Homemade Crispy Crunchy Juicy Jalebi
Jalebi is a popular North Indian sweet that is prevalent not only across the country but is also famous worldwide. Jalebi is usually prepared during festivals and other auspicious celebrations.Instant Jalebi recipe is a smart and easy way of preparing the crispy, crunchy, juicy and fresh jalebi at home within minutes.
INGREDIENTS
- 1 cup Maida
- 1/4 cup Curd
- 1 cup Sugar
- 1 cup Water
- Coking Oil – for frying
- 1 Pinch Lemon Yellow food colour
- 1 tsp Baking soda
INSTRUCTIONS
Preparing the Jalebi Batter :
- Collect all the required ingredients.
- Take maida in a bowl.
- Add food colour, baking powder, and curd.
- Stir well to combine with a spoon or weird whisk.
- Add water little by little to make a smooth thick batter with pouring consistency.
- With the spatula or spoon, first mix. Break the small or tiny lumps with the spatula or spoon while mixing. Make sure that no lumps remain.
- Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.
- Stir the batter lightly and it should have a flowing consistency.
- Let’s keep this batter aside for about 30 minutes. In the meantime, we can prepare the Sugar syrup for Jalebi.
Preparing Sugar Syrup for Jalebi:
- Take 1 cup sugar in a deep pan.
- Add 1/2 cup water.
- Keep stirring on medium flame, so that the sugar dissolves.
- When sugar is dissolved, reduce to heat to low and add food colour or saffron strands.
- Cook till you get one string consistency in the sugar syrup.
- Take a small portion of the syrup in between your thumb and forefinger. Gently move the fingers away from each other, you would see a string developing between the index finger and thumb.
- If you see 1 string, the Sugar syrup is ready else it would need another 1-2 minute on stove.
- Switch off the flame and add lemon juice. Stir well.
- Remove from heat and set aside. Keep the syrup warm.
Loading Jalebi Batter in Dispenser :
- Transfer the mixture to a squeeze bottle. You can also use an milk bag or zip lock bag.
- Tighten the cap and the batter is ready to make crispy jalebis.
Frying the Jalebis:
- Heat oil for deep frying in a Kadai or pan. Y
- To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.
- Now squeeze the bottle gently and move in a circular motion to get spiral.
- Either start from the centre and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
- When one side is partly cooked, turn over and fry the other side.
- Let it fry until it turns golden brown from both sides.
- When the jalebi is done it turns crisp, removes from oil.
Adding Fried Jalebi to Sugar Syrup :
- Immediately put it into the warm sugar syrup. The syrup should we warm or a little hot, it shouldn’t be cold.
- Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 2-minutes.
- Remove jalebis from the sugar syrup and transfer to a serving plate. Enjoy homemade jalebi with milk or rabri.
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