Jalebi recipe – batter of all-purpose flour deep-fried in a spiral shape then immersed in sugar syrup is one of the popular sweet recipes in India during most of the Indian weddings and festival seasons including Navaratri, Diwali, Holi, and Eid, etc. This is a very easy jalebi recipe popularly known as instant jalebi recipe that doesn’t require any additional fermentation just like traditional jalebi. If you are looking for jalebi banane ki recipe then you are in right place. In this post, you will learn how to make jalebi?
Though there are various recipes of jalebi available in India including Imariti, Paneer jalebi, etc, yet this instant jalebi recipe is very simple even beginner can try at home without any hassle.
As jalebi batter require proper fermentation so for this instant jalebi recipe we use baking soda and yogurt for quick fermentation..
Note:if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!
Table of Contents
What is jalebi
Jalebi or jilipi is one of the most popular Indian sweet recipes made of all-purpose flour or maida, cornflour, a pinch of baking soda, yogurt, food colour, sugar, water, lemon juice, and a few strands of saffron.
Who invented jalebi
According to the 13th century noted cookbook writer, Muhammad Bin Hassan Al Baghdadi jalebi first introduced as a “Zalabia” originated from West Asia, in his cookbook ” Kitabah-al-Tabeekh “.
The transformation of “Zalabia” to “Jalebi” and becomes an inseparable part of Indian cuisine happened in the 15th century when a Jain author Jinasura talked about in the famous Jain scripter priyamkarnrpakatha.
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What is the difference between Jalebi and Imarti
The main difference between the jalebi and the imarti recipe is the variation of batter, in jalebi recipe, all-purpose flour is used as a main ingredient in the batter but in the imarti, urad dal paste is used as the main ingredient in batter.
What to serve with jalebi
Most Indians served jalebi as an alone sweet dish, some prefer chilled jalebi with rabri otherwise, you can serve it as a combo like a jalebi and samosa, jalebi fafda recipe, jalebi and kachori, etc.
Why jalebi become flat
Our homemade jalebi often turns flat, because of two reasons either the oil is not hot enough or your batter is too runny to form a proper jalebi shape.
Tips to make instant jalebi recipe
- Batter Consistency :To make the best crispy jalebi we need thick free-flowing batter, if your batter is too runny you can easily fix it by adding a proportional amount of all-purpose flour, cornflour, baking soda, yoghurt, and water.
- Oil Temperature : For homemade jalebi at first, melt the ghee on medium flame, now to make a proper spiral shape pour the batter in low flame, then increases the heat to medium to high to make properly crispy jalebis.
- Colour :In instant jalebi recipe, we use a pinch of food colour for proper textures, otherwise you can use turmeric powder.
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Instant jalebi recipe video
If you want to watch jalebi recipe video watch free on YouTube ⇓.
How to make jalebi
Here, the complete preparation of jalebi banane ki recipe is classified into three simple categories first oneis how to prepare jalebi batter,
second oneismaking sugar syrup for jalebi recipe and the last one isfrying jalebi.
so, let’s make it now.
How to prepare jalebi batter
1. Preparing perfect consistency batter for instant jalebi recipe, pour 6 tbsp maida or all-purpose flour in a large mixing bowl.
2. Now, add 1 tbsp cornflour to this bowl.
3. Then, add 3 tbsp hung curd or yoghurt.
4. To make the perfect crispy jalebi recipe sprinkle ¼ tbsp baking soda.
5. Now for making batter at first pour a little water, don’t include a lot of water at a time which makes your batter becomes runny, and jalebis will become a flat shape.
6. Then mix everything with a whisker, If your hands are germs-free, you can use your bare hand.
7. After that pour more water for making a smooth batter for the instant jalebi recipe.
8. Now continuously whisk the batter until it gets desired thickness and free-flowing batter.
Note: It takes almost 15 to 20 minutes to achieve this consistency. Don’t go with time it totally depends upon your whisking speed.
9. Now for colour, your jalebis just like halwa jalebi add 1/8 tsp yellow food colour, if you don’t have you can use the same amount of turmeric powder.
10. Then properly mix the food colour with the remaining batter.
11. Continuously whisk the mixture for another 3 to 5 min until you achieve this stage.
Making sugar syrup for jalebi recipe
1. Formaking chasni aka sugar syrup for jalebi recipe add 250 grams of sugar on medium flame.
2. Pour 125 ml to 150 ml of water into it.
3. Now gently stir the spatula and melt the sugar on a medium to high flame.
4. When sugar is completely melted and syrup is started boiling add 8 to 10 strands of saffrons.
5. Then add 1 tbsp rose water with this sugar syrup which gives a beautiful aroma.
6. Also, sprinkle 1 tsp lemon juice, which helps to avoid any type of crystallization of sugar after the syrup becomes cool.
Note: Don’t worry about sourness, you didn’t feel it.
7. Now let the syrup boil until it gets bubbling, and check the consistency of the syrup by taking it in between your fingers.
Making instant jalebi recipe
1. Now for making perfect crispy jalebi, heat 4 to 5 tbsp ghee in a pan and melt it completely in medium flame.
2. In the meantime, to pour the jalebi batter I use a milk packet, cut from one side completely, and fit in the glass.
Note: As we make homemade jalebi, you can also use a sauce bottle or zip-lock bag.
3. Now pour 70% batter into this packet or sauce bottle or any zip lock bag.
4. If you use a milk packet make a cone shape and seal the packet properly with a rubber band, also cut the lower end depending upon consistency.
5. Before making jalebi, take a small batter and place it in oil to check whether the oil is good for frying crispy jalebi.
6. Now rotate the hand in a clockwise direction to make a beautiful spiral round shape crispy jalebi.
Note: You can also place spatula in the hot oil and place the circular batter on it, which also helps to get proper round shape jalebi.
7. Turn them after some time to make crispy jalebi from both sides.
Note: Don’t fry a lot of jalebis together at a time, keep the proper space in between them to fry, unless jalebis become thin and flat.
8. When Jalebis become crispy on both sides take them out from the pan.
9. Now, Immediately pour these hot jalebis in slightly warm sugar syrup which we prepared earlier.
Note : If you press the jalebis from the top for at least 5 min as you saw above picture, in this way your jalebi easily absorbs sugar syrup and becomes juicy and crunchy.
10. Now eat this most delicious jalebi with rabri or as an alone dessert dish.
Instant Jalebi Recipe Card
Here is a quick overview of all the jalebi ingredients including quick step by step preparation of instant jalebi recipe shown in the recipe card.
Take note of all ingredient lists.
Yield: 3
Instant jalebi recipe ( Jalebi banane ki recipe )
This instant jalebi recipe is one of the popular Indian sweet recipes that usually made of batter of all-purpose flour deep-fried in oil then soaked in warm sugar syrup.For step by step instructions on jalebi banane ki recipe check the full recipe.
Prep Time15 minutes
Cook Time40 minutes
Additional Time20 minutes
Total Time1 hour 15 minutes
Ingredients
Ingredients For Jalebi Batter
- 6 tbsp all-purpose flour or maida
- 1 tbsp cornflour
- 3 tbsp hung curd or yogurt
- 1/4 tbsp baking soda
- 100 ml water
- 1/8 tbsp food color
Ingredients For Sugar Syrup
- 250 grams of sugar
- 125 ml to 150 ml of water
- 1 tsp cardamom powder
- 1 tbsp rose water
- 8 to 10 saffron strands or kesar
- 1 tsp lemon juice
Other Jalebi Ingredients
- Sauce Bottle or Milk packet or Zip lock bag
- oil for deep fry
Instructions
how to make jalebi
- At first, for making perfect jalebi batter, pour all-purpose flour or maida in a large mixing bowl.
- Now, add cornflour powder.
- Then, add hung curd in this mixture.
- To make crispy jalebi add half tablespoon baking soda.
- Now, gently pour water in batches and mix everything with a whisker.
- After continuously whisking 15 to 20 min when the batter becomes a little bit thick but free-flowing.
- Add a pinch of yellow food color and whisk for some time.
- Now for making chasni for jalebi add sugar in the deep bottom pan.
- Also pour water and melt the sugar in a medium to high flame.
- When sugar syrup starts boiling add a few strands of saffron, and a tablespoon of rose water.
- To avoid any crystallization of sugar syrup you can add a tsp of lemon juice.
- Now, let the syrup starts boiling for until it gets one string consistency.
- Next pour jalebi batter in a sauce bottle or zip lock bag or any used milk packet.
- Then make a cone shape, seal the packet with a rubber band, and cut the lower end depending upon jalebis thickness.
- Now for frying crispy jalebis pour ghee in a pan and melt it in medium flame.
- When ghee is hot enough, pour the batter by rotating hands in a spiral shape.
- Turn them after some time until it gets crispy both sides.
- Then immediately add this fried jalebis for 5 to 6 min in slightly warm sugar syrup.
- Finally, our instant jalebi recipe is completed, you can eat it as it is or topping rabdi.
Notes
Jalebi Recipe Note
- As we prepare homemade jalebi so if you don't want to use food color just replace it with turmeric powder.
- For perfect crispy Jalebi, jalebi batter must thick a little bit but free-flowing.
Nutrition Information
Yield
3Serving Size
3
Amount Per ServingCalories 661Total Fat 14gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 12mgSodium 688mgCarbohydrates 125gFiber 3gSugar 90gProtein 10g
Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
