Crunchy on the outside and juicy inside, rustic golden spirals that make a centerpiece at every festival in India – Jalebi! People like it for breakfast and people like it for dessert. Some like it hot and crispy, others prefer it soft and at room temperature. It can be either served with sweet rabdi or with cold sour yogurt. It’s tough to not pick one when you see a pile of Jalebi gleaming in golden syrup.
Sometimes I get so intimidated with a recipe that it takes me a long time to ultimately get going with it. Jalebi is one such dish.
I tried it once long back and it was a big flop. That only made me more nervous of the idea to make it at home.
But then with practise, you will get the hang and will probably land up making it more often through out the year.
What ingredients goes in making Jalebi?
This jalebi recipe calls for yeast and it takes about 1 hrs to ferment. On warm summer days, it ferments even faster.
For Jalebi batter
- All purpose flour
- Corn flour
- Gram flour
- Ghee, clarified butter
- Orange food color, optional
You also need to make a sugar syrup with sugar and add cloves, cardamom plus saffron for flavor and color.
Can you make Jalebi without yeast?
Yes you can! You can make Jalebi with yogurt but that would need overnight fermentation. You will have to add yogurt to make the batter and then let it rest overnight for the batter to ferment.
What equipments you need to make Jalebi?
You would need Plastic squeeze bottle, or you could use pipping bag. You could also use just a zip log back and pour the batter in it, cut the tip and start shaping the Jalebi.
I do prefer the pipping bag option.
Steps to make Jalebi
- Activate the yeast in warm water with sugar.
- Prepare the batter by whisking it into a smooth flow consistency.
- Let the batter ferment for 1 hour and prepare the sugar syrup in the mean time (see note below on the consistency and temperature of the syrup).
- Fill the batter in a pipping bag and shape the spirals on medium hot oil.
- Once fried to cripsy, coat it in syrup and take it off to a serving plate.
- Enjoy fresh!
Few Important Tips you want to remember!
TEMPERATURE OF THE OIL IS CRUCIAL:
Let the oil be in medium hot when you start shaping the swirls in the oil.
If the oil gets too hot then the batter will start to separate as you start squeezing the batter. If the oil is too cold, then the batter settle at the bottom of the pan and flatten out.
The consistency of the syrup shoudn’t be too thick or too thin. Just simmer for 5 minutes and then cool it off.
If the syrup is too thin, then the cripsy jalebi will soften when dunk in syrup. If the syrup if too thick, then the jalebi will not be able to soak it up.
The syrup shouldn’t be hot when you drop the fried jalebies. It will get mushy if you drop in hot oil.
Don’t let the fried jalebi stay too long in the syrup. Just dunk it coat it aorund and take it out. If you keep it in the syrup for too long, it will loose the crispy texture and get too mushy.
Although making Jalebi is tricky and chances are the first time you will not get neat swirls (I surely didn’t), but don’t discard as it will still taste amazing. It’s a famous Indian sweets and almost everybody falls in love with it. It’s a famous Diwali treat and a must during any festive season.
Here are more Diwali Dessert ideas:
for Jalebi batter
- 1 cup all purpose flour
- 1½ tablespoon corn flour
- 1½ tablespoon gram flour
- 2 tablespoons ghee, clarified butter
- pinch of salt
- 1 teaspoon sugar
- 1 teaspoon yeast
- about 1 cup warm water
- orange food color, optional
for the syrup:
- 1½ cup sugar
- 1 cup water
- 3 cloves
- 2 green cardamom, crushed
- 1 teaspoon lemon juice
- pinch of saffron threads, optional
- Mix 1cup of warm water with sugar and yeast. Stir, cover and let it activate.
- In a mixing bowl, whisk all-purpose flour with corn flour, gram flour and salt. Pour ghee and give it a mix. You want to incorporate the ghee properly so it's crumbly.
- Now, pour the activated yeast and start whisking. Finally, add the food color (optional) and give it one last whisk. Make sure there are no dry crumbs and the color is mixed evenly.
- Cover the bowl and let it ferment for 1 hour. Do not shake or move the bowl. The batter is fermented when you see few bubbles on top. In the mean time prepare the syrup.
- In a saucepan, add everything mentioned you need for the syrup and let it simmer in meduim heat for about 5 minutes. We don't want the syrup to have any string consistency, but it shouldn't be too light either.
- To fry the Jalebi, heat enough oil in a flat saucepan. Keep the heat at medium heat. Now using either a piping bag/zip lock bag or a squeeze bottle, start squeezing out the batter in hot oil making concentric circles. Do not overcrowd the pan.
- As you finish shaping one jalebi and move to the next one, the first one should already puff up!
- Fry until its golden brown and cripsy. It should take about 5 to 7 minutes. Once done frying, transfer it to the golden syrup and coat it all around. If the jalebi are too big, you can leave for about 30 secons. Then, take it off and put it a serving plate.
- Enjoy fresh warm jalebi.
- The batter can also be prepared without yeast. In that case, you have to add sour yogurt to prepare the batter and allow it to rest overnight for it to ferment.
- While frying the Jalebi, make sure the oil is at medium low or else the concentric circles will be very difficult to shape up. Also, please remember that making perfect Jalebi spiral is an art that comes with lots of practice.
- Don't leave the fried jalebi in the sugar syrup for more than 30 seconds. It will turn soggy otherwise.