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Homemade Crispy, Crunchy, Bakery-Style Jalebi Recipe

Nida Shahrukh
This homemade delicious Jalebi is one of the most popular desserts in Asian countries, especially in Pakistan and India. It’s a most syrup-filled dessert that needs more patience and time to make it. These crispy and crunchy jalebis are dipped in sugar syrup and loaded with flavors to let you crave your desires.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Dessert, Jalebi, Sweets
Cuisine Asian, Pakistani, Indian
Servings 8 persons
Calories 324 kcal

Ingredients
  

Sugar Syrup

  • 1 cup Water
  • 2 cup Sugar
  • 2-3 Green Cardamom
  • Saffron Strands (few)
  • 2 tsp Lemon Juice

Instant Jalebi

  • 2-3 tbsp Water (luke warm)
  • 1 tsp Sugar
  • 1/2 tsp Instant Yeast
  • 1 cup All-Purpose Flour
  • 1 tsp Orange Food Color (or to taste)
  • 1 tbsp Ghee (melted)
  • 1/4 tsp Cardamom Powder
  • Ghee (for frying)
  • Water (as required)
  • 1 tbsp Gram Flour (Besan)

Instructions
 

Sugar Syrup Making

  • In a medium-size pan, add water, sugar and green cardamom, and saffron strands. Give a good mix and cook well until syrup form and get thicken.
  • Now add lemon juice, and keep stir for 3 mins. Set aside now.
  • Sheera is ready and would be used later.

Instant Jalebi Making

  • In a mug, add lukewarm water, sugar, and instant yeast. Mix them well and let them sit for 15-20 mins.
  • In another medium-size bowl, add all-purpose flour, orange food color, melted ghee, gram flour, yeast mixture, water and make a batter of desired consistency. Make sure the mixture does not get too thick or thin. Let it rest for 10 more minutes and consume immediately (within 15 minutes).
  • Now take some sneezing bottle, pour the mixture in it.
  • Take a medium size pan, add ghee for frying, let it heat up first, then squeeze the bottle and make centric rings with the batter in the pan.
  • Wait to get cook one side, then turn over the better gently and fry the other side.
  • When jalebi gets to cook from both sides, immediately transferee them from the pan into the sugar syrup. Make sure sugar syrup should remain slightly warm when you add jalebis in it.
  • Turn over after a minute, so that both sides are coated with the syrup.
  • Let's keep them in the sugar syrup for about 2-3 minutes.
  • Now remove them with the help of a tong and shake lightly so that the excess sugar syrup easily.
  • Now instant jalibe is ready now. Serve them.

Notes

  • Make sure batter should not be too thick or thin, or else jalebi would not be made. The consistency should be flowing well.
  • I used yeast to get fermented batter. If you don’t have yeast, simply use baking powder and baking soda to get the batter fermented, but it takes 24 hours at least to get the perfect result.
  • While frying jalebi, make sure the flame should be on low heat. High heat will leave the batter uncooked from the inside.
Keyword Jalebi, Asian dessert, Syrup-filled dessert, gulab jamun, festivals, mithai, fermented flavor, flour, recipe, instant yeast, homemade jalebi