Jalebi Recipe | Jilebi Recipe
Jalebi is a juicy sweet made by pouring a fermented maida batter into hot oil in concentric circles, frying it until crisp and dipping it inside sugar syrup. It is mostly made during festive seasons and special occasions. Sweet jalebi with syrup is perfect for celebration or even just a small treat at home. The smell of hot jalebi frying in oil itself makes you feel so happy.
Servings25 Jalebi
Ingredients
- 1 cup maida
- 2 tablespoon besan flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 tablespoon sour curd
- few drops yellow food color
- luke warm water as required
- oil to fry
- 1 cup sugar
- ¾ cup water
For sugar syrup
- a tiny pinch cardamom powder
- few strands saffron
- one drop yellow food color
- 2 drops rose essence
- ½ 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
- Ferment batter – I keep batter in warm place overnight. Bubbles show it is ready and smell becomes slightly tangy.
- Batter consistency – Thick but pourable like idli batter. Too thin batter spreads and won’t hold shape.
- Frying oil – I keep in low-medium flame works best. Test with few drops first, should rise without changing color quickly.
- Making shapes – I used thin-holed nozzle or sauce bottle. Draw small circles, do not overcrowd in pan or stick.
- Serving warm – I serve immediately after dipping in syrup. Leftover can keep at room temp or fridge, warm slightly before serving.
Nutrition Facts
Jalebi Recipe | Jilebi Recipe
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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