Homemade Jalebi recipe|Crunchy & Juicy Jalebi within 10-15 Minutes

 Homemade Jalebi recipe|Crunchy & Juicy Jalebi within 10-15 Minutes

Crispy and juicy homemade jalebi you can made within 10-15 minutes with few ingredients, which are available at home or easily found in local grocery shop, super markets or malls.

 

About Jalebi:-

 Jalebi also known as Zulbia, Jilapi, Mushabak is an Indian sweet popular in all over south Asia. These are particularly popular in the Indian subcontinent and Iran. The place of origin is India and the type of dish is dessert. It can be serve as hot as well as cold.

You can have jalebis alone or with a samosa, but best paired with a generous dollop of creamy rabdi. A glass of milk with crunchy hot jalebi is favourite breakfast meal or evening snacks in several Indian towns like Haridwar and Indore.

·         Crisp, orange and coiled Jalebi and its unique shape is mesmerizing.

·         Several poets and writers have used jalebi for a variety of their poetic references and metaphors.

·         Not many sweetmeats around  the world have had a fortune of being such a phenomenon.

The way it is doled out in the hot oil, using a muslin cloth, fried and carefully transferred in the sugar syrup, it would not be wrong to say that the process of making jalebi is no less drool-worthy than the final product is on your plate.

To make homemade jalebi here is what you need to keep in mind : (In this process everyone can prepare it)

1.     Vessel for sugar syrup or chasini:  It should be narrow and much more height, where you can dip the jalebi easily.

          Consistency of the batter: It should be in flowing consistency but not super thin  nor super thick. The batter is like slime. If the consistency of batter is too much thin then add some refined flour or maida to bring it great consistency. If the batter is too much thick like did not flow frequently or break  in the middle  then you can add water to take it out a great consistency. If your  consistency is good  then your jalebi also comes out great. So,  everything is depends on you to make the batter consistency as like a pro. Or you can add actual proportion of maida and water as given below the ingredient list. It is very easy and smooth process.

Temperature of the oil:  The temperature of the oil is need to be hot. To check the temperature drop a little amount of batter into it, if the batter instantly float or rise in oil without any burn then your temperature of oil is great. If the oil is too hot there is a chance of burn your jalebi. If the temperature of oil is too low then your jalebi comes out not crunchy.

After making few jalebis stop for few seconds to heat up the oil again, because the temperature of oil is low at that time. After making the shape medium low your gas flame to turn out crispy jalebi.

Jalebi is one of the most popular desserts in Indian subcontinent, similar to rasmallai, gulab jamun, jalebi too makes its appearance in marriages ,celebrations, party & festivals. These are more popular as a street food and is also sold in sweet shop or halwai shop.

Every religion  and every festivals jalebis are common in trend now.  Whether  there is Holi, Diwali, Eid, Ramadan or Christmas, jalebi can be made and serve as an authentic dessert menu.

                       I make jalebi every alternate occasion. My all family members like it very much. That is encourage me to make this recipe at home. The best part is that my @ 3years daughter does not like any type of sweet but she like jalebi very much. This also encourage me a lot , that's why share with you the common process, so that you can also enjoy it with your family.  

INGREDIENTS OF JALEBI

For sugar syrup:

·      2 cup sugar (250 gms)

·      1 cup water

·      1 pinch green cardamom (elichi) powder

·      Orange or kesri food colour

For batter:  

·      1 cup all purpose flour(maida)(125 gms)

·      1 teaspoon ghee(10 gms)

·      1 packet ENO(5 gms)

·      1 cup water

Oil or ghee for fry

METHOD:

Step 1: prepare the sugar syrup

For making the sugar syrup take a narrow vessel, something which has more height. You can take saucepan also for making sugar syrup. Because you are going to dunk the jalebi into the sugar syrup. We need the good depth of sugar syrup that's why we use narrow vessel for this.

Add 2 cup of sugar and then add 1 cup of water into this. The ratio is 2:1 which is perfect for jalebi. Make the sugar dissolve in the water, at that time add little bit orange or kesri food colour whatever you have. Then add elichi powder into it, if you want for flavour otherwise you can skip it.

The jalebi colour will be the sugar syrup colour. So basically  the sugar syrup has to be in perfect shade.  Because we do not add any colour in the batter. There is a reason to colour the sugar syrup, in this process when we dunk the colour less jalebi or slightly brown in colour jalebi. When the perfect shade of syrup comes in the jalebi then you can confirm that the jalebi is soaked the syrup very well.

You should bring into a boil and the sugar syrup is ready. After 1 boil you have to switch off the flame. We don’t need any thick syrup.

Don’t worry about the syrup quantity because the most of this will be finished because jalebi absorbs all the syrup. We are not making sugar coated jalebi right. Perfect jalebis are loaded with syrup inside. We need 2 inch of syrup, so that we easily dunk the jalebi into it.

Step 2: prepare the batter

For making the instant jalebi recipe, take 1 cup of maida, the cup is same as the sugar was measured for syrup.

Then add 1 teaspoon of ghee, instead of ghee you can also use butter, and 1 sachet of ENO powder. [if you don’t have ENO powder you can use 1 teaspoon of citric acid and ½ teaspoon of baking soda. By the way lemon juice can also be used for extra sourness.

Then you have to mix it together, try to mix the ghee really well with the maida and this will get this bubbly. without any hesitation just mix it properly.

And after that add water and make the batter, the water quantity is also 1 cup but don’t add all of it at once. Because the ENO will react with water and the batter will foamy after adding all water. Then mix the water really well for 3-4 minutes.

Don’t worry about the ENO reaction, only this process of mix can get crispy jalebi. If the batter flow like slime, then batter is ready for cook

Step 3: deep fry the jalebi

For frying use kadhai (try to use flat bottom kadhai) or you can use frying pan, because in this the shape of jalebi would be perfect. Then add all ghee or oil into it about 3-4 inch of the pan.

For making jalebi  you can use sauce bottle, pour the batter carefully in the sauce bottle. The oil needs to be hot , to check the temperature add one drop of batter into oil, if it instantly float without changing colour to brown then your oil is ready to fry, as mentioned above.

Start from centre, move the batter in few circle, after that end it with a line into it, so that the jalebi is fixed in that shape. Fry till the jalebi till light golden brown in low medium flame.

Step 4: soak the jalebis in the sugar syrup

You need to dip the jalebi immediately from the oil for 1 minute.

Remove the jalebi from sugar syrup and serve hot. For garnish you can use some nuts and kesar strands on top. Enjoy homemade instant jalebi with milk or rabri.

You can watch this video for making jalebi https://youtu.be/hzREvX_LnJU

TIPS:

·        Inside centre of the jalebi is hollow, if you immediately dip in sugar syrup from oil,      steam goes away and syrup comes in.

·         Don’t dip jalebi in syrup too much otherwise the jalebi will not crispy.

·      If the jalebi colour is turn alike the sugar syrup colour, then your jalebi is ready to  serve.