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Instant Jalebi
Binjal Pandya

Instant Jalebi Recipe

Instant jalebi typically made with maida, baking soda for fermentation, and food coloring to give the signature orange hue. By just adding yogurt and water, the batter is ready in 10 minutes. The batter is then fried in hot oil or ghee to form pretzel-shaped crispy jalebis which are soaked in flavored sugar syrup for that sweet taste
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 -12
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For Jalebi Batter
  • 1 cup Maida/All Purpose Flour
  • 1 -2 tbsp Corn Starch
  • 1 tbsp Ghee
  • 2 tbsp Yogurt
  • ΒΌ tsp Baking Soda
  • Pinch of Orange Food Color
  • Water as Required
  • For Sugar Syrup:
  • 1 cup Sugar
  • 1 cup Water
  • 2-3 Green Cardamom Crushed
  • Pinch of Orange Food Color/Crushed Few Threads of Saffron
  • 1 tbsp lemon juice
  • Oil/Ghee for frying

Method
 

  1. Mix together Maida, yogurt, ghee, and orange food color in a bowl. Add water and whisk well to make a smooth, pouring consistency batter.
  2. Add baking soda and mix it well. Keep aside for 10 minutes.
  3. Mine while make the sugar syrup by boiling sugar and water for 5-7 minutes. Add orange color/saffron, crushed cardamom and lemon juice. Cook till one string consistency and set aside.
  4. Heat oil/ghee in a flat frying pan on medium flame. Pour the jalebi batter in a squeeze bottle or piping bag and drop 2-3 spirals into hot oil/ghee. Fry for 2 minutes till golden and crisp.
  5. Drain excess oil and immediately dip the fried jalebis into the sugar syrup for 2 minutes.
  6. Take out with a slotted spoon and transfer to a plate. Repeat process with remaining batter.
  7. Serve hot instant jalebis garnished with chopped pistachios. Enjoy!

Notes

  • Do not add too much water to make batter, batter should be thick but pourable.
    If batter is too much runny, it will not hold shape while frying. Add little flour and mix if needed.
  • Baking soda helps the batter ferment fast without needing citric acid.
  • Use fresh, good quality oil/Ghee for frying.
  • Dip the fried jalebis in syrup as soon as they are removed from oil.
  • Do not soak jalebis more than 2-3 mins in syrup, otherwise it will get soggy.
  • Always use flat pan and fry jalebis on medium flame.