Jalebi is like a universal favorite dish I believe. When you get hot and crispy Jalebi’s it’s like sweet heaven in our mouth. Jalebi not only tastes good in our mouth but actually satiates our soul as well. Quite literally! It is believed that Jalebi is originated by the Arabs and was brought down to Medieval India by Persian-speaking Turkish Invaders. No matter who brought or originated jalebis I simply love Jalebis. It looks complex but today I am sharing a super easy and quick way to make Jalebis that too in less than 10mins. You must wish to know the crispy Jalebi recipe and even the Jalebi recipe step by step. So here is Jalebi recipe without yeast. So enjoy!
Watch the step by step Video Recipe in Hindi (with English subtitles)
Super quick and Instant Jalebi
- Maida: 150gms
- Curd: 3-4tbs
- Baking soda: 1tbs
- Orange food color: 1pinch
- Sugar: 300gms
- Cardamom powder: 1/3rd tbs
- Oil for frying.
Step 1: Making the sugar syrup
In a pan pour 300ml of water and pour the sugar and let it boil for 5-6mins. Check for its consistency and when its thick let it melt on a reduced flame. Add cardamom powder and stir well. (Always keep the syrup warm so it doesn’t freezes)
Step 2: Heat up oil
In a kadhai heat up oil for frying.
Step 3: Making the Jalebi batter
- In a medium bowl pour Maida, curd, baking soda and mix by gradually adding water. Add food color and mix well. Add water to make it the right consistency.
- Take an icing cone/sauce bottle; I have used a icing bag. Place the bag atop of a glass and pout the Jalebi batter in it.
Step 4: Frying the Jalebi’s
- Now make jalebis and fry in the oil. Make sure not to over crowd the kadhai and give the Jalebis to float up. Turn around and fry on both sides evenly.
- Now when they are done dip them in sugar syrup which we kept hot all the while and then drain out of the syrup and serve hot.
Enjoy, HAPPY COOKING!
- Do not add water at once to make the batter, keep adding it gradually so you reach the right consistency.
- The sugar syrup needs to be a little sticky not too runny and always keep it warm so when the jalebis are dipped they absorb the syrup easily.
- Do not overcrowd the pan while frying Jalebis as they float when they are fried.
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