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 Jalebi

Jalebi

Jalebi is one of the most popular desserts from Indian subcontinent. Similar to Gulab Jamun, Jalebi too makes its appearance during most weddings, celebrations & festivals. You will be surprised at how crispy, juicy & delicious these are! And like many other Indian sweets, you will find different variations of Jalebis too – with slight changes in color and texture, but similar spiral shape.
Jalebi batter requires very few ingredients, but the tricky part is to get the consistency of the batter right. They are fried until crisp and then immersed in sugar syrup. These crispy fried, sugar coated jalebis are truly addictive and delicious and you can never stop at one!

Jalebi
Jalebi

Try making these Jalebis for Indian festivals like Diwali, Holi or any celebration and sweeten the occasion further.

Jalebi

Course: DessertCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

These spiral, crispy, sugar coated Jalebis are truly addictive – you just can’t stop at one!

Ingredients

  • For the Jalebi
  • All-purpose flour – 1 cup

  • Yogurt – 1/2 cup

  • Vinegar – 1 tsp

  • Baking Powder – 1/2 tsp

  • Baking Soda – 1/4 tsp

  • Salt – a pinch

  • Water – as needed

  • Yellow Color – 1-2 drops (optional)

  • Ghee/ oil for frying

  • For sugar syrup
  • Water – 1/2 cup

  • Sugar – 1 cup

  • Lemon Juice – 1 tsp

Directions

  • Mix together the flour, yoghurt, vinegar, baking powder, baking soda, salt and water, as needed, along with the yellow color, if using, and mix well. Keep the batter aside for 5-10 min while you prepare the sugar syrup.
  • For the sugar syrup, heat together water and sugar till the sugar melts. Once sugar melts, add lemon juice and cook till single string consistency.
  • Heat oil along with a little ghee in a pan. Pour the jalebi batter into a piping bag and pipe into jalebi shape directly into hot oil.
  • Fry on both sides till cooked. Add them immediately into warm sugar syrup.
  • Jalebis taste best when served fresh and hot.

Recipe Video

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