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Easy Instant Jalebi Recipe

Written by on April 5, 2024

For when you want that quick sweet crunchy fix. The jalebi made in stores is a yeasted batter that is left to ferment and develop flavour. It is a more time-consuming process and while it is delicious sometimes we just want a quick fix. This easy one does not disappoint.

Sugar Syrup

  • 2 cups sugar
  • 1.5 cup water
  • 4-5 cardamom pods lightly bruised
  • a few strands of saffron
  • a few drops of lemon juice

Jalebi Batter

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • baking soda – a small pinch (⅛ of a tsp)
  • 1 tbsp rice flour or cornstarch
  • ¼ cup plain yoghurt
  • ½ cup water
  • 1 tbsp melted ghee
  • orange food colouring

For Frying

  • Neutral oil like corn plus a few tbsp of ghee

Sugar Syrup

  • Combine all the sugar syrup ingredients in a medium-sized pot (then you can use the same pot for dunking the jalebis) and bring to a boil
  • Simmer for 5-6 minutes or until the syrup becomes slightly sticky and/or the last few drops of it fall of the spoon at a slower pace. Set aside.
Jalebi Batter & Frying
  • Heat oil in a large saucepan on medium heat. It is best to use a pan with higher sides or a wok and fill it with at least 3-4 inches of oil. Add the ghee.
  • Combine all the jalebi ingredients in a bowl and whisk well. You will see the batter fall off your whisk in smooth ribbons when it comes together.
  • Transfer the batter into a piping bag, ziplock bag or squeeze bottle (you may need to cut the tip). How big the hole is to pipe through depends on your preferred thickness.
  • Before frying the jalebi check the temperature of the sugar syrup, if it is slightly warm but not hot then you can continue on. Dunking jalebi in hot sugar syrup will ruin the texture.
  • Check the temperature of the oil, it should be shimmering, NOT smoking. Adjust your heat as needed to maintain that level.
  • Now for the fun part – pipe the jalebi onto the surface of the oil and you should see it sink a little, then rise within 20 seconds to the top. Fry for approximately 1.5-2 minutes on each side. (set a timer if needed, 1.5 minutes feels like A LOT more when you’re impatiently waiting to eat Jalebi!)
  • Remove the jalebi from the hot oil with a tong, and dunk it in sugar syrup for 8-10 seconds. I was happier around 8 but you can adjust for your preferences.
  • Continue frying until the batter is used up!

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