Instant Jalebi recipe is a smart and easy way of preparing the crispy, crunchy, juicy and fresh jalebi at home within minutes. Jalebi is a very traditional and popular sweet dish in Northern Parts of India. Learn here how to make instant jalebi using step by step instructions and video. How to make homemade Jalebi Recipe with video. Jalebi recipe without yeast. Crispy and crunchy Jalebi tastes best when dipped in cold Rabdi or milk.
Hi.. I am Savita Shekhawat and here again with my new recipe. So, let’s start it.
Ingredients for Making Jalebi
- All-purpose flour(maida) – 2/3 cup
- Gram flour(besan) – 2 tbsp
- Plain yogurt (dahii) – 1⁄2cup
- Pure Ghee – 1 tbsp
- Lemon juice – of 1 lemon
- Baking powder – 1 tsp
- Orange Food color – 2 pinch
- Sugar – 500 gms
- Cardamom – 4 no.
- Oil – for fry
How to make Jalebi at Home
Put Sugar in a vessel (Patila) and add equal amount of water to suagr. Let it put on medium flame to boil. When it boil for 5-6 minute then add half amount of food color. Add lemon juice and crushed cardamom(Ilaichi) to this sugar syrup. Switch off the flame and let remain sugar syrup on it.
Put flour (Maida) in a mixing bowl. Add 2 tbsp gramflour (besan). Also add 1 tbsp Pure Ghee and half amount of food color. Add ½ cup of yogurt (Dahi) and little water. Mix well. Mix well with hands , ensuring that no lumps remain. Our batter should be not on thinner side. It should be like ribbon constancy means when we drop this batter then it should drop like ribbon. Add 2 pinch of baking powder.
If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle. Heat oil on low-medium flame in a frying pan. Meanwhile, fill the above prepared batter in the tomato ketchup bottle. Drop the batter by squeezing the bottle, into the hot oil, in concentric circular motion to make the jalebis. Keep flame on medium. Cook the jalebis Lightly brown on either side.
Take out jalebis from oil and Drop into the sugar syrup. Dip well, so syrup can insert to the jalebis. Take out jalebis from syrup and drain excess syrup from the jalebis. Repeat the same process with remaining batter. Serve immediately or serve hot.
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