jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) |

jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with 28 amazing images.



jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) is a traditional Indian mithai made and served during festivals and weddings. Learn how to make crispy homemade jalebi.

This famous crispy homemade jalebi features on a Gujarati breakfast, especially on Sunday morning. The combo of Jalebi with ganthias and Masala Chai Or Masala Tea is a meal to be devoured with family and friends. Also served as a dessert jalebi is often served topped with Rabdi. This is irresistible too!

To make jalebi, first make the batter. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes. Combine this yeast mixture with the plain flour in a bowl and mix well. Add 5 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes. Next make sugar syrup. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside. Then select a plastic bottle with a small hole in the lid and fill with the batter. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside. Deep-fry till the jalebis turn golden brown in colour from both the sides. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.

Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you halwai style Indian jalebi fans, here is a quick and tasty version that can be prepared without long hours of fermentation.

This instant jalebi (without fermentation) is made in very less time as compared to the authentic recipe which needs overnight fermentation. This is a boon for those who want to try traditional mithais without sweating too much in the kitchen. A few tips to be kept in mind and you will be all set for a presentable Indian sweet and to gather all the applause.

Tips for jalebi. 1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy.

Learn to make jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) | with step by step photos and video below.

Jalebi, Recipe for Jalebi, Homemade Jalebi

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Jalebi, Recipe for Jalebi, Homemade Jalebi recipe - How to make Jalebi, Recipe for Jalebi, Homemade Jalebi

Preparation Time:    Cooking Time:    Total Time:     15Makes 15 jalebis
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Ingredients


For The Batter
1/2 cup plain flour (maida)
1/2 tsp dry yeast

For The Sugar Syrup
1 cup sugar
1 tsp saffron (kesar) strands
2 pinches saffron colour

Other Ingredients
ghee for deep-frying

For The Garnish
1/2 tsp cardamom (elaichi) powder
1 tsp almond (badam) slivers
1 tsp pistachio slivers

Method
For the batter

    For the batter
  1. Combine the yeast with 2 tbsp of warm water in a bowl and keep aside for 5 to 7 minutes.
  2. Combine this yeast mixture with the plain flour in a bowl and mix well.
  3. Add 2 tbsp of water if required to make a thick batter and cover and keep aside for 10 to 15 minutes.

For the sugar syrup

    For the sugar syrup
  1. Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency.
  2. Combine the saffron strands, saffron colour and 2 tsp of sugar syrup in a bowl and add to the sugar syrup and mix well. Keep aside.

How to proceed

    How to proceed
  1. Select a plastic bottle with a small hole in the lid and fill with the batter.
  2. Heat the ghee in a broad non-stick pan and press the bottle to form a coil shaped jalebi, starting from the inside to the outside.
  3. Deep-fry till the jalebis turn golden brown in colour from both the sides.
  4. Place the fried jalebis into the warm syrup. Leave for 2 minutes or till they soak the sugar syrup well and then remove from the sugar syrup.
  5. Serve immediately garnished with cardamom powder, almond slivers and pistachio slivers.
Nutrient values (Abbrv) per jalebi
Energy92 cal
Protein0.4 g
Carbohydrates15 g
Fiber0 g
Fat3.4 g
Cholesterol0 mg
Sodium0.3 mg
Jalebi Video by Tarla Dalal
Jalebi, Recipe for Jalebi, Homemade Jalebi with step by step photos

If you like jalebi

    If you like jalebi
  1. If you like jalebi, you can also try other traditional Indian sweets like

For the jalebi batter

    For the jalebi batter
  1. For the jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) batter, take ½ tsp of dry yeast in a small bowl. Ensure that the dry yeast granules are whole and not powdered. They should also be fresh and not have turned dark, otherwise the yeast won’t get fully activated and the jalebis won’t turn out well. 
  2. Add 2 tbsp of warm water to it. Warm water is necessary for the activation of yeast. Keep aside for 5 to 7 minutes.
  3. This is how the yeast mixture looks like after some time. 
  4. Mix it well. This is the yeast mixture after mixing. 
  5. Add this yeast mixture to the plain flour in a big bowl. 
  6. Add 2 tbsp of water and mix well using a wooden ladle. The batter should be thick and free of lumps. The amount of water will depend on the quality of the flour, so add water gradually. 
  7. Cover with a lid and keep aside for 10 to 15 minutes. 

For the sugar syrup of jalebi

    For the sugar syrup of jalebi
  1. For the sugar syrup of jalebi, add the sugar is a broad non-stick pan. This is kind of pan is best suited to make a uniform sugar syrup, also called as shakkar ki chasni. 
  2. Addd 1 cup of water. 
  3. Mix well. 
  4. Cook on a high flame for 10 to 12 minutes or till the sugar syrup is of 1 thread consistency. The sugar will melt completely and the colour of the syrup will also change to little dark. Stir it 2 to 3 times in between. 
  5. To test for 1 thread consistency, put very little syrup on a plate, take a little sugar syrup in between your fore finger and thumb and pull the syrup apart. If you the syrup forms one thread it is done. You will have to be very quick in testing and removing the syrup from the flame. If the syrup is over cooked and it reaches 2 thread consistency, then the syrup might harden or form crystals. Switch off the flame.
  6. Place 1 tsp of warm crushed saffron in a small bowl. You can microwave the saffron for 10 seconds, crush it and add it to the syrup. This helps saffron lending a nice colour to the syrup. 
  7. You can also add 2 pinches of edible saffron colour along with saffron if you wish to. 
  8. Add 2 tsp of sugar syrup to it. 
  9. Mix well using a spoon. 
  10. Add it to the sugar syrup and mix well. You will now notice that the sugar syrup has a slightly yellow colour. Keep aside. 

For the jalebi

    For the jalebi
  1. For the jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation), you can use a tomato ketchup bottle. This would be best suitable for amateurs and housewives. Ensure to buy a bottle which is soft so pressing it and making jalebis is easier. 
  2. Alternatively, you can also the jalebi cloth used by the halwai. This type of cloth is pre stitched with a neat hole in the centre to drop the batter. 
  3. Pour some jalebi batter into the ketchup bottle or jalebi cloth. If you are using the jalebi cloth, after putting the batter you will have to twist it before using it. 
  4. Heat the ghee in a broad non-stick pan to fry the crispy homemade jalebi. Using this pan is a must so the jalebis get enough space to fry. 
  5. Press the bottle / cloth to form a coil shaped jalebi, starting from the inside to the outside directly in the ghee. 
  6. Allow the instant jalebi (without fermentation) to fry on one side. 
  7. Turn them with a pair of flat tongs and deep-fry till the jalebis turn golden brown in colour from both the sides.
  8. Remove the jalebis from the ghee into a plate. 
  9. Place the fried halwai style Indian jalebi into the warm sugar syrup. If the sugar syrup is too hot, the jalebi might become soft and if the sugar syrup is too cold, the jalebi might not soak the syrup well. 
  10. Leave the jalebi in sugar syrup for 2 minutes or till they soak the sugar syrup well and then remove them from the sugar syrup. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy.  
  11. Remove the jalebi recipe | crispy homemade jalebi | halwai style Indian jalebi | instant jalebi (without fermentation) on a plate and serve warm garnished with cardamom powder, almond slivers and pistachio slivers.

Tips for jalebi

    Tips for jalebi
  1. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick. 
  2. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 
  3. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy.

Reviews

Jalebi, Recipe For Jalebi, Homemade Jalebi
 on 27 Mar 20 04:00 PM
5

Jalebi, Recipe For Jalebi, Homemade Jalebi
 on 02 Mar 17 01:55 PM
5

Jalebi, Recipe For Jalebi, Homemade Jalebi
 on 25 Sep 16 03:02 PM
5

Tarla Dalal
26 Sep 16 10:47 AM
   Hi David , we are delighted you loved the Jalebi recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.