By Jalebi is one of India’s most beloved sweets, recognized for its golden, crispy spirals soaked in fragrant sugar syrup. Served hot or cold, this dessert graces festivals, weddings, and street corners alike. Making jalebi at home is simpler than it looks, with just a few ingredients and some patience. This recipe guides you through every step to create crispy, juicy jalebis just like the ones you find in sweet shops.
Ingredients:
For the Batter:
- 1 cup all-purpose flour (maida)
- 2 tablespoons corn flour (for extra crispiness)
- 1/2 teaspoon baking powder
- 1/4 teaspoon turmeric powder or a pinch of yellow/orange food color
- 1/2 cup plain yogurt (curd)
- About 3/4 cup water (adjust as needed)
- 1 teaspoon ghee or oil (optional, for richness)
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 4-5 green cardamom pods (optional)
- A few strands of saffron (optional, for color and aroma)
- 1/2 teaspoon lemon juice (prevents crystallization)
- 1/4 teaspoon rose water or kewra water (optional)
For Frying:
- Ghee or oil
Method:
Step 1: Prepare the Batter
In a mixing bowl, combine the all-purpose flour, corn flour, baking powder, and turmeric or food color. Add yogurt and mix well. Gradually add water to form a smooth, flowing batter — not too thick, not too runny. Whisk the batter for 4-5 minutes to incorporate air, which helps in fermentation and crispiness. Optionally, add a teaspoon of ghee for extra flavor.
Cover the batter and allow it to ferment for 6-8 hours or overnight in a warm place. The batter should develop slight bubbles and a mildly tangy aroma after fermentation.
Step 2: Make the Sugar Syrup
While the batter ferments, prepare the sugar syrup. In a pan, mix sugar and water and heat on medium flame. Add cardamom pods, saffron, and lemon juice. Let it simmer until you reach a one-string consistency—when a drop of syrup between your thumb and forefinger forms a single thread when pulled apart. This consistency is crucial for the jalebis to absorb the syrup without becoming soggy.
Add rose water or kewra essence for a delightful fragrance. Keep the syrup warm when frying the jalebis so they absorb the syrup properly.
Step 3: Frying the Jalebis
Heat oil or ghee in a wide, flat-bottomed pan over medium heat. The oil should not be too hot; medium heat ensures even cooking and crispiness.
Pour the batter into a squeeze bottle, piping bag, or a cloth with a small hole (traditionally, an empty ketchup bottle or milk bag is used). Squeeze the batter into the oil in spiral or concentric circle shapes, working quickly to form small jalebis.
Fry until golden and crisp on both sides, flipping once or twice. Remove the jalebis and immediately dunk them in the warm sugar syrup for 30-60 seconds so they soak the syrup while remaining crisp.
Step 4: Serving
Remove the jalebis from the syrup and place them on a wire rack or plate. Serve hot for maximum crunch, though they can also be enjoyed cold. Jalebis pair wonderfully with rabri (thickened sweet milk) or a hot cup of masala chai.
Tips for Perfect Jalebis:
- Fermentation: Allowing the batter to ferment properly gives jalebis their characteristic flavor and lightness.
- Batter Consistency: The batter should flow smoothly but hold its shape when piped. Adjust with a little more water or flour if needed.
- Oil Temperature: Too hot oil burns the jalebis without cooking the inside; too cold oil makes them soggy. Maintain medium heat.
- Syrup Temperature: Keep the sugar syrup warm—not boiling—so the jalebis soak syrup evenly without turning soft.
Variations:
- Instant Jalebi: Skip fermentation by adding yeast or Eno (fruit salt) for quick preparation.
- Kesar Jalebi: Add more saffron for a royal touch.
- Gur (Jaggery) Jalebi: Replace sugar with jaggery for a rustic, earthy flavor.
Conclusion:
Jalebi is more than just a dessert—it’s a symbol of joy and celebration. The golden swirls, crisp on the outside and juicy within, bring smiles with every bite. With this simple recipe, you can recreate the magic of jalebi in your own kitchen. Whether for a festive occasion or a sweet craving, homemade jalebis are always a heartwarming treat. So, put on your apron, heat the oil, and swirl your way to this irresistible Indian classic!
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