If you know me you would know I love simple, easy stuff. I always pushed everything I thought was too complicated to the back of my list. I suppose things can only be as difficult as you make it. This Easy Jalebi Recipe was actually a breeze to make. If you do want to try the overnight fermentation. Spruce Eats has a recipe that you can try.
Easy Jalebi Recipe
Apart from testing this Instant Jalebi recipe a few times I actually enjoyed the process of making them. I always assume things are complicated before I even try them. Now I know better. I am not a huge risk taker when it comes to life, I think all my phobias stop me from doing a whole lot of stuff. However, in the kitchen I think I can take more risks. Jalebi is one of those recipes I always thought needed that fermentation process. I suppose if you are really fussy about getting the exact sort of tartness or sourness then fermentation is a must for you. Me, frankly I don’t have the time for that whole waiting business. I like to get things done and over with. It’s one of the reasons I had to come up with my Instant Jalebi Recipe. I think the yogurt does add a hint of “sourness” if I can call it that. For me this recipe tasted perfectly fine and it took just a short while to get it all done. There are a few things to note when making Jalebi
Batter
The batter has to be the at the right consistency. If it’s too runny you won’t get the shape right and if too thick it definitely won’t release itself from the piping bag. Always ensure you add just the right amount of liquid. Although I suggest a half cup of water please bare in mind this amount could differ depending on the weather. In Winter flour is dry and may require more liquid and in Summer the flour contains more moisture.
Frying the Jalebi
Always ensure your oil is at a low temperature when piping the Jalebi into the oil.If the oil is on a high heat the jalebi will disperse in the oil, thus losing it’s shape. As you fry the Jalebi you can increase the temperature to a medium heat. You will have to keep adjusting the temperature if you want good looking jalebis. Trust me on this, I’ve tried it.
Whisk the batter
Once you make the batter you have to whisk it for at least 2-3 minutes to ensure the batter is smooth and there are no lumps in the batter. I added some extra cornflour to ensure my Jalebi is crispy. I also allowed my jalebi to cool down a little before adding it to the syrup. As you all know from my posts I don’t like overly sweet stuff so I made just a little syrup which was enough for this amount of Jalebi Like my Gulab Juman recipe I also dip my Jalebi in the syrup for just a few seconds and remove it. I drain it on a wire rack and store it in an airtight container once it is completely cool. If you think of something “soaked” in syrup it will become a little soft. So you can use your discretion as to what you prefer. If you want to soak the Jalebi in syrup I suggest you double the syrup recipe.
If you try this recipe please drop me a comment and a star rating, it is always appreciated. More Diwali Recipes to try: Smooth, Creamy Burfee Penda Truffles Chana Magaj First published on 8 November 2020, updated on 28/06/2022 If you loved this, please share!
