Jalebi
Jalebi is crisp and juicy dessert made of flour and sugar syrup. Try this instant vegan recipe made from common ingredients but without curd or fermentation. You can enjoy tasty jalebi within 15 minutes as making sugar syrup and jalebi spirals can be done side by side.
Jalebi is a spiral-shaped crispy and juicy Indian sweet that is made of maida(all-purpose flour or plain flour), besan(gram flour), and sugar syrup. It is one of the popular desserts from Indian subcontinents. Jalebi is a famous sweet from Indian cuisine. It is sold in all mithai (sweet) shops and Indian street food; you can see cart vendors selling it in all western and north Indian cities and towns. Like gulab jamun, Jalebi also makes its appearance during wedding celebrations and festivals. It can be made for any festivals like Diwali, Holi, and Eid. This Indian sweet is not originated in India. The origin of Jalebi is traced to West Asia and got its unique name from an Arabic word – Zulabiya, also known as the Persian Zolbiya. It was popular in Iran during the iftar(the meal eaten by Muslims after sunset during Ramadan) and Nowruz (Persian new year). Jalebi is known as various name in West Asia – Jilbi, Zelapi, jilipi, jilapir, jahangiri and so on.
Jalebi is often served alone or in combination with some other food items. Jalebi is not just a dessert but even a part of morning breakfast and evening snacks in several parts of India. Some people like to have Jalebi with hot milk or with Rabri. In Bihar, it is served with poori and aloo ki sabzi(potato curry) as breakfast. In the evening, it is served with samosa and kachori. In Gujarat, Fafda(gujrati dish) and Jalebi is a popular combination. In Indore City, Jalebi is served with Indori poha. Every town in India has its own or different way of serving Jalebi. There are Many types of Jalebi made in India : paneer Jalebi, jaleba, rabdi jalebi, imarti, khoya ki Jalebi, urad ki Jalebi . Jalebi is often used as an anecdote by calling complex people, ‘Jalebi ki tarah tedha’ or complicated like Jalebi.
You can make this delicious, crispy, and syrupy Jalebi at home, just like those you buy from the best shop in your town. This is made by two methods: 1. Traditionally made by fermenting the batter. 2. Instant Jalebi without fermentation. Here we are discussing the instant recipe, which takes only 15 minutes to make.
Tips for frying:
When frying the jalebi’s the temperature of the oil should be moderately hot, at high-temperature Jalebi will brown the outer crust fast and keep the inside uncooked, and at low temperature will make the Jalebi absorb more oil, and they will be soggy and not crisp. So fry at medium to medium-high flame.
A kadai is perfect for frying. The kadai has to be heavy and thick bottomed. You should use a heavy non-stick kadai or steel kadai or iron Kadai.
After the oil becomes hot, be quick to drop the batter in oil in concentric circles. A squeeze tomato ketchup bottle works perfectly for this purpose.
Note: Serve Jalebi hot, warm, or at room temperature. The leftover Jalebi can be kept in an airtight container and refrigerated.
INGREDIENTS
- 1 Cup - All purpose flour
- 1/2 tsp - Baking Soda
- 1.5 cup - Water
For making sugar syrup - 1 cup - Sugar
- 0.5 cup - Water
- 1 tsp - Lemon juice
- 1/4 tsp - Orange food color
- 1/2 tsp - Cardamom powder
DIRECTIONS
- For making sugar syrup, add 1 cup sugar in a pan.
- Add 1/2 cup water.
- Bring the mixture to boil.
- Add orange food color, lemon juice and cardamom powder in the syrup.
- Boil the mixture for another 2 minutes and then keep it aside.
- For making Jalebi batter, add all purpose flour and baking soda in a bowl. Mix it nicely.
- Add water slowly and whisk the batter for 5-8 minutes until batter is in flowing consistency.
- Heat oil in a flat pan.
- Add the batter in a piping bag and tie it from one side while make a small opening on other side. So that batter can be pushed out from the opening.
- When the oil is medium hot, pour the batter using piping bag in spiral shapes.
- Fry Jalebi from both sides until light brown.
- Put the jalebi in sugar syrup for 2-3 minutes.
Delicious Jalebis are ready to eat