Go Back Email Link
–+ servings
Instant homemade Jalebi

Instant Home-made Jalebi

Craving crispy Jalebi instantly? Learn how to make authentic, syrupy homemade jalebi in under 30 minutes with this easy, step-by-step recipe. No fermentation needed for perfect results!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Indian, Pakistani
Servings 10 Serves

Ingredients
  

Jalebi Batter

  • 1 cup Plain Flour
  • 4 tbsp Cornflour
  • ¼ tsp Baking Soda ( Bicarbonate)
  • 4 tbsp Yoghurt
  • 150 ml Water
  • Orange food colour
  • Oil for Frying
  • Pistachios/Almonds/Rose petals for Garnish

Syrup

  • 2 cups Sugar
  • 1 cup Water

Instructions
 

Preparing Batter

  • In a bowl add flour, cornflour and baking soda. Mix them untill combined. Add yoghurt and food colour.
  • Gradually add water and whisk untill smooth batter is formed. The batter should be lump free and thick enough to hold its shape when dropped in water.
  • Allow it to rest for 15 minutes.

Syrup

  • In a saucepan add water and sugar. On medium heat stir untill sugar is dissolved and syrup starts bubbling.
  • Put it aside to cool down but it should remain warm until jalebis are ready to be dipped in.

Preparing Jalebis

  • Pour the batter in a piping bag.
  • Heat oil on medium heat. Check the temperature by dropping little batter into it. If it starts to float straightaway it means its the right tempertaure. If its not hot enough the batter will sink or if its too hot the batter will quickly brown.
  • Start squeezing the piping bag gently and make swirls. In a circular motion start from outside and bring it towards inside. After 2-3 minutes flip the jalebis on the other side.
  • Once they are golden brown using tong, carefully lift them draing the excess oil in the pan.
  • Immediatley put the jalebi in warm syrup. Turn it over to ensure both sides are dipped in the syrup. Using the tongs lift them out, dripping the excess syrup in the pot.
  • Repeat the process with remaining batter.
  • Garnish with pistachios, almonds or rose petals. Enjoy while they are warm.

Notes

  • Batter Consistency - It should be pouring consistency neither too thick nor too runny. It should hold its shape when dropped in oil. Also the batter should be smooth and lump free.
  • Oil Temperature - Ensure the oil is at right temperature. Test by putting a drop of batter, if it floats immediately its the right temperature. Frying jalebis at high temperature will burn them.
  • Sugar Syrup - it shouldn't be hot or cold. It should be warm. If it's too hot, jalebis go soggy; if too cool, they don’t soak.
  • Don’t overcrowd the pan—fry in small batches for perfect spirals.
Keyword dessert
Tried this recipe?Leave a comment and rate this recipe below