Instant Jalebi is a crispy, crunchy, juicy mouthwatering traditional Indian Sweet made by deep frying flour batter in a circular shape which are then soaked in sugar syrup.
Course Dessert
Cuisine Indian
Keyword instant jalebi recipe
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Resting Time 15 minutesminutes
Total Time 40 minutesminutes
Calories 1688kcal
Author Puja
Ingredients
Ingredients:
4tbspAll Purpose Flour
2tbspCurd
1pinchBaking Sodaoptional
2 1/2spoonWateror as required
For Sugar Syrup
2cupSugar
1cupWater
2nosGreen Cardamom
Other Ingredients
Oilto deep fry
Instructions
In a bowl add maida and curd. Mix well
Add baking soda and water and give it a nice mix.
The batter should be of thick dropping consistency.
Cover and set aside for about 15 minutes.
In order to make a quick piping bag you can use any used clean polythene, like that of cover of rice dal etc.
And make a cone out of it.(a simpler version will be to use the cover as is and cut a small incision on one of the corners.
Now pour only enough batter into the cone so that you can tie the other end with a rubber band.(you can pour batter in tomato ketchup bottles or in any squeezable bottle you have).
Heat oil in a pan.
Squeeze the cone and make round spirals with the batter. (keep the oil at medium hot)
When one side is partly cooked, turn over and fry the other side until the jalebis are light golden.
The last 1 minute, turn the flame to low and fry jalebi. This helps to make them extra crisp.
Once done take it out and immediately drop the fried jalebis in the warm sugar syrup for 30 seconds.
Turn over so that both sides are well coated with the syrup.
So the Jalebis are ready to be served.
Serve jalebis hot, warm or at room temperature.
Notes
For a richer version, you can fry Jalebis in ghee also.Or you can add 1 tbsp of ghee in oil itself to get a nice flavor.Make sure your pan is not too shallow for frying jalebis.If oil is too hot, Jalebis will disperse as soon as it comes in contact with oil.So maintain moderate heat.It will require a lot of patience and practice to get a perfect spiral shaped Jalebi. But then as I said, what matter the most is the Tastes of Jalebi.