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:
- Dissolve the yeast in warm water and let it sit for about five minutes.
- Mix the flour, besan (gram flour), oil, and sugar together.
- Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
- Set the batter aside and let it sit in a warm place for one hour.
- Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
Syrup:
- Boil the sugar and water together. Add the lemon juice and saffron and close the heat.
Making Jalebis:
- 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.
- 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).
- Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
- Fry the Jalebis until golden-brown on both sides.
- Transfer into the warm syrup.
- Let jalebi soak in the hot syrup for a few seconds and take out.
- Serve hot.
Variations
Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.
hii aunty. i have one question. if i want to kept the jalebis for some time without adding it in sugar syrup…. for how much time dese kept good
Hello aunty! I LOVE your site!! You really explain everything in detail, which helps new cooks like myself try out delicious recipes. THANKS a lot and I hope you continue adding new videos on here
hello aunty
i have tries the recipe of jalebi. it comes out very tasty and crispy.its really yummy. god bless u aunty.
Hi,
using yogurt to ferment the batter sounds great. can you tell me if wholewheat flour instead of plain is going to work?
thanks
Hi F,
Sorry, whole wheat flour will not work.
Bless you Manjula! Ive been wanting a Jalebi recipe for ages! Wonderful! YUMMY! Namaste to you, from Lapland, in Finland! x
Hi,I’m from Peru South America, and I love Indian food, how do I sustitute besam. Thank you.
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.
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?
Hi Roochita,
That should work.
Thanks Aunty!
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
Tanvi, please give us the measurements you used of each so others can do the same. Thanks.
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
Hi Tanavi,
I recently came across this blog. I want to know that can I substitute baking powder with soda. Please guide.
Thanks
Can you use instant yeast?? how?