Instant Jalebi Recipe
JALEBI: SOOJI JALEBI: CRISPY JALEBI: a quick and easy way to grab this sweet.
JALEBI is a very famous Indian Sweet. Due to its unique form, people do not forget it. Now, this sweet holds a good place in weddings, celebrations, and festivals as well. Nowadays, many variations in this dish are there likeJalebis made with semolina, cottage cheese, and even potatoes.
Today I am sharing a full-proof recipe by following which you can have the perfect crispy, juicy and crunchy jalebis. Though this is not the traditional method of preparing but it tastes the same.
Traditionally, it is prepared by fermenting all-purpose flour with curd for about 6 hours, and then with the help of muslin cloth batter spread into the hot oil shaping jalebi. This process takes time and sometimes it happens when we have a craving for having this finger-licking dessert, so that, this recipe helps you a lot as it is prepared in only 30 minutes.
POINTS TO REMEMBER FOR PERFECT RESULT
- Batter Consistency: The consistency should be thick and flowing. It should not be thick nor thin, if it becomes thick, the jalebi will not absorb the sugar syrup, if it becomes thin then you will not be able to give shape and the batter will split into the oil.
- Sugar Syrup Consistency: The consistency of sugar syrup is 1- string consistency. If it is too thin, then it makes jalebis soggy and if it becomes too thick, the jalebis will not absorb it. Also, dip the fried jalebi into a lukewarm syrup which helps to soak the syrup properly.
- Oil Temperature: The temperature of the oil should be hot while frying. Reduce the flame to medium once you shape. This helps them to fry perfectly. If the oil is much hot, then the outer layer turns brown and inside it becomes raw. On the other hand, if the oil is not hot, then the batter will absorb the oil and it becomes soggy and soft.
- Shape: You can use any kind of piping bag for shaping but the ketchup bottle with a hollow neck is considered best as it shapes all the jalebis in the same size. Also, it does not create any kind of a mess.
As for dessert, jalebi is sweet enough to consume alone but for a long time, it is paired with curd, milk, and sometimes Rabri. I remember my grandmother used to serve it with some sour curd which perfectly balances its sweet flavor.
Step by step instructions
Preparing Batter
- In a bowl, add semolina (sooji).
- Followed by all-purpose flour (maida).
To, this add curd. Mix all the things well.
Add water gradually and make a smooth thick flowing batter.
Cover it and give the rest of about 20 minutes.
Preparing Sugar Syrup
- Take a pan, and add sugar.
- Followed by water.
- To this, add cardamom powder, a pinch of food color, and saffron threads(if you have one).
- Also, add a few drops of lemon juice which prevents the crystallization of sugar syrup.
- Boil on medium flame till it becomes 1 string consistency. Turn off the flame.
Frying Jalebi
- After 20 minutes, if required add water and adjust consistency. Add baking powder to the batter.
- Transfer the batter into a ketchup bottle or in a piping bag.
- Spread jalebis into a medium-hot oil.
- Fry on medium flame till golden brown on both sides. Transfer the cooked jalebis into the lukewarm sugar syrup and soak for 1 minute only.
- Crispy and Juicy Jalebis are ready to eat.
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Instant Jalebi Recipe
Ingredients
For Jalebi Batter
- 1 cup semolina sooji
- 1/4 cup all-purpose flour maida
- 1/2 cup curd
- 1 tsp baking powder
For Sugar Syrup
- 1 cup sugar
- 1/2 cup water
- 1 tsp cardamom powder
- lemon juice few drops
- orange food color a pinch
- saffron threads optional
- oil for frying
- water as required
Instructions
Preparing Batter
- In a bowl, add semolina (sooji).
- Followed by all-purpose flour (maida).
- To, this add curd. Mix all the things well.
- Add water gradually and make a smooth thick flowing batter.
- Cover it and give the rest of about 20 minutes.
Preparing Sugar Syrup
- Take a pan, add sugar.
- Followed by water.
- To this, add cardamom powder, a pinch of food color, and saffron threads(if you have).
- Also, add few drops of lemon juice which prevents crystallization of sugar syrup.
- Boil on medium flame till it becomes 1 string consistency. Turn off the flame.
Frying Jalebi
- After 20 minutes, if require add water and adjust consistency. Add baking powder to the batter.
- Transfer the batter into a ketchup bottle or in a piping bag.
- Spread jalebis into a medium-hot oil.
- Fry on medium flame till golden brown on both sides. Transfer the cooked jalebis into the lukewarm sugar syrup and soak for 1 minute only.
- Crispy and Juicy Jalebis are ready to eat.
Notes
• Sugar syrup must be of 1- string consistency.
• Do not soak jalebis for more than 1 minute.
• Consume immediately.