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Jalebi Recipe | How to make Instant Jalebi recipe video | Crispy Jalebi Recipe

Jalebi recipe with step by step easy to follow video instructions. Jalebi is one of the most popular sweets which is mostly loved by everyone.

When you are craving for sweet, juicy warm crispy jalebi  is all you need. If you have been a Jalebi lover me, you will know what I am talking about :).


jalebi
jalebi

There are two methods of making jalebis. One is instant and other one is with fermentation which takes longer time to prepare. Today I am posting instant jalebi recipe without yeast which can be made in minutes if you have sugar syrup handy. Jalebis are made by deep frying flour batter in circular shape, then soaking them in sugar syrup.

jalebi
jalebi

Here are some tips and tricks on how to make crispy jalebi:

1. Batter should be of flowing consistency. Neither thick nor thin. If it is thick it will not come out from the bottle easily and if it is too thin then you can not make circular shape easily and jalebis will absorb too much oil.
2. Batter should be lump free. Whisk batter briskly for few minutes so that they trap air which will make crispy jalebi .
3. While frying jalebi oil should be medium hot. If it is cold they will sink in the oil and become hard.
4. Sugar syrup should be thick enough but not of single thread consistency. If it is thick jalebi will not absorb syrup properly and they will get white sugar layer on top once they cool down.
5. Syrup should be warm or hot (not boiling) when you dip jalebis in it.

jalebi
jalebi

If you like to try more instant sweet recipes you may also like boondi ladoo kheer, chocolate ladoo, fruit cream, instant gulab jamun, petha sweet hearts.


Instant Jalebi Recipe Video

Instant Jalebi – Detailed Recipe Card

Jalebi Recipe | How to make Instant Jalebi
 
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 4-5
Ingredients
  • For sugar syrup ----
  • Water: 3 cups
  • Sugar: 3 cups
  • Saffron strings (kesar): 8-10
  • Orange color (optional): 2- 3 drops
  • For making Jalebi batter -----
  • All purpose flour (maida): 1 cup
  • Baking powder: ½ tsp
  • Thick curd or yogurt: 2 tbsp
  • Water
  • Oil for deep frying
Instructions
  1. For making jalebi first we will make sugar syrup for this mix water, sugar, saffron.
  2. Heat them at high heat till syrup become thick and does not taste watery.
  3. Here we do not want string consistency we just want syrup to be thick that does not taste watery.
  4. Once syrup is ready, mix orange color and keep the syrup aside.
  5. In a mixing bowl add all purpose flour, baking powder and yoghurt.
  6. Add little water and break and mix all the lumps with spoon or spatula.
  7. Now add more water and make batter as shown in the video. Batter should be of flowing consistency.
  8. Now whisk the batter briskly in circular motion so that batter becomes smooth, lump free and get volume.
  9. Now heat oil at medium heat in shallow but big pan.
  10. Once batter is ready fill it in ketchup bottle and cover it with the cap.
  11. Now check the oil temperature it should not be very hot but hot enough so that jalebi float ups almost immediately after dropping.
  12. Now hold the bottle carefully and make circular shape as shown in video. They should float almost immediately in the oil otherwise heat the oil little bit more.
  13. Turn them couple of times and cook them till they are nice golden brown from both the sides.
  14. Take them out and immediately and dip them in warm sugar syrup.
  15. Dip them in sugar syrup for a minute and turn them so that both the sides are coated with syrup.
  16. Take them out with fork or skewers and shake them little bit so that extra syrup falls back in the pan.
  17. Take them out in a plate and serve them warm or at room temperature.
  18. You can sprinkle some fine chopped almonds and pistachios on top.
  19. Leftover can be stored in air tight box in fridge.
Notes
1. Batter should be of flowing consistency. Neither thick nor thin. If it is thick it will not come out from the bottle easily and if it is too thin then you can not make circular shape easily and jalebis will absorb too much oil.
2. Batter should be lump free. Whisk batter briskly for few minutes so that they trap air which will make crispy jalebi .
3. While frying jalebi oil should be medium hot. If it is cold they will sink in the oil and become hard.
4. Sugar syrup should be thick enough but not of single thread consistency. If it is thick jalebi will not absorb syrup properly and they will get white sugar layer on top once they cool down.
5. Syrup should be warm or hot (not boiling) when you dip jalebis in it.

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