Jalebi Recipe | Traditional Method
Jalebi is a classic indian sweet, loved for its crisp, spiral shape and syrupy sweetness. Traditionally made during festivals like Diwali, Ramzan, or weddings, this dessert is both eye-catching and indulgent.
Ingredients (Makes 15–20 Jalebis)
For the Batter:
· 1 cup all-purpose flour (maida)
· 2 tbsp chickpea flour (besan, optional for crispiness)
· 1/4 tsp turmeric powder (for color, optional)
· 1/2 cup yogurt (curd)
· 1/4 cup water (adjust as needed)
· 1/2 tsp active dry yeast or 1/4 tsp baking powder (for fermentation)
For the sugar Syrup:
· 1 cup sugar
· 1/2 cup water
· 1/4 tsp cardamom powder
· 1/2 tsp lemon juice (prevents crystallization)
· A few saffron strands (optional)
For Frying:
· ghee or oil
Step-by-Step Recipe
1. Prepare the Batter
1. Mix all-purpose flour, chickpea flour, and turmeric powder in a bowl.
2. Add yogurt and water gradually to make a smooth, pourable batter.
3. Add yeast or baking powder and cover. Let it ferment for 6–8 hours or overnight for a slightly tangy flavor.
2. Prepare the sugar Syrup
1. In a pan, combine sugar and water and boil until it reaches one-thread consistency.
2. Add cardamom powder, saffron, and lemon juice. Keep warm.
3. Heat the oil or Ghee
Heat ghee or oil in a flat-bottomed pan over medium heat. The oil should be hot but not smoking.
4. Shape and Fry Jalebis
1. Fill a piping bag or squeeze bottle with the batter.
2. Pipe spiral shapes directly into the hot oil.
3. Fry until golden and crisp on both sides. Remove using a slotted spoon.
5. Soak in sugar Syrup
Immediately dip the fried jalebis in warm sugar syrup for 30–60 seconds. Remove and place on a plate. Repeat for the remaining batter.
6. Serve Warm
Serve jalebis hot or warm. They can be paired with rabri for an extra indulgent treat.
Tips for Perfect Jalebi
· Consistency of Batter: It should be smooth and slightly thick but pourable.
· Oil Temperature: Medium heat is key; too hot burns the jalebi, too cold makes it soggy.
· Fermentation: Proper fermentation adds tanginess and makes jalebis crispier.
· Sugar Syrup: Ensure it’s warm but not too hot when dipping jalebis.
Optional Variations
· Saffron Jalebi: Add extra saffron strands for color and aroma.
· Rose Jalebi: Add 1 tsp rose water to the sugar syrup for a floral twist.
· Stuffed Jalebi: Some traditional recipes include khoya or coconut filling before frying.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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