Instant jalebi recipe | Jalebi recipe at home | Jalebi recipe easy | Crispy jalebi recipe

What is jalebi?

Jalebi recipe is a spiral shaped crispy, crunchy, juicy Indian sweet recipe where all-purpose flour batter is prepared first and poured in jalebi cloth, squeeze bottle or icing bag. Then this batter is fried in hot oil in spiral shapes aka concentric circles and immediately dipped in sugar syrup for some time. Other than jalebi, it is known by different names like Jilapi in Bengali, zulbia or zoolbia, zalabia, mushabak etc.

Jalebi recipe is mostly prepared in two different ways.

The traditional jalebi recipe is prepared in a traditional way by fermenting the jalebi batter for overnight. Basically, in this fermentation process, microbes break down starches and sucrose from the carbohydrates of all-purpose flour aka maida into alcohols and acids. This process makes the batter thinner and creates bubbles into it. With this fermentation process, jalebi gets the perfect crispy texture and sour taste.

Now a days, the fermentation of the batter can be done using different elements according to ones own choices depending upon the possible investment of time for the fermentation process.

In the classic way, only all-purpose flour aka maida and water are used to prepare the jalebi batter and is then kept covered in a warm place of house for at least 12-14 hours for the fermentation process to be complete. In fact, during winter season, it may take longer duration to get fermented properly.

Few people add yeast into the jalebi batter to speed up the fermentation process. In this way, the fermentation process takes hardly 7-8 hours.

Few people also add either yogurt or lemon juice into the jalebi batter to speed up the fermentation process using natural elements.

On the other hand, instant jalebi recipe does not require any fermentation process. In this process, after preparing the jalebi batter, you can immediately cook them. Though it is a short cut process, but now a days in the busy world it is super trendy.

For instant jalebi recipe, the jalebi batter can be prepared in various ways using different raising elements like fruit salt or Eno, baking powder, baking soda etc. and for the traditional sour taste of the fermented jalebi batter, yogurt, lemon juice or vinegar can be added.

Traditional jalebi Vs Instant jalebi

Traditional jalebi and instant jalebi both have their own USPs and both are equally popular.

Traditional jalebi requires lot of time for the fermentation of the batter and needs to be beaten more to develop air into the batter which requires some extra effort. On the other hand, instant jalebi batter gets prepared instantly and does not require to be beaten too much which somehow saves both your time and effort.

In traditional way, the perfect sour taste is developed in the jalebi which I personally feel somehow slightly lacks in instant jalebi.

The most common question arise in people’s mind is which one tastes better?

According to me, in both the ways jalebi tastes outstanding if it is prepared with equal attention, ease and love. Though everyone has their own preferences, but in both ways, you can prepare perfect juicy, crunchy and delicious jalebi.

How to eat jalebi?

Jalebi recipe is one of the most popular sweets of india and in different parts of the country it is eaten in different ways. In northern India, jalebi is eaten as breakfast with milk. In Madhya Pradesh, jalebi is paired up with poha for breakfast. In Gujrat, jalebi-fafda is popular as a classic breakfast or snack combo.

In Bengal and few other states, jalebi is served as snack with other sweets and savoury items like singara, chop etc.

Other than this, jalebi can also be eaten as dessert after meal. Jalebi-rabri is an authentic dessert recipe where hot crispy jalebis are served with thick rabri.

In fact, jalebi recipe can also be considered as a street food of India. Yes, street food because in many streets and corners of India, jalebi is sold by many street vendors where they prepare hot jalebi in front of crowd and sell them as snack.

Though jalebi has become one of the national sweets of India with its amazing popularity but when it comes to prepare it at home, people get nervous. Most of the people think that jalebi recipe is one of the toughest sweet recipes of India which can be prepared only by experts and halwai.

But that’s not true. Instead of calling it tough, I like to say jalebi recipe is a tricky recipe. To prepare perfect jalebi, you don’t need to be an expert you just need to know the correct proportion and consistency of both the batter and the sugar syrup. You would also need to know few very basic and simple tricks which I have mentioned below in details. I have tried my level best to keep the recipe as simple as possible so that every home cook gets inspired to prepare homemade jalebi aka jalebi recipe at home.

Honestly, I made couple of mistakes for the first time to prepare instant jalebi recipe, but I have learnt a lot from them. When I have prepared them for the first time, it was flat and soggy. But now with time and practice, I got expertise in preparing jalebi recipe at home. Normally, I prepare this inimitable sweet at least twice in a year during Holi and Diwali festivals.

Instant jalebi recipe is one of the most reasonable sweets which requires very limited and basic ingredients to get prepared. Surprisingly, using regular amount of ingredients, you can prepare ample jalebis. Isn’t it great? In fact, you can double or triple the amount which I have mentioned in the ingredient section to prepare lot of jalebis.

Jalebi recipe step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get perfectly crispy, crunchy and juicy jalebi recipe at home. But before directly jumping into the recipe, let me share few interesting things about the jalebi recipe easy.

Frequently asked questions

Why my jalebi becomes soft and soggy?

There are various reasons which can make your jalebi soggy and soft. Some of them are mentioned as below.

Why my jalebi breaks?

If the batter of the jalebi is too thin, then they may break after dipping into the sugar syrup.

Why my jalebi becomes flat?

When jalebis are fried in not hot enough oil then they turn flat in shape.

Why my jalebis get shrunk?

If the jalebis get over fried, then they get shrunk.

Why I am not able to shape the jalebi in oil?

If the oil is too hot and if you try to shape the jalebis in highest flame, then the batter may splatter all over the kadai and you will not be able to shape them properly.

Why my jalebis are not soaking syrup?

There are various reasons for which jalebi may not soak syrup.

How to use food colour to prepare jalebi?

There are generally two types of food colour used in preparing jalebi. One is powdered colour, mostly used by halwais and another is liquid colour. I personally prefer to use the liquid food colour because it’s completely organic. Mostly, either yellow or orange food colour is used for jalebi recipe.

Few people mix the food colour into the jalebi batter and few in the sugar syrup. According to me, it’s always better to use the food colour into the sugar syrup other than into the batter.

If you add the colour into the batter, then sometimes it is difficult to understand whether the jalebis have properly got cooked or have been overcooked. On the other hand, you won’t be able to understand by looking whether the jalebis have soaked the syrup or not.

So, most of the halwais and even I always prefer to add food colour into the sugar syrup. In this way, no confusions arise during the time of frying jalebis and on the other hand you will be able to understand whether the jalebis soaked the sugar syrup properly or not.

What flavours to be used to prepare jalebi?

Normally, in jalebi batter no flavouring agents are added. But in the sugar syrup saffron sticks and cardamom pods or cardamom powder are added for flavouring. Both the flavouring agents work magical to create an amazing flavour.

Tips to prepare perfect jalebi

How to make jalebi?

Instant jalebi recipe aka jalebi recipe easy is prepared in four simple steps.

For the batter

I have used measured amount of all-purpose flour, corn flour, yogurt, baking soda, lemon juice and water.

All-purpose flour: It gives the base to the batter without which any jalebi batter cannot be prepared.

Corn flour: It gives crispy texture to the jalebi.

Yogurt: It gives the tangy taste to the jalebis like fermented jalebi batter.

Baking soda and Lemon juice: Both the ingredients help to raise the batter.

Water: To make the batter thinner.

Add all the ingredients and make a smooth and lumps free batter. Then beat the batter with a whisker for couple of minutes so air bubbles develop into the batter. Then cover the batter and allow it to rest for 20-30 minutes.

For the sugar syrup

Take a medium sized pan with depth and add sugar and water into it. Allow the sugar to completely dissolve and then boil the syrup for another minute. Add lemon juice into the syrup. It resists the sugar syrup to get crystalized. When the syrup is done, add food colour and boil it once and switch off the flame. Add cardamom pods and saffron streaks for flavouring the sugar syrup.

For frying the jalebi

First put the batter into either a jalebi cloth, squeezable sauce bottle, zip lock bag or icing bag. I have used icing bag for the job and cut the tip to 2 mm thick.

On the other hand, add enough oil or ghee or use both together and allow it to become completely hot in high flame. The perfect temperature of oil to fry the jalebis should be between 170°C-175°C. Once the oil is hot enough, put the flame in medium and shape the jalebi over the hot oil.

Shape them into spirals from centre to outside and rotate for 3-4 times to complete one jalebi spiral. It does not matter if they are connected during the time of shaping. Just break them during the time of frying. Fry them for 2-3 minutes over medium to medium high flame and flip them in between. Drain the excess oil nicely before dipping into the syrup.

For dipping the jalebis into the syrup

First, the sugar syrup must be hot but not a boiling temperature before dipping the jalebis. After frying the jalebi, dip them immediately into the syrup and hold them initially with a ladle or spoon for 10 seconds and then leave them for another 10-20 seconds into the syrup. Then drain the jalebis from the syrup and they are ready to serve.

Ingredients:

• 1 cup All-purpose flour or Maida
• ¼ cup Corn Flour
• ¼ cup Yogurt
• ¼ teaspoon baking Soda
• ½ tablespoon Lemon juice
• 120 ml Water, at room temperature
• ¼ cup Ghee to deep fry the jalebis
• Oil as needed to deep fry the jalebis

• 2 cups Sugar
• 1 cup + 2 tablespoons Water
• 15-18 Saffron streaks
• 3 Cardamoms
• 1 teaspoon Orange food colour

1. Take a large mixing bowl and add 1 cup all-purpose flour, ¼ cup corn flour, ¼ teaspoon baking soda and mix them nicely.
2. Add ¼ cup yogurt, ½ tablespoon lemon juice into the bowl. Add water slowly at a time to prepare a thick but free flowing consistency batter. For me, it took exactly 120 ml water to prepare the batter.
3. Whisk the mixture in circular motion with a whisker for 2-3 minutes until small bubbles developed into the batter. Cover the batter and keep it aside for 15-20 minutes.
4. On the other hand, to prepare the sugar syrup, take a medium sized pan with depth and add 2 cups sugar and 1 cup and 2 tablespoons of water into it.
5. Put the pan on medium high flame and add 3 cardamoms into it. Stir the content in between and let the sugar melt completely.
6. Once the sugar syrup starts boiling, put the flame in low and add lemon juice into it and mix it well. It resists the sugar syrup to get crystallized.
7. Add saffron streaks into the syrup and give a nice stir. Put the flame in high and boil the syrup for a minute.
8. Add 1 teaspoon orange food colour into the sugar syrup and give a nice stir. Put the flame in high and allow the syrup to boil for 5-10 seconds and switch off the flame.
9. Cover the pan and keep the sugar syrup aside.
10. Now take a large flat pan and put it on flame to become completely dry.
11. Add enough oil into the pan to deep fry the jalebis. Add ¼ cup ghee into the pan and allow it to melt. Addition of ghee enhances the flavour and taste of the jalebis.
12. Put the flame on high and allow the oil to become hot. The perfect temperature of oil to fry the jalebis is around 170°C-175°C.
13. Now take off the lid of the jalebi batter (Step 3) and whisk it once more for 30 seconds.
14. Place an icing bag into a glass and pour the jalebi batter into it. Cut the tip of the icing bag to 2mm thick. You can also use zip lock bag, squeezy sauce bottle or jalebi cloth instead of it.
15. Once the oil is hot, put the flame on medium and hold the icing bag and rotate your hand in circular motion for 3-4 times from centre to outwards to make spirals. Repeat the process and make multiple spirals into the hot oil. It does not matter if they are connected during the time of shaping. Just break them during the time of frying.
16. Fry them for 2-3 minutes over medium to medium high flame and flip them in between.
17. The sugar syrup must be hot but not at boiling temperature before dipping the jalebis. If your syrup becomes cold, then heat it up during the time of frying the jalebi.
18. After frying the jalebi, drain the excess oil and dip them immediately into the hot sugar syrup. Hold them initially into the syrup with a ladle or spoon for 10-15 seconds and then leave them for another 30 seconds into the syrup.
19. Drain the jalebis from the sugar syrup with a strainer ladle and keep them on a separate plate.
20. Repeat the process with rest of the batter and prepare the jalebis.
21. Now the jalebis are ready to serve.

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