Instant Jalebi
Instant Jalebi; sinful crisp and sticky fried spirals dunked in sugar syrup. This Indian version of Funnel cakes make a perfect dessert or breakfast recipe!
Servings: 5
Calories: 235kcal
Ingredients
For the Jalebi
- 1 cup All purpose flour
- 2 teaspoon Chickpea flour (or Cornstarch)
- 2 teaspoon Yogurt
- 2 teaspoon Ghee
- 1 pinch Food Color (Yellow/ Orange)
- ½-¾ cup Water
- 1 teaspoon ENO
- Oil or ghee to fry
For the Sugar Syrup
- ¾ cup Sugar
- ¼ cup Water
- 1 teaspoon Cardamom powder
- 8-10 Saffron strands
Instructions
- Mix together sugar, cardamom powder, saffron and water in a saucepan.¾ cup Sugar, 1 teaspoon Cardamom powder, 8-10 Saffron strands, ¼ cup Water
- Heat on medium flame till the sugar melts and the syrup is thick. I did not check the string consistency, just ensured it is thick enough to coat the jalebis.
- In a bowl mix together the flour with all the other ingredients except water, oil and fruit salt. Meanwhile, heat oil or ghee in a pan. Keep on medium flame.1 cup All purpose flour, 2 teaspoon Chickpea flour, 2 teaspoon Yogurt, 1 pinch Food Color, 2 teaspoon Ghee
- Then mix everything well.
- Add water to thin out everything and form a batter.½-¾ cup Water
- Then mix it well to make a lump-free batter.
- Add fruit salt to the jalebi mixture and mix well.1 teaspoon ENO
- The mixture will froth and become light; keep beating only in one direction.
- Then transfer to a jalebi maker/ empty ketchup squeezy bottle or a ziplock bag. If using a bag, make a small hole at one end.
- Make overlapping rounds of the batter in the hot oil/ghee.Oil or ghee to fry
- Fry till crisp on medium flame. Turn over and fry for a minute.
- Drain and add to the sugar syrup and then turn it around to coat completely. Serve immediately with gathiya, papaya sambharo and fried green chillies.
Video
Notes
- Jalebi Batter: The consistency of the jalebi batter is extremely important. If it is too thick, it will fall in blobs and thin batter will flow without being able to shape it. Adjust the consistency with water and some all purpose flour. Also, it should be lump free to make sure the jalebi is smooth and perfect.
- Fruit Salt: This is the only way to bring in the effect of fermentation quickly. This is definitely the key ingredient in this instant jalebi. Plain ENO works the best. Any flavored one will also bring in the flavor to the jalebi.
- Sugar Syrup: The sugar syrup in the recipe needs to be thick to coat the jalebis well. Plus, it should be just warm when the jalebis are dipped in it. Super hot syrup will make the jalebi soft.
- Shaping the jalebi: The easiest way to shape jalebi is to start from a point and keep going outwards. Finally, make a straight line from the last spiral to the center. Also, fry jalebis in small batches, about 4-5 per batch.
- Using the right pans: Jalebi is best made in a thick, flat pan. Only a couple of inches of oil are needed to fry the jalebi. Deeper pans tend to sink the jalebi and not shape it well. Moreover, for the sugar syrup, use another thick pan that is slightly deep. That way, we can use less syrup and yet dunk them in the syrup well.
Nutrition
Calories: 235kcal | Carbohydrates: 51g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 5mg | Potassium: 56mg | Fiber: 1g | Sugar: 30g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg