Easy Jalebi Recipe
This Jalebi is so quick and easy to make, no waiting required and they are perfectly crisp and delicious
Servings: 20
Ingredients
Syrup
- 3/4 cup granulated sugar
- 3/4 cup water
- 1/8 tsp saffron
- 1/4 tsp ground elachie/cardamom
- 1 tsp lemon juice
- 1 teaspoon egg yellow food colouring
Jalebi
- 1/2 cup cake wheat flour/all purpose flour
- 1/4 teaspoon bicarbonate of soda
- 1 tablespoon cornflour
- 3 tablespoon plain yogurt
- 1/4 cup water normal tap water
- vegetable oil or ghee for frying
Instructions
- Toast the saffron in a pan until fragrant. For the syrup place the water and sugar in a pot. Allow it to simmer on a low heat until the sugar dissolves. Simmer until it reaches a one thread consistency. It will reduce to about half the amount. Add the food colouring, elachie, saffron and lemon juice to the syrup.
- To test one thread consistency, take a little syrup and allow it to cool a little or you will burn. Place it between your forefinger and thumb and press and release, it will form one thread.
- If your syrup becomes too thick you can add a little more water to fix it
- For the Jalebi place the flour, bicarbonate of soda and cornflour in a bowl and mix it together
- Make a well in the centre and add the yogurt. Add water, a little at a time (use only what's required) and whisk until your form a smooth batter. Must be a little thick, but free flowing. Whisk for at least 2-3 minutes.
- Please do not add all of the water, the batter may become too thin. If it does become thin you can add a couple tablespoons flour to thicken it. I used about 2 tablespoons short of a half cup of water
- Heat some oil on low heat in a flat pan. It is easier to work with a flat pan when piping the jalebi
- Pour the batter into a piping bag or a squeeze bottle
- Squeeze the batter into the oil in a circular motion to get a spiral shape. Fry about 3-4 at a time depending on the size of your pan
- Fry each side for at least one minute, on a low heat or the insides won't cook. Jalebi to drain for a few seconds on a cooling rack. Dip in warm syrup, remove and drain on cooling rack
- Serve Jalebi warm or allow to completely cool before storing in an airtight container. Jalebi is best made and eaten the same day
Notes
- If you prefer a little more sourness you can ferment the dough for 12 hours or overnight. Alternatively add a little lemon juice to your batter
- The lemon juice in the syrup prevents it from crystallizing
- Jalebi is best made and eaten the same day, however you can store them in an airtight container for up to 5 days. If fermented store in the refrigerator