Irresistible Homemade Sweet Jalebis
Indulge in the delightful taste of Homemade Sweet Jalebis, a beloved Indian dessert that's crispy on the outside and oozing with sweetness on the inside. Inspired by a culinary lesson from Mirch Masala, this recipe is a labor of love, perfect for bringing joy to your table. In honor of my beloved mom’s birthday, I prepared these mouth-watering treats to surprise my dad, who is an ardent jalebi lover. Traditional jalebis may seem challenging to make, but this recipe breaks it down into simple steps, ensuring that you won’t be overwhelmed. The crispy spirals are bathed in a fragrant saffron-infused sugar syrup, making them an irresistible dessert. With a bit of patience and creativity, you can create a batch that will vanish before your eyes, leaving everyone craving for more. Get ready to take your dessert game to the next level—your loved ones will cherish every bite!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
All-purpose flour
1 cup (Sifted)
Gram flour
2 teaspoons (Sifted)
Plain yogurt
1/2 cup (Beaten)
Water
1/2 cup (N/A)
Baking soda
1 pinch (N/A)
Ghee or oil
500 ml (For frying)
Sugar syrup
500 ml (Prepared and warmed)
Saffron
A few threads (For flavoring syrup)
Instructions
1
In a mixing bowl, combine 1 cup of all-purpose flour and 2 teaspoons of gram flour. Mix well to ensure even distribution.
2
Add 1/2 cup of beaten yogurt and 1/2 cup of water to the flour mixture. Stir thoroughly with a spoon, making sure there are no lumps.
3
Continue mixing until you achieve the 'ribbon consistency'. This means the batter should drop off the spoon in a smooth ribbon-like stream.
4
Add a pinch of baking soda to the mixture and gently fold it in. If you're not ready to fry, you can refrigerate the batter for later.
5
For immediate use, transfer the batter into a jalebi-making bottle. If none is available, a cleaned tomato ketchup bottle or an icing bag with a star nozzle can work.
6
Heat 500 ml of ghee or oil in a frying pan over low-medium flame.
7
Once the oil is hot, use your preferred bottle to carefully squeeze the batter into the oil, forming concentric circles to create the jalebi shape.
8
Fry the jalebis until they turn light brown on both sides, then remove them from the oil and drain the excess oil.
9
In a separate pan, heat 500 ml of pre-made sugar syrup (chashni) over low heat. For an aromatic touch, add a few threads of saffron to the syrup.
10
Immerse the fried jalebis in the syrup, making sure to coat each piece evenly. Allow them to soak for a minute before removing them to drain excess syrup.
11
Serve the jalebis warm for the best experience. If serving later, reheat them in the oven for a few minutes before serving.
12
Get ready to whip up another batch, as these delicious jalebis are sure to disappear quickly!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the main flours used in this Jalebi recipe?
The recipe uses 1 cup of sifted all-purpose flour and 2 teaspoons of sifted gram flour.
What consistency should the Jalebi batter have?
The batter should reach a 'ribbon consistency', meaning it drops off the spoon in a smooth, ribbon-like stream.
How much yogurt is required for the batter?
You will need 1/2 cup of beaten plain yogurt.
What can I use to shape the Jalebis if I do not have a specialized bottle?
You can use a cleaned tomato ketchup bottle or an icing bag fitted with a star nozzle.
How much water is added to the flour mixture?
The recipe calls for 1/2 cup of water to be mixed with the flours and yogurt.
What leavening agent is used in this Jalebi recipe?
A pinch of baking soda is gently folded into the batter.
What is the recommended frying medium for Jalebis?
You can use either 500 ml of ghee or oil for frying.
What is the ideal heat setting for frying Jalebis?
The ghee or oil should be heated over a low-medium flame.
How are the Jalebi shapes formed in the pan?
The batter is squeezed into the hot oil in concentric circles to create the traditional spiral shape.
To what color should the Jalebis be fried?
They should be fried until they turn light brown on both sides.
How much sugar syrup is needed for this recipe?
The recipe requires 500 ml of pre-made sugar syrup, also known as chashni.
How is the sugar syrup flavored?
A few threads of saffron are added to the syrup for an aromatic touch.
How long should the fried Jalebis soak in the sugar syrup?
They should be immersed and allowed to soak for about one minute before being removed.
What is the best way to serve Homemade Sweet Jalebis?
They are best served warm for the most delightful experience.
How do I reheat Jalebis if I am serving them later?
You can reheat them in the oven for a few minutes before serving.
Can the Jalebi batter be prepared in advance?
Yes, you can refrigerate the batter for later use before you are ready to fry.
Who inspired this Jalebi recipe?
This recipe was inspired by a culinary lesson from Mirch Masala.
What is the total number of ingredients in this recipe?
There are a total of 8 ingredients listed for this recipe.
Is it necessary to sift the flour?
Yes, both the all-purpose flour and gram flour should be sifted to ensure a smooth batter.
How many teaspoons of gram flour are used?
The recipe uses 2 teaspoons of gram flour.
What should I do if the batter has lumps?
You must stir the mixture thoroughly with a spoon to ensure there are no lumps remaining.
What is another name for the sugar syrup used in Indian desserts?
It is commonly referred to as 'chashni'.
What is the first step in making the Jalebi batter?
The first step is to combine 1 cup of all-purpose flour and 2 teaspoons of gram flour in a mixing bowl.
How do I ensure even coating of the syrup?
By immersing the fried Jalebis in the warmed syrup and making sure to coat each piece evenly.
What is the texture of a perfect Jalebi?
A perfect Jalebi is crispy on the outside and oozing with sweetness on the inside.
Should the sugar syrup be hot when soaking the Jalebis?
The syrup should be heated over low heat so it is warm when the Jalebis are immersed.
Is this recipe considered difficult?
While traditional jalebis can seem challenging, this recipe breaks it down into simple, manageable steps.
Can I use an icing bag for this recipe?
Yes, an icing bag with a star nozzle is a recommended alternative for shaping the jalebis.
What is the purpose of the saffron threads?
Saffron is used to provide a fragrant, aromatic touch and a hint of flavor to the sugar syrup.
How much oil or ghee is used for frying?
The recipe specifies 500 ml of ghee or oil for the frying process.