Jalebi is a popular sweet dish in India. Crispy, dipped in sugar and so flavourful. In Madhya Pradesh, the state where I live, it is eaten with Poha which is another street food here in Bhopal and Indore.
The combination of Poha and crispy Jalebi is a match made in heaven. It reminds me of my childhood days when we used to eat it on Sundays. What memories.
These melt-in-your-mouth jalebis can satisfy the taste buds of your loved ones. They can be made thin and crispy or thick and juicy. I like to make them thin and crispy. This is the first time I have tried making them (under the guidance of my mom), and yes I am super happy as they have come out in perfect round shape. A must-try recipe for all the beginners, though it requires practice and patience worth a shot, right?
Few things to keep in mind while making Jalebi at home:
- The consistency of the batter should neither be too thick nor too thin. Always drop a little batter first in order to check the consistency.
- The temperature of the oil should not be too hot nor too cold. Again, pour the batter when the gas flame is low.
- Another important thing to keep in mind is the pan in which we are making Jalebi – it should be a flat iron kadhai or a Tavi/Tai.
Looking for product recommendations. Here’s a list of products which I have used:
- Flat Iron Kadhai or a Tai
- Jalebi squeeze bottle.
- All-purpose flour/ maida.
- Gram Flour
- Ghee
- Sugar.
- Cardamom Powder
- Saffron strands
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Looking for a step by step recipe, click here.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
|
- 250 gm all purpose flour (Maida)
- 25 gm Gram flour (besan)
- 25 gm Yogurt (dahi)
- 2 tbsps Ghee or oil
- 125 - 150 ml water Lukewarm
- Ghee for frying
- sugar syrup For (chashni) :
- 250 gm sugar
- 125 gm water
- 1 tsp lemon juice
- 810 strands Saffron (soaked in water)
- 1/4 tsp Cardamom powder
- 1 tbsp Pistachios
Ingredients
For Jalebi batter :
For Garnish :
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|
- Sieve all purpose flour (maida) and gram flour (besan).
- In a deep bottom pan or vessel, take maida, besan, yogurt, ghee and yellow food color.
- Mix all the dry ingredients together. Now we will add water (the water should be warm, not too hot)
- Mix the batter thoroughly so as to avoid any lumps. We want a smooth batter.
- Keep this batter overnight to rest.
- For making sugar syrup/chashni : Boil water and sugar together. After a boil, sim the flame and add lemon juice. It will help in removing the dirt of the sugar. Now add saffron strands (soaked in water) and add saffron cardamom powder.Mix them well. Sugar syrup is ready. Keep it aside.
- Now take out your batter and mix it properly for about a minute.
- Fill the jalebi batter into a piping bag or in an empty bottle (I have used ketchup plastic bottle)
- Heat ghee in a flat frying pan. The ghee should be hot.
- Squeeze the Jalebi batter out in the hot ghee in a pretzel shape or spiral jalebi like shape.
- Fry the jalebis from both the sides until we get a nice golden brown color.
- Now transfer the jalebis into warm sugar syrup.
- Soak the jalebis for about half a minute and take out.
- Garnish with pistachios.
- Kesariya jalebis are ready. Serve hot.
Notes :
- Put the fried jalebis in warm sugar syrup. The sugar syrup should be warm and not cold.
- You can garnish with dry fruits of your choice.
- For making instant jalebi, you can use yeast for the fermentation.
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