Jalebis are associated with my childhood memories. I and my siblings used to relish them hot- hot coming out of kadai. Living in Dubai I miss eating those hot, fresh and crispy jalebis. So whenever I could visit India I enjoy them thoroughly. This love for jalebis gave me an idea for making them at home instantly. Now instant jalebis are enjoyed by all.
| Serves | 8 Persons | |
| Preparation Time | 10 minutes | |
| Cooking Time | 20 minutes |
For The Sugar Syrup:
Other Ingredients:
- 1 and 1/2 cup sugar
- 1/2 tsp saffron (kesar) strands(optional)
- 1/2 cup of water
Other Ingredients:
- 3/4 cup plain plain flour/maida or self raising flour
- a generous pinch of cooking soda(bicarbonate of soda) and 1/4 tsp of baking powder if using plain flour and only a pinch of cooking soda if using self raising flour.
- a pinch of orange food colour or few strands of saffron dissolved in 1 tbsp of warm milk(only if you want to give market like colour, I prefer to make jalebis without any colourant. Strain the saffron strands if you wish.
- 1/3 cup fresh curds (dahi)
- 1/2 cup of water (a little less)
- 1 cup of pure ghee for deep-frying
For the sugar syrup:
For the Jalebis:
- Combine the sugar with 1/3rd cup of water together in a deep pan and cook on a medium flame till the sugar dissolves and is of 1 thread consistency, while stirring continuously. Keep the syrup warm.
- Combine the saffron till the saffron dissolves (optional).
- Keep aside.
For the Jalebis:
- Sieve the flour with soda and keep aside.
- Combine the curds with 1/2 cup of water in a bowl and whisk well.
- Add the flour and make a thick batter, making sure that no lumps remain. Keep aside. Add little water if very thick or add little flour if very thin.
- Add the orange food colourant or saffron milk and mix properly. (optional)
- Heat the ghee in a broad saucepan (the pan should be approximately 50 mm. (2.5") deep).
- Fill the jalebi batter into a piping bag with a single hole nozzle or use a soft squeezable plastic bottle with a small hole in the lid to fill the batter.
- Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 40-50 mm. (2") diameter].
- Deep-fry the jalebis till golden brown from both the sides and transfer immediately into the warm sugar syrup.
- Drain after 1 or 2 minutes and serve hot. Don't let them soaked for long. Else they will turn soggy.
- You can serve them with rabri or sprinkle them with cardamom powder and dry fruits.
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