How to Make Jalebi at Home

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Just like Gulab Jamun, you can easily prepare crunchy and crispy Jalebi at home.

With time and practice, you can prepare the best jalebi at home.

The recipe in this article is so easy to prepare that you can prepare the sweet jalebi loaded with sugar and flavours at home in just a few steps.

Doesn’t that sound delectable?

Let’s dive into a super easy jalebi recipe that you can prepare at home.

How to Make Jalebi at Home

Indian food is incomplete without Jalebi and we can’t possibly think of celebrating a festival without them.

They’re one of the most popular Indian sweets and can be made in under 30 minutes. Our recipe guarantees delicious, juicy and crisp Jalebis that will delight your guests.

Jalebi is a spiral-shaped juicy and crisp Indian sweet made using sugar syrup, gram flour and all-purpose flour. It’s also known as Zalebia, Jilipi and Jilapi. To make Jalebis, a batter is prepared. It’s then fermented to acquire that unique flavour. This batter is then poured in hot oil in the shape of concentric circles or spirals.

In certain parts of India such as Indore, it’s eaten as breakfast. They’re served along with dishes such as Pohe.

It’s common to find vendors and sweet shops serving Jalebis at the crack of dawn. Therefore, it’s one of those recipes that we can’t resist. You can easily make them at home even if you’re a beginner.

In fact, if you’re not fond of cooking or are in a rush, then you can skip the traditional method of fermenting the batter and opt for the instant version that’s available at most grocery stores.

Traditional Jalebi Recipe

Servings: 10

Total time required: 30 minutes

Ingredients:
3 cups all-purpose flour
½ cup cornflour
2 cup hung curd
1 ½ pinch baking soda
½ cup ghee
2 cup sunflower oil
3 cup sugar
3 cup water
5 strand saffron
4 drops of rose essence
½ teaspoon powdered green cardamom
½ teaspoon edible food colour

Process:

1. Prepare the jalebi batter at night for fermentation.

In a bowl, mix all-purpose flour, cornflour, and baking soda. Add food colour and ghee to the mixture.
For thickness, add water and hung curd. Mix it gently until it has a flowy consistency.
Add a little bit of ghee. It will give you the perfect aroma and will make the jalebi even more delicious.
Now keep it aside for 9–10 hours for fermentation.
Fermentation will give the jalebi crispness and will add a “khatta” taste to the jalebi.
To prepare sugar syrup, add water to a pan and heat it on a medium flame.
Gently add sugar to the pan and mix it until it dissolves.
Simmer it until it gets the consistency you like. Now add rose essence, some saffron, and cardamom powder to give flavour to the jalebi.
Stir well.

2. Deep fry the Jalebis.

Take a pan and heat some oil on a medium flame for deep frying. Take a muslin cloth and fill it with the jalebi batter. Poke a tiny hole in the cloth.
Squeeze the cloth to get concentric circles.
Make sure you move the cloth from inside to outside to get perfect circles.
Fry the jalebis until they are crisp and golden.

3. Soak the Jalebis in Sugar Syrup for 2-3 minutes.

Soak the jalebis in sugar syrup. Make sure that the sugar syrup is just warm. Don’t soak it in the hot syrup.
Take a try and line it with foil or butter paper. Place the jalebis on it.
If you want to add a little fancy touch, then you can decorate it with foil and serve it hot or warm.
To make it more delicious, you can serve it along with creamy Rabri.