Just like Gulab Jamun, Jalebi is one of the most popular desserts in India and is enjoyed equally across Indian states. This crispy and crunchy dessert is dipped in sugar syrup and is loaded with flavors. Don’t worry, if you don’t have much cooking experience or if you are a novice in the kitchen. Here is how you can make jalebis at home by following this recipe which is explained in detail along with step-by-step images. Surprise your family by making crispy jalebis at home by following this easiest Jalebi recipe.
How to Make Crunchy and Juicy Jalebi in Minutes
This Indian sweet recipe tastes the same as a traditional jalebi recipe, and you can make this jalebi recipe within 30 minutes. Jelabi texture, crispy outside, juicy inside will treat you with every crunchy bite.
- 1/2 Cup Maida (All purpose flour)
- 1 Tbsp Corn flour
- 2 Tbsp Curd or yogurt
- 2 Tsp Ghee
- Turmeric powder or food color (A pinch)
- 1/4 Cup Water (Approx)
- 1/6 Tsp Baking soda (Little less than 1/4 Tsp)
- 2 Cups Sugar
- 1 Cup Water
- 4 Cardamom
- In a mixing bowl add Maida, corn flour, curd, ghee, food color, and water. Make a smooth thick batter.
- For Sugar syrup:
Add sugar and water in a pan and boil for 7-10 minutes (Might vary depending on the intensity of heat you use) or until the syrup reaches a sticky consistency.
- Add cardamom powder and food color. Turn off and keep aside.
- Just before making jalebis add baking powder to the batter, and combine well.
- Transfer the prepared batter to a squeeze bottle or piping bag(Any polythene cover to your comfort).
- Heat oil for frying. Oil should be piping hot while making jalebis.
- Squeeze the bottle to make jalebis.
- Turn the burner immediately to low heat and fry jalebis well on both sides in low heat until they become crispy.
- Transfer hot jalebis (Jilebis) immediately to warm sugar syrup. Soak for a minute and transfer to a plate.
- Repeat for the rest.
Expert Tips & Tricks to Make Crunchy and Juicy Jalebi
- A squeeze bottle is a very good choice for making perfect jalebis.
- If your jalebis or not puffing up, that means oil heat is not sufficient.
- If the jalebis are not holding the shape in oil and become too porous, add flour to thicken the batter and make jalebis.
- Keeping the oil level at a 1/4 inch depth would be easy for you to make jalebis.
Sugar syrup consistency & temperature:
- Sticky consistency is the perfect consistency for this sweet dish.
- If the sugar syrup is too thin then the jalebis would become soggy.
- Do not let the sugar syrup reach string consistency. That will ruin the texture and taste.
- Sugar syrup should be medium hot to warm while you are dropping the fried jalebis.
- If the sugar syrup is too hot then jalebis would lose its crispness.
- If the syrup is cold or lukewarm jalebis would not absorb the syrup.
- Temperature: Temperature plays a very important role in making perfect jalebis. So adjust the burner now and then to avoid burning the jalebis.
- Do not use baking soda more than 1/6 Tsp.