Jalebi recipe is a traditional sweet sink in sugar syrup, has an awesome Juicy taste, made from basically maida and curd. Adding the baking powder makes it crisp and the food colour gives it a separate foody colour, which attracts all and says Aah Jalebi.
What Is Jalebi?
It’s a traditional Indian sweet. In addition, it is a purely succulent sweet recipe that is served hot. Jalebi is generally prepared for festivals such as Independence Day, Republic Day, Dussehra and Diwali. It is made from a mixture of maida, curd and baking powder called the batter. So that the favourite sweet for all is served hot. Jalebi is used in breakfast sometimes with Puri and Aaloo Ki Sabji and is served with snacks as evening breakfast. Certainly, it is amazing in taste and is liked by everyone.
Let’s try Jalebi recipe at home:
Crispy Jalebi Recipe
For Making Jalebi Batter
- 3 Cups Maida
- ½ teaspoon Baking powder
- ½ teaspoon Food colour
- 2 tbsp Curd
- Oil – for frying
- ½ Cup Water
For Sugar Syrup
- 2 Cups Sugar
- 1 Cup Water
- ¼ teaspoon Saffron strands
- 2 pcs. Cardamom
- For making jalebi firstly prepare its batter. For the batter, first, take three cups of maida and keep it in a spacious bowl.
- Filter it with a strainer and then add a half teaspoon of baking powder. Then add one teaspoon of food colour. Now add curd in it and mix it.
- Then add water to it and mix it well with a spoon and make a thick mixture. The batter is ready for further process.
- Now take another big bowl and take two cups of sugar in it. Then add one cup of water, crushed cardamom and saffron to it and heat it on medium flame.
- Heat this mixture and make it a little thick sugar syrup. Now keep it on one side.
- Now take a flat bottom kadahi and heat it on medium flame. Pour oil in it for frying jalebi. Now take a cotton cloth and put the jalebi mixture into the cloth and close it.
- When the oil became hot make a round spiral structure into a pan from a filled mixture of cloth with the turn round and round your hand.
- Now give shape to your jalebi mixture into the hot pan and see carefully that all-around spirals are dipped in oil very well.
- When they cook and crisp from one side then turn them to another side with the help of a tong and make it crispy. After frying takes it out and put it into the sugar syrup.
- After the twenty-second, the jalebi absorbs the sugar syrup, then pulls out the crisp jalebi and put it on a tong.
- Then all unnecessary sugar syrup remove from the jalebi. Now the hot jalebi is ready for serve. Take a serving plate and serve it with salty snacks or creamy "Rabri".
- Ensure that the batter is consistent. Do not make the batter runny, watery or very thick.
- Consider your city temperature when fermenting the jalebi batter.
- The sugar syrup must have a one-string consistency.
- While frying jalebi, keep the heat to medium or medium-high heat. Fry them in moderately hot oil.
That’s a mouth-watering sweet, let’s try and enjoy it…
Frequently Asked Question
Sooji halwa, laddu or jalebi can keep out of the fridge in winter and eaten within 6-8 days or 15 days if kept in the fridge.
Yes, jalebi can be frozen and reheated to eat.
If the temperature is too high, it will brown the outer crust fast and keep the insides uncooked. A lower temperature will make the jalebi absorb more oil and they will be soggy and not crisp. So fry at a medium temperature on a medium to medium-high flame.
India fell so deeply and irrevocably in love with the jalebi that short of going down on one knee, we made it our national dessert! Jalebi and its Indian cousins: Jalebi while famous as a North Indian sweet also became renowned in the South by the name Jilebi and Jilapi in Bengal.