Jalebi Recipe : Spiral Shaped Divine Sweet!

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Jalebi is a standout amongst the most well-known Indian sweets due to its sweet appealing taste, amazing texture and alluring shape. The fried Jalebi are just like funnel cakes but soaked in a divine sugary syrup. Making it at home is also very simple end easy. But as not many people are aware of the way to make it, here is an easy Jalebi Recipe. Folks believe that it is hard to form those spirals of the Jalebi but it is relatively easy when you try and experiment with it. This delectable and luscious sweet from the North Indian Cuisine has elegance in its texture and taste. The utter sweetness of Jalebi can instantly sate your sweet tooth. It rewards you with the burst of flavours as soon as you take the first bite.

Jalebi

Author: Chandni Agrawal
Recipe Category: Sweets
Cuisine: Desserts

Description: The Jalebi Recipe is easy & simple to make at home with a little practice. For its preparation, get ingredients, ferment batter and form spirals in hot oil.

How to Make Jalebi Recipe

Ingredients for Jalebi Recipe:

Refined Flour/ Maida – 1 cup
Yogurt – ½ cup
Sugar – 3 cups
Milk – 1 tbsp.
Saffron ( Kesar ) – few strands
Ghee/Oil for deep frying (use patanjali ghee)
Water as required

Note: If you do not have Maida, then you can substitute it with the 1 cup of All-Purpose Flour. You can also mix the 2 tbsp. of Besan with Maida for the batter of Jalebi. Also, if you live in a very place where the batter might not ferment easily, then for the quick fermentation of batter you can add pinch of Baking soda or ¼ tsp. of baking powder. You may substitute saffron with a pinch of turmeric, or a few drops of yellow food colouring. Additionally, with the 1/8 tsp. of turmeric powder, you may increase the taste and flavours of jalebi batter

The Method for Jalebi Recipe:

The whole preparation of Jabeli is easy but also has quite complex process. The entire procedure is divided into three separate parts. Follow each of them carefully and make the delicious Jalebi at home.

Making the Batter:

Take a mixing bowl, add 1 cup of Maida and ½ cup of yogurt.
Mix the ingredients evenly with the help of spatula so that they are combined properly.
Then, pour in some water, approximately around 1 cup of water at regular intervals. Add water in such a quantity so that the batter have a thick and flowing consistency.
Mix the dry ingredients evenly with the water. Make the tiny lumps of the batter and stir well in the circular form properly.
Giving the batter a brisk stir raises the volume and also improves the consistency of the batter.
Whisk together everything well to make a smooth and flowing batter.
Now cover the bowl of the batter with a lid and keep in a warm place for the process of fermentation for 24 hours.
If the volume of the batter has increased and it has bubbles on its layers, then you can say that it is fermented nicely.

Note: Consistency of the batter has to be thick and flowing. The too thick batter can make your Jalebi soft whereas if the batter is too thin and watery then your Jalebi will be flat.

You can vary the proportion of water from ¾ cup to 1 cup while you are mixing depending on the cups of Maida use and quality of the Maida.

You have to let the batter ferment for a minimum of 12 hours. It may take long depending on the weather and climate of the place.

Preparing the Sugar Syrup:

Now let’s prepare the sugar syrup in which the jalebi is to be dipped.
Take a nonstick pan and heat it on a medium flame.
Add sugar and let it melt for some time. Keep stirring it well.
Then pour the 2 cups of water in this pan with sugar.
Now stir gently and continuously so that the sugar will start dissolving.
When you see that the sugar has been dissolved, then transfer some milk in it.
When you add sugar scum will rise. Collect the scum with a ladle and discard it.
Now, sprinkle the saffron strands in the pan to infuse the fragrance, flavour and the colour of orange saffron. Stir the mixture again.
Keep the flame low, and cook the syrup up to one string consistency.
When the one string consistency is reached switch off the stove.
If you feel, then again give the mixture a stir for a second and then stop.
Keep the pan on the burner so that the mixture of sugar syrup remains warm.

Note: In the last step, when you get the one string consistency of the mixture, just an after you turn off the flame, you can squeeze in ¼ tsp. of lemon juice for the extra zest. It also prevents syrup from solidifying.

Frying the Jalebi:

Take the batter, and again before you use the batter further, give it a good stir. Beat the batter approximately with your hands for 15 minutes.
Check if the consistency is same or has it become thinner than before.
To gain back the thick consistency of the batter after the fermentation, add 1 tbsp. of Maida again.
Now, take squeeze tomato ketchup bottle that we usually have in restaurants.
You can easily get that from the market and if you don’t have that, then you can use a piping bag. You can also use a jalebi cloth which most of the sweet sellers use.
Pour the batter into the tomato ketchup bottle or piping bag. If using the bottle, then fill it completely with the batter and if using piping bag then fill only half.
Heat sufficient ghee for frying the jalebi in a Kadai on medium heat.
Then check if the ghee has been heated. For that, take few drops of batter and pour into the Kadai and see if it comes up if a form of bubble or stays below.
Gradually, when the ghee is hot and attained the required temperature for frying, then squeeze the bottle and make concentric rings of the batter to give a shape of jalebi.
You can even start making jalebi from centre to outside or from outside to centre as per your convenience.
Making a perfect jalebi can be tricky and requires a lot of practice. Fry the jalebi from one side as they keep on moving while you pour the batter.
When cooked from one side, you can flip the Jalebi with the help of tongs and fry its another side.
Fry until the jalebi is cooked and turn golden brown in colour.
Remove the fried jalebi with the help of tongs.
Shake a bit so that the excess ghee is removed and keep it on the oil absorbent paper.
Immediately, dip the fried jalebi in the prepared warm sugar syrup.
Completely immerse the jalebi in the sugar syrup and flip with the tongs so that both sides are coated with the sticky syrup.
Keep them in syrup for about 2-3 minutes depending on the colour you want. Let them soak the sugar syrup evenly through their surface.
Now, remove the Jalebi from the syrup with the help of tongs and give a shake so that excess syrup falls off.
When you take them out, keep them on a plate covered with butter paper so that Jalebi does not stick to plate.
Repeat the procedure until the entire batter is finished and you made all the Jalebi.

And the sweet Jalebi is ready to savour!

Note: You can use either oil or ghee to fry the jalebi and even use the combination of both, i.e. you can fry jalebi in a pan heated with half oil and half ghee. Also, for the better frying, it is suggested to use the thick-bottomed Heavy pan.

The approximate temperature of the ghee should be 350 degrees F or 175 degrees C. You have to be very careful while you place the jalebi in this hot ghee/oil.

Additional Information:

Calories: 1257 calories
Total Time: PT45M
Serves: 4
Date Published: 2016-12-30

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The sweet and saccharine Jalebi is a delectable Indian sweet dish served as a Dessert. Festivals and traditional occasions are incomplete without this melt in mouth delicious delicacy from the Indian sweets. It is a heavenly experience to eat this homemade Mithai similar to funnel cakes dipped in sugar syrup. The crispy and fresh sugary spirals with brilliant shining texture have a splendid taste. There is a hidden grace in its making and is an appreciable art of culinary. The released aroma and spread fragrance when Jalebi is being fried create a sense of magic in your kitchen. When you immerse the crunchy and crispy crust of Jalebi in the juicy and syrupy sugar mixture, you feel the ecstasy.

There is literary some sort of invisible art of cooking in this distinguished Indian sweet. It may be difficult to get the exact shape of Jalebi tricky as it requires some expertise along with experience but with a little attention, you can easily make them at home. Though the preparation for Jalebi is time-taking and the whole process is a bit tiring but the taste at the end ensures that it was absolutely worth the efforts. The exceptionally great sweet sugar coated Jalebi will straight away fulfil the craving of sweet appetite. This sweet is generally served in all parties, occasions, celebration but is most cherished during the festival of Dusshera and Diwali. These hot and warm jalebi’s can be enjoyed when it is raining heavily in monsoon as well in the chilling winters.

The batter of Jalebi is made with the combination of Maida and Besan in yogurt along with the pinch of saffron and sugar. Getting the correct consistency of the batter and properly fermenting it is the key to the successful Jalebi. But filling the batter in the right piping equipment is the main factor on which the shape and texture of Jalebi rely upon. People generally use a muslin cloth and make a hole at the bottom to get the spirals in the oil. But nowadays, the piping bag is available in the market and also you can use the squeeze ketchup bottles. Using the right way for forming the spirals makes the whole process simpler.

Garnishing:

Serve the Jalebi warm and hot alone as a sweet or with the complete meal. Garnish it with:

Saffron Strands
Chopped Dry Fruits
Powdered Sugar
Cardamom Powder

Remarks:

Total time of cooking of Jalebi Recipe is 1 day 45 minutes where the batter needs 1 day for the fermentation, other preparation along with the sugar syrup takes 35 to 40 minutes. The rest 5 minutes can go for frying the Jalebi in hot oil.
The measured proportion of ingredient in this Jalebi Recipe serves 4 people
You can even use oil or half oil and half ghee or only ghee for deep frying the jalebi. Ghee gives a better taste.
You can also add cardamom powder in sugar syrup. If your batter becomes thin after fermentation you can add 1-2 tbsp. of Maida before frying. Mix well with the help of a spatula.
Leftover jalebi can be kept in an airtight container and can be heated in a microwave or oven before serving.

Quick Tips:

It is one of the best accompaniment to serve with Gujarati dishes like Undhiyu in winter and snacks like fried Fafda or with Different Dhoklas.
It would be an extraordinary delicious combination if you serve the hot Jalebi in a dessert with hot with chilled Rabdi.
It would taste delicious if you have Jalebi in a snack with your Masala Chai (Masala Tea).

The exact round shape of Jalebi is highly dependent on how much you are skilled at making them and also on the equipment in which you have filled your batter. The quick way can be to make a simple line of batter and make small spirals touching the line.

Keeping checking the Jalebi while they are being fried, as few may take a long time and needs to be flipped more than once while others may get fried quickly. To make the Jalebi crispy, you have to fry them for a longer time. If you remove immediately then they would remain soft.

When you dip the Jalebi in the syrup, take a note to check the temperature of the syrup. Its temperature has to slightly warm and not too hot or else it will soften the crispy crust of Jalebi. If you submerge Jalebi in the sugar syrup for the less time, then it would have light coloured orange texture. And if you keep it for more time then, it would have deep colour. So, the sugar syrup should be warm while dipping the jalebi in it.

There are basically two ways by which you can make the sugary Jalebi at home. The one mentioned here is the traditional method where you make the batter and allow it ferment properly which makes it sour in taste with the tinge of that flavour. The quick way to make Jalebi is quite easy but then it does contain the same taste and has little variation in the texture.

The quick way to make the batter is as follows:

Ingredients:

Active Dry Yeast – ½ tsp.
All-Purpose Flour – ½ cup
Corn Flour / Rice Flour – 2 tbsp.
Ghee – 2 tbsp.
Saffron Threads – ¼ tsp.
Water – 1 tbsp. + 2/3 cup

Batter:

To begin with, break up the yeast in 1 tablespoon of warm water, and let it sit for 10 minutes. In a medium bowl, whisk together the flours to consolidate. At that point include the yeast, melted ghee, saffron along with 2/3 cup of water. Blend until the lumps are not visible and you get the desired thick consistency of a batter. If the batter is thin then adjust by adding the flour and if it is thick then pour in some water.
Wrap the bowl of batter and set it aside for the 15 minutes. Till then, you can carry out your preparation of syrup and heat the oil.

As you have used the yeast in the above method, it helped you make the batter quickly. By any method you prepare the Jalebi, it is always going to taste delicious. The other Indian sweet dishes which you can make ahead of any festivals are different types of Ladoo. Also, you can prepare the flavorful and colourful Barfi for any function or special occasions. The most common sweet dish which everyone prefers to make is the tasty and healthy Halwa from any vegetable or fruit.