Instant Jalebi Recipe |how to make Jalebi | Make Crispy Crunchy and Juicy jalebi in minutes

Instant Jalebi Recipe |how to make Jalebi | Make Crispy Crunchy and Juicy jalebi in minutes

Recipe by ChandniCourse: DessertCuisine: IndianDifficulty: Moderate
Servings

3

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 1/2 Cup Maida

  • 1/2 tbsp Corn Flour

  • 1 tbsp Curd

  • Pinch of Saffron

  • Pinch of Turmeric

  • Pinch of Baking Soda

  • 1/2 tsp Vinegar

  • 1 cup Sugar

Directions

  • In a mixing bowl, add Maida, corn flour, curd, vinegar and turmeric powder.
  • Gradually add water and make a lump free batter.
  • Check the consistency. It should be flowy but not runny. If you are using cloth to make jalebis then the batter should be slightly thick.
  • Keep it aside for 5-7 minutes.
  • Meanwhile for sugar syrup, add 1 cup sugar and 3/4th cup water in a pan.
  • Let the sugar dissolve.
  • Add lemon juice and cook for 3-5 minutes on low to medium flame.
  • Lastly add pinch of saffron and switch off the flame.
  • Now take batter and add pinch of Soda and mix well.
  • Pour the batter in a ketchup bottle. (You can use plastic piping bag or cloth)
  • Heat oil for deep frying the Jalebis. Ensure the oil should be mild and not very hot.
  • Make Jalebis as shown in the video. fry them properly. (It takes approx 1 to 1.5 minute)
  • Remove them from Oil and immediately dip in a sugar syrup.
  • Coat well using tong (roti chimta) and remove it. (Don’t soak it. else it will become lumpy)
  • Similarly, repeat the process for remaining batter.
  • Crispy and Juicy Jalebis are ready to eat!!

Recipe Video

Notes

  • You can use rice flour instead of corn flour.
  • You can skip Vinegar, if you use sour curd.
  • After frying Jalebis immediately dip them in sugar syrup as they absorb well when they are hot.
  • Don’t soak them in sugar syrup. Just dip, flip and coat well. Remove immediately after half to 1 minutes. Else they will turn Lumpy and not crispy.
  • If you are using cloth to make jalebis then the batter should be slightly thick than shown here.