Crispy Jalebi

By: Manjula Jain

Serving : 8 people

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Crispy Jalebi

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.

Crispy Jalebi

Ingredients

for Batter

  • 1 cup all-purpose flour, minus 2 Tablespoons
  • 2 tablespoons corn starch
  • Pinch of citric acid
  • 1 teaspoon oil
  • 1 teaspoon Yeast
  • 1-1/2 cup lukewarm water

for Syrup

  • 1-1/2 cups sugar
  • 3/4 cup water
  • 4 cardamom crushed
  • A few strands of saffron
  • Few drops lemon juice
  • Oil to fry

Instructions

for Batter

  • Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
  • Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
  • Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.

for Syrup

  • Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.

for Jalebi

  • Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
  • Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
  • Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
  • Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
  • Jalebies are ready to serve.

Notes

Variations
  1. Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
  2. Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.

Crispy Jalebi

Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.

for Batter

  • 1 cup all-purpose flour, minus 2 Tablespoons
  • 2 tablespoons corn starch
  • Pinch of citric acid
  • 1 teaspoon oil
  • 1 teaspoon Yeast
  • 1-1/2 cup lukewarm water

for Syrup

  • 1-1/2 cups sugar
  • 3/4 cup water
  • 4 cardamom crushed
  • A few strands of saffron
  • Few drops lemon juice
  • Oil to fry

for Batter

  1. Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.

  2. Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.

  3. Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.

for Syrup

  1. Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.

for Jalebi

  1. Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.

  2. Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.

  3. Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.

  4. Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.

  5. Jalebies are ready to serve.

Variations

  1. Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
  2. Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
Dessert
Indian
jalebi

Comments

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    sweety surana
    May 9, 2017 at 1:32 am

    Hello mam, i jus tried out this recipe too bt my jalebi strands ddnt stand seperate, they came closer while frying in oil..pls tell me what can be my mistake..

      Manjula Jain
      May 10, 2017 at 4:47 pm

      Sweety, you need to make in big circle because they do come closer.

    Vihan
    April 12, 2017 at 3:06 am

    Hello manjulaji instead if yeast what can ve used????

      Shanti
      May 16, 2020 at 12:17 pm

      Ms. Manjula. I don’t have citric acid. Can I still make the jalebi?

        Manjula Jain
        May 17, 2020 at 12:17 am

        Shanti, use a few drops of lemon juice

    Vasundhara
    February 14, 2017 at 10:31 am

    Where do we get yeast ? should be liquid or dry powder ?

      Manjula Jain
      February 14, 2017 at 10:13 pm

      Vasundhra, I use dry yeast available in grocery stores

    Tanvir Khan
    December 21, 2016 at 1:27 pm

    Your recipes are always good and very clear. THanks.

    Could you please post a recipe for simple Barfi , without any nuts.

      Manjula Jain
      December 24, 2016 at 1:00 am

      Tanvir, Thank you

    Tanvir
    December 21, 2016 at 1:24 pm

    Your recipes are always good. Thank you.Could you please post a recipe for simple Barfi ? No Cashew or nuts.

      Manjula Jain
      December 24, 2016 at 1:02 am

      Tanvir, check the recipe for Milk Burfi, this is a very basic burfi and my husband’s favrait https://manjulalive.wpenginepowered.com/milk-khoya-burfi/

    Swati
    July 13, 2016 at 8:39 pm

    Is corn starch same as corn flour?

    Maah
    May 8, 2016 at 1:16 pm

    Thank you for this. What is the secret to making the swirls perfectly round like the ones you buy in the shops? What makes the sweet shop one so red? How long would you leave it to ferment if you chose not to use yeast?

      Manjula Jain
      May 9, 2016 at 1:33 pm

      Maah, I don’t like to use the food coloring

    priyashilpa
    May 7, 2016 at 10:01 am

    Delicious, tempting recipe

    meena
    December 8, 2015 at 9:23 am

    Helo manjulaji in jalebe which atta and what is minus didnt understood please thanks

      Manjula Jain
      December 8, 2015 at 8:28 pm

      Meena, all purpose flour or in hindi maida, take one cup of flour and take out 2 tablespoons and replace with corn starch

    Maira Aurucci
    November 6, 2015 at 5:03 pm

    Great Recipe! Can you use baking soda instead of citric acid? Also, can the batter be prepared the day before and left on the counter top? How long would be considered “over fermenting”?
    Thank you!

      Manjula Jain
      November 6, 2015 at 11:49 pm

      Maira Aurucci, just need to ferment for half an hour

    Subeg singh
    November 4, 2015 at 2:18 pm

    Awesome recipes i love it

    sam
    November 4, 2015 at 8:34 am

    Can we use something else if we dont find citric acid??

      Manjula Jain
      November 4, 2015 at 6:31 pm

      Sam use few drops of lemon juice, it is a good substitute but not the same.

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