Homemade Jalebi Recipe | Homemade Jalebi | Jalebi Sweet | Jilapi

Homemade Jalebi Recipe | Homemade Jalebi | Jalebi Sweet | Jilapi

This homemade jalebi recipe is a very delicious sweet dish that can be prepared in minutes. 

There are 2 ways to make Jalebis. I have shown the easiest way to make these crispy yummy jalebis at home.

Apart from gulab jamun, jalebi is also one of the most popular sweet dish in all over India. In almost every shop, and occasions, you will find jalebi with rabdi or gulab jamuns.

In West Bengal, there are jalebis made up of mung bean, and yellow dal lentil. 

Unlike normal jalebis, mung beans and yellow dal jalebis are made very thick and are soft in texture.

This recipe can be made even by a beginner. And if you have a sweet tooth, then keeping these jalebis refrigerated and consuming is not a bad idea at all.

Make sure that you eat these jalebis within 3 to 4 days. So make in small batches if you are planning to make this as everyday frequent dish.

Jalebis taste best with Fafda and fried green chili.

You can try other sweet dishes like:




Homemade Jalebi Recipe


 

Jalebi Sweet | Homemade Jalebi

Homemade Jalebi

This homemade jalebi recipe is a very delicious sweet dish that can be prepared in minutes.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • Water - 1 Cup (200 ml) - For Sugar Syrup
  • Sugar - 1 cup (250 grams)
  • Cardamom powder (Optional) - ¼ tsp
  • Lemon juice - 1 tsp
  • Corn flour - 2 tbsp
  • Dahi (curd) - ½ cup
  • All-Purpose flour - 1 cup (200 grams)
  • Turmeric - a pinch
  • Water - ½ to 1 cup - To Make the Jalebi Batter
  • Lemon juice - 1 tsp
  • Baking soda - ½ tsp
  • Oil - for deep frying
  • Sauce bottle

Instructions

Steps to Make Homemade Jalebi

First Let's Start by Making the Sugar Syrup

  1. In a Kadhai or large vessel, add 1 cup sugar and 1 glass of water.
  2. Bring it to boil on high flame. 
  3. Boil it until the syrup reaches 1 string consistency.
  4. To check a perfect consistency, take a little syrup in a small spoon and let it cool.
  5. Now, apply the syrup in your thumb and forefinger and stick both the fingers together.
  6. Move your fingers apart and check if it can form a string. If it is more than 1 string then, add little water and boil it.
  7. Add 1 tsp lemon juice and the cardamom powder and mix them well.

Steps to Make and Fry the Jalebi

  1. Take a bowl, add 2 tbsp cornflour, a pinch of turmeric powder, and 1 cup all-purpose flour.
  2. Mix them well using a spoon or your hand.
  3. Now, add ½ cup curd and ½ cups of water and mix them well into a thick batter. No lumps should be left in the batter.
  4. Please note that you have to whisk the batter in one direction for 5 to 7 minutes.
  5. The batter should be thick flowing consistency. If you feel that the batter is too thick then add some water, and if you think it is thin, then add some all-purpose flour.
  6. Take a Kadhai and add enough oil to deep fry the jalebis.
  7. Switch on the flame and keep it on medium. Add 1 tsp of lemon juice and mix the batter once more.
  8. Add ½ tsp baking soda and mix the batter properly. Drop little batter into oil to check if the oil is ready to fry the jalebi. If it comes up immediately, then you are good to go.
  9. Also, add 3 tbsp of batter into the sauce bottle and check if the batter is too thin or too thick by forming a shape in the oil. If you can form a spiral shape, then you can go ahead with the frying.
  10. Add the batter into the bottle. Keep the flame on low and gently squeeze the bottle and move in a circular shape from the center to outer side.
  11. At first, you won’t be able to form a proper shape. But after trying for 3 to 4 times, you will be able to form a proper shape.
  12. As soon as you are done frying any jalebi, immediately drip it into the sugar syrup. 
  13. Keep the syrup warm while dripping the jalebi.
  14. After a few minutes, remove them from the sugar syrup and keep them aside on a plate.

Similarly make all the jalebi and serve them hot. You can also keep them refrigerated for later consumption. But consume it within 3 to 4 days.

Notes

  • If you feel that the batter is too thick then add some water, and if you think it is thin, then add some all-purpose flour.
  • Whisk the jalebi batter in one direction.
  • Keep the syrup warm while dripping the jalebi.
  • Turmeric powder is used to add color to the jalebi. It won’t add any taste to your jalebi.


Tried This Recipe?

Join our Instagram army! Send us a photo of the dish at @WhatsCookingIndia or upload and use hash tag #whatscookingindia





 


Leave a Reply

Your email address will not be published. Required fields are marked *