How to make Jalebi Sweet and Simple Recipe
Just like Gulab Jamun, Jalebi is one of the most popular desserts of India and is a spiralled dish that needs time and practice. This crispy and crunchy dessert is dipped in sugar syrup and is loaded with flavours. Here is how you can make jalebi recipe at home explained in detail with step-by-step images.
Ingredients:
3 cup all purpose flour
2 cup hung curd
1/2 cup ghee
3 cup sugar
5 strand saffron
1/2 teaspoon powdered green cardamom
1/2 cup corn flour
1 1/2 pinch baking soda
2 cup sunflower oil
3 cup water
4 drops rose essence
1/2 teaspoon edible food color
How to make Jalebi:
Step 1 Prepare the Jalebi batter and let it ferment overnight
To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique “khatta” taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well.
Step 2 Deep fry the Jalebis
Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden.
Step 3 Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm with Rabri
Soak the jalebis in sugar syrup for 2-3 minutes. Ensure that the sugar syrup is warm and not very hot. Now, remove from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don’t forget to ferment the batter overnight.
