Prep 20 mins
Cook 25 mins
I am so lucky to have got to learn these today on TV on Mirch Masala. These are wonderfully tasty, easy to make and absolutely, "TO DIE FOR"! You might think that making jalebis is horribly messy, no! Try this recipe. It works so well! I watched it on TV in the morning and in honour of Mirj Mom's b'day, I made these this afternoon to serve as an after dinner treat! I know quite a bunch of jalebi lovers exist in the world, but I'd love to find one who loves them more than my dad. My dad becomes the happiest man on the planet when served jalebis. He's spent quite a fortune on buying these from outside, NO MORE! Now on, his daughter will be making these for him:) Try these and enjoy is all I can say!
- 1 cup all-purpose flour (known as 'maida' in Hindi)
- 2 teaspoons gram flour (known as 'besan' in Hindi)
- 1⁄2 cup plain yogurt, beaten (known as 'dahi' in Hindi)
- 1⁄2 cup water
- 1 pinch baking soda
- 500 ml ghee or 500 ml oil
- 500 ml sugar syrup
- Put flour in a mixing bowl.
- Add gramflour.
- Mix well.
- Add yogurt and water.
- Mix well, using a spoon, ensuring that no lumps remain.
- Mix to obtain what is technically called,"ribbon consistency".
- (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
- Add a pinch of baking soda.
- At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
- If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
- If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
- If you got an icing bag, use that.
- I used the icing bag with the"star" nozzle attachment.
- You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
- Heat oil on low-medium flame in a frying pan.
- Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
- Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
- Lightly brown on either side.
- Repeat until all the batter is used up.
- On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
- Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
- Now, drain the excess oil from the jalebis.
- Drop into the sugar-water syrup.
- Dip well, toss well, to coat the jalebis in the syrup.
- Drain excess syrup from the jalebis.
- Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
- Get ready to put on your apron and go make more of these because they'll vanish before you know!
- Don't blame ME if you get addicted to these like my DAD.
Oh Charishma! I was so happy when I found this recipe here! Like your dad, my husband is also very fond of jalebis. Wow, I thought to myself....now I can make them any time without having to wait overnight for the batter to rise! I made them for breakfast today. They looked like jalebis but unfortunately did not quite taste like the authentic ones. Also, after putting them in the syrup, they turned limp within seconds. This does not happen when I use fermented batter. I followed the recipe exactly as you stated. Do yours come out like the ones available in the market? Perhaps, I needed to ferment the batter, after all? I will make them again but the next time, I will add less water and more yogurt. Watch this space...I'll come back and tell you how it turned out!! UPDATE : And I'm back! About 36 hours later, I made some more jalebis out of the left over batter. And this time they were perfect!!! They were crisp and yummy, with a hint of the fermentation taste, and my husband loved it! Hmmm, so the batter did need to ferment....:) After having sampled today's lot, your recipe definitely rates a 4 star and not the 3 that I gave you earlier!! Sorry about that, but at that time, it just didn't taste right:( But now I'm going to be making it often....just will let the batter sit for atleast 5 hours before I make the jalebis. Thank you for posting the recipe. UPDATE : Now how and why did that happen?? Where did the stars disappear? Well no matter.....its sorted out...here are your stars!! All four of them!! :))
Great recipe! First time making jalebi for me, and this recipe exceeded my expectations by miles. Am working on perfecting this recipe, and have to admit, I'm getting pretty good! Thank you so much! God bless!
just perfect .... my family instantly fell in love with this delicious dessert and the recepie was sooooo soooo simple... i could not believe it. thanx for sharing.