Jalebi (Sweet)

April 2nd, 2007 filed under Desserts, Vegan

Jalebis can best be described as funnel cakes. Jalebis can be made thin and crispy or thick and juicy. Jalebis taste best when served hot.

Makes 10 Jalebis.

Ingredients:

Batter:

• 1/2 cup All Purpose flour
• 1 teaspoon besan (gram flour)
• 1/2 teaspoon yeast
• 1/2 teaspoon oil
• 1/2 teaspoon sugar
• About 1/3 cup of lukewarm water (as needed)

Syrup:

• 1 cup sugar
• 1/2 cup water
• Pinch of cardamom powder
• Few strands of saffron
• 1 teaspoon of lemon juice

Also needed:

• Oil to fry

Method:

Batter:

1. Dissolve the yeast in warm water and let it sit for about five minutes.
2. Mix the flour, besan (gram flour), oil, and sugar together.
3. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
4. Set the batter aside and let it sit in a warm place for one hour.
5. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:

1. Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:

1. Heat the oil in a flat frying pan about 1 1/2″ deep.  To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2. Fill the Jalebi batter into a piping bag with a number 3 nozzle. You can also use an empty bottle (i.e. empty ketchup or mustard bottle).
3. Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
4. Fry the Jalebis until golden-brown on both sides.
5. Transfer into the warm syrup.
6. Let jalebi soak in the hot syrup for a few seconds and take out.
7. Serve hot.

Variations

Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

129 Responses to “Jalebi (Sweet)”

1. negeena says:

   March 10, 2010 at 12:35 pm

   hello Aunty, i tried it for my family it came very good, just wanted to know if i have to make more how much more yeast and lemon juice do i have to add. thanks so much. waiting for your reply.

   Reply
2. Roochita says:

   February 26, 2010 at 3:03 pm

   that’s a wonderful recipe! I want to try but have a question…If I fry the jalebies and keep it for few hours. Then soak it in hot syrup before I serve them, will they taste the same as compared to freshly fried?

   Reply
   • Manjula Jain says:

     February 26, 2010 at 3:07 pm

     Hi Roochita,
     That should work.

     Reply
     • Roochita says:

       February 26, 2010 at 3:34 pm

       Thanks Aunty!

       Reply
3. Tanvi says:

   February 25, 2010 at 4:15 pm

   Hi Aunty,

   I used your base receipr but i used curd and baking powder instead of yeast or rising the batter.
   I fermented the batter for 2 hours.
   Jalebis turned out excellent!.
   People like me who do not like the smell of yeast can try this variation.
   Thanks

   Reply
   • Jaya says:

     February 25, 2010 at 5:14 pm

     Tanvi, please give us the measurements you used of each so others can do the same. Thanks.

     Reply
     • Tanvi says:

       February 26, 2010 at 8:46 am

       Hi Jaya,

       You can use 1/4 cup plain curd mixed with 1/4 cup cold water.Just add 1 pinch of baking powder.Beat the batter so that all lumps are removed. Even instant results are quite good if u dont have time to ferment.
       Thanks

       Reply
4. Nikita says:

   February 20, 2010 at 1:59 pm

   Can you use instant yeast?? how?

   Reply
5. Deepa says:

   February 1, 2010 at 10:03 pm

   Aunty..
   I tried the recipe and jalebi turned very good…and crispy too…
   Thank You…

   Reply