How to make Jalebi recipe step by step at home
This Jalebi recipe with step by step photos and video will help you to make the perfect traditional jalebi recipe at home.
Jalebi sweet is a very popular dessert in festival season. It is often served in breakfast also with a cup of hot milk or rabdi.
You can make jalebi by using two methods :-
• instant jalebi making method
• traditional jalebi making method
In instant jalebi making method you won't get the perfect flavour of jalebi , it can only give you the shape and syrupy taste.
Instant jalebi recipe can made with ENO. Make a thick Batter with maida, curd and water. Add few drops of vinegar and a pinch of ENO.
Instant jalebi without yeast
Mix baking powder and baking soda with curd and maida. Mix water and make the batter without yeast.
If you want to make jalebi then why don't you try the traditional method which is more simple and can be made with less ingredients.
We are making jalebi with traditional method by fermenting the flour.
Fermentation for jalebi
Mix maida with curd. Add water little by little to make a thick batter. Make sure it should not be a free flowing batter.
Cover and place the batter at a warm place for 10 - 12 hours. During the fermentation process the pH of the batter decreases from 4.4 to 3.3, but so does nitrogen and free sugar. The main bacteria that are involved in our jalebi batter are Lactobacillus fermentum, L. buchneri, Streptococcus lactis.
Next day you can notice that some bubbles are formed over the batter. Now whisk the batter nicely for 2 minutes. It will become smooth and free flowing.
You can add more flour to adjust the thickness of the batter. That's all.
Tips to make perfect tasty jalebi
• You need a thick and free flowing batter. It should neither be too thick nor thin.
• Sugar Syrup with one string consistency.
• Low temperature of oil or ghee while frying the jalebi.
• A good jalebi cloth or a piping bottle or sauce bottle with a medium large opening.
• A thick curd or yoghurt to mix with maida.
Pineapple jalebi
You can even make apple jalebi and pineapple jalebi with this jalebi batter. Cut apple and jalebi into thin round shaped.
Dip them into the batter and coat well. Remove excess batter and fry till crisp golden on both sides.
Soak in sugar syrup and ready to serve.
You can read more traditional Indian dessert recipes
• Rasgulla recipe spongy white and orange rasgulla
• Easy moong dal halwa
• Traditional recipe for Malpua
Crispy jalebi recipe
Crisp jalebi recipe you can make at home like a pro. These jalebi are crisp and full of juicy sweet from inside. They are often served during festival season. You can make these spiral shape jalebi with maida and dip them in sugar syrup.
Preparation time :- 20 minutes
Cooking time :- 15 minutes
Total time :- 35 minutes
Serve :- 3 servings
Author :- Mobasir hassan
Ingredients
• 1 jalebi making cloth or sauce bottle
• 200 gm all purpose flour ( maida)
• 1 teaspoon yogurt
• Water as required
For the sugar syrup
• 2 cup sugar
• 1 cup water
• one drop orange food colour (optional)
• 1/4 teaspoon elaichi powder
How to make the recipe
Fermentation
1. Take the maida in a mixing bowl and add the curd. Mix it with the flour.
2. Pour water and mix to make a very thick batter. After fermentation it will become smooth and free.
3. Keep the batter at a room temperature for 10 - 12 hours to fermentate.
4. You will notice that some bubbles are formed over the batter after the fermentation.
Making jalebi batter
1. Take the fermented batter and start to mix with a spoon or whisk to make it uniform.
2. We need a thick free flowing batter for the jalebi. If it is thin then add some flour and mix.
Making sugar syrup
1. Take the sugar and water in a pot and heat over medium flame. Stir constantly till the suger melt.
2. Cook the syrup till you get one string consistency.
3. Add cardamom powder and remove it.
Making the jalebi
1. Heat oil or ghee in a flat vessel pan over medium heat flame.
2. Take the jalebi batter in a sauce bottle or jalebi cloth.
3. When the oil become hot lower the gas flame to low.
4. Squeeze the batter in the bottle or cloth in hot oil, making spiral motion from inside to outside.
5. Keep the temperature of the oil to low while piping the batter. Otherwise you won't be able to make the shape.
6. If the batter is dispersing in oil then it is too thin. Add some flour and fix it.
7. Once you made the spiral shape, continue to make more jalebi continuously.
8. Cook them on low flame till crisp and golden by flipping them at regular intervals.
9. Remove and drain any excess oil from them.
10. Dip them into the light warm sugar syrup and allow to rest for 2 minutes to absorb the syrup.
11. Remove them from sugar syrup and serve with rabdi or milk.
Video
jalebi recipe video
Nutritional value
• Calorie :- 324 kcal
• Carbohydrate :- 75 g | protein :- 4 g
• Cholesterol :- 1 mg
Below you can read the step by step method with photos for jalebi recipe to understand better.....
Preparation1. As we are making jalebi with fermentation batter, so we first prepare the batter to fermentate it.
2. Take the maida in a mixing bowl and add the curd .
3. Mix them and pour water slowly to make a rough thick batter. As after fermentation the batter with automatically become soft and smooth.
4. Foil the bowl and keep at a warm place or room temperature for 10 - 12 hours.
5. After the said time you can notice that some bubbles appears over the batter. These are the sign that the batter has fermented. Sometimes the batter may come out from bowl.
6. Now whisk the fermentated batter nicely for 2 minutes to make it smooth.
7. If the batter looks thin then add some flour to make it little bit thick. Keep the batter aside
Making sugar syrup
1. Take the sugar and water in a pot and heat over medium flame fire. Stir continuously till the sugar melts.
2. Cook the sugar syrup till it become thick and attain one string consistency.
3. You can check by removing one teaspoon sugar syrup and place one drop between the index finger and thumb. Move your finger away from each other and it should form a single thread.
4. Mix cardamom powder and a drop orange colour, remove the sugar syrup in a container.
Making the jalebi
1. Heat ghee or oil in a flat pan or kadai over medium flame heat. You can mix ghee with oil as well.
2. If using a sauce bottle then transfer batter into it.
And if using a jalebi cloth then place the cloth over a bowl and pour the batter over it. Bring the edges to centre and close gripping by the palm of hand.
3. Squeeze the batter in hot oil making a spiral motion from inside to outside.
4. Keep the oil temperature at low otherwise you can't make the spiral shape. And if the batter is dispersing in the oil then the batter is thin.
5. Fix it by adding some extra flour into the batter.
6. Similarly make more jalebi continuously adjusting the space of the pan.
7. Flip them to another side when one side become crisp golden.
8. Remove them when both sides become crisp golden and drain extra oil from them.
9. Dip them into the sugar syrup for 2 minutes to absorb the syrup.
10. Keep the sugar light warm while dipping the jalebi.
11. Remove them from sugar syrup and serve hot topping with some nuts.
If you love the jalebi recipe I am sure you would love the recipe of Delicious kala jamun recipe as well.
