Jalebi is one of the most popular sweet in Indian cuisine which not only tastes well for your taste buds but is very easy to prepare.
Being a Marwari (Rajasthani) I and my entire family love a lot of sweets and desserts, among which Jalebi is our all-time favorite because of its own distinct identity and taste. Jalebi not only today but has been standing since very ancient times. There is no decrease in its popularity even today.
It bring back lots of memories, of how we use to enjoy Jalebi with milk or rabri and sometimes with samosa on our weekends. This breakfast was pretty much fixed and we use enjoy it with our families. Those were the best jalebis I have ever had.
It still stays a famous breakfast dish in North India, popularly served during all the festivals including Diwali, Ramadan. I mean obviously it’s a sweet so it’s eaten as a treat however a lot of time we also relish it for breakfast.
With Rakhi being only a few days away, I needed to share the traditional recipe with you all. This formula makes crispy and thin jalebis, exactly the same recipe we love to relish as kids. Jalebi can be made in 2 ways, the latest instant recipe is very mainstream as it doesn’t require any fermentation. But having tasted both the recipes which are sort of equally good yet if you ask me, there’s not at all like jalebi made the conventional way.
Jalebi is a spiral-shaped customary Indian sweet made with maida flour blended in with yogurt. This batter is kept for fermentation which is then deep-fried followed by dipping in sugar syrup.
These will remain firm for a considerable length of time and are best delighted in with rabri or milk!
How to make Jalebi?
Jalebi is made in two ways:-
Traditional Recipe – The conventional method in which batter using maida flour and yogurt is prepared and kept for fermentation for 24 hours in advance.
Instant Recipe – If you want to make Jalebi in 15 minutes, prepare yeast by adding yeast to the maida batter. It does not take time to prepare instant jalebi, the solution is prepared immediately.
How to serve?
Jalebi looks delicious with milk and rabdi. It also has a very good synergy with samosas in breakfast. You can eat as you like.
Jalebi Ingredients
- 1 -cup maida
- 1/2- cup yogurt
- One and a half cup sugar
- 1 tbsp milk
- Few leaves of saffron
- Ghee aur oil for deep frying
- 4-5 cardamom
- 1/4- teaspoon baking soda
- Edible food color orange
Jalebi Recipe
1.First take a bowl add wheat flour (maida) , baking soda and mix it thoroughly by adding water slowly to form consistent batter without leaving any lumps.
2. Batter should not be too thick or thin. The consistency of jalebi batter should be slightly thicker than the pakodi ‘s batter.
3. Then cover the batter and let the batter sit for one day (24 hours) to ferment. After 24 hour you will see small bubbles on the top of the batter which shows the fermentation has taken place.
4. Now add a pinch of food color and 1 tbsp refined oil in the batter (this step is important to make Jalebi crispy). Stir the batter thoroughly using whisk.
5. After that add few leaves of saffron in milk and leave it for 4-5 minutes
6. Take a pan and add one and half cup sugar to it. Now add 1 cup of water and let it boil, when it starts boiling add cardamom powder and saffron.
7. Now when the syrup becomes sticky it should be one string consistent.
8. To check the consistency of syrup put a drop off syrup on your thumb and touch it with a finger and move it away from each other the thread forming between your finger and thumb should be single thread.
9. Transfer Jalebi batter into a plastic cone or sauce bottle.
10. Heat oil or ghee in a pan. After heating on high flame turn the flame to medium temperature.
11. Squeeze the batter in hot oil in a spiral form to make jalebi.
12. Fry it from both sides till it becomes golden. Now take it out from the pan immediately and dip it into the warm sugar syrup.
13. After a few seconds take out your jalebis. You can garnish it with Pistachio and Almonds.
Note-
- If the batter becomes thin add dry maida in it. If the batter is thick you can add water to make it’s consistency perfect.
Recipes you may like–
Shahi paneer recipe | How to make shahi paneer
Pav bhaji recipe| How to make pav bhaji
Shekhawati Dahi Vada Recipe: How to Make Dahi Vada
Rajasthani Kanji Vada recipe | Kanji Wada
Rajasthani Dal Baati Choorma Recipe
FAQs
What are the ingredients of jalebi?
Maida Flour मैदा
Curd दही
Ghee देसी घी
Baking Soda खाने वाला सोडा
Sugar चीनी
Milk दूध
Saffron केसर की
Cardamom इलायची
Is jalebi good for health?
Jalebi is comprised of maida and sugar which falls under the classification of unhealthy food for daibetic patients and for those following strict diets. Having maida and sugar will cause a spike in your glucose levels, affect your digestion and hinder the fat loss procedure. To some it may cause inflammation in your body. But having Jalebi rarely to add more taste and flavour in your meals will not affect your health so often.
Is jalebi a junk food?
No Jalebi falls under the category of Indian sweet dish made up of maida, sugar and curd as key ingredients.
Why is jalebi orange?
Jalebi is fried into olden brown and then added to sugar syrup which contains saffron in it. This urns Jalebi into light orange color but sometimes to make it dark orange food color is also added.
