Instant jalebi recipe, How to make jalebi at home | Jalebi recipe (2024)

Step by step instant jalebi recipe with yeast

Instant jalebi is a succulent, crunchy and melt in mouth spiral pancakes soaked in saffron syrup. These instant jalebi are easy to prepare at home and can be prepared within 30 minutes. Jalebi are very similar to funnel cake. Traditionally jalebi are deep-fried in ghee (clarified butter) but to make it healthy I have used soybean oil and olive oil in half n half ratio. The result is absolutely perfect. Nobody could guess that these jalebi are deep fried in oil not in ghee.

In this recipe I have used yeast to ferment the batter but if you want to make yeast free jalebi just replace yeast with baking soda or eno fruit salt. I have prepared both version of instant jalebi. I will post Instant jalebi without yeast soon.

To make perfect jalebi measure ingredients accurately and be sure tofollow each step as it is. If jalebi are turning soggy, check the temperature of oil. I have found that professionally people use rangat hydro to prepare jalebi that makes it succulent and crispy for longer time. I have yet to try that recipe. Stay tuned 🙂

Let’s see the recipe now 🙂

If you are looking for dessert recipes, you may like Rasgulla recipe in honey syrup, Kaju pista roll recipe, Kaju katli recipe, Mango Burfi Recipe and Coconut Peda Recipe

Ingredients

For Jalebi

All purpose flour/ maida – ½ cup
Gram flour – ½ tablespoon
Ghee – ½ teaspoon, melted
Sugar -1 teaspoon
Warm water – ¼ cup + 2 teaspoon or as required
Cornflour – ½ tablespoon
Yogurt – 2 tablespoons
Active dry yeast – ½ teaspoon
Yellow food colour – 1 pinch or as required
Oil (soya bean + olive oil ) – for deep-frying

For Sugar Syrup (chasni)

Sugar – 1 cup
Water – 3/4 cup
Green cardamom – 1, crushed
Saffron – 8 to 10 strands
kewra water or rose water – 1 teaspoon
Lemon juice – 1/2 teaspoon

Let’s prepare Instant Jalebi step by step

Step 1.In a large mixing bowl add all the dry ingredients all-purpose flour, gram flour, sugar, cornflour, a pinch of colour and yeast. Add wet ingredients warm water, yogurt and melted ghee. Mix with a help of whisk or fork. The mixture will turn lumpy.

Note– Make sure that batter should not be too dry or too wet.

Step 2.Now cover the mixing bowl with cling film and leave it for at least 30 minutes in a warm place. Meanwhile let’s prepare sugar syrup. Place a sauce pan over medium heat and add water then sugar. Add saffron threads and green cardamom. Let it boil and then simmer it for 2 minutes. Switch off the flame.

The consistency of syrup is nearlyshort one thread.Remove from heat and then add kewra water or rose water. Add lemon juice so that sugar syrup doesn’t crystallize. Cover the syrup with lid to keep it warm.

Step 3.After 30 minutes check the batter. If it is very thick, add very little water and make the batter to correct consistency the batter should be thick at the same time in pouring consistency. Pour the batter in bottle. To make jalebi I have used ketchup bottle.

Step 4. Pour oil in a wok over medium heat. Right temperature is very important for crunchy jalebi. To check the temperature of oil, drop a tiny drop of batter into the oil. It should immediately come to the surface without changing the colour. To make jalebi I have used ketchup bottle.

Squeeze the bottle in hot oil in close spiral motion from inside to outside. Deep fry till both the sides of Jalebi becomes golden and crisp.

Remove the jalebis from oil and put them in the sugar syrup. Flip and turn to make sure sugar syrup is evenly coated on both sides. Remove from syrup and place on a sieve to drain excess syrup.

Serve immediately with saffron flavoured yogurt. Enjoy heavenly delicious dessert on this diwali.

Recipe Card For Step by Step Instant Jalebi