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August 1, 2016 By rachnaskitchen 10 Comments

Instant jalebi recipe, How to make jalebi at home | Jalebi recipe

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Step by step instant jalebi recipe with yeast

Jalebi recipe

Instant jalebi is a succulent, crunchy and melt in mouth spiral pancakes soaked in saffron syrup. These instant jalebi are easy to prepare at home and can be prepared within 30 minutes. Jalebi are very similar to funnel cake. Traditionally jalebi are deep-fried in ghee (clarified butter) but to make it healthy I have used soybean oil and olive oil  in half n half ratio. The result is absolutely perfect. Nobody could guess that these jalebi are deep fried in oil not in ghee.

In this recipe I have used yeast to ferment the batter but if you want to make yeast free jalebi just replace yeast with baking soda or eno fruit salt. I have prepared both version of instant jalebi. I will post Instant jalebi without yeast soon.

Instant jalebi

To make perfect jalebi measure ingredients accurately and be sure to follow each step as it is. If jalebi are turning soggy, check the temperature of oil. I have found that professionally people use rangat hydro to prepare jalebi that makes it succulent and crispy for longer time. I have yet to try that recipe. Stay tuned 🙂

Let’s see the recipe now 🙂

If you are looking for dessert recipes, you may like Rasgulla recipe in honey syrup, Kaju pista roll recipe, Kaju katli recipe, Mango Burfi Recipe and Coconut Peda Recipe

Ingredients

For Jalebi

All purpose flour/ maida – ½ cup
Gram flour – ½ tablespoon
Ghee – ½ teaspoon, melted
Sugar -1 teaspoon
Warm water – ¼ cup + 2 teaspoon or as required
Cornflour – ½ tablespoon
Yogurt – 2 tablespoons
Active dry yeast – ½ teaspoon
Yellow food colour – 1 pinch or as required
Oil (soya bean + olive oil ) – for deep-frying

For Sugar Syrup (chasni)

Sugar – 1 cup
Water – 3/4 cup
Green cardamom – 1, crushed
Saffron – 8 to 10 strands
kewra water or rose water – 1 teaspoon
Lemon juice – 1/2 teaspoon

Let’s prepare Instant Jalebi step by step

Step 1. In a large mixing bowl add all the dry ingredients all-purpose flour, gram flour, sugar, cornflour, a pinch of colour and yeast. Add wet ingredients warm water, yogurt and melted ghee. Mix with a help of whisk or fork. The mixture will turn lumpy.

Note– Make sure that batter should not be too dry or too wet.

jalebi recipe

 

Step 2. Now cover the mixing bowl with cling film and leave it for at least 30 minutes in a warm place. Meanwhile let’s prepare sugar syrup. Place a sauce pan over medium heat and add water then sugar. Add saffron threads and green cardamom. Let it boil and then simmer it for 2 minutes. Switch off the flame.

The consistency of syrup is nearly short one thread. Remove from heat and then add kewra water or rose water. Add lemon juice so that sugar syrup doesn’t crystallize. Cover the syrup with lid to keep it warm.

jalebi recipe instant

 

Step 3. After 30 minutes check the batter. If it is very thick, add very little water and make the batter to correct consistency the batter should be thick at the same time in pouring consistency. Pour the batter in bottle. To make jalebi I have used ketchup bottle.

jalebi recipe

 

Step 4. Pour oil in a wok over medium heat. Right temperature is very important for crunchy jalebi. To check the temperature of oil, drop a tiny drop of batter into the oil. It should immediately come to the surface without changing the colour. To make jalebi I have used ketchup bottle.

Squeeze the bottle in hot oil in close spiral motion from inside to outside. Deep fry till both the sides of Jalebi becomes golden and crisp.

Remove the jalebis from oil and put them in the sugar syrup. Flip and turn to make sure sugar syrup is evenly coated on both sides. Remove from syrup and place on a sieve to drain excess syrup.

easy jalebi recipe

 

Serve immediately with saffron flavoured yogurt. Enjoy heavenly delicious dessert on this diwali.

Instant jalebi with yeast

 

Recipe Card For Step by Step Instant Jalebi

5 from 1 vote
Jalebi recipe
Print
Instant jalebi recipe, Jalebi recipe | How to make jalebi at home
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Instant jalebi is a secculent, crunchy and melt in mouth spiral pancakes soaked in saffron syrup. These instant jalebi are easy to prepare at home and can be prepared within 30 minutes.
Course: Dessert
Cuisine: Indian
Servings: 10 pieces
Author: Rachna's Kitchen
Ingredients
  • For Jalebi
  • All purpose flour/ maida - ½ cup
  • Gram flour - ½ tablespoon
  • Ghee - ½ teaspoon melted
  • Sugar -1 teaspoon
  • Warm water - ¼ cup + 2 teaspoon or as required
  • Cornflour - ½ tablespoon
  • Yogurt - 2 tablespoons
  • Active dry yeast - ½ teaspoon
  • Yellow food colour - 1 pinch or as required
  • Oil soya bean + olive oil - for deep-frying
  • *******For Sugar Syrup*********
  • Sugar - 1 cup
  • Water - 3/4 cup
  • Green cardamom - 1 crushed
  • Saffron - 8 to 10 strands
  • kewra water or rose water - 1 teaspoon
  • Lemon juice - 1/2 teaspoon
Instructions
  1. In a large mixing bowl add all the dry ingredients all-purpose flour, gram flour, sugar, cornflour, a pinch of colour and yeast.
  2. Add wet ingredients warm water, yogurt and melted ghee.
  3. Mix with a help of whisk or fork. The mixture will turn lumpy.
  4. Note- Make sure that batter should not be too dry or too wet.
  5. Now cover the mixing bowl with cling film and leave it for at least 30 minutes in a warm place.
  6. Meanwhile let's prepare sugar syrup.
  7. Place a pan over medium heat and add water then sugar.
  8. Add saffron threads and green cardamom.
  9. Let it boil and then simmer it for 2 minutes.
  10. Switch off the flame. Remove from heat and keep warm.
  11. After 30 minutes check the batter.
  12. If it is very thick, add very little water and make the batter to correct consistency the batter should be thick at the same time in pouring consistency.
  13. Pour the batter in bottle. To make jalebi I have used ketchup bottle.
  14. Pour oil in a wok over medium heat.
  15. Right temperature is very important for crunchy jalebi.
  16. To check the temperature of oil, drop a tiny drop of batter into the oil.
  17. It should immediately come to the surface without changing the colour.
  18. To make jalebi I have used ketchup bottle.
  19. Squeeze the bottle in hot oil in close spiral motion from inside to outside.
  20. Deep fry till both the sides of Jalebi becomes golden and crisp.
  21. Remove the jalebis from oil and put them in the sugar syrup.
  22. Flip and turn to make sure sugar syrup is evenly coated on both sides.
  23. Remove from syrup and place on a sieve to drain excess syrup.
  24. Serve immediately with saffron flavoured yogurt.
  25. Enjoy heavenly delicious dessert on this diwali.

Filed Under: 15 Min Recipes, Breakfast Recipes, Festival Recipes, Indian Desserts, North Indian, Punjabi, Recipes By Regions

Reader Interactions

Comments

  1. Jeena says

    November 8, 2015 at 9:42 am

    Awesome, jalebis are just soooo tempting and drooling…can relish on it anytime. soo well made.

    Reply
  2. Anu-My Ginger Garlic Kitchen says

    November 9, 2015 at 7:22 am

    Jalebis look super delicious, Rachna. #Feelinghungry! 🙂

    Reply
  3. kurinji says

    February 1, 2016 at 1:04 pm

    mouthwatering….

    Reply
    • rachnaskitchen says

      February 6, 2016 at 12:35 pm

      Thanks Kurinji

      Reply
  4. tania says

    June 12, 2016 at 1:51 pm

    i tried making the jalebi but it stays soft. please help on how to make it crunchy.

    Reply
    • rachnaskitchen says

      June 12, 2016 at 3:00 pm

      Hi Tania,
      Glad that you tried this jalebi recipe. The reason for jalebi to be soft can be the temperature of oil. Tempertaure of oil is crucial to make crisp jalebi. Did you heat the oil to optimum temperature required.
      Another reason could be the consistency of sugar syrup. It has to nearly 1 thread chashni. If sugar syrup is watery the jalebi will turn soggy.
      Try to implement these steps in your recipe and I hope you will get crunchy and juicy jalebi.
      Thanks

      Reply
      • Ann says

        July 31, 2016 at 8:42 pm

        what should the temperature of the syrup be and what temperature should the oil be. Mine came out good first then turned saggy. How long should i cook the jelabes

        Reply
        • rachnaskitchen says

          August 2, 2016 at 12:23 am

          Hi Ann,
          The temperature of syrup should be luke warm at the time you are immersing jalebi. Second thing,the temperature of oil should be hot enough. I use the trick that heat the oil on high, then 30 second before piping I lower down the temperature. That temperature always work for me.
          I have also written another post on jalebi recipe without yeast. You can try that if you are not getting best result with this recipe.
          Thanks

          Reply
  5. rachnaskitchen says

    June 12, 2016 at 7:15 pm

    Thanks Sister for pointing it out. I missed it while writing recipe. It will be added after the sugar syrup is ready. I have edited the recipe now.

    Reply
  6. Noopur says

    June 18, 2020 at 2:46 pm

    Thank you for sharing this beautiful Jalebis. They look soo tempting. Making some now….

    Reply

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