Instant Jalebis


by


5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 449 cookbooks
This recipe has been viewed 59276 times
  

Fresh hot syrupy jalebis are a hit at any chaat party. You will always find serpentine queues of people waiting to savour this delicacy. You will not believe how quickly jalebis can be made. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes. If the batter is left for a longer period, it ferments and the jalebis lose shape. Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Yes, they are made as simply as that!

Add your private note

Preparation Time: 
Cooking Time: 
Makes 15 jalebis.
Show me for servings


Ingredients



For the jalebi batter
1 cup plain flour (maida)
1 tsp besan (Bengal gram flour)
1/2 tsp fresh yeast, crumbled
1 tbsp melted ghee
1 tsp sugar
2 to 3 drops of lemon yellow food colouring

For the sugar syrup
2 cups sugar
a few saffron (kesar) strands
1/4 tsp lemon juice

Other ingredients
ghee for deep-frying

Method

    For the jalebi batter

    1. Sieve the plain flour and gram flour together.
    2. Dissolve the yeast in 1 tablespoon of water.
    3. Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
    4. Keep aside for 10 minutes till the yeast ferments.

    For the sugar syrup

    1. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
    2. Add the saffron and lemon juice and mix.
    3. Remove from the fire and keep aside.

    How to proceed

    1. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].
    2. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
    3. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].
    4. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
    5. Drain immediately and serve hot.

    Tips
    1. Do not allow the jalebi batter to overferment.
    2. Fry the jalebis immediately once the batter has rested for 10 minutes.
    RECIPE SOURCE : ChaatBuy this cookbook
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Celebrate Holi with a Splash of Flavours for Your Taste Buds

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

    REGISTER NOW If you are a new user.
    Or Sign In here, if you are an existing member.

    Login Name
    Password

    Forgot Login / Passowrd?Click here

    If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

    Your Rating


    Are you sure you want to delete this review ?

    Click OK to sign out from tarladalal.
    For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

     on 14 Feb 13 05:07 PM


    Nice Jalebi recipe. Crisp and saffron syrup. Very quick to make.