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Jalebi Recipe Step by Step
I love it when it still warm, juicy yummy jalebis!!! Pin Hot Crispy juicy Jalebis ready to eat…Who wants?! Pin
Expert Tips
Use heavy bottomed flat pan.I used my new steel pan. You can make a thick sticky syrup thats enough. You can serve the jalebis hot or warm, store the leftovers in room temperature or refrigerate it. Do not add more baking soda then mentioned else the jalebis will be very porous. I made the batter around 6PM and the next day around 9AM I started making jalebis. The batter should very thick but in pourable consistency only then the next day it will be correct.If you make the batter too thin after fermenting it will become very loose and will not hold shape while you draw so keep an eye while adding water. Fry the jalebis until crisp else they will become soggy and chewy later. While you make jalebi do not overcrowd,then jalebis may stick to each other. Make sure to add the jalebis as soon as it is deep fried for even coating of the sugar syrup. Use a thin holed nozzle so that the jalebis get cooked easily and is crisp. Do not use medium high flame, the jalebis may get burnt easily changing the color too.I used low flame and adjusted with low medium for the whole process. Lemon juice prevents sugar crystallization so don’t skip it. Naturally due to the fermentation process the jalebis are tangy and adding lemon juice also gives a nice tanginess which I loved. If you don’t want to add food color then skip it and add turmeric powder but I doubt whether it will let out any flavor. For 1 cup it yields around 30 small jalebis.
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