jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast |

by Tarla Dalal

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what is jalebi made of?▼

how to make batter for jalebi▼

how to make sugar syrup▼

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jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | with 32 amazing images.

Jalebi recipe is a traditional Indian mithai made and served during festivals and weddings. Learn how to make jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast |

Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you jalebi fans, here is a tasty version of halwai style jalebis without the use of curd or yeast.

This famous homemade crispy jalebi without curd and yeast features on a Gujarati breakfast, especially on Sunday mornings. For breakfast the combo of Jalebi with Ganthias and Masala Chai Or Masala Tea and for dessert the combo of Jalebi with Rabdi is irresistible.

Tips to make jalebi: 1. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 2. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. 3. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick.

Enjoy jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | with step by step images.

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Jalebi recipe - How to make Jalebi

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Preparation Time: 5 mins Fermenting time: 8 hours Cooking Time: 25 mins Total Time: 5108 hours 30 minutes 50Makes 50 jalebis
Show me for jalebis

Ingredients

For Jalebi
1 1/2 cups plain flour (maida)
1 tbsp besan (bengal gram flour)
1/2 tsp citric acid (nimbu ka phool)
1/4 tsp saffron (kesar) strands
oil or ghee for deep-frying

For Sugar Syrup
2 cups sugar
1/8 tsp cardamom (elaichi) powder

For The Garnish
almond (badam) slivers
pistachios slivers
rose petals

Method

For jalebi

To make jalebi, combine the citric acid and 1 1/4 cups of warm water in a bowl and mix well.
Add the plain flour, besan into the citric acid-warm water mixture and mix very well using your hands for 2 to 3 minutes.
Cover it with a lid and keep aside to ferment in a warm place for 6 to 8 hours.
Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
Once fermented, add half of the saffron water mixture in the batter and mix very well.

For the sugar syrup

Combine the sugar and 1 1/3 cup of water in a deep non-stick pan, mix well and cook on a high flame for 7 minutes.
Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.

How to proceed

Heat oil or ghee in a broad non-stick pan till it's very hot.
Put a piping bag inside a glass, pour half of the batter into it and cut the tip.
Start piping the batter into the hot ghee to form coil shaped jalebis and cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs. Do not deep-fry too many at a time.
Immediately put the jalebis in the sugar syrup for 1 minute.
Remove them on plate, sprinkle little almond and pista slivers over the jalebis.
Repeat steps 1 to 5 to make more jalebis using remaining batter.
Serve the jalebis immediately.

Jalebi recipe with step by step photos

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like jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | then do try other jalebi recipes also:
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what is jalebi made of?

See the below image of list of ingredients for making jalebi.

how to make batter for jalebi

In a small bowl, add 1/4 tsp of citric acid (nimbu ka phool). Citric acid helps create an acidic environment that aids the fermentation process of the batter. This fermentation makes the jalebis lighter and crispier.
Add 1 1/4 cups warm water in a bowl.
Mix well.

Add 1½ cups of plain flour (maida). Plain flour forms the base of the batter, giving jalebis their structure and body.
Add 1 tbsp besan (bengal gram flour). Besan has a naturally yellowish hue, which contributes to the golden color of jalebis. It also helps bind the ingredients together in the batter.
Mix very well using your hands for 2 to 3 minutes. Even mixing ensures a smooth batter without any lumps. Lumps can cause uneven cooking and affect the final texture of the jalebi. A smooth batter flows easily, allowing you to create the classic jalebi spirals.
Cover it with a lid and keep aside to ferment in a warm place for 6 to 8 hours. The main benefit of fermentation is the development of a slightly tangy or sour flavor in the jalebi. This adds another dimension of taste to the sweet treat.
Meanwhile, in a small bowl, add 1/4 tsp saffron.

Add 1 tsp hot water.
Mix well and keep aside.
Once fermented, add half of the saffron water mixture in the batter.
Mix very well.

how to make sugar syrup

In a deep non-stick pan, add 2 cups of sugar. Sugar dissolves in the water, creating a concentrated sugar solution that coats the jalebis and provides the intense sweetness that jalebis are known for.

Add 1 1/3 cup of water.
Mix well and cook on a high flame for 7 minutes.
Add cardamom (elaichi) powder.
Add half of the saffron-water mixture into the sugar syrup.
Mix well. Keep aside.

how to make jalebi

Heat oil or ghee in a broad non-stick pan till it's very hot.
Put a piping bag inside a glass.
Pour half of the batter into it and cut the tip.
Start piping the swirls of the batter into the hot oil or ghee to form coil shaped jalebis.
Turning them over midway using tongs. Do not deep-fry too many at a time.

Cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides.
Immediately put the jalebis in the sugar syrup for 1 minute.
Remove them on plate.
Serve homemade crispy Jalebi immediately garnish with almond slivers, pista slivers and rose petals.

pro tips to make jalebi

Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard.

Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy.
Make sure the batter should be thick. The amount of water usually depends on the quality of the flour.