This is the easiest jalebi recipe that you might come across if you’re familiar with the yeast.
Jalebi was our way of celebrating Independence day, dad would go to pick it from the nearby sweet shops n we would have it in breakfast. However, in Bangalore we only get it in the evening and I got it from a shop this Independence Day as I was craving for it.
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Those crispy Jalebi, the way I like it had a mild, fragrant yeasty flavour. I realised that yeast is the secret ingredient. I sprung into action, being an avid bread baker, this meant I too can make crispy ones.
I have been making Instant jalebis with the curd but haven’t got consistent results. I have got crispy ones too however it isn’t no-fail. One of the reasons I had not shared Jalebi recipe so far. I will share the Instant Jalebi recipe once I’m satisfied with the results.
But, I struck gold with this recipe and if you get the proportions right, you’ll end up with the tastiest jalebis you’ve ever made.
What is a Jalebi?
Jalebi is an Indian dessert, prepared with fermented batter made of maida and sometimes mixed with lentils which is fried making a spiral shape and then dunked into sugar syrup. It’s mostly available in the sweet shops and restaurants in the dessert menu. Some like to eat as it is and some like to have it with Rabri, milk or even curd.
It’s extremely popular across India. In North India, It’s available early morning before breakfast, people grab it for breakfast to have it with Puri & Bhaji. It is sometimes confused with Imarti, which is similar in shape however it’s prepared with lentils.
How is Jalebi batter prepared
There are various ways in which jalebi batter is prepared but maida or all purpose flour remains as the primary ingredient. There are instant jalebis which are made with curd and baking soda and you can make it when you’re short of time. However, traditionally they are made with slow fermentation method. A lot of halwai make with yeast, it turns out crisp and perfectly hollow for it to absorb sugar syrup.
Before lockdown, I had been using active dry yeast and was quite comfortable with it but during lockdown those were unavailable, I bought Weissmill instant yeast and I’m quite happy with the results. If you’re using active dry yeast, use a teaspoon of yeast for this recipe.
The process for this Jalebi is super simple and you’d require a minimum of 1 hour fermentation however if you have leftover batter or have to make in morning, after the 1hr fermentation, you can cover & keep the batter in fridge for slow fermentation, doesn’t spoil and develops a good taste. If you refrigerate the batter, take it out some half an hour before frying.
How to store Jalebis
You can store cooked jalebis in an airtight container for a day or two and reheat in microwave for 10-20 secs and serve warm with rabdi or milk. Toppings should only be added at the time of consumption.
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For the Jalebi Batter
- 1 Cup All Purpose Flour
- 2 tbsp Corn Starch
- 1 tspn Sugar
- 3/4 tspn Instant Yeast
- 1/2 Cup Water
- Oil for frying
- Pistachios, chopped for garnishing
For Sugar Syrup
- 1 Cup Sugar
- 1.4 Cup Water
- few Saffron strands/Food coloring
- 2-3 Cardamom pods
- 1/2 tspn Lemon Juice
- In a bowl, take 1/2 cup lukewarm water, sugar and stir it. Add yeast and cover it and let it bloom for 10 minutes
- In another bowl, take All purpose flour, cornstarch and pour the yeast mixture. Add the yeast mixture only if it becomes frothy which means the yeast is alive or else repeat step 1
- Add more water if required. the batter should be of pouring consistency, neither too thick or nor too watery
- Cover it and let the batter ferment for an hour. This step is mandatory.
- Prepare the sugar syrup, in a pan take all the ingredients and bring to a boil
- Let the sugar syrup thicken, keep sugar syrup warm while frying
- Heat oil in a kadai or a thick bottomed pan for frying. Once hot, lower the flame
- Take a muslin cloth and transfer the batter. Make a potli and tie or hold tightly
- Make a hole and pipe spiral shaped jalebis into the hot oil
- Deep-fry all the jalebis until crisp. Transfer in the sugar syrup and leave for a minute, remove on a wire rack to drain excess syrup
- Garnish with chopped Pistachios. Serve with chilled Rabdi or milk
- The Sugar syrup should be warm before dipping the fried jalebis. If it’s too hot, the jalebis will become soggy and will absorb excess liquid. If it’s cold, the jalebis won’t absorb any syrup.
- If you end up with leftover batter or want to make it ahead of time. After the 1 hour fermentation, keep it in the fridge in an airtight container. Take it out half an hour for it to come to room temperature before frying.
- If you don’t have muslin cloth, you can use squeezable ketchup bottles for piping jalebis. I did the same 🙂