Instant Jalebi, Quick Jalebi Recipe


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Instant Jalebis ( Know Your Flours )

5/5 stars  100% LIKED IT    8 REVIEWS ALL GOOD

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instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi without eno |

instant jalebi recipe | quick jalebi | homemade instant jalebi | instant jalebi without eno are so quick to make that you would never have thought that jalebis can be made so easily! Learn how to make homemade instant jalebi.

To make instant jalebi, first we need to make the sugar syrup. Combine the sugar with 1/3rd cup of water together in a deep pan and cook on a medium flame till the sugar dissolves and is of 1 thread consistency. Add saffron-milk mixture and rose water and mix well. Keep the syrup aside. It should remain warm. Then combine sieved plain flour and baking powder with curds-water mixture and whisk well. Heat some ghee in a broad non-stick pan. Fill the jalebi batter into a piping bag with a single hole nozzle. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl. Deep fry the jalebis till golden brown in colour from both the sides. Immediately add to warm sugar syrup and keep soaked for 2 to 3 minutes. Sprinkle cardamom powder and serve warm.

Born in the North only to become famous all over India, the homemade instant jalebi has a somewhat chewy texture with a crystallized, semi-fermented, sugary exterior coating, which contributes to the unique flavour of this dish.

The USP of these quick jalebi is there is no need to ferment the batter. Moreover, they are not made with eno or fruit salt. It’s the curd used in this recipe that works its magic.

While making these homemade instant jalebi, remember to keep the syrup warm. Keep stirring the sugar syrup continuously till you reach 1 thread consistency. Do not over cook the sugar syrup. Also ensure that you immerse the jalebi in warm syrup immediately after frying so they soak the sugar syrup well. Do not over soak them. 2 to 3 minutes is enough.

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Instant Jalebi, Quick Jalebi Recipe recipe - How to make Instant Jalebi, Quick Jalebi Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 6 to 8 servings
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Ingredients

For The Sugar Syrup
3/4 cup sugar
1/2 tsp saffron (kesar) strands
1 tsp warm milk
2 tsp rose water

Other Ingredients For Instant Jalebi
3/4 cup self rising flour
a pinch baking powder
1/3 cup fresh curd (dahi)
ghee for deep-frying
1/2 tsp cardamom (elaichi) powder
Method
For the sugar syrup

    For the sugar syrup
  1. 1. Combine the sugar with 1/3rd cup of water together in a deep pan and cook on a medium flame till the sugar dissolves and is of 1 thread consistency, while stirring continuously. Keep the syrup warm.
  2. 2. Combine the saffron with warm milk and rub it lightly till the saffron dissolves.
  3. 3. Add the rose water to it and mix well. Add this saffron mixture to the sugar syrup and mix well. Keep aside.

How to proceed

    How to proceed
  1. To make instant jalebi, sieve the flour with baking powder and keep aside.
  2. Combine the curds with 1/3 cup of water in a bowl and whisk well.
  3. Add the flour and make a thick batter, making sure that no lumps remain. Keep aside.
  4. Heat the ghee in a broad saucepan (the pan should be approximately 25 mm. (1") deep).
  5. Fill the jalebi batter into a piping bag with a single hole nozzle. Alternatively, use a plastic bottle with a small hole in the lid to fill the batter.
  6. Press out round whirls of the batter into the hot ghee working closely from outside to the centre of the whirl [approximately 50 mm. (2") diameter].
  7. Deep-fry the jalebis till golden brown from both the sides and transfer immediately into the warm sugar syrup.
  8. Drain after 2 to 3 minutes and serve the instant jalebis hot sprinkled with cardamom powder.

Accompaniments

Amiri Khaman, Gujarati Sev Khamani Recipe 
Bhavanagari Marcha 
Ganthias, Gujarati Gathiya Recipe 
Kesari Milk 

Nutrient values (Abbrv) per serving
Energy133 cal
Protein1.7 g
Carbohydrates29 g
Fiber0 g
Fat0.8 g
Cholesterol1.6 mg
Sodium3 mg

RECIPE SOURCE : Know Your FloursBuy this cookbook
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Reviews

Instant Jalebis, Quick Jalebi Recipe
5
 on 04 May 20 11:10 AM


what can I use if I don''t have self rising flour?
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Tarla Dalal    Hi, mix a teaspoon of baking powder in the plain flour and and self rising flour is ready.
Reply
05 May 20 02:12 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 02 May 20 12:18 AM


Tried this today.. n turned out amazing.. 😍😍😍😍
Instant Jalebis, Quick Jalebi Recipe
5
 on 18 Apr 20 04:02 PM


Hi, we Just tried this instant jalebis. It came out crispy, tasty & yummy. Thank you for this recipe. Can you please let me know how long this can be preserved and how to preserve. They should get spoiled know. So, sooner the better. Waiting eagerly for you reply. Thank you. :)
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Tarla Dalal    Hi, As the jalebis are soaked in sugar syrup, it will not stay for too long. it will last for few hours very crisp.. then slowly it will start getting soggy..
Reply
22 Apr 20 10:10 PM
Instant Jalebis, Quick Jalebi Recipe
5
 on 07 Jun 19 09:16 PM


Can i use baking soda instead of baking powder?
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Tarla Dalal    Hi Sanchita, No, you should''nt. Baking soda is 3 times more powerful than baking powder. It might affect the texture of your jalebis.
Reply
08 Jun 19 09:01 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 05 Nov 18 11:51 PM


Instant Jalebis, Quick Jalebi Recipe
5
 on 10 May 18 02:05 AM


So is a serving for this recipe just one jalebi or more than one?
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Tarla Dalal    Zoe, its about 4 jalebis per serving. Thanks for asking.
Reply
30 May 18 05:19 PM
Instant Jalebis, Quick Jalebi Recipe
5
 on 24 Feb 17 06:15 PM


What is self raising flour?? Jalebi recepie sounds great??
| Hide Replies
Tarla Dalal    Hi Samreen, Self-rising flour is all-purpose flour that has baking soda and baking powder added to it.
Edited after original posting.
Reply
25 Feb 17 08:28 AM
Instant Jalebis, Quick Jalebi Recipe
5
 on 12 Feb 17 03:28 PM


Loved this instant jalebi recipe...
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Tarla Dalal    Delighted to hear from you Sita that you loved the recipe. Do keep trying more recipes and share your feedback!!!
Reply
14 Feb 17 09:09 AM