Jalebi recipe
In this article you will learn how to make jalebi recipe at home in easy steps. Jalebi is one of the most popular of all delicious Indian sweets, it is eaten with great fervour by children and old people and it is a very favourite sweet of all. Crispy and crunchy style fried funnel in sugar syrup. It is dipped so that it looks very crunchy and sweet, and this delicious dessert will be loved by your family, This recipe is very easy and traditional to be made easily at home.
Read More - Samosa - Samosa Recipe
What Is Jalebi ?
Jalebi is a very popular sweet in Indian cuisine, it is widely available in all sweet shops. This sweet is easily found in any stall in Indian cities and towns.
Traditionally, jalebi recipes are made from a solution of all kinds of flour, gram flour, baking soda and water, and are kept for several hours. And then later put this batter in a cloth cup and deep fry in hot oil. It is fried like a circle, some people make it crispy and some people like to fry it normal, After frying it is dipped in this flavoured sugar syrup so that it gets that sweetness.
Tips & Tricks For Jalebi recipe
Making Jalebi is not a difficult task but while making it you have to take care of some things very well!
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Batter consistency is the key! - The batter we are going to make should be thick and runny, if the batter is too thick then our quick will not be able to become crispy nor will it be able to absorb the sugar syrup properly, and if the batter is too thin then keep it in shape in oil. It will be very difficult.
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Sugar syrup consistency is also important! - The syrup should be of one String, if we stop the syrup before it becomes one string, then our jalebi will absorb more syrup. And the syrup breaks or disintegrates. If we cook the syrup more than one string, then The sugar syrup will crystallise and the jalebi will not become juicy and syrupy.
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Sugar syrup should be warm! - When we put the fried jalebis in sugar syrup, keep in mind that the sugar syrup should be slightly hot or lukewarm, if the sugar syrup becomes too hot, it will soften the crispness of the jalebis.
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Oil temperature should be just right! - While frying the jalebi, the temperature of the oil should be medium, it should be 350 degree Fahrenheit (176 degree Celsius). If the temperature of the oil is high, it will brown the jalebi from the outside and the inner layer of the jalebi will remain raw, the higher the temperature the jalebi Oil will be allowed to absorb and it will not be crispy, so cook Jalebi on medium flame only.
Jalebi Recipe Ingredients
For Making Jalebi Better
- All purpose flour - 1 cup
- gram flour - 2 tablespoon (Besan)
- turmaric powder - ⅛ teaspoon
- baking soda - 1 pinch
- water - 1 cup
- all purpose flour - 1 or 2 tablespoon to be added later after the batter has fermented
For Sugar Syrup
- sugar - 1 cup(150gm)
- water - ½ cup
- saffron strands - ¼ cup
- oil for deep frying
How To Make Jalebi Recipe
Making Batter
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Take a cup of all purpose flour in a bowl and add gram flour to it, and add a pinch of baking soda and turmeric powder.
- Now mix all the dry ingredients well with the help of a spoon.
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Then the amount of water to be mixed depends on the amount of flour used, how much flour is taken. I put 1 cup of water in it, depending on the quantity of flour and gram flour, you can add water according to your own, but pay attention Make sure that the batter is not too thin.
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Now mix it with the help of a spoon, if any lump comes in the batter while mixing, break it with the help of a spoon.
- Now with the help of a spoon, stir the batter vigorously in a circular motion for 5 minutes, this adds volume to the batter and makes it soft.
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The batter should have a flowing consistency. Cover the batter and keep it in a warm place for 15 to 20 hours to ferment, if you live in a cold climate, you can keep the batter for 20 to 24 hours. If you live in a hot climate, keep the batter aside. Keep it for 6 to 10 hours.
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After fermentation, small air pockets would have formed in the batter, which would have a pungent taste.
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Now stir the batter well, if you notice, the batter must have become much thinner than it was before fermentation.
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As you know that our batter has become thinner than before, then add 1 to 2 tablespoons of flour to thicken it.
- Now mix it well with the help of a spoon.
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Now put this batter in ketchup bottles available in the market or you can also take a ready-made jalebi maker from the market, you can also use a piping bag. Either you can make it at home with the help of butter paper.
Prepairing Sugar Syrup
- Take 1 cup of sugar in a pan and add saffron threads to it, definitely add saffron as it gives a nice orange and yellow colour to the jalebi and also gives aroma to the jalebi.
- Add ½ cup of water.
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Now keep the pan on low flame on the gas and start stirring it with the help of a spoon so that the sugar dissolves.
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Cook the syrup well on low-medium heat.
- Cook the sugar syrup until it comes in one string.
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After making one string of sugar syrup, turn off the flame and add ¼ tsp lemon juice to it and mix it well, keep the sugar syrup on the gas so that the sugar syrup remains hot while adding the jalebi
Frying Jalebi
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Take oil for deep frying the jalebi in a Kadhai or pan, you can also use ghee, this will make the jalebi even tastier.
- To check the temperature of the oil, put a little batter in the oil. If the batter comes up quickly or slowly, then the oil has become suitable for frying jalebis.
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Now put the batter in the ketchup bottle and squeeze it with light hands to make a ring in the hot oil.
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Either start from the centre and move towards the outside or vice versa. Be careful while making jalebis as the oil is hot, take care that oil does not splash on you
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While making jalebi, you will not get it right because when you make jalebi, it keeps moving, it needs a lot of practice and it also depends on the equipment you are using to make jalebi.
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When the jalebi is cooked from one side, turn it over and cook it from the other side as well.
- Some jalebi will be cooked faster than others.
- Fry till the oil stops sizzling and the jalebis are a light golden. Remove with tongs or a bamboo skewer. While removing the shake to drain the extra oil.
Adding Fried Jalebi To Sugar Syrup
- Now immediately put the fried jalebis in the sugar syrup. When you are putting the jalebis in it, keep in mind that the sugar syrup should be hot or slightly lukewarm.
- After a minute, turn the jalebi over so that the sugar syrup gets coated on both sides.
- Keep the jalebis in sugar syrup for about 2 to 3 minutes, if you keep them for 2 minutes then their colour will be light and if you keep them for 3 minutes or more then their colour will be dark.
- Take out with a wooden skewer or tongs and stir lightly so that the extra syrup falls into the pan itself. Keep them on a plate.
- Make all the jalebis in the same way, take someone's help while making jalebis because it is a multitasking job.
- The jalebis can be served warm or lukewarm or at room temperature and leftovers can be stored in an airtight container and refrigerated.
Notes
- Consistency of the batter: Ensure that the batter consistency should be flowing yet thick. It can also be medium-thick. Do not make the batter runny, watery or very thick.
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Fermentation: Consider your city temperature when fermenting the jalebi batter. A hot climate will make the fermentation go fast and a cool or cold climate will slow it down. In a hot temperature, ferment the batter for 6 to 7 hours. In a cool climate, ferment it for 10 hours or as needed. You can also use the Instant pot for fermenting the batter. Also keep in mind not to over do the fermentation. A batter which has got fermented way too much will taste very sour and have an unpleasant smell.
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Consistency of sugar syrup: The sugar syrup must have a one-string consistency. If it is cooked less than the 1 string consistency, the jalebi will absorb it like water and will soften and break them. If you cook the syrup with more than 1 string, it will crystallise on the jalebi after cooling.
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Frying: While frying jalebi, keep the heat to medium or medium-high heat. Fry them in moderately hot oil.
Types Of Jalebi
Paneer jalebi
Paneer jalebi is a popular Indian dessert that combines the creamy texture of paneer with the sweet and crispy taste of jalebi. Grated paneer is mixed with flour, sugar, and milk to create a thick batter, which is then piped into hot oil in circular shapes and fried until crispy and golden brown. The fried jalebi is then soaked in a sugar syrup flavoured with cardamom and saffron until it becomes soft and syrupy. Paneer jalebi is typically served warm and garnished with nuts or coconut. This delicious dessert is perfect for special occasions and is sure to satisfy anyone's sweet cravings.
Fafda Jalebi
Fafda jalebi is a popular snack in Indian cuisine that originated in the state of Gujarat. Fafda is a crunchy, salty, and slightly spicy snack made from chickpea flour and served with jalebi, a sweet and crispy dessert made from wheat flour batter that is soaked in sugar syrup.
To make fafda, chickpea flour is mixed with spices and water to create a dough, which is then rolled out and cut into thin strips. The strips are then deep-fried until crispy and golden brown.
Jalebi, on the other hand, is made by piping a wheat flour batter into hot oil in circular shapes, frying until crispy, and then soaking in a sugar syrup flavoured with saffron.
The combination of salty fafda and sweet jalebi creates a unique flavour and texture that is beloved by many. Fafda jalebi is often enjoyed as a breakfast or tea-time snack and is a must-try for anyone visiting Gujarat.
Rabdi Jalebi
Rabdi jalebi is a popular dessert in Indian cuisine that consists of jalebi, a sweet and crispy dessert made of wheat flour batter, served with rabdi, a thick and creamy milk-based dessert.
To make rabdi, milk is simmered for hours, stirring constantly until it thickens and reduces to a creamy consistency. Sugar and cardamom are added to the milk to sweeten and flavour it.
Jalebi is made by piping a wheat flour batter into hot oil in circular shapes, frying until crispy, and then soaking in a sugar syrup flavoured with saffron.
The combination of sweet and crispy jalebi with creamy and rich rabdi creates a decadent and indulgent dessert that is perfect for special occasions or celebrations. It is often garnished with chopped nuts or grated coconut.
Mawa Jalebi
Mawa jalebi is a delicious dessert that originated in the Indian subcontinent. It is made by combining mawa, a solidified milk product, with wheat flour and sugar to create a batter that is then piped into hot oil in circular shapes. The jalebi is fried until crispy and golden brown, and then soaked in a sugar syrup flavoured with cardamom and saffron.
The addition of mawa to the batter gives the jalebi a rich and creamy texture, which pairs perfectly with the sweet syrupy taste. Mawa jalebi is often garnished with chopped nuts or grated coconut, and is a popular dessert for special occasions or festivals. Its unique flavour and texture make it a must-try for anyone with a sweet tooth.
Nutrition Value
FAQ
Qua - What kind of oil is best for frying?
Ans - I personally think ghee is the best in terms of flavor, however, you can absolutely use any other kind of neutral flavored, high smoke point oil that you have on hand. Grapeseed oil, vegetable oil or sunflower oil all work well here when making jalebi recipe.
Qua - What is jalebi batter made of?
Ans - Traditionally, the jalebi recipe is made with a batter of all purpose flour, gram flour (besan), baking soda and water that is fermented for several hours. The fermented batter is then poured in concentric circles in hot oil and deep-fried. These fried spirals are then soaked in a flavoured sugar syrup and served.
Qua - How to make old jalebi crispy?
Ans - Temperature of the oil: when you pipe the jalebi batter, make sure the oil is at low heat. Too high and batter will be all over in oil as you try to make the jalebi shape. So keep the temperature low when you pipe the batter in hot oil. Increase the heat once piped and then fry till crisp.
Qua - Why is jalebi unhealthy?
Ans - Jalebi is filled with sugar syrup which makes jalebi high in calories. This can again spike your blood sugar levels, leading to obesity and even high cholesterol, which is bad for your heart.
Qua - Is jalebi junk food or not?
Ans - Jalebi is made up of maida and sugar which falls under the category of unsafe foods for diabetics and a healthy lifestyle. Consuming maida and sugar will cause a spike in your blood sugar levels and slow down the fat burning process. Even worse, it will cause inflammation in your body which is unhealthy.
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