Sweet Jalebi Recipe
Here is an easy to prepare sweet jalebi recipe that is sure to brighten up your festive days!These crispy fried sweet jalebis are so delicious to bite on, that everyone will keep coming back for more.
Ingredients
1. All purpose flour (maida) - 2 cups,
2. Fine grained semolina or rice flour - 11/2 tsp,
3. Baking powder - 1/4th tsp,
4. Curd (plain yogurt) - 2 tsp,
5. Warm water - 2 cups,
6. Saffron threads - 1/2 tsp,
7. Sugar - 3 cups,
8. Cardamom powder - 1/2 tsp,
9. Rose water - 11/2 tbsp
10. Ghee or vegetable oil for frying
Directions
1. Mix the flour, semolina/rice flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
2. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3. Set aside for about 2 hours to ferment. Whisk thoroughly before use.
4. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
5. Take a polythene ziplock bag and cut the corner / cloth for the jilebis.
5. Heat oil in a kadai, Pour the batter in a steady stream using the bag to form circular coils. Make a few at a time.
6. Deep fry them until they are golden and crisp all over but not brown.
7. Remove from the kadai and drain on kitchen paper and immerse in the syrup.
8. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.
Now the jilebis are ready, enjoy!!!
2. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
3. Set aside for about 2 hours to ferment. Whisk thoroughly before use.
4. Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
5. Take a polythene ziplock bag and cut the corner / cloth for the jilebis.
5. Heat oil in a kadai, Pour the batter in a steady stream using the bag to form circular coils. Make a few at a time.
6. Deep fry them until they are golden and crisp all over but not brown.
7. Remove from the kadai and drain on kitchen paper and immerse in the syrup.
8. Leave for at least 4-5 minutes so that they soak the syrup. Take them out of syrup and serve hot.
Now the jilebis are ready, enjoy!!!
Comments
Comments: 22 |
Add a Comment
Anonymous says :
Its our family tradition to start Diwali celebrations with Jalebi for breakfast accompanied with a savory dish...Look forward to the day..
Posted on: 20 October 2011 - 2:20pm
sulakshana0512 says :
Mouth-watering!!!The picture has tempted me so much that I am going to try my hands in making them this diwali and offer to my guests as a surprise.
Posted on: 20 October 2011 - 2:14pm
Bhavani J Mistry says :
Jalebi reminds me of jalebi bai! ha ha ha
Posted on: 20 October 2011 - 12:52pm
thot4food says :
Delicious looking jalebis but why qualify it with a sweet? I thought all jalebis were sweet are there any savory ones too?
Posted on: 20 October 2011 - 9:41am
Anonymous says :
Ummm, Jalebis, delightful sweet, which are tough to make but easy to gobble up.
Posted on: 20 October 2011 - 8:51am
Anonymous says :
I find it too difficult to prepare jalebis at home... till now none of the outcome was truly satisfying to me... I think, it needs regular practice to make the jalebis perfect like the jalebi-wala shops.
Posted on: 20 October 2011 - 2:12am
Anonymous says :
a jalebi is a fave for anyone and everyone
Posted on: 20 October 2011 - 1:22am
nad says :
i followed this recipe to make jalebi..evreything was good except that it didn't have the sour taste which makes it even better?why was that?
Posted on: 24 July 2010 - 3:33am
Aman K says :
I just made this jalebi recipe today. I followed the recipe to the key and the jalebis looked pleasing to the eye because I added colour to the batter. The batter didn't ferment even though I let it rest for two hours as the the recipe called for. The battr was too thin which resulted in me adding quite a bit more flour to make the consistency that I needed. The end product looked good and was crunchy to the bite but the only thing I didn't like about it was the the saffron taste was too much. The next time I use this recipe I will omit the saffron altogether.
Posted on: 15 October 2009 - 11:07pm
aparna.priya says :
Whenever I try to make jalebi, the shape never comes perfect. I always try to make it circular, but it always breaks in between. Though there is no problem with the taste. Do you have any suggestion which can avoid the jalebi breakage?
Posted on: 31 March 2009 - 8:43am
vikas kumar says :
my wife tried to make jalebis at home a few days back...well, lets just say, it was good 1st attempt. i shall tell her to follow this recipe...i think this time around, she should succeed...will let you know.
Posted on: 17 February 2009 - 1:38pm
vandana says :
yummy jalebis, have been watching the halwai make jalebis and wondered whether its possible at home. Your recipe looks nice and easy Sanghi, would definitely try it one of these days and get back. The pic looks so good, nice crispy and juicy.
Posted on: 17 February 2009 - 1:05am
sai_champion007 says :
the moment i saw it, my mouth started watering..... it looks sooooooooooo delicious.... will surely give a try....
Posted on: 10 February 2009 - 11:57am
Sanghi says :
Yes Radzie, I would surely post it. I think you are talking about Jangri. Its a south indian speciality, Same like jalebi but it will little juicy and puffy.
Anyways thanks for the comments!
Posted on: 1 November 2008 - 7:14am
Radzie says :
Hi, that's a wonderful Jalebi recipe you have there. I also like this yellow colored jalebi, (don't know if it's typical to South India or so)a lil more juicy I believe. Do you mind sharing the recipe of yellow jalebi, if you know the preparation?
Posted on: 1 November 2008 - 1:20am
Sanghi says :
Even i love jalebies much. Thanks for your comments.
Posted on: 30 October 2008 - 7:52pm
Ganesh Dutta says :
I like jalebies very much. It is too delicious. It is known as national sweet of India.
Thanks for posting this nice recipe.
Posted on: 30 October 2008 - 11:58am
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