Jalebi Recipe | How to make crispy and juicy jalebi at home
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Introduction
Learn how to make crispy and juicy jalebi at home with this easy step-by-step recipe. The traditional Indian dessert is perfect for festivals and celebrations!
Time Required:
- Preparation Time 10 mins
- Fermentation Time (for traditional) 8-12 hours
- Instant Resting Time (for quick recipe) 10-15 mins
- Cooking Time 20 mins
- Total Time 30 mins – 12 hours (depending on recipe)
- Prepare 15-18 medium Jalebis
Tools Required:
| उपयोग | उपकरण |
|---|---|
| बल्लेबाज़ी | मिक्सिंग बाउल |
| चीनी की चाशनी बनाना | सॉस पैन |
| तलने के लिए | डीप फ्राइंग पैन (कड़ाही) |
| जलेबी को आकार देना | निचोड़ने वाली बोतल / पाइपिंग बैग |
| छानने वाला | स्लॉटेड चम्मच |
| परोसने के लिए | सर्विंग प्लेट या ट्रे |
Ingredients:
For Jalebi Batter (Traditional):
- Maida – 1 cup
- Curd – 2 tbsp
- Water – approx. 3/4 cup
- Baking soda – a pinch (optional)
- A pinch of turmeric or yellow food colour
(For instant version: add 1/4 tsp baking powder and 1/4 tsp yeast or Eno.)
For sugar syrup:
- Sugar – 1.5 cups
- Water – 3/4 cup
- Cardamom powder – 1/2 tsp
- Rose water – 1/2 tsp (optional)
- Saffron strands – few (optional)
- Lemon juice – 1/2 tsp (to prevent crystallisation)
For frying:
- Ghee or oil – as required
Step-by-step instructions:
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Step 1: Prepare the batter
- Mix maida, curd and water in a bowl and make a thick but runny batter.
- Add a pinch of turmeric or yellow food colour.
- For traditional version, cover and ferment for 8-12 hours.
- To make it instantly, add baking powder + Eno and keep aside for 15 minutes.
Step 2: Make Sugar Syrup
- Add sugar and water in a pan. Heat it till it forms a 1 string consistency.
- Add cardamom powder, saffron, rose water and lemon juice. Keep warm.
Step 3: Fry the Jalebis
- Heat ghee/oil in a flat pan on medium heat.
- Transfer the batter to a squeeze bottle or piping bag with a small round tip.
- Make spiral shapes in hot oil. Fry till crisp and golden.
Step 4: Soak in Syrup
- Immediately dip the fried Jalebis in hot sugar syrup.
- Soak for 30-60 seconds. Remove and serve hot.
“Jalebi के साथ Aloo Gobi Matar का स्वाद और भी मज़ेदार हो जाता है।”
So join us and make everyday kitchen special with “Home Kitchen Hub”.
Serving Suggestions:
- Serve hot Jalebis with Rabdi, Milk or just eat as is.
- Great for festivals like Diwali, Holi or weddings.
FAQ – Frequently Asked Questions:
Why are my Jalebis not crispy?
Oil should be medium hot. Too hot will burn; too cold will make Jalebis soggy.
Can I make Jalebis without fermentation?
Yes, use baking powder + Eno or yeast for instant making.
Why is my sugar syrup crystallizing?
Add lemon juice while boiling. It prevents crystallization.
Cooking Tips:
- Use a squeeze bottle for the perfect spiral shape.
- Always add Jalebis to hot syrup (not cold).
- Do not add too much water to the oil while frying.
- Use ghee for the authentic taste.
Conclusion:
Jalebi is one of the most loved sweets in India, known for its crispy texture and juicy sweetness. Whether you follow the traditional fermented method or the instant version, this recipe will help you make delicious jalebis right in your own kitchen!
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