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.