Jalebi Recipe : If you are also fond of eating sweets, then in this article today we have brought a very wonderful recipe for jalebi for you. Often people eat jalebi from outside, and there are many people who avoid eating jalebi from outside.
If you also avoid this type of jalebi, then in today’s article we have brought a very wonderful jalebi recipe for you, which you can prepare in your kitchen itself. With a very light combination of ingredients lying in the house, gram flour and sugar, you will prepare very crunchy jalebi.
So let’s quickly see what ingredients we need to make jalebi.
Ingredients required to make jalebi:
- Refined flour—1 cup
- Curd—2 tablespoons
- Gram flour—1 tablespoon
- Water—as per requirement (for making batter)
- Baking soda—1 pinch (or fruit salt—1/4 teaspoon)
- Ghee or refined oil—for frying
- Sugar—1 cup
- Water—1/2 cup
- Saffron—4-5 strands (optional)
- Cardamom powder—1/4tsp
- Lemon juice—1/2tsp (to prevent the syrup from crystallizing)
How to make Jalebi:
Mix all-purpose flour, gram flour, and curd in a bowl. Add water little by little to make a thick batter (like idli batter). Cover and ferment it for 8-10 hours or overnight. For a quick version, add baking soda 10 minutes before serving. Add sugar and water in a pan. When it starts to boil, add cardamom powder and saffron.
Prepare one simple syrup. Add lemon juice at the end and turn off the gas. Fill the batter in a pinch bag, piping bag, or empty sauce bottle. Heat oil/ghee in a pan on medium flame. Add jalebis in round-curved shapes. Fry on low flame till they become golden and crispy. Immediately put the hot jalebis in hot syrup for 30 seconds. Then take them out on a plate.
The syrup should not be too thick or thin—it should be one string. If you use ghee for frying, it will become more fragrant. Do not make the batter too thin, otherwise the jalebi will not spread.