Indian traditional spiral shaped crunchy sweet prepared INSTANTLY

Jalebi or Jilapi is one of the most popular desserts from the Indian subcontinent. Whether it is a wedding, celebration, or festival this sweet makes its own appearance like other Indian sweets. One can get this sweet in any part of Indian, either in street foods or even in sweet shops.

Well, jalebi is spiral-shaped sweet which is crisp, crunchy from the outside, and juicy from inside. The jalebi can be prepared in two ways.

1. Fermentation method – A batter is prepared using all-purpose flour and water. hen it is kept overnight to ferment well and a sour taste comes in the batter. No curd is used here. This is method is the traditional one to make jalebi.
2. Instant method – Instant means no fermentation is required here. The sour taste in the jalebi is achieved by using some sour curd. When one is carving for some hot or warm jalebi, then this instant method comes to the rescue 😉 without waiting for the fermentation period.

Today’s recipe is all details about making jalebi INSTANTLY.

Serving suggestion –

Jalebi is often had simply as it is or sometimes also along with some rabri. In Gujarat, fafda and jalebi is a popular combination. Also in Indore city of MP, it is served with Indori poha. Well, whatever the side element jalebi tastes great when served either hot or warm.

Event-related to this post :

Well, the November month challenge in the ‘Shhhhh Cooking Secretly Challenge‘ group was ‘Warm Desserts’. The theme was suggested by Rafeeda, who has a wonderful blog where she shares her culinary journey. Well for the current theme, I was partnered with Seema who gave me 2 secret ingredients as Turmeric Powder & Yogurt and I gave her Cardamom & Carrot. Do check this Purple Carrot Halwa prepared by her 😊 And as usual, using my two ingredients I have come up with Instant Jalebi for theme contribution.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make “Instant Jalebi” at home 👇

: Recipe Card :

yogurt, maida, warm sweet, instant dessert, no food color, no yeast, no fermentation

dessert, indian sweet, vegetarian, deep frying, festive delight

Indian

Author: Sasmita

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Instant Jalebi (no food color, no yeast, no fermentation)

Indian traditional spiral shaped crunchy sweet prepared INSTANTLY

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

For jalebi batter –

• All-purpose flour (Maida) 1 cup
• Yogurt (dahi) 3/4 cup
• Turmeric powder 1 pinch
• Water 7-8 tbsp
• Baking soda 1 pinch

For sugar syrup –

• Sugar 1.5 cup
• Water 1.5 cup
• Saffron strand 9-10 no.
• Cardamom powder 1/2 tsp
• Lemon juice 2 tsp

For deep frying –

• Ghee 1 tbsp
• Oil for deep frying

Instructions

Prepare jalebi batter –

1. In a mixing bowl take all-purpose flour, turmeric powder, yogurt and mix well.
2. Next, add 7-8 tbsp of water little by little and whisk very well for 8-10 minutes.
3. The batter consistency should be neither thick nor thin.
4. Cover the batter and keep aside.

Prepare sugar syrup –

1. Mix sugar and water in a pan.
2. Allow the mixture to get a boil and the sugar melts well.
3. Once it comes to a boil, add cardamom powder and saffron strands.
4. Let it simmer till the syrup becomes sticky.
5. Turn off heat just before one string consistency.
6. Immediately add the lemon juice and give a nice mix.
7. Keep aside.

Make the jalebi –

1. In a frying pan, pour oil till 1 inch filled.
2. Next, add 1 tbsp ghee and turn on heat over low-medium.
3. Meanwhile, take out the cover from the batter bowl and add 1 pinch of baking soda.
4. Give a gentle mix and pour the batter either into a squeezing bottle or piping bag (after pouring into piping bag cut the tip either small or medium, accordingly the jalebi spirals will be formed).
5. To check whether the oil is ready to deep fry the jalebi or not, simply add a drop of batter into the hot oil. If it comes immediately on the surface of the oil, then the oil is ready.
6. Now squeeze the bottle or piping bag into the hot oil in a circular direction to get a spiral shape.
7. Similarly make 2-3 more spirals, depending upon the size of the frying pan without overcrowding the pan.
8. Using a tong, flip each jalebi to fry evenly.
9. Do this above step till jalebis look light golden in color and crisp texture.
10. Take out from the oil and immediately put the jalebis into the warm sugar syrup.
11. Keep in the syrup for around 20-30 seconds, flipping in between.
12. Transfer the jalebis to a plate and similarly make more jalebis from the rest batter.
13. Serve the jalebis warm or hot!

Notes:

Lime juice is added to prevent crystallization on top of the sugar syrup. It does not affect the taste of the syrup.

Yogurt should be at room temperature and little sour which gives the traditional sour taste in the jalebis.

The batter consistency should be neither thick nor thin.

To check whether the oil is ready to deep fry the jalebi or not, simply add a drop of batter into the hot oil. If it comes immediately on the surface of the oil, then the oil is ready to fry the jalebis.

Instead of turmeric powder and saffron, yellow or orange food color can opt.

https://firsttimercook.com/2021/02/instant-jalebi.html

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