Homemade Jalebi is easier and more fun than you might think! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry The welcoming aroma of jalebi frying is so tied to my memories of home that it can completely transport me. My mom preparing Jalebi on festival days, bustling streets lined with carts churning out fresh hot batches, and my favorite mithai shops with their mounded displays of glossy sweets–it all comes rushing back!!
What is Jalebi
Jalebi is a wildly popular Indian dessert, sweet snack, and sometimes breakfast. It is synonymous with festivals and special occasions. The national sweet of India is Jalebi and it is cemented in pop culture anytime you hear “Jalebi Baby”! Jalebi was brought to India by Persians, similar to their Zalabiya, and these fried, syrupy sweets quickly became part of the fabric of Indian culture. Traditionally, Jalebi batter must be fermented and is streamed through a cloth over hot oil to form the signature spirals.
Mom’s Instant Jalebi Recipe
Baking soda makes Instant Jalebi possible and they are not missing any authentic flavor or texture. Mom adds besan (gram flour) to maida (all-purpose flour) which can keep Jalebi crunchy for up to 5 days! Yogurt, ghee, and warm water are added to form the simple batter. This recipe is so quick that she would make Jalebi for last-minute guests, not just on festival days. **The inexpensive condiment bottle allows for the perfect pouring speed and gives the most control over the liquid batter when swirling into the hot oil.
The Perfect Color
Everyone has their own opinion on the correct Jalebi color. It can range from a golden sheen to a candy orange-red that looks lit from within. Store-bought Jalebis often have food coloring added to achieve that desired color. I prefer to skip the food coloring which is not missed if you fry the Jalebis to a light golden color and add saffron to the syrup which gives these sweets a warm caramel-like sheen. Garnish with rose petals and thinly sliced pistachios–absolute perfection!!
How to Make Jalebi
Add all-purpose flour, gram flour, baking soda to a bowl and mix well. Add ghee, yogurt, and water and mix well until the batter is smooth and completely lump-free. You can also use a whisk for this. The batter will have cake-like consistency and when you lift the spoon it should fall in a thick ribbon pattern. Keep the batter aside for 20 minutes.
Make the syrup, add sugar, water, cardamom powder, and saffron strands to a 4-QT saucepan and cook until it comes to a boil stirring frequently. Turn the heat to low and simmer for 7 to 8 minutes or until the syrup has a one-string consistency. Turn the heat off and stir in lemon juice.
Heat oil in a frying pan over medium heat. After 20 minutes you will see small bubbles on the batter. Pour the batter into a condiment bottle. Make sure the hole is out 2 to 3 mm wide for the dough to flow out. Once the oil is hot start making the jalebi by squeezing the bottle and making spirals starting from the inside and going outside. Fry for 1 to 2 minutes on low heat, then carefully flip the jalebis. Cook for another 2 minutes on low heat as they get lightly golden brown. Carefully lift the jalebis in a slotted spatula that will help drain out excess oil and add them to the warm sugar syrup. Keep the Jalebis in the syrup just for a few seconds.Turn the Jalebis over so both sides are coated with syrup and take them out using a pair of tongs leaving the excess syrup in the pot.
Line up the Jalebis on a plate and garnish with pistachios and rose petals.
How to Serve
Enjoy with milk or Rabri for a true taste of childhood. We also love to snack on Jalebi with hot ginger chai.
How to store Jalebi
Allow the Jalebis to completely cool down and store them in an air-tight container at room temperature for 3 to 5 days. Jalebis can also be refrigerated for a longer time. You can also reheat them in the microwave for 10 to 30 seconds, allowing them to cool down a bit before eating.
How to make Perfect Syrup
One string consistency of the syrup is a key to the Jalebi recipe that helps keep the Jalebis crunchy for a few days! The lemon juice in the syrup keeps the syrup from crystallizing as you fry the Jalebi. If the syrup gets completely cold it gets thicker making it hard to drain out the excess making the Jalebi stickier and sweeter. Go ahead and warm up the syrup on low heat if needed.
Your Questions Answered!
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