Jalebi recipe, How to make jalebi

Jalebi is one such delicious and very popular festival sweet of Indian subcontinent. This jalebi with crispy exterior and soft, juicy, sweet and tangy exterior can be often found in either bright yellow or orange color both in street stalls or in sweet shops. Jalebi can be relished hot or cold and also with rabri it tastes even more yummy. Many of them mistake this sweet to be a very difficult one and do not try at home. I have seen many make instant versions too to make it easy but I always like to do the traditional way, though the wait time is long the taste it yields is unbeatable. I have been making this sweet at home for years and I have always got it right. I found this recipe in internet in 2012 and have been making jalebis using the same recipe and every time it turns out to be great. Just few tips and tricks that can make perfect jalebis for you too. I have clicked a lot of pictures for every step to make it easy for beginners hope it helps. So make this diwali a special one by making this treat at home. So lets get to the making!

You can check out my other diwali recipes below:

40+ diwali sweets and snacks

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Jalebi recipe, How to make jalebi

2018-10-27 16:43:11

Serves 6

Prep Time

18 hr

Cook Time

1 hr 20 min

Total Time

19 hr 20 min

Prep Time

18 hr

Cook Time

1 hr 20 min

Total Time

19 hr 20 min

Ingredients

1. Maida – 1 cup
2. Corn flour – ¼ cup
3. Curd- 1 ¼ cup
4. Yellow food color – 2 pinches
5. Hot oil – 1 tbsp
6. Oil – enough for frying

For sugar syrup

1. Sugar – 1 cup
2. Water – ¼ cup
3. Cardamom powder – ¼ tsp

Note

* 1 cup = 235 ml

Instructions

In a bowl add maida/ all purpose flour and corn flour. Mix well. Now to this flour mixture add curd and hot oil. Mix well till it form batter. The batter should be have the consistency shown in above collage. Now cover the batter and leave it aside overnight. I made the batter in the evening and made jalebi in the morning.
Next day the when you open the batter box you will get nice fermented smell that is what needs to achieved. Do not except the batter to double in size as we want it to just ferment.
Now add yellow food color to the batter and mix it really well using your hand. This method always helps me attain right batter consistency. Make sure the thick batter is in pouring consistency as shown in the collage. Keep this batter aside.
In a pan add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency. Add lemon juice and elachi powder and turn off flame.
Heat oil in a pan not in regular kadai or frying pan. Add oil just enough to immerse the jalebi. So little oil works great.
Now take a ziplock bag, add the batter in it. Seal the ziplock bag and hold it in cone shape. Now try make roundels or jalebi shape first in the bowl worth batter so it will be easy to do it in the oil. Its also a way to check if your batter is good to make jalebi.
Press the batter gently in circular portion to form jalebi. Make 3 to 4 at a time so the jalebi has enough spacing. Fry them in low to medium flame. Not low not in medium a heat in between low and medium. If you are using electric stove keep the pointer in 3 or 4.
Never change the flame when its cooking. (I made 3 jalebi at a time which took 3 minutes to cook on the whole. This is just my observation over years. After 3 minutes they change color, they will brown which change the taste drastically)
When one side is done flip it gently using tongs or fork and cook till other side is also done. When it looks done transfer it immediately to sugar syrup. Don’t wait for the oil to drain just drop it immediately. Wait for a minute then remove it from sugar syrup and yummy jalebi is ready. Repeat the process till all the batter is over.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make jalebi with step by step images

In a bowl add maida/ all purpose flour and corn flour. Mix well. Now to this flour mixture add curd and hot oil. Mix well till it form batter.
The batter should be have the consistency shown in above collage. Now cover the batter and leave it aside overnight. I made the batter in the evening and made jalebi in the morning.
Next day the when you open the batter box you will get nice fermented smell that is what needs to achieved. Do not except the batter to double in size as we want it to just ferment. Now add yellow food color to the batter and mix it really well using your hand. This method always helps me attain right batter consistency. Make sure the thick batter is in pouring consistency as shown in the collage. Keep this batter aside.
In a pan add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency.
The second picture in the collage is 1 string consistency. Add lemon juice and elachi powder and turn off flame.
Heat oil in a pan not in regular kadai or frying pan. Add oil just enough to immerse the jalebi. So little oil works great. Now take a ziplock bag or in jalebi making bottle , add the batter in it.
Seal the ziplock bag and hold it in cone shape. Cut the edge a very little as shown in the picture above. (If you have jalebi making bottle skip this step)
Now try make roundels or jalebi shape first in the bowl worth batter so it will be easy to do it in the oil. Its also a way to check if your batter is good to make jalebi.
Press the batter gently in circular portion to form jalebi. Make 3 to 4 at a time so the jalebi has enough spacing. Fry them in low to medium flame. Not low not in medium a heat in between low and medium. If you are using electric stove keep the pointer in 3 or 4. Never change the flame when its cooking. (I made 3 jalebi at a time which took 3 minutes to cook on the whole. This is just my observation over years. After 3 minutes they change color, they will brown which change the taste drastically)
When one side is done flip it gently using tongs or fork and cook till other side is also done.
When it looks done transfer it immediately to sugar syrup. Don’t wait for the oil to drain just drop it immediately. Wait for a minute then remove it from sugar syrup and yummy jalebi is ready. Repeat the process till all the batter is over. You can garnish the jalebi with chopped pistachios, almonds and saffron as well for more taste.

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Notes

Make the batter thick and in flowing consistency. Give it rest time at least 12 hours for best result.
For making the jalebi you can use ziploc bag or even jalebi making bottles available in the stores. Both yields same results.
Make sure the oil ins in low to medium flame while making jalebi. Never make the oil hot or smoking hot.
Try making shapes in batter or plate first then you can make it easily in oil.
You can make 1/2 string or 1 string consistency sugar syrup for best results.