Jalebi

Jalebi | Playful Cooking

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.

Jalebi | Playful Cooking #dessert #indian #sweets #festive #treat #jalebi

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. Yesterday, after many years, I decided to give it a try again. Arvind, as always, was sure it would work. And it was he who made it work.

What ingredients goes in making Jalebi?

This jalebi recipe calls for yeast and it takes about 2 hrs to ferment. 

For Jalebi batter

  • All purpose flour
  • Corn flour
  • Gram flour
  • Ghee, clarified butter
  • Sugar
  • Yeast
  • 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! But that would need overnight fermentation. You will have add yogurt to make the batter and then let it rest overnight for the batter to ferment. 

Jalebi | Playful CookingDiwali Mithai | Playful Cooking #dessert #indian #sweets #festive #treat #jalebi

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. 

This is how we did though! 

The batter was easy to fix and it fermented beautifully but then I realized that I didn’t have the right gadget to make the concentric circles. I didn’t have a piping bag or a squeezing bottle. Neither could I find a proper zip lock bag. How maddening! I gave up, left the kitchen and went on to feed my boy his lunch. Arvind then came up with this idea! He poked a hole in the cap of a tiny plastic water bottle and started squeezing the batter out through that. It was working! It needed some strong muscle powder and I couldn’t be happier seeing the effort this guy puts at making things work for me. We couldn’t make perfectly shaped Jalebi but we can assure you on the taste. It made our Diwali evening super sweet.

Jalebi | Playful Cooking #dessert #indian #sweets #festive #treat

Few Important Tips you want to remember!

Let the oil be 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. 

Don’t let the syrup stay too long in the syrup. Just dunk it and leave it for 1 minute. 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:

Kaju katli 

Gajar Halwa

Gulab Jamun

Jalebi | Playful Cooking

Jalebi

Yield: 25 to 30 Jalebi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

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
  • pinch of saffron threads, optional

Instructions

  1. Mix half a cup of warm water with sugar and yeast. Stir, cover and let it activate.
  2. In a mixing bowl, whisk all-purpose flour with corn flour, gram flour and salt. Pour ghee and give it a mix. Now, pour the activated yeast and start whisking. Put couple spoons of warm water at a time as you continue making a smooth pancake like batter. Finally, pour the food color (optional) and give it one last whisk. Cover the bowl and keep it in a warm place for the batter to ferment. It should take about 2 hours and during that time, do not shake or move the bowl.
  3. Once the batter ferments, make the sugar syrup. In a saucepan, mix everything and let it boil in high heat for about 7 minutes. It should be sticky and not too thick.
  4. 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.
  5. Fry until its golden brown. It should take about 5 to 7 minutes. Once done frying, transfer it to the golden syrup and let it swim there for about a minute or two. Then, take it off and put it a serving plate.

Notes

  • 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.

Diwali Mithai | Playful Cooking #dessert #indian #sweets #festive #treat

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Comments are closed.

  • kastoori
    November 11, 2015 at 10:05 AM

    Its lovely piece of write up and captures.Indeed, I bet it was fun as well to get a helping hand and a creative idea for making these jalebis from Arvind!!!!

    Wish I could as well get to taste these wonderful yummy jalebis,Nevertheless I’m glad it came out well and the whole family could enjoy

    HAPPY DIWALI!!!! keep posting as I love reading your blog

    Cheers
    Kastoori

    • Kankana Saxena
      November 13, 2015 at 3:52 AM

      Thanks Kasturi 🙂 Hope you had a great Diwali too!

  • Dolphia Nandi
    November 11, 2015 at 3:28 PM

    Your photographs are always inspiring Kankana, at least to me. These jalebis look perfect and professional! So, I am not sure what are you talking about the shape!
    The site looks very elegant and nice. I am loving the new look. Say “good job” to Arvind.

    • Kankana Saxena
      November 13, 2015 at 3:52 AM

      Dolphia, you are always so sweet and kind! Thanks a lot girl 🙂 xx

  • Radhika
    November 11, 2015 at 3:30 PM

    Kana,
    Absolutely love the new look of the blog. Looks very professional!
    Kudos to Arvind for all the hard work and effort. It shows..
    Jalebi’s are perfect to celebrate this new milestone for your blog.. you have come a long way and I am sure you will go a long way from here.. Cheers! Go girl!

    • Kankana Saxena
      November 13, 2015 at 3:54 AM

      Thanks a lot sweetie 🙂 Hope you had great diwali too!

  • Jayasri
    November 11, 2015 at 6:45 PM

    Looks gorgeous, beautiful clicks as always, Happy Diwali

  • [email protected]
    November 12, 2015 at 12:51 AM

    oh those jalebi’s! They look fantastic Kankana!

  • angiesrecipes
    November 12, 2015 at 1:04 AM

    I bet these are not only delicious, also addictive!

  • Resham Mukherjee
    November 12, 2015 at 4:26 AM

    These jalebis look great Kankana, and your photography awesome as always! 🙂

  • Archana
    November 12, 2015 at 5:58 AM

    The Jalebi look perfect! Love the new design especially the header. It looks simple and fresh!

  • Pang {circahappy}
    November 12, 2015 at 8:22 AM

    I don’t think I can eat just one jalebi. They look so good that if I am successful in making them, I probably devour them all with no regret 🙂

    I always love your styling/photos. Your new header looks great, by the way 🙂

    • Kankana Saxena
      November 13, 2015 at 3:55 AM

      Thanks so much 🙂 These are not all that tough to make if you can ignore the shape part!

  • Kimberly/TheLittlePl
    November 12, 2015 at 12:15 PM

    These looks perfect! So lovely these were the result of team work.
    Thanks for sharing.
    Have a wonderful Diwali 🙂
    Kimberly

    BTW I really like the new logo. Very clean look 🙂

    • Kankana Saxena
      November 13, 2015 at 3:56 AM

      Thanks Kimberly! All credit goes to Arvind 🙂

  • Karine Keldany
    November 12, 2015 at 3:25 PM

    I heard about jalebi on an Indian soap opera I liked where the main character “Kushi” makes jalebi every time she is sad. I wanted to try them so much. They look a bit like a Syrian dessert we call Meshabek. Crispy and oozes with sweet syrup. I will try your recipe. Thank you so much for sharing. HAPPY DIWALI feast.

    • Kankana Saxena
      November 13, 2015 at 3:59 AM

      I googled the dessert you mentioned! Learnt something new from you and they do look like jalebi 🙂 Try the recipe, not to tough, if you can ignore the shape part!

  • Sarvani
    November 12, 2015 at 8:38 PM

    Wowwza!! Gulab jamuns.. and now jalebis… arent you on a roll?! very impressive… Happy diwali Kankana.. to you and the family!!

    • Kankana Saxena
      November 13, 2015 at 3:57 AM

      ha ha ha looks like am on a roll indeed. It’s all because this festive season has been truly festive after a long time 🙂

  • Sylvie
    November 12, 2015 at 9:57 PM

    Yes I noticed the new look right away, it looks great and I love the way the header stays with you as you scroll down!

  • anita menon
    November 13, 2015 at 4:30 AM

    Loving the layout of your blog !

    The jalebis look so so good.

    Happy Deepawali! I am enjoying reading all your posts and I still make the tiramisu for my guests from the recipe you shared on your blog some years ago 😀

  • torviewtoronto
    November 13, 2015 at 5:40 PM

    yummy jalebi looks fantastic 🙂

  • [email protected]
    November 13, 2015 at 9:00 PM

    Girl your photographs are always so stunning!! I can really eatr all of these crunchy jalebis!!

  • Bina
    November 14, 2015 at 5:38 AM

    Love the jalebis and love the new look! Very sleek 🙂 My favorite part is when the header becomes larger as you scroll up!

  • Gayatri
    November 15, 2015 at 10:04 PM

    These photographs are too pretty to handle! Such lovely jalebis 🙂 I think I’m inspired to try them too!

  • Cygnet Kitchen
    November 17, 2015 at 2:50 PM

    Wonderful photography, Kankana! I have no idea what Jalebis are supposed to look like, but these seem pretty amazing to me and I wouldn’t say no to a bowl full! The site looks great! My husband has to read and edit all my posts as I am dyslexic, so we are both very lucky!