These donut-like treats are crispier and crunchier than their American counterparts, which makes them perfectly suited for soaking in syrup. The syrup helps to balance out the tanginess of the dough, making jalebi an addictively delicious treat.
Jalebi recipe can be made in one of two ways. The traditional method calls for 12 to 24 hours of fermentation, giving the batter a slightly sour flavor. I use the traditional method, which results in treats that taste like they came from the mithai shops.
Jalebi Resepti
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The other option is using the instant method where the batter is made and then immediately fried. To create the same tangy flavor, lemon juice or curd (yogurt) is sometimes added to the instant batter. (Curd is also sometimes added to the traditional batter, but I believe the fermented batter is tangy enough on its own.)
The instant method of making jalebi recipe is useful if you are short on time, but I think that it is always better to ferment the batter. If you ask me, the traditional batter results in a better taste and texture than the instant method.
Making jalebi is not difficult, but you need to keep few things in mind while making it. I have assembled my best tips and tricks for making this yummy Indian dessert taste just like you got it from a food vendor.
Before you begin to make this homemade jalebi recipe, you need to do some prep work of fermenting the batter. Simply mix in the dry ingredients with water to make a smooth batter and set it aside for fermenting.
11. Pour the completed batter in a squeezy bottle (old ketchup bottles are great for this!). Keep aside. You can also use coconut shell with a small hole in it, a piping bag or make your own piping bag with parchment paper.
5. Cook till you get one string consistency in the sugar syrup. To check, touch slightly cooled drops of the syrup between your index finger and thumb. You will see the formation of a single strand or one string when you join and and pull your fingers apart.
Note that the sugar syrup will be very hot. So before checking the consistency, take it in a small spoon or add a few drops of it on a plate. Allow it cool slightly for some seconds till the heat can be tolerated and is fine to touch.
Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.
Jalebi is a spiral shaped crisp & juicy sweet made with all-purpose flour, gram flour and sugar syrup. Also known as jilapi, jilipi & zalebia, this is made by first preparing a batter which is later fermented to acquire a unique fermented flavor. The batter is then poured to spirals or concentric circles in the hot oil.
They are fried until crisp and then immersed in sugar syrup. These crisp fried sugar coated jalebis are truly addictive and delicious. In India, we often come across stalls and push carts where vendors make hot jalebi.
The key to making crisp juicy & light jalebis is the consistency of batter. You can make amazing jalebi at home if your batter is prepared correctly. The consistency of the batter must be free flowing yet thick.
1. You will need a squeezable sauce bottle or oil dispenser or zip lock bags. A dispenser with a sharp tip works better. For readers in Singapore: I bought it in mustafa 2 yrs ago. You can find similar ones there.
Before proceeding further decide on which method to follow. Fermented or instant. I made a few times following the fermented method the results were good but it is hard for me to follow the schedules like planning and keeping the kids waiting.
If you prefer to go by the fermented method, then make the batter the previous night. Make the sugar syrup just before frying the jalebis. If following the instant method just follow the steps as is in the same order mentioned below.
5. To check take a small portion of sugar syrup in between your thumb & fore finger. Gently move the fingers apart, you must see a single string. I took it off a bit early as it continues to cook in cast iron pans.
12. You may get a thick batter like this with a ribbon consistency. This is not the consistency we want, So sprinkle more water as needed. The batter has to be free flowing & moderately thick but not too thick.
16. Spoon few tbsps of batter to sauce bottle. The oil has to be hot enough and the flame medium high. Check if the oil is hot by dropping a small portion of batter in the oil. It has to rise immediately without browning.
17. Make one jalebi and check the consistency. If it turns out thick then, sprinkle some water and thin down the batter a bit. If it is thin and flat, then add 1 tbsp maida and mix. For more details check the pic in the FAQ. Fry them on a medium high flame until crisp.
Hello Swasthi, jelebi happens to be one of my most favorite desserts. I am going to try the method you described above. Growing up I remember eating Jelebi from one of the local stores in my hometown in Andhra. That Jelebi used to be so delicious and awesome. Every spiral was plump and filled with sugar syrup as if the syrup was injected manually into the spirals using a syringe. Looking back nearly 5 decades later, I sometimes wonder how that guy used to make Jelebi so perfectly. I have no idea what was his secret in making Jelebis like that. Jelebis I ate in other places after I left my hometown are ok but they looked as if they were coated with sugar syrup. Nothing penetrated into the spirals. If you happen to know the secret as how to make the spirals filled with syrup and make them juicy please share. Thanks and Happy New Year to you and your family.
Hello Rom garu,
Happy new year to you all! Thank you so much for the wishes. A lot of practice is needed to get the perfect shapes. They usually ferment the batter overnight. I guess they also add yeast (or fermented batter from the previous batch) so they come out plump. Yes sure! Hope you enjoy this.
Ketchup bottle is best to make Jalebi.
I took 2/3 cup maida (all purpose wheat flour) and 1/3 cup besan. I like to make it with 50-50 proportion of besan and flour to increase protein content.
Jalebi should not be more than 2 inch diameter.
I made roughly hundred Jalebi with proportion
Also, yeast fermentation is better as it would consume carb of maida.
I took few grain of dry yeasts in a table spoon of sugar dissolved in like warm water and let it seat in warm place for 5 minutes. Then I added 2 teaspoon of maida in it and mixed it and let it seat for 15 minutes. When this mix became foamy, I mixed rest of maida/besan mix with some like warm water. I did not add oil or any other ingredients in order to have speedier and better fermentation.
Longer the fermentation better the nutritional value as yeasts consume carbohydrate to produce vitamin B and protein.
Add some oil and baking powder and cardemom. Baking powder will bring crispiness and make Jalebi crunchy.
Do not use lemon juice and backing soda. Mixing these two creates more bubble nothing else and will kill the effect of baking powder.
I would like to suggest one thing. Please mention the weight of finished product. This will help the viewers to calculate the yield. For products like jalebi, mention the number of units, here jalebis prepared. If possible, mention the the diameter of dispenser hole and diameter of jalebi. I am a student of food engineering. These things will make the recipe more informative. The thing I liked is nutritional information. It is quite impressive. Also depicting each step proves useful.
Keep up the good work!
Catch-up bottle is best to make Jalebi.
I took 2/3 cup maida (all purpose wheat flour) and 1/3 cup besan. I like to make it with 50-50 proportion of besan and flour to increase protein content.
Jalebi should not be more than 2 inch diameter.
I made roughly hundred Jalebi with proportion
Also, yeast fermentation is better as it would consume carb of maida.
I took few grain of dry yeasts in a table spoon of sugar dissolved in like warm water and let it seat in warm place for 5 minutes. Then I added 2 teaspoon of maida in it and mixed it and let it seat for 15 minutes. When this mix became foamy, I mixed rest of maida/besan mix with some like warm water. I did not add oil or any other ingredients in order to have speedier and better fermentation.
Longer the fermentation better the nutritional value as yeasts consume carbohydrate to produce vitamin B and protein.
Add some oil and baking powder and cardemom. Baking powder will bring crispiness and make Jalebi crunchy.
Do not use lemon juice and backing soda. Mixing these two creates more bubble nothing else and will kill the effect of baking powder.
Tatl severler, hele ki '''erbetli tatllara baylrm'' diyenler sizleri byle alalm. Karnzda Hindistan'dan gelen, erbetiyle, aromasyla yeni favorilerinizden biri olacak; jalebi. Aromal tatlar seviyorsanz bu tatl alkanlk yapabilir. imdiden afiyet olsun!
Joissakin Lnsi-Aasian keittiiss jalebi voi koostua hiivapaistetusta taikinasta, joka on kastettu hunaja- ja ruusuvesisiirappiin. Pohjois-Afrikan zalabiassa kytetn erilaista taikinaa sek hunajasiirappia ja ruusuvett.[2] 152ee80cbc
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