalebi Recipe step by step
  31. After soaking remove them into a plate.

  32. Ready all the jalebis similarly.

  33. If the syrup starts cooling or thickening, heat on low flame for a minute.

  34. Serve hot.

    How to make Jalebi
  35. Instead of food color, kesar can also be used.

The one tip to remember while making Jalebis is to get the batter consistency right. The basic batter is just a mix of sour yogurt and maida but it needs to ferment for 6-7 hours and become spongy to make proper jalebis. The true art of making Jalebis is in piping them out properly over hot oil. It isn’t the easiest of tasks but can be done well with a little bit of practice.

 

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