Jalebi Recipe | Jilebi Recipe

Jalebi is a crispy, juicy delicacy made by doodling colored& flavoured maida batter in oil and dunking it in sugar syrup. Jalebi is commonly made during Diwali & special occasions. Jalebi also known as Jilebi is a must try at home for its taste & to make moments a celebration.

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Jalebi | Jilebi

Jalebi is a crispy, juicy delicacy made by doodling colored& flavoured maida batter in oil and dunking it in sugar syrup. Jalebi is commonly made during Diwali & special occasions. Jalebi also known as Jilebi is a must try at home for its taste & to make moments a celebration.

Prep Time12 hours hrs 10 minutes mins

Cook Time30 minutes mins

Total Time12 hours hrs 40 minutes mins

Servings25 Jalebi

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup maida
• 2 tablespoon besan flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 2 tablespoon sour curd
• few drops yellow food color
• luke warm water as required
• oil to fry
• 1 cup sugar
• 3/4 cup water

For sugar syrup

• a tiny pinch cardamom powder
• few strands saffron
• one drop yellow food color
• 2 drops rose essence
• 1/2 teaspoon lemon juice

Instructions

Making Batter:

• In a mixing bowl - take maida, besan flour, baking powder, baking soda, sour yogurt, mix it with a whisk.
• Then add water little by little to form a thickish batter more like idli batter consistency.
• It should be pourable but very thick. Add food color, mix it well, make sure there are no lumps.
• Cling wrap it and set aside for at least 12-15 hours or overnight preferably in a warm place.
• Next day morning if you check there will be small bubbles seen. Mix well, when you mix  you can see the fermented batter, even the smell will be different. Set aside. It may be slightly runny the next day.

Making Sugar Syrup:

• Take sugar in a pan - add water and saffron let it boil
• When it forms a thick sticky syrup switch off, add food color and rose essence.
• Add lemon juice to prevent from crystallization. I added 2 teaspoon maida flour (do not add more) as I found the batter a bit runny, this step is purely optional, if your batter is thick you don't need to add flour. Now take a sauce bottle or zip lock or whichever is suitable for you.

Making Jalebis:

• Fill the sauce bottle with the batter. Check by drawing concentric circles on the batter itself, just for practice.
• Heat oil in a flat heavy bottomed pan (the level of oil should be just right for the jalebis to immerse) - try pouring few drops it should rise immediately without sticking and changing color then the oil temperature is perfect.
• Now start making small concentric circles in oil with the batter. Deep fry, turn over and cook on both sides until slightly golden and crisp. Drain for few seconds.
• Immediately add it to the sugar syrup, dip it for few seconds, press it with a fork for the jalebis to dunk in, turn over and press again. 
• Remove the jalebi from oil and immediately add it to get the syrup evenly coated put them in the sugar syrup. Remove and place it in a  plate. Store in an air tight container. Enjoy Jalebi!

Notes

• Use heavy bottomed flat pan. I used my new steel pan.
• You can make a thick sticky syrup that's enough.
• You can serve the jalebis hot or warm, store the leftovers in room temperature or refrigerate it.
• Do not add more baking soda then mentioned else the jalebis will be very porous.
  I made the batter around 6PM and the next day around 9AM I started making jalebis.
• The batter should very thick but in pourable consistency only then the next day it will be correct. If you make the batter too thin after fermenting it will become very loose and will not hold shape while you draw so keep an eye while adding water.
• Fry the jalebis until crisp else they will become soggy and chewy later.
  While you make jalebi do not overcrowd, then jalebis may stick to each other.
  Make sure to add the jalebis as soon as it is deep fried for even coating of the sugar syrup.
• Use a thin holed nozzle so that the jalebis get cooked easily and is crisp.
• Do not use medium high flame, the jalebis may get burnt easily changing the color too. I used low flame and adjusted with low medium for the whole process.
  Lemon juice prevents sugar crystallization so don't skip it.
• Naturally due to the fermentation process the jalebis are tangy and adding lemon juice also gives a nice tanginess which I loved.
• If you don't want to add food color then skip it and add turmeric powder but I doubt whether it will let out any flavor.
• For 1 cup it yields around 30 small jalebis.

Nutrition Facts

Jalebi | Jilebi

Amount Per Serving (25 g)

Calories 52 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.03g

Cholesterol 0.2mg0%

Sodium 11mg0%

Potassium 13mg0%

Carbohydrates 12g4%

Fiber 0.2g1%

Sugar 8g9%

Protein 1g2%

Vitamin A 2IU0%

Vitamin C 0.05mg0%

Calcium 6mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Jalebi Recipe Step by Step

1. In a mixing bowl – take maida,besan flour,baking powder,baking soda,sour yogurt,mix it with a whisk.
   
2. Then add water little by little to form a thickish batter more like idli batter consistency.
   
3. It should be pourable but very thick,Add food color, mix it well,Make sure there are no lumps.
   
4. Cling wrap it and set aside for atleast 12-15hrs or overnight preferably in a warm place.Next day morning if you check there will be small bubbles seen as shown.Mix well,when you mix  you can see the fermented batter,even the smell will be different.Set aside.It may be slightly runny the next day.
   
5. Take sugar in a pan – add water and saffron let it boil
   
6. When it forms a thick sticky syrup switch off, Add food color and rose essence.
   
7. Add lemon juice to prevent from crystallization.I added 2 teaspoon maida flour(do not add more) as I found the batter a bit runny,this step is purely optional, if your batter is thick you don’t need to add flour.Now take a sauce bottle or ziplock or whichever is suitable for you.
   
8. Fill the sauce bottle with the batter.Check by drawing concentric circles on the batter itself,just for practice.
   
9. Heat oil in a flat heavy bottomed pan(the level of oil should be just right for the jalebis to immerse) – try pouring few drops it should rise immediately without sticking and changing color then the oil temperature is perfect.Now start drawing small concentric circles.Deep fry,turn over and cook on both sides until slightly golden and crisp.Drain for few seconds.
   
10. Immediately add it to the sugar syrup,dip it for few seconds,press it with a fork for the jalebis to dunk in, turn over and press again. Remove the jalebi from oil and immediately add it to get the syrup evenly coated put them in the sugar syrup.Remove and place it in a  plate.Then store.I got a big container full.
    

I love it when it still warm, juicy yummy jalebis!!!

Hot Crispy juicy Jalebis ready to eat…Who wants?!

Expert Tips

• Use heavy bottomed flat pan.I used my new steel pan.
• You can make a thick sticky syrup thats enough.
• You can serve the jalebis hot or warm, store the leftovers in room temperature or refrigerate it.
• Do not add more baking soda then mentioned else the jalebis will be very porous.
• I made the batter around 6PM and the next day around 9AM I started making jalebis.
• The batter should very thick but in pourable consistency only then the next day it will be correct.If you make the batter too thin after fermenting it will become very loose and will not hold shape while you draw so keep an eye while adding water.
• Fry the jalebis until crisp else they will become soggy and chewy later.
• While you make jalebi do not overcrowd,then jalebis may stick to each other.
• Make sure to add the jalebis as soon as it is deep fried for even coating of the sugar syrup.
• Use a thin holed nozzle so that the jalebis get cooked easily and is crisp.
• Do not use medium high flame, the jalebis may get burnt easily changing the color too.I used low flame and adjusted with low medium for the whole process.
• Lemon juice prevents sugar crystallization so don’t skip it.
• Naturally due to the fermentation process the jalebis are tangy and adding lemon juice also gives a nice tanginess which I loved.
• If you don’t want to add food color then skip it and add turmeric powder but I doubt whether it will let out any flavor.
• For 1 cup it yields around 30 small jalebis.