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sweet jalebi
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Homemade Jalebi Recipe

Total Time 15 minutes
Author Puja

Ingredients

  • Maida/All purpose flour - 1 cup
  • Corn Flour - 2 tbsp
  • Thick Curd - 3/4 cup
  • Cooking soda - 1 pinch
  • Ghee - 2 tbsp
  • Yellow food color - 1/2 pinch
  • Oil / ghee - for deep frying
  • For sugar syrup
  • Sugar - 1 cup
  • Water - 1 cup
  • Lemon juice - 1 tsp
  • Yellow food colour - 1/4 pinch
  • Rose essence/elachi powder - Optional

Instructions

  • In a bowl mix maida,corn flour, cooking soda,ghee and yellow food color.
  • Add curd to it and make a thick batter by adding water. (consistency of the batter should be like vada batter).
  • Keep the batter in a warm place for about 12 hours/overnight or until it ferments well.
  • Next day mix the batter properly with a ladle. It should be a sticky thick batter of dropping consistency.
  • In the meanwhile in another stove, boil sugar with water,food color, until one string consistency for about 15 minutes in medium high flame.
  • Add lemon juice, essence/elachi,saffron and keep in lowest heat possible.
  • In a flat bottomed pan, heat oil or ghee.
  • Now pour the jalebi batter in the squeezy tomato ketchup bottles and fill with the batter and draw circles in a medium heated oil. Oil should never fume. So adjust the heat accordingly (you can also take a cloth with a smallest hole in the middle or a durable Ziploc bag with hole in the middle to fill batter).
  • Make 3-4 circles per piece and end the circle by overlapping the tip when you end in order to get a nice shape.
  • Fry on both sides till crisp and drain it and add immediately to the hot sugar syrup. Keep them in the syrup for about 2 to 3 minutes.
  • After some time, drain it and keep them in a plate.
  • So the hot jalebis are ready to serve.

Notes

While cooking jalebi, keep the flame on medium to make it crisp.
Fermentation is very important. If you doubt if the batter will ferment or no, you can add a tsp of dried yeast and ferment for less hours.
Lemon juice prevents sugar from crystallizing. If you want jalebis to be more on tangier side, add more lemon juice than mentioned.