Updated: Feb 8
This is an instant jalebi recipe, not the traditional recipe that calls for a few hours of fermentation. Instant jalebis are ready in about 25-30 minutes.
Jalebi also happens to be one of my favourite Indian desserts, tastes best when eaten with chilled milk – also a festive dessert for me, given as “prashad” on Lakshmi Pooja (Diwali) day in our home. Jalebi traditionally makes for a great breakfast option, with warm milk, masala doodh or yoghurt, even poha.
Jalebi with rabri or phirni is another traditional Indian dessert combination.
If you're looking at making more Indian desserts at home, try these recipes:
Makes: 30 – 35 jalebis
Prep: 2 minutes (literally!)
Resting time: 15 minutes
Cooking: 15 minutes (depending on the number of batches being fried. Smaller pan = more batches = more time)
Ingredients to make Instant Jalebi
Instant Jalebi Batter
1 cup all-purpose flour / maida
2 tbsp cornflour (corn starch)
½ cup yoghurt
¼ tsp salt
Water as required to make a thick batter
A drop of saffron natural food colour, optional
½ tsp baking soda
2 cups sugar
1 cup water
A quarter wedge of lime
A few strands of saffron
1 tsp cardamom powder / elaichi powder
Ghee for frying
Method of making Instant Jalebi
Batter for Instant Jalebi
Mix the maida, cornflour and yoghurt. Add enough water to this paste to form a thick batter – the consistency should be similar to pancake or idli batter. Add saffron natural food colour, if using. Keep this jalebi batter aside for 15-20 minutes.
Sugar syrup for Jalebi
Meanwhile, prepare the sugar syrup for soaking (rather dipping) the jalebis in. Bring the sugar, water and wedge of lime to a boil. Once the syrup starts to boil, carefully remove the lime wedge. Continue to boil the sugar syrup till it reaches a one-thread (ek taar) consistency.
Take it off the heat, add the juice of the lime wedge - this is to get crystal clear sugar syrup. Also, because these are instant jalebis, the lime juice adds a slight tang that you would otherwise get with fermentation of the batter.
Add saffron and cardamom powder to the sugar syrup. Mix well and keep the syrup aside and cool slightly – we need a moderately warm sugar syrup to dip the jalebis in.
If your sugar syrup is too hot, it will soften the jalebi while if your sugar syrup is too cold, the jalebis will not soak well.
Finally, making of the Instant Jalebi
Once you’re ready to fry the jalebis, start heating enough ghee (approx. 1 inch height in the pan) in a shallow frying pan on medium low flame – I prefer a flat bottom frying pan.
Add baking soda to the rested jalebi batter, mix well and pour the batter in to a piping bag or a squeezy bottle. Start piping round jalebis in the pan and cross the circle so the jalebi holds shape.
Fry on medium heat till very lightly coloured – approx. 1 minute each side and immediately dip the hot jalebis in the sugar syrup for around 5-10 seconds. Soak for a few more seconds if you want juicy jalebis.
Let the excess sugar syrup drip and place the jalebis on a plate to cool or serve warm.
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