Who doesn’t crave for crunchy hot jalebi with chilled Rabdi ? and when you crave to eat jalebi now now? Buying it from a sweet vendor option is totally ruled out. So, you are the one who will make these crunchy jalebis in no time. Its super quick and needs no fermentation.
I am sure jalebi has made his way across the globe and doesn’t need an introduction. For those who do not know what Jalebi is, It is a sweet crunchy snack dipped in saffron sugar syrup. The originality comes from India but not only in India Jalebi is also popular in West Asia, Africa and South Asia but with a different name. This sweet is made on festive occasions such as Diwali, Holi and many occasions. Though we all never need a reason to munch on these delicacies 🙂
There are two methods in the making. One is traditional version and the other being instant version. Traditional version needs the batter to ferment for at least 20-24 hours before you proceed but for an instant version, you make jalebis in less than 45 minutes.
Fresh hot jalebi with chilled rabdi is an outstanding combination which each one of you must try 🙂
To see the recipe on rabdi please click here
Measurement used : 1 cup = 250ml
Maida/All purpose flour – 1/2 cup
Cornstarch/Arrowroot powder – 1 tbsp
Saffron colour/Turmeric powder – 1/8 tsp
Baking soda – 1/4 tsp
Yogurt/Curd – 1 tsp
Water – as required
Oil + Ghee(Clarified butter) – for deep frying
For sugar syrup:
Sugar – 1 cup
Water – 1/4 cup
Saffron strands – few
Rose water – 2 tsp
Lemon juice – 1/2 tsp
Part 1 : Making jalebi batter
Part 2 : Making sugar syrup
Part 3 : Fry jalebis and dip in sugar syrup
Part 1 : Making jalebi batter
- In a mixing bowl, add maida/APF, arrowroot powder/cornstarch, Turmeric/Saffron powder, baking soda and yogurt/curd
- Add very little water and combine all the ingredients together to form a thick paste
- The batter should not be too thick. It should be of a dropping consistency.
- Fill the batter carefully into a piping bag/Jalebi bottle and set side till next
Part 2: Making sugar syrup
- In a wide pan, add sugar and water
- On medium flame cook the sugar syrup stirring at regular intervals
- Add saffron strands and rose water
- After few minutes you will notice the sugar syrup starts boiling
- Continue boiling or 3-4 minutes more until you get a one string consistency
- Turn off the gas and add 1/2 tsp lemon juice
- Mix well
- This prevents the sugar syrup from crystallising
- Set aside and now you will have to work quick
Part 3 : Frying jalebis and dipping in sugar syrup
- In a pan, add enough oil for frying and allow it to heat
- To check the temperature, add a small bit of batter into the oil and see if it comes up quickly. If it does, it means that your oil is ready at a proper temperature
- Now start shaping the jalebis and make concentric circles with the batter
- Act quick
- Starting from the centre helps you more
- When one side is partially cooked, flip it to the other side and fry
- Once done remove them with a tong and transfer it into the warm sugar syrup
- The sugar syrup must be warm and not too hot. If sugar syrup is hot chances of jalebis turning soft is very high
- With a skewer or fork, turn the jalebis to the other side after 30 seconds. Let it stay there for 30 more seconds.
- Remove them with a skewer slightly shaking to get rid of the excess sugar syrup
- Place it on a butter paper till it dries
- Prepare jalebis from the remaining batter following the same steps above
- Serve them hot, or at room temperature
- Perfect concentric circles comes only with practice. Don’t loose heart if you did not succeed in your first attempt.
- Do not choose a deep frying pan to fry the jalebi. Choose a small flat pan with over an inch of oil. This helps you to draw a perfect concentric circle.
- Serving jalebis with milk is also a very popular combination
- Remember, the batter should be dropping consistency and not flowing. If you feel your batter is thin, you can always feel free to add more APF/Maida to make it thick.
- Adding ghee to the oil makes the jalebi more aromatic
- You also can add cardamom powder to the sugar syrup. I somehow do not like adding