Instant Crispy Jalebi

Instant Jalebi

Jalebi is very popular sweet dish from North India . We can find it at any street with different style like dudh jalebi or dahi jalebi . Jalabi is traditional dish in India . Instant jalebis which means no wait to enjoy it. I make this without yeast instead i have used ENO salt to make it instantly. Now crispy , juicy & hot Jalebi can be made easily at home.  
Preparation time: 10 minutes Cooking time: 30 minutes Serves: 4-5


For batter:
  • Refined Wheat Flour (Maida Flour) - 2 Cup
  • Gram flour (Besan) - 2 tbsp
  • Curd - 2 tbsp
  • Corn Floor - 1 tbsp
  • Baking Powder - 1/2 tbsp
  • A pinch of Orange Fruit color or turmeric powder
  • Oil - 2 tbsp
  • ENO (Fruit Salt) - 1 tbsp
  • Water - 3 Cup
  • Oil to deep fry
For Sugar Syrup:
  • Sugar – 1.5 Cups
  • Water – 2 Cup
  • Crashed Green cardamom (choti elaichi) – 4/5


To make sugar syrup :
  • Pour sugar & water into a bowl and cook on low flame .
  • Stir till the sugar dissolves in water.
  • Now put the pan on medium flame, till it starts thickening.
  • One string consistency (while dropping syrup should drop one string) is good for this kind of sweet syrup.
  • Add crashed cardamom and mix them all together.
To make Jalebis:
  • Take a mixing bowl, add maida, basan, curd, corn flour and baking powder and mix well.
  • Then add oil , fruit color or turmeric powder with water to make a thick batter (Batter should not be too thin).
  • Add fruit salt/ENO and mix well. Now our batter is ready
  • You can use a thick plastic bag, polybag bag ↓↓ or a milk bag to fill Jalebi batter or the small bottles which look like tomato ketchup bottle, batter should flow slowly and continuously from it  .
  • Heat oil in a pan. Now pour the jalebi batter in to thick polythin bag or ketchup bottle.
  • When the oil is hot enough keep the flame medium and squeeze in batter moving your hands in a circular trying to make a jalebi shape as much as possible , round your hand 2 and 1/2 circle (i mean two round then finish it in middle , you can add more but traditional jalebi is 2 1/2 (dhai hath) ).
  • Deep fry the jalebi in low flame on both the sides till it becomes crispy, it will not take much time if your jalebi width is less like mine ;).
  • take the jalebis out from oil and put them in the little hot sugar syrup.
  • Flip and turn it to make sure sugar syrup is evenly covered both the sides of jalebies.
  • Remove from sugar syrup and transfer to a serving plate
  • Crispy , juicy hot Jalebis is now ready to serve.
Note : I am not promoting plastic bag, polybag here as it is not environment friendly but we should reuse it as much as possible always . So after use i use to wash and keep for next use .