Instant Jalebis

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jalebi recipe | how to make crispy jalebi | Indian dessert | 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 without the use of yeast.

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.

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Jalebi recipe - How to make Jalebi

Preparation Time:    Fermenting time:  8 hours   Cooking Time:    Total Time:     90Makes 90 jalebis
Show me for jalebis


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

For The Garnish
1/2 tsp cardamom (elaichi) powder
1/4 cup almonds (badam) and
  1. Combine the citric acid and 1 cup warm water in a bowl and mix well.
  2. Combine the plain flour, besan and the citric acid-warm water mixture in a deep aluminium bowl and mix very well using your hands for 2 to 3 minutes.
  3. Cover it with a lid and keep aside to ferment in a warm place for 8 hours.
  4. Once fermented, mix very well using your hands.
  5. Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
  6. 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.
  7. Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
  8. Put the remaining saffron-water mixture in the batter and mix well.
  9. Put the ghee in a cast iron jalebi vessel or in a broad non-stick pan and heat it till very hot.
  10. Put a jalebi cloth inside a deep bowl and pour the batter into it.
  11. 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.
  12. Immediately put the jalebis in the sugar syrup for 1 minute.
  13. Remove them on plate, sprinkle little cardamom powder and little mixed nuts over the jalebis.
  14. Repeat steps 11 to 13 to make more jalebis.
  15. Serve immediately.


Ganthias, Gujarati Gathiya Recipe 

Nutrient values (Abbrv) per jalebi
Energy44 cal
Protein0.2 g
Carbohydrates5.6 g
Fiber0 g
Fat2.2 g
Cholesterol0 mg
Sodium0.3 mg
Click here to view calories for Jalebi

RECIPE SOURCE : MithaiBuy this cookbook
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 on 28 May 20 01:41 PM

What if we don’t have critic or lemon Phool
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Tarla Dalal    Hi, you can add 2 tbsp of sour curd to the batter.
30 May 20 04:13 PM
 on 21 May 20 10:13 PM

very nice
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Tarla Dalal    Dhara, thanks for the feedback.
25 May 20 12:02 PM
 on 20 Jun 18 02:50 PM

never knew making jalebi at home is so easy! will surely try it soon :)