Jalebi a popular roadside sweet from India is an everyday celebration dish.
Made by frying wheat flour batter into concentric rings followed by soaking them in a sugar syrup, this delicacy is loved by everyone.
Indians relish Jalebi anytime of the day be it breakfast, tea time or after meals. It’s accompaniments vary accordingly and can be sweet or savory.
How to make Jalebi
To many Jalebi can be very intimidating to make. I also belonged to that category till I tried making them. Making this sweet is really easy and requires minimal non fancy ingredients. And, no this doesn’t require days of planning.
Try my Best Jalebi Recipe and see how easy it is to make
For the batter:
Maida (refined wheat flour) 2 cups
Curd / Yoghurt – ¾ cup
1 teaspoon turmeric powder or yellow food colour
For the sugar syrup
2 cup sugar
2 cups water
6 to 8 cardamom pods
1 tablespoon lemon juice
Ghee or Sunflower oil for deep frying
Step 1 – Mix the batter ingredients with water to make a thick dropping consistency batter. Cover and keep the batter for 12 hours.
Step 2 – Prepare sugar syrup by mixing everything in a pan and bring it to a boil.
Step 3 – Pour batter into a piping bag / squeezee bottle or Jalebi piping cloth.
Step 3 – Pipe out batter rings in hot oil over medium flame and deep fry till golden brown.
Step 5 – Immediately transfer jalebis into warm sugar syrup.
Step 6 – Let the jalebis seep in the syrup for 5 minutes then serve them hot.
Tips to make Perfect Jalebis
- A well fermented batter will give hollow and crisp Jalebis.
- Use stale curd which is sour, the taste and texture really improve.
- Heat oil really well and then reduce flame to medium and fry jalebis at this temperature.
- Do not make thick syrup. After the first boil, simmer for 5 minutes and switch off flame. Syrup should be pouring consistency and warm when Jalebis are dipped in it.
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