Jalebi
Craving something sweet and delicious? Jalebi is one of India’s most beloved desserts, known for its bright orange spirals, crispy texture, and juicy, syrup-soaked taste. Traditionally, making jalebi involves hours of preparation and fermentation, but with this instant jalebi recipe, you can enjoy crispy and juicy jalebis at home in just 10 minutes. It’s perfect for festivals, guests, or even a sudden sweet craving!
Ingredients You’ll Need:
For Jalebi Batter:
- 1 cup all-purpose flour (maida)
- 2 tablespoons cornflour
- 1/4 teaspoon baking soda
- 1/2 cup plain yogurt (curd)
- Water as needed (for smooth batter)
- A pinch of yellow or orange food color (optional)
For Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 4-5 strands of saffron (optional)
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon lemon juice
Other:
- Ghee or oil for frying
- Piping bag or squeeze bottle
Step-by-Step Instant Jalebi Recipe:
Step 1: Prepare the Sugar Syrup
Start by making the sugar syrup so it’s ready when the jalebis come out hot. In a pan, add sugar and water. Heat on medium flame until the sugar dissolves and forms a one-string consistency. Add cardamom powder, saffron strands (if using), and lemon juice. The lemon juice prevents the syrup from crystallizing. Keep it warm.
Step 2: Make the Jalebi Batter
In a bowl, mix all-purpose flour, cornflour, and baking soda. Add yogurt and enough water to make a thick, smooth batter without lumps. The batter should be flowy but not watery. Add food color if desired. Whisk the batter well for 2-3 minutes to make it airy and light.
Step 3: Heat Oil and Prepare for Frying
Heat ghee or oil in a flat pan on medium flame. Pour the batter into a piping bag, ketchup bottle, or a zip-lock bag with a small hole cut in the corner.
Step 4: Fry the Jalebis
Once the oil is hot but not smoking, pipe the batter into spiral shapes directly into the oil. Fry on medium heat until they become golden and crisp from both sides.
Step 5: Dip in Sugar Syrup
Immediately transfer the hot jalebis from oil into the warm sugar syrup. Let them soak for 30-40 seconds, then remove and place on a plate.
Tips for Perfect Instant Jalebis:
- Don’t skip the cornflour, it helps in making the jalebis crispy.
- Make sure the syrup is warm but not boiling when you dip the jalebis.
- Use ghee instead of oil for richer flavor.
- You can add a few drops of rose water to the syrup for extra aroma.
Now you know how to make crispy, juicy jalebis at home in just 10 minutes no fermentation, no long wait! Serve them hot with rabri or enjoy them alone for a perfect desi dessert moment.
