Easy Jalebi Recipe: Make restaurant-like crispy jalebi at home on Diwali. Make a batter from flour, gram flour and curd and ferment for 4-6 hours. Prepare one string syrup. Fry the jalebi until golden and immediately dip it in syrup and serve hot.
Diwali Jalebi Recipe: Diwali is being celebrated with pomp across the country on 20th October. The aroma of sweets being made has started spreading from the houses. Among laddus, barfi and gulab jamun, Jalebi is such a sweet which becomes the pride of every festive occasion. Golden, crispy and juicy Jalebi is a piece of everyone’s heart. Often people feel that making Jalebi is not easy, so they buy it from the market. But many times the Jalebi there is either too sweet or not fresh. This time why not make restaurant-like perfect crispy jalebi at home, that too without the help of any expert! So let us tell you the recipe.
Ingredients
- For Jalebi Batter
- Flour – 1 cup
- Gram flour – 2 tbsp
- Baking powder – ½ tsp
- Curd – 1 cup
- Water – about 3/4 cup (as per requirement)
- Ghee or oil – for frying
for syrup
- Sugar – 2 cups
- Water – 1 cup
- Saffron – a pinch
- Cardamom powder – 1/2 tsp
- Lemon juice – 1 tsp
Method of preparation (Step-by-Step Method)
prepare the base
Prepare a smooth batter by mixing flour, gram flour, baking powder, curd and water. Keep it covered for 4–6 hours so that it gets slightly fermented.
make syrup
Put sugar and water in a pan and boil it. Add saffron, cardamom powder and lemon juice to it. Cook until one string syrup is formed and keep it lukewarm.
fry jalebi
Heat ghee or oil in a non-stick pan on medium flame. Fill the jalebi batter in a squeeze bottle or piping bag. Make round jalebi shapes in oil and fry until golden on both sides.
dip in syrup
Immediately put the hot jalebi in the lukewarm syrup. Take it out after a few seconds. Do not leave it in syrup for too long.
Decoration and Serving
Add chopped pistachios, almonds or rose petals on top and serve hot. You can make tasty jalebi from the market at home in this way.
Read more: The fun of Diwali should not become a punishment! 3 easy ways to identify fake mawa and paneer
Most asked question?
How to make Jalebi Crisp?
To make crispy jalebi, it is very important to ferment the batter properly. Let the yeast rise for about 4-6 hours. Also, oil or ghee should be heated on medium flame, too high or slow flame can make the jalebi soggy.
How thick should the syrup of Jalebi be?
The syrup should be cooked to one-string consistency. That is, when you take some syrup between your fingers and pull it, a thin string should be formed. This makes Jalebi properly sweet and shiny.
Also read: Kaju Katli Recipe: Homemade 3 Kaju Katli recipes, make cheaply on Diwali