Here’s another of our family’s favourites. These circular shaped sugary treats are deliciously crunchy and so juicy. Indian desserts may seem like a tedious task, however your perspective is about to change. All you require is a reliable recipe and some patience.

Jalebi is one of the most popular festive sweets. As for me, Diwali would just not be complete without jalebi. If you have a sweet tooth and are a dessertarian, then this one’s for you.

Instant jalebi are so quick and easy to make that you would never have thought that making jalebis at home can be so good. It is enjoyed both sweet warm or cold.

Traditionally to make jalebis was a long process. The batter needed to ferment well for a day or two. Once fermented, the batter is poured into a cone made with cloth to create round spirals in hot oil. Then the jalebis are soaked in syrup for a few minutes. With an instant jalebi recipe, these are so quick and simple to make.

Here I used cake wheat flour, yogurt, baking powder, cornflour, orange red food colour and saffron syrup to make this sweet, juicy and crispy jalebi.

It is important not to add too much water because you don’t want a too thin batter. Pour small amounts of water at a time to create a pipe-able batter.

JALEBI

Paz

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Prep Time 15 mins

Cook Time 5 mins

Ingredients

  

• 1 cup cake wheat flour
• 1 tsp baking powder
• 2 tbs cornflour
• ¾ cup lukewarm water
• 2 tbs yoghurt
• 1 tbs ghee
• orange food colouring
• Syrup
• 1½ cups sugar
• 1 cup water
• ½ tsp saffron strands
• ½ tsp lemon juice
• ghee or oil (for frying)

Instructions

 

• For the syrup:
• Add sugar and water, lemon juice and saffron strands to a clean saucepan over medium heat.
• Allow the syrup to thicken.
• Keep aside.
• For the batter:
• Sift the flour, corn flour, and baking powder in a large clean bowl.
• Add in the ghee and yogurt and mix well.
• Pour water a little at a time and whisk to create a smooth consistency.
• The batter should not be too thin.
• To fry the Jalebis
• Heat oil in a large pan over medium flame for deep frying.
• Fill the jalebi batter into a piping bag with a single hole nozzle or a squeeze bottle with a small hole.
• Squeeze the bottle and make round spirals with the batter into hot oil.
• Deep fry the jalebi, when one side is partly cooked, turn over and fry the other side.
• Fry until crisp and golden.
• Soak the Jalebis in syrup.
• Serve immediately or store in the fridge in an airtight container