Homemade Jalebi Recipe 425

JALEBI RECIPE: HOW TO MAKE JALEBI RECIPE AT HOME | HOMEMADE JALEBI RECIPE - TIMES FOOD

Steps:

• To make this easy Jalebi recipe, mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour to the above mixture and give a mix. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. This step is important to give that unique khatta taste to Jalebi. To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well to prepare the final sugar syrup. This will be used to soak the jalebis and give them their signature sweetness.
• Now, heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. You can even use a squeezy bottle (ketchup bottles with a small nozzle on top) to make jalebis. Now just squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis from both the sides until they are crispy in texture and golden in colour.
• Soak the jalebis in sugar syrup for 3-4 minutes in warm sugar syrup. Ensure that the sugar syrup is warm and not very hot, as this will make the jalebis limp. Dont soak the jalebis for too long if you wish to retain their crispiness. Now, remove the jalebis from the syrup and place it on a tray lined with butter paper or foil. Decorate with silver foil (optional) and serve the jalebis hot, warm or at room temperature with creamy Rabri. Note: To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, dont forget to ferment the batter overnight.

JALEBI RECIPE

Steps:

• Add sugar and water to a pot.
• Boil on a medium heat until it reaches a 1 string consistency.
• Take a small portion of the syrup in a spoon. Cool it slightly.
• Take it in between your thumb and fore finger.
• Gently move the fingers away from each other, you must see a single string.
• Pour lemon juice, cardamom powder and saffron. Remove from heat. Stir and set aside.
• If your syrup goes beyond this stage, then sprinkle some water and mix. Recheck for the 1 string consistency.
• A. Method 1: For Instant jalebi : Add maida, cornflour and turmeric to a mixing bowl. Mix everything well until uniform. Next add curd. Pour water & make a thick lump free batter. The batter has to be thick but of flowing consistency. If needed add more water. Beat the batter well with a whisk in one direction in a circular motion for 4 mins. The batter will turn smooth.
• B. Method 2: For fermentation : Mix together maida, besan & turmeric in a bowl. Pour water & make a thick batter of pouring consistency. Cover and ferment for 12 to 24 hours until the batter gets a very mild sour flavor. The batter will not rise, but will have tiny bubbles on top.
• Heat ghee or oil on a medium heat to fry jalebis.
• If using oil, then add 1 to 2 tbsp ghee to the oil. This enhances the flavor.
• Pour 1 tsp lemon juice to the batter & mix. Skip the lemon juice if you have fermented the batter.
• Add soda and mix gently just until combined.
• Check batter consistency: The prepared batter must be smooth free flowing and thick. Spoon just 2 to 3 tbsp of batter to the sauce bottle to check if the consistency is right.
• Next check if the oil is hot enough by dropping a small portion of the batter. It has to come up immediately without browning.
• Now squeeze the bottle gently and move in circular motion to get spiral. If you are getting very thick jalebi, then the batter is thick. Next if you are getting very thin flat jalebis the batter is thin.
• To fix thick batter, add a tbsp or more water. Next to fix thin batter, add a tbsp of maida (all purpose flour). Take a look at the pic in the FAQ section to fix the batter.
• Mix the batter well. Spoon it to the bottle.
• Ensure oil is hot and the flame set to medium high heat.
• Squeeze in the batter gently in circular motions starting from the center moving outside.
• You can also do it the other way. You will get properly shaped ones after making a few.
• While the jalebi is getting fried, check the syrup. It must be slightly hot to warm when the jalebi is dipped into it. If not heat up a bit.
• The last 1 minute, turn the flame to low and fry the jalebi. This helps to make them extra crisp.
• When the jalebi is done it turns crisp. Remove it with a skewer and add to the warm sugar syrup directly.
• Allow to rest for 2 mins. Remove to a plate. Continue to make more jalebis.
• Serve jalebi hot.

HOMEMADE JALEBI RECIPE - (4.2/5)

Steps:

• Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment. Pour batter into a ketchup dispensing bottle. To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. Turn off fire, add the saffron strands and cardamom and stir well. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time. Fry till light golden and then remove and put directly into the sugar syrup. Allow to soak for 2-3 minutes and then remove. Serve warm.

DELICIOUS HOMEMADE INSTANT JALEBIS!

Steps:

• Put flour in a mixing bowl.
• Add gramflour.
• Mix well.
• Add yogurt and water.
• Mix well, using a spoon, ensuring that no lumps remain.
• Mix to obtain what is technically called,"ribbon consistency".
• (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
• Add a pinch of baking soda.
• At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
• If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
• If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
• If you got an icing bag, use that.
• I used the icing bag with the"star" nozzle attachment.
• You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
• Heat oil on low-medium flame in a frying pan.
• Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
• Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
• Lightly brown on either side.
• Repeat until all the batter is used up.
• On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
• Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
• Now, drain the excess oil from the jalebis.
• Drop into the sugar-water syrup.
• Dip well, toss well, to coat the jalebis in the syrup.
• Drain excess syrup from the jalebis.
• Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
• Get ready to put on your apron and go make more of these because they'll vanish before you know!
• Don't blame ME if you get addicted to these like my DAD.

JALEBI RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the flour, baking powder, and baking soda.
• Add the yogurt and ¼ teaspoon of cardamom.
• Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
• Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
• Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
• Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
• Simmer until a sticky syrup develops, about 5 minutes.
• Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
• Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
• Squeeze the batter into the hot oil, making small circular spiral shapes.
• Increase the heat to medium-high.
• Fry the dough shapes until they are crispy on both sides, about 5 minutes.
• Remove and immediately dip in the syrup mixture.
• Serve with rabri, if desired.
• Enjoy!