Instant Jalebi Recipe | Soft and Crispy Homemade Jalebi

Instant Jalebi Recipe is made with all-purpose flour, cornflour and curd as main ingredients within 30 minutes, unlike traditional fermented batter. Learn how to make an instant jalebi recipe without adding yeast and with step by step image instructions, tips and a video.

This recipe is one of the easy and widely prepared sweet recipes during the festive season. We used to eat this recipe more frequently during my childhood as this is one of the affordable sweets.

Usually, the traditional batter is made by fermenting for hours or by adding little yeast. That process was time-consuming but our process is short, we add baking powder or ENO to give crunchy and to raise batter in a short time.

If you are making soft and crispy homemade jalebi for the first time we need to know that making spirals should be made a bit fast as they spread and the last spiral should be connected to another or last spiral. We can notice that within a few seconds they bulge and spirals spread over the pan.

Tips to make the perfect instant jalebi recipe:

• If you do not have corn flour, we can add rice flour to give a crunchy texture.
• While mixing batter try to keep batter lump-free with medium consistency.
• Pan for deep frying should not be shallow, if you have noticed on streets they use pan not deeper than 1-2 inches.
• If you have previous experience of putting batter using holed napkin it’s well and fine or else we can make use of tomato ketchup bottle.
• Adding lemon juice to sugar will keep it clear and it doesn’t form crystals.
• Usually, children love to eat jalebi recipes when they are colorful as they give an eye-compelling look. For this recipe, I have added artificial yellow color.
• Jelebi should be transferred to sugar syrup immediately and try to maintain a mild hot temperature and dip for a minute or two.
• If you are planning to store then store only after cooling or else they lose their crispy texture.

You may also like to check other recipes:

Instant Bread Gulab Jamun,

Imarti Recipe,

Mysore Pak,

Rasmalai Recipe and

Rasgulla Recipe.

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Instant Jalebi Recipe | Soft and Crispy Homemade Jalebi

Instant Jalebi Recipe is made with all-purpose flour, cornflour and curd as main ingredients within 30 minutes, unlike traditional fermented batter.

Course Dessert

Cuisine Indian

Keyword Instant Jalebi Recipe, Soft and Crispy Homemade Jalebi

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 Medium jar

Author Uppada Lakshmi

Ingredients

• Maida/ All purpose flour – 1 cup
• Corn flour – ¼ cup
• Curd – ½ cup
• Baking powder – 1 tbsp.
• Yellow artificial color – a pinch
• Sugar – 2 cups
• Water – 1 cup
• Lemon juice – 1 tbsp.

Instructions

1. In a mixer bowl, add cornflour ( we can substitute with rice flour), maida, baking powder, curd, a pinch of food color (we have used yellow) and water.
2. While mixing all ingredients, we add water in small batches to get a medium consistency batter.
3. Although we can make this recipe within 15 minutes of fermentation, if you feel jalebi is soft rather than crisp, ferment for an hour.
4. Meanwhile, make sugar syrup by adding 2 bowls of sugar and 1 bowl of water. Sugar consistency should be mild sticky.
5. Add a few drops of lemon juice in sugar syrup and keep aside.
6. In a wide pan which has 1-inch dept, pour oil and bring it to optimum temperature.
7. When we put a drop of batter, it should be able to float within a few seconds.
8. When oil is ready, transfer batter to tomato ketchup bottle and squeeze batter and make spiral shape fast before it spreads in oil.
9. Deep fry on both sides till it turns crisp and mildly changes its color.
10. Transfer them to the sugar syrup and dip for a few seconds so that it absorbs sugar syrup.
11. Store Instant Jalebi Recipe in an airtight container only when they turn cool or else they lose crispy texture.

Recipe Video

How to make a instant jalebi recipe:

1.  In a mixer bowl, add all-purpose flour, cornflour, curd and baking powder.

2.  Add a pinch of yellow artificial color and mix well. Add water in small batches and make a thick batter. Keep aside for an hour so that batter ferments.

3.  In a pan add sugar and water in a 2:1 ratio and bring it to a boil.

4.  Let the sugar syrup get mild sticky consistency as shown in the image.

5.  Put a few drops of lemon juice in the sugar syrup so that sugar does not form a crystal.

6.  Heat oil in a pan, meanwhile pour the batter in a ketchup jar so that we can put jalebi easily.

7.  Put a drop of batter in the oil to check the temperature of the oil. If it floats in oil and starts bubbling then the oil is ready to fry.

8.  Gently squeeze batter in oil by rotating spiral to get jalebi shape. Once fried remove from oil.

9.  Once removed from the oil, directly put in sugar syrup. Dip once in sugar syrup and keep aside.

10.  Serve instant jalebi recipe after they are cooled to get crispy and juicy texture.

Watch this recipe video on ( Youtube ).

You may also like to check other recipes:

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