There is nothing more delicious than a golden syrupy deep fried 'Jalebi'. It is also called as zulbia, jilapi and zalabia in the Middle East. You can call the Indian obsession with 'Jalebiya', as good as donuts in the west .It is one of the most popular Indian sweets after gulab jamun, laddu and kaju katli.
Jalebi's a popular Indian treat that everyone loves. You get this yummy treat by deep-frying a batter of flour and yogurt and then soaking it in a syrup of warm sugar and water. Traditional jalebi recipes can take a while and be a hassle. But with instant jalebi recipes, it's a lot simpler to make this yummy dessert at home.
If you need a quick jalebi recipe, the homemade one's excellent. This recipe requires minimal ingredients and can be made in 30 minutes. This crispy jalebi recipe is great for those who want a tasty dessert quick.
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Ingredients
I have used urad dal flour to get the crispness in the jalebi and yellow moong dal flour for the light yellow colour. You can replace moong dal flour with urad dal flour.
Refer to recipe card below for ratio
- Urad dal or split black gram
- Yellow moong dal or yellow split mung dal (can be replaced with urad dal, moong dal helps with natural yellow color)
- Maida or plain flour / all purpose flour
- Rice flour
- Baking soda
- Orange food colour optional
- Water
- Oil if vegan/ Ghee or clarified butter for frying
- Sliced almonds/pistachios for garnish optional
For 1-taar chashni/ one string consistency sugar syrup
- Sugar
- Water
- Few strands of saffron
Equipment
- Pastry bag/Old empty sauce bottle
- Whisk
- Kadai/ frying pan
How to make Jalebi recipe step by step instructions?
- Mix the dry ingredients with urad and moong dal flour.
2. Add the yogurt to the mix
3. Add water and mix all ingredients with a whisk.
3. If Jalebi batter looks free flowing, you can start making them.If not adjust with water or flour. Transfer it to a bottle.
4. Heat oil /ghee in a pan, on a low heat and make spirals for jalebi using a piping bag.
5. Heat sugar, water and saffron/kesar in a pan on a medium flame. Turn off the heat once it starts boiling and small bubbles start to form.
6. Transfer the golden brown jalebi to the warm sugar syrup for few minutes. Serve with a smile on your face 🙂
Serve homemade jalebis immediately. It stays crisp at room temperature for a day. Best to store it in an air tight jar.
Can we make jalebi in air fryer ?
Well, its not easy (maybe not possible) at this time to make jalebi completely in air fryer. However we can still make is partially. we can start with the jalebi in a kadai and move to air fryer for remaining recipe.
- Heat Oil/Ghee in a kadai,pour the jalebi batter and fry for 2 minutes
- Transfer it to an air fryer basket once its partly cooked
Cook for 3-4 minutes at 180C in a preheated air fryer, once cooked dip it into the sugar syrup for few minutes.
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FAQ
Doctors suggest patients with chronic sinus problems, to eat hot 'ghee jalebi', to get some relief. Hence, all sweets do not cause problems. Some do cure them too. Just be mindful of the quantity.
Easy Jalebi recipe | Instant jalebi recipe
Equipment
- kadai/frying pan
- whisk
- pastry bag/ old sauce bottle
- air fryer for partial cooking in air fryer
Ingredients
Jalebi ingredients
- 4 tablespoon urad dal or split black gram flour
- 2 tablespoon yellow moong dal or yellow split mung dal flour can be replaced with urad dal flour
- 1-¼ cup maida or plain flour
- ¼ cup rice flour
- ¼ teaspoon baking soda
- ¼ cup yogurt
- 1 cup water to flowing consistency add more water to adjust
- Oil/'Ghee' or clarified butter for frying
- Sliced almonds/pistachios for garnish optional
- 1-2 drops orange food color optional
For 1-taar chashni/ sugar syrup
- 1 cup sugar
- 1 cup water
- few strands of saffron
- ½ teaspoon lemon juice or vinegar, helps to avoid crystallization of sugar
Instructions
For sugar syrup
- Add 1 cup sugar to 1 cup water with saffron strands and boil till it forms a sticky consistency(1 taar 'chashni'),turn off the heat.
For Jalebi
- grind urad dal for flour or use the flour directly
- Add pinch baking soda, rice flour and plain flour to the lentil flours
- Add yogurt to the mix
- Add water to make it a flowing consistency and adjust it if required. Add food color(optional) and mix well.
- Fill the batter in cone and fry it in hot ghee or clarified butter/oil on low/medium flame.
- Once the jalebi are fried and look crisp,dip it in sugar syrup for 2-3 minutes.
- Garnish with pistachios/almonds and serve.
For jalebi in air fryer
- Heat Oil/Ghee in a kadai,pour the jalebi batter and fry for 2 minutes
- Transfer it to an air fryer basket once its partly cooked
- Cook for 3-4 minutes at 180C in a preheated air fryer, once cooked dip it into the sugar syrup for few minutes.
Notes
Add 1 teaspoon milk to this boiling sugar syrup so that dirt in sugar syrup comes up in froth and can be removed after straining it via strainer. If the jalebi is not coming out in a good shape, try bringing the ghee/oil to a lower tempreture,also the bottle used to pipe the jalebi should be easily squeezable.
Variations of making jalebi
Traditional jalebi recipe is actually easy. You just need to get the ratio right. There are many recipes to make it. Some use commercial jalebi mix to make it like GITS. Some use plain flour, saffron, sugar syrup and ghee or oil for frying. Others make jalebi with yeast. The above recipe is made with 'dal' or legumes along with some 'maida'/flour. You can also add cardamom powder to the syrup.
You could try instant jalebi with eno instead of baking soda. Lots of folks use Eno as an antacid and it's also used in cooking. Eno makes the jalebi in this recipe extra crispy and light.Use the same quantity of Eno as that of baking soda in the recipe.
Serving suggestions
People in the princely state of Rajasthan or erstwhile 'Rajputana' love to have this with hot saffron milk. Indore and MP serves it with love with pohe. We eat it with fried 'besan' or gram flour strips or Fafda at Gujarat. Just as a sweet in the southern states of India. You can find traditional sweet shops and 'halwai' making hundreds of jalebis'. It is a common sight at various street food stalls across the whole nation. Some ask their traditional cooks or Maharaj to make it in pure 'ghee' at weddings, pooja and havan.Samosa jalebi is one of the most common tea time snack combinations. Some people even have a delicious thick rabdi over hot jalebi.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation while cooking.
ashus says
i try this recipe and it is very yummy recipe
thank you for sharing yummy jalebi recipe