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Easy Jalebi Recipe

Easy Jalebi Recipe

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I am so proud of myself, ,this year I have attempted so many recipes, like this Easy Jalebi Recipe, that I never ever imagined I would. Because I love simple, easy stuff I always pushed everything I thought was too complicated to the back of my list.

I suppose things can only be as difficult as you make it. This Easy Jalebi Recipe was actually a breeze to make. If you do want the overnight fermentation to take place. Spruce Eats has a recipe that you can try.

Jalebi in on stacked grey plates with cardamom and syrup back left and more jalebi on right

Easy Jalebi Recipe

Apart from testing this Instant Jalebi recipe a few times I actually enjoyed the process of making them. I always assume things are complicated before I even try them.

Now I know better. I am not a huge risk taker when it comes to life, I think all my phobias stop me from doing a whole lot of stuff. However, in the kitchen I think I can take more risks. 

Jalebi is one of those recipes I always thought needed that fermentation process. I suppose if you are really fussy about getting the exact sort of tartness or sourness then fermentation is a must for you.

Me, frankly I don’t have the time for that whole waiting business. I like to get things done and over with. It’s one of the reasons I had to come up with my Instant Jalebi Recipe.

I think the yogurt does add a hint of “sourness” if I can call it that. For me this recipe tasted perfectly fine and it took just a short while to get it all done.

There are a few things to note when making Jalebi

Batter

The batter has to be the at the right consistency. If it’s too runny you won’t get the shape right and if too thick it definitely won’t release itself from the piping bag.

Always ensure you add just the right amount of liquid. Although I suggest a half cup of water please bare in mind this amount could differ depending  on the weather.

In Winter flour is dry and may require more liquid and in Summer the flour contains more moisture.

Frying the Jalebi

Always ensure your oil is at a low temperature when piping the Jalebi into the oil.If the oil is on a high heat the jalebi will disperse in the oil, thus losing it’s shape.

As you fry the Jalebi you can increase the temperature to a medium heat. You will have to keep adjusting the temperature if you want good looking jalebis. Trust me on this, I’ve tried it.

Whisk the batter

Once you make the batter you have to whisk it for at least 2-3 minutes to ensure the batter is smooth and there are no lumps in the batter. 

Crispy Jalebi

I added some extra cornflour to ensure my Jalebi is crispy. I also allowed my jalebi to cool down a little before adding it to the syrup. As you all know from my posts I don’t like overly sweet stuff so I made just a little syrup which was enough for this amount of Jalebi

Like my Gulab Juman recipe I also dip my Jalebi in the syrup for just a few seconds and remove it. I drain it on a wire rack and store it in an airtight container once it is completely cool.

If you think of something “soaked” in syrup it will become a little soft. So you can use your discretion as to what you prefer. If you want to soak the Jalebi in syrup I suggest you double the syrup recipe.

If you try this recipe please drop me a comment and a star rating, it is always appreciated.

More Diwali Recipes to try:

Smooth, Creamy Burfee

Penda Truffles

Chana Magaj

Easy Jalebi Recipe

This Jalebi is so quick and easy to make, no waiting required and they are perfectly crisp and delicious
Course Dessert
Cuisine Indian
Keyword diwali recipe, indian sweetmeat, instant jalebi, jalebi, mithai
Prep Time 45 minutes
Cook Time 15 minutes
Servings 20

Ingredients

Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1/8 tsp saffron
  • 1/4 tsp ground elachie/cardamom
  • 1/2 tsp lemon juice

Jalebi

  • 1/2 cup cake wheat flour/all purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp cornflour
  • 1 tbsp melted ghee
  • 2 tbsp plain yogurt
  • 1/2 cup/125ml water normal tap water
  • vegetable oil for frying

Instructions

  • Toast the saffron in a pan until fragrant. For the syrup place the water, sugar, elachie, saffron and lemon juice in a saucepan. Allow it to simmer on medium heat until the syrup thickens, one thread consistency. It will reduce to about half the amount.
  • To test one thread consistency, take a little syrup and allow it to cool a little or you will burn. Place it between your forefinger and thumb and press and release, it will form one thread.
  • If your syrup becomes too thick you can add a little more water to fix it
  • For the Jalebi place the flour, baking powder and cornflour in a bowl and mix it together
  • Make a well in the centre and add the ghee and yogurt. Add water, a little at a time (use only what's required) and whisk until your form a smooth batter. Must be a little thick, but free flowing. Whisk for at least 2-3 minutes.
  • Please do not add all of the water, the batter may become too thin. If it does become thin you can add a couple tablespoons flour to thicken it. I used about 2 tablespoons short of a half cup of water
  • Add a few drops of egg yellow food colouring and a few drops of red colouring or alternatively you can add some orange colouring if you have some at hand
  • Heat some oil on low heat in a flat pan. It is easier to work with a flat pan when piping the jalebi
  • Pour the batter into a piping bag or a squeeze bottle
  • Squeeze the batter into the oil in a circular motion to get a spiral shape. Fry about 3-4 at a time depending on the size of your pan
  • Fry each side for at least one minute or the insides won't cook. Allow the Jalebi to drain for a few seconds on a cooling rack. Dip in warm syrup, remove and drain on cooling rack
  • Serve Jalebi warm or allow to completely cool before storing in an airtight container. Jalebi is best made and eaten the same day

Notes

  1. If you prefer a little more sourness you can ferment the dough for 12 hours or overnight. Alternatively add a little lemon juice to your batter
  2. The lemon juice in the syrup prevents it from crystallizing
  3. Jalebi is best made and eaten the same day, however you can store them in an airtight container for up to 5 days. If fermented store  in the refrigerator

 

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rene

Monday 9th of November 2020

Hi Lorraine - thank you so much for this recipe - however how long does the crispness last in terms of this recipe - i am always so disappointed because my jalebi's lose their crispiness after a few hours. regards rene

Lorraine

Monday 9th of November 2020

Hi Rene! I have tested Jalebi recipes a few times and I am sorry to say they don't stay crisp for too long. Maybe a day and that's it. I saw another lady use tartaric acid and she says it keeps it crunchy. I haven't tried that but maybe you can and see if it works. Another suggestion is to make a tiny hole in your piping bag and make the jalebis a little thinner than usual, apparently that could keep it crisp. I have tried various methods but it still doesn't remain crisp for more than a day. Good luck:-)

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