Jalebi | How to make Instant Jalebi

Kalyani

Learn how to make Halwai style Jalebi at home - Instant Jalebi is perfect for DIwali or whenever you need to have a festive sweet!

5 from 6 votes

Prep Time 20

Cook Time 20

Total Time 40

Course Indian Sweet, Mithai

Cuisine Indian, North Indian

Servings servings

2/3 cup All purpose flour Maida
2 TBSP Urad dal flour ground fine and sieved throughly - this is our secret ingredient so don’t skip!
1/4 tsp Baking soda
2 tsp Ghee
1/2 cup Oil to deep fry

Make a 1 string consistency syrup with the sugar n water. Ensure the sugar stays warm , add a pinch of lemon juice to prevent crystallisation. Keep aside
Mix maida, urad dal flours well. Add ghee and rub into the flour mixture till It resembles breadcrumbs / shortcrust pastry.
Now add the soda and little water (about 1/2 cup in 2 tbsp batches) and best well till you get a thick yet dropping batter .
Mix well further to get a idli batter kind of consistency but don’t add too much water (it’s the key here else you can’t squeeze the jalebis)
Pour this batter into the bottle or a piping bag . Squeeze into moderately hot oil in medium flame, into spiral shapes. Let it fry to light golden brown
On both sides ( as flat frying pan works best here !)
Immediately dip the hot jalebis into the warm syrup. Let it soak for a good 2-3 Mins.
Remove to a wire rack so the excess syrup can drip to a clean plate below.
Serve warm or at room temperature.
Can be also served with vanilla ice cream or Rabdi :) we *LOVED* it warm with a bowl of Indori poha on the side !

Tips to make crispy and juicy Jalebis:

Bring all ingredients to room temperature before making the batter
The batter has to be a thickish dropping consistency. Too thick and it wont be crispy, too thin and the jalebis will break while frying
Ensure the oil is at medium, not high or low. The jalebis are fried through when the oil stops sizzling
You can use readymade Urad flour too. But if making at home, be sure to grind it really fine, sieve it and then use
Food colour is optional, but that's what gives the Jalebi the characteristic orange / saffron hue. So use organic food gel
Make sure the Sugar syrup is warm when the Jalebis are dropped into them. Once they are soaked (3-4 mins), make sure to drain them on a wire rack so the extra syrup drips off. Else the Jalebis get very soggy.

Keyword Diwali Sweets, Easy Sweets for Diwali, How to make Jalebi at home, Indian Sweets, Instant Jalebi, Jalebi Recipe

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