There aren’t too many people who don’t love jalebi. Though we all have our preferences, some like them super fine and crispy (I am one of those people) or some like the thick fat jalebis. The point is we all would love to make them at home if only they were easier to make. But now, they are! I’m sharing below my recipe for instant Jalebi. It’s quick and gives amazing results.
Ingredients
- 1 Cup flour
- 2 Teaspoons besan
- 2 Table spoons yogurt
- 1 Pinch baking soda (If using baking powder add about ½ teaspoon instead)
- 1 Cup sugar
- 1 Cup water
- Few strands of saffron
- 3-4 Cardamon cracked
Method
For the jalebi batter
- Mix the besan in the flour and add the yogurt to start making a smooth paste.
- Add a little water a few spoons at a time to get a smooth batter. Take care it should not be too runny nor too stiff. Check by lifting your beater out of the mix and try scribbling with the mix that is dripping off. you should get thin trails that you can write with on the batter itself but they should not sink into the whole batter too quickly.
- Set aside for some time. (The longer the better but even 10-15 minutes is good enough, it works best to make the batter and then start on the sugar syrup)
- Once you have your sugar syrup ready, add one pinch of the baking soda into the rested batter and mix well. Transfer the batter into a piping bag, zip lock bag or a sqeeze bottle and you are ready to fry your jalebis. I personally like thin jalebis so I use a piping bag and cut the smallest opening at the tip. Remember the batter will fluff up a bit on frying so whatever thickness you will be using it will increase.
- Use a flat pan to fry your jalebis. I’ve seen a frying pan works best. Fry till light brown on both sides. (Even for sugar syrup dipping I use another frying pan)
- Immediately dip your fried jalebis into the sugar syrup for 10-15 seconds and remove onto a plate. (Don’t dip them too long they will become soggy)
- Eat soon after preparing.
For the sugar syrup
- Take 1 cup water, 1 cup sugar, Cardamon and saffron and boil together for about 10 minutes. Take care not to let the syrup become too thick.
- Keep aside and make sure the syrup is warm when you dip the freshly fried jalebis in it. You can keep it on a low flame on the smallest stove during the dipping.
