Jalebi is one of the most loved indian sweets, with its crispy texture on the outside and a delicious, syrupy sweetness on the inside. Whether for a festival, special occasion, or simply a sweet craving, jalebi is a treat that never disappoints. Here’s a detailed step-by-step recipe to make perfect jalebis at home!

Ingredients:

For the Jalebi Batter:

· 1 cup all-purpose flour (maida)

· 2 tablespoons rice flour

· 1/4 teaspoon baking soda

· 1/2 teaspoon turmeric powder (for color)

· 1/2 cup yogurt (optional, for softness)

· Water (as needed)

· 1 tablespoon ghee (clarified butter)

For the sugar Syrup:

· 2 cups sugar

· 1 cup water

· 1/2 teaspoon cardamom powder

· 1 teaspoon rose water (optional)

· A pinch of saffron strands (optional)

For Frying:

· Ghee or oil (for deep frying)

Step-by-Step Process:

Step 1: Prepare the sugar Syrup

1. In a pan, combine 2 cups sugar and 1 cup water. Bring it to a boil over medium heat.

2. Once the sugar dissolves, reduce the heat and let it simmer for 5–7 minutes, ensuring it forms a slightly sticky consistency (one-string consistency).

3. Add cardamom powder and rose water for fragrance. Optionally, add saffron for extra flavor and color.

4. Keep the syrup warm on low heat while you make the batter.

Step 2: Make the Jalebi Batter

1. In a large mixing bowl, combine 1 cup flour, 2 tablespoons rice flour, 1/4 teaspoon baking soda, and 1/2 teaspoon turmeric powder. Mix well.

2. Gradually add water to form a smooth batter. The consistency should be slightly thick but pourable (similar to pancake batter).

3. Add 1 tablespoon ghee and 1/2 teaspoon yogurt (if using) to the batter to ensure it’s soft and crisp when fried. Mix everything thoroughly.

4. Once the batter is smooth, transfer it to a piping bag or a plastic bottle with a small nozzle. If you don’t have either, you can also use a small ziplock bag with the tip cut off.

Step 3: Fry the Jalebis

1. Heat ghee or oil in a wide, deep pan. The oil should be hot, but not smoking (test by dropping a small amount of batter; it should rise immediately).

2. Now, squeeze the batter from the piping bag in circular motions, starting from the center and spiraling outward, to form round shapes. You can make small or large spirals depending on your preference.

3. Fry the jalebis on medium heat until they are golden and crisp. This should take about 2-3 minutes per side.

4. Once fried, immediately dip the jalebis into the warm sugar syrup. Let them soak for about 30 seconds to 1 minute, ensuring they absorb enough syrup but stay crispy.

Step 4: Serve and Enjoy

1. Remove the jalebis from the syrup and place them on a plate lined with paper towels to drain excess syrup.

2. Serve them warm! You can garnish with pistachios or rose petals for an extra touch of flavor and decoration.

Tips for Perfect Jalebi:

· Consistency of batter: The batter must not be too thin or too thick. If it’s too thin, the jalebis will be flat. If it's too thick, the shapes won’t hold.

· Frying temperature: Maintain the oil temperature in a way that the jalebis cook evenly, crisping up without burning.

· Sugar syrup: Ensure your syrup is not too thick or thin. A one-string consistency is ideal for the perfect syrup.

Enjoy your crispy, golden, and syrupy jalebis with a cup of chai or simply as a sweet indulgence!

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.