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.

173 Responses to “Jalebi (Sweet)”

1. Arti says:

   September 8, 2009 at 3:43 pm

   Hi Anty..
   Jalebi recipe is awesome I tried it today and it came really very very good and we all enjoyed lot..It was crisp and yummy..
   Thanks

   Reply
2. maham says:

   September 6, 2009 at 11:28 pm

   hiiiiiiiiiii !!!!!!!!!!!!!!!!!!!!!!!!!!!!!=)^ | ^(=
   _

   Reply
3. shorna says:

   August 14, 2009 at 2:23 pm

   thank u for ur recipes, now i can surprise my friends

   Reply
4. Upasana says:

   August 14, 2009 at 9:57 am

   Aunty,

   I tried jalebi recipe last sunday,it came out really well,me n my husband enjoyed it a lot..It was yummy n very crisp.

   Thank u aunty..

   Reply
5. tahmina says:

   July 19, 2009 at 8:22 am

   thks

   Reply
6. Anuradha says:

   July 14, 2009 at 1:03 am

   Really enjoy browsing through your site and look forward to trying out some of these divine recipes.
   Just a question–what type of yeast do you use in this and the bhatura recipe?

   Reply
7. Shighufta says:

   July 1, 2009 at 12:24 am

   hey
   i really liked ur recipe
   it was really crispy and sweet yummy

   Thanks 4 sharing

   Reply
8. Sneha says:

   June 29, 2009 at 8:42 pm

   Thank you for your jalebi recipe. My husband loves jalebis. But I didn’t know how to make them. now i will use your recipe and make him jalebis.

   Reply
9. Charusheela says:

   June 21, 2009 at 8:17 pm

   Jalebis & Pineapple cake recipe was prepared nicely.Thank you Aunty

   Reply
10. Manisha says:

    June 21, 2009 at 10:04 am

    Hi Manjulaji, I looked at your Jalebi video and am really inspired to try them out… however i have one question regarding the yeast… which brand do you use/prefer. I see a bottle of yeast in the video but not able to see the brand or the name. I have packets of yeast at home – 2 types- one is rapid rise and the other the regular type. Which one to use for this recipie?

    Please let me know at your earliest convenience, I want to make them for my son. and myself too

    Thanks!

    Reply

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