Crispy And Juicy Jalebi Recipe

Jalebi is that one dessert which is probably loved by almost everyone. It is prepared by deep frying fermented batter and then soaking it in sugar syrup. Though it may not sound very appealing but the sweet taste and the crispy texture is all that you are going to notice once you eat it.

Most of the times you get it from the sweet shops but why not try making it at home. Today we are going to share with you a step by step recipe to make the perfect jalebis at home. So without any further due, let’s get started.

Ingredients-

• All-purpose flour or maida- 125 grams + 1to 2 tbsp. for adding later on
• Gram flour or besan- 2 tbsp.
• Turmeric- ½ tsp.
• Baking soda or baking powder- ¼ tsp.
• Water- 250 ml

For sugar syrup:

• Sugar- 1 cup or 150 gm
• Water- ½ cup or 125 ml
• Saffron or Kesar- ¼ tsp.
• Ghee or oil for deep frying

Procedure:

For the batter:

•  In a big bowl, add the 1 cup flour, baking soda, baking soda or powder and the turmeric and mix well.

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•  Once all the dry ingredients are mixed well, start adding the water while mixing continuously. Use a whisk to mix the flour and water and add the water slowly in order to avoid any lumps. The quantity of water may vary a little bit. You may need to add a little less or more than 1 cup.
•  After the flour and water is combined whisk the batter for a few minutes as this will add volume to it. The prepared batter should have a flowing consistency.
•  Cover the bowl and place it in a warm area for 12 to 15 hours and if the weather is cold then you can keep it for even 20-24 hours.
•  Once the batter has fermented it will have small bubbles in it, so don’t be scared. Check the consistency of the batter and you will find that it is much thinner than it was earlier.
•  Add 1 -2 tbsp. of flour to get back the original consistency and mix well.
•  Now transfer the batter into a ketchup bottle (plastic) or a piping bag.

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For the sugar syrup:

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1.  In a pan add the sugar, saffron strands and water. Stir all the ingredients well and then turn on the flame. Make sure the flame is on low.
2.  Let the sugar dissolve in the water completely and then turn the flame to medium. Cook the sugar syrup for a few minutes, till you get a one string consistency.
3.  Now turn off the flame and add ¼ tsp. lemon juice to it. Stir the juice. Make sure that the syrup is warm when you add the jalebis to it.

Cooking the Jalebis-

•  In a kadhai or pan, heat up oil for deep frying the jalebis. You can also use ghee for the same as the ghee will add to a better flavor, but it’s totally up to you.
•  Before you start making the jalebis do check if the temperature of the oil is correct. Pour a little bit of batter in the oil and see if the temperature is right and then you can start making the jalebis.
•  Now pick up the ketchup bottle and start squeezing the batter in the hot oil. You must have seen the mithaiwalas doing this so many times, so just follow the cue. Yours may not look that appealing or perfect, but they will taste amazing.

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•  Cook the jalebis from one side and then carefully flip them over. Let them cook on this side as well. When the oil stops to sizzle and the jalebis are light brown in color, it means that they are ready.

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•  Remove the jalebis from the oil and transfer them directly to the sugar syrup. Make sure that the sugar syrup is hot or at least warm when you add jalebis to it.
•  After a minute flip the jalebis so that both the sides are well coated with the syrup.
•  Let the jalebis rest in the syrup for 2-3 minutes and then take them out with the help of tongs. Shake them a little to remove the excess syrup. Place them on a plate or tray.
•  Do the same with all the batter. Now you have freshly made homemade jalebis.
•  Serve the jalebis hot or warm.

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