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Easy Instant Jalebi Recipe

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4.3 from 3 reviews

This Easy Instant Jalebi recipe offers a quick and authentic way to enjoy the classic Indian sweet. Crispy, golden spirals are fried to perfection then soaked briefly in fragrant sugar syrup infused with cardamom and saffron. Using a simple batter made from all-purpose flour, yogurt, and a few leavening agents, this recipe delivers perfectly textured jalebis that are crispy on the outside and juicy on the inside. Ideal for festive occasions or a delicious treat, this recipe serves 14 and takes about 40 minutes from start to finish.

  • Total Time: 40 minutes
  • Yield: 14 servings

Ingredients

Sugar Syrup

  • 2 cups sugar
  • 1.5 cups water
  • 4-5 cardamom pods, lightly bruised
  • A few strands of saffron
  • A few drops of lemon juice

Jalebi Batter

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda (a small pinch)
  • 1 tbsp rice flour or cornstarch
  • 1/4 cup plain yogurt
  • 1/2 cup water
  • 1 tbsp melted ghee
  • Orange food coloring (as needed)

For Frying

  • Neutral oil like corn oil (3-4 inches deep in pan)
  • A few tablespoons of ghee

Instructions

  1. Prepare Sugar Syrup: Combine sugar, water, bruised cardamom pods, saffron strands, and lemon juice in a medium-sized pot. Bring to a boil, then simmer for 5-6 minutes until the syrup is slightly sticky and the drops fall off a spoon slowly. Set aside and keep warm.
  2. Heat Frying Oil: In a large saucepan or wok with high sides, heat neutral oil on medium heat until shimmering but not smoking. Add a few tablespoons of ghee to the oil for enhanced flavor.
  3. Make Jalebi Batter: In a bowl, whisk together all-purpose flour, baking powder, baking soda, rice flour (or cornstarch), yogurt, water, melted ghee, and orange food coloring until smooth. The batter should fall off the whisk in smooth ribbons.
  4. Transfer Batter for Piping: Pour the batter into a piping bag, a Ziplock bag with a cut corner, or a squeeze bottle. The size of the opening will determine the thickness of the jalebis.
  5. Check Syrup and Oil Temperatures: The sugar syrup should be warm but not hot to preserve texture when soaking the fried jalebis. The oil should be hot enough to shimmer but not smoke.
  6. Pipe and Fry Jalebis: Pipe spirals of batter gently into the oil. The jalebis will sink slightly then float to the surface within about 20 seconds. Fry each side for approximately 1.5-2 minutes until golden and crisp.
  7. Soak Jalebis in Syrup: Using tongs, remove the jalebis from the oil and immediately dunk them in the warm sugar syrup for 8-10 seconds, allowing them to absorb flavor and moisture without becoming soggy.
  8. Repeat Frying: Continue to pipe, fry, and soak jalebis until all the batter is used.

Notes

  • Ensure the oil temperature is maintained carefully; too hot will burn the jalebis, too cool will make them greasy.
  • The sugar syrup should not be too hot when soaking jalebis to preserve crispness.
  • Orange food coloring is optional but gives the traditional vibrant color.
  • Adjust soaking time in sugar syrup based on your preference for syrup absorption.
  • Using a piping bag or squeeze bottle with an adjustable tip can help control the thickness of the jalebis.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Indian

Find it online: https://recipesvibe.com/easy-instant-jalebi-recipe/