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jalebi recipe without yeast
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Jalebi Recipe, Traditional Jalebi Recipe Without Yeast, How To Make Jalebi At Home
Cook Time
10 mins
Total Time
12 hrs 10 mins
 
Jalebi are one of the most popular sweet dish of India. I have grown up eating these from the best shops of my town. I will not ever consume it intentionally. The recipe which I am sharing today is any chemical free, yeast free and crunchy juicy jalebi just as the street style. Ok let's proceed toward the recipe.
Course: Dessert
Cuisine: Indian
Servings: 2 -3 Servings
Author: Rachna's Kitchen
Ingredients
For jalebi
  • 1  cup all-purpose flour maida
  • 2 tablespoon chickpeas flour besan
  • 1/4 teaspoon baking powder
  • 1 pinch baking soda
  • 2 tablespoon sour yogurt
  • 2 pinch of turmeric powder or food colour
  • Luke warm water as required
  • Oil to fry
For sugar syrup
  • 1 cup sugar
  • 3/4 cup water
  • 1/2 teaspoon green cardamom
  • 8 to 10 strands saffron
  • A small pinch of red food colour optional
  • 1 teaspoon kewra water or rose-water
  • 1/2 teaspoon lemon juice
Instructions
  1. In a mixing bowl, add all-purpose flour (maida), chickpea flour (besan), baking powder, baking soda and sour yogurt. Mix every thing with a spoon.
  2. Add turmeric powder to give colour. You can also use food colour if you want to.
  3. Add 3- 4 teaspoon luke warm water and mix it.
  4. Keep adding water till the consistency reach to pouring. It should neither be too thick nor too thin.
  5. Now keep the batter in oven for 10 to 12 hours or over night. In between switch on the oven twice or thrice for 30 seconds to produce heat and then switch it off. This is how batter will ferment nicely. But in hot weather countries like India, fermentation could take place in less time.
  6. After the 12 hours fermentation, batter becomes like this. ( Bowl and lighting condition is changed while taking picture but batter is same.) Look at the smooth flow of batter.
  7. I used a ketchup bottle to make jalebi. Fill up the bottle with batter.
Prepare sugar syrup

  1.  Place a sauce pan over medium heat and add water then sugar. Add saffron threads, green cardamom powder and food colour. Let it boil and then simmer it for 2 minutes. Switch off the flame. The consistency of syrup is nearly short one thread.

  2. 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.
  3. Pour oil in a wok and place 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.
  4. Another trick to get correct temperature of oil is to heat the oil on medium high heat and when you are ready to make jalebi, slow down the heat to low.
  5. Then squeeze the bottle in hot oil in close spiral motion from inside to outside.
  6. Deep fry till both the sides of Jalebi becomes golden and crisp.
  7. Mean while you can increase the heat to maintain medium high temperature.
  8. Remove the jalebi from oil and put them in the sugar syrup. Flip and turn to make sure sugar syrup is evenly coated on both sides.
  9. Remove Jalebi from syrup and place on a sieve to drain excess syrup.
  10. Repeat for other jalebi and prepare all.