Instant Jalebi Recipe

Jalebi is a popular sweet in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, z’labia, or zalabia. Try this easy quick instant Jalebi Recipe this Diwali with a failproof easy to follow recipe.

Do Check out my Easy Gulab Jamun Recipe, Kaju Katli Recipe | Kaju Barfi, Besan Barfi Recipe, Gulab Jamun Recipe, Cheese Kunafa

Instant Jalebi Recipe

Ingredients

For Sugar Syrup

• 1 Cup | 200g Sugar
• 1 Cup Water
• 3 Cardamoms, crushed
• Few Saffron strands
• 1/2 Teaspoon Lemon juice
• Orange Food color, optional

For Jalebi Batter (rest for 5 mins after mixing)

• 1 Cup | 125g All Purpose Flour/Maida, sifted
• 1/4 Teaspoon Salt, optional
• 1 Tablespoon Ghee
• 1/4 Cup Sour Curd/Yogurt, whisked
• 1/2 Cup Water
• Orange Food color, optional
• 1 Teaspoon Baking powder

Instructions

• Make the Sugar Syrup by heating Water and Sugar with cardamom, saffron, lemon juice and few drops of food colour. Once it comes to a Boil, switch to low heat and cook for 8-10 mins till it gets sticky half string consistency. We do not need one string consistency. Cover the syrup to keep it warm.
• Make the Jalebi batter by sifting all purpose flour in a bowl. Add pinch of Salt. Mix. Add Ghee and rub well. This makes it crispy.

  Whisk yogurt till smooth and add to it. Add water bit by bit mixing well till no lumps. Add food colour & Baking powder. Batter should be thick flowing consistency. If it gets too runny then add more all purpose flour to it. If too thick then add bit of water. Rest this for 5 mins.
• Transfer the batter to a Ketchup bottle or a piping bag. Heat oil or Ghee in a wide pan. I mixed Some ghee in Oil for flavour. Put the oil level only upto 1 inch as Jalebis tend to float around if there's too much oil.
• Fry the Jalebis till Firm on medium heat in Hot Oil. Once Golden, Drain the oil and dip in warm sugar syrup for few seconds. Transfer them to a oil mesh to drain any excess syrup.Serve hot. Bon Appetit 🍽️ 🥰

Video

Notes

This recipe is very easy to do it, While frying the Jalebis the consistency of the batter matters a lot. Batter should be thick flowing consistency. If it gets too runny then add more all purpose flour to it. If too thick then add bit of water.

Try out a few Jalebis first to see if consistency is fine and if its holding the shape. Also Oil should be hot enough else Jalebis will turn soft. 

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