Quick Crispy Crispy Crunchy Juicy Jalebi Recipe
Instant jalebi is an easy way to prepare delectable and authentic jalebis. Jalebi is the famous and most relished sweet of north India. Generally, the batter for making jalebis is prepared a day before it is made but crispy and juicy jalebis can also be prepared at home without adding yeast or any pre-arrangements or any long hour fermentation process. It tastes just like the regular fermented jalebis.
Instant jalebi is prepared with refined flour, urad lentil, baking powder, sugar and ghee. Make these delicious jalebis at home whenever you crave for something sweet. Prepare these amazing and crispy jalebis instantly at home with this easy to follow step-by-step instructions. Enjoy!
Directions
Getting ready:
Sieve refined flour in a bowl.
Rinse urad lentil thoroughly with water. Drain out excess water and soak it for 2 hours and grind it into a fine paste. Keep it aside in a bowl.
Peel the green cardamom and prepare a fine powder of its seeds.
Making:
Add baking powder and red food colour into the sieved refined flour. Mix everything really well. Now add water in small portions and whisk until the lumps dissolves completely.
Mix ground urad lentil to the refined flour batter. Stir to mix the lentil paste well into the batter. Prepare a batter with pouring consistency. It should not be too thick or too thin. We used ¾ cup of water for making this batter. Keep the batter aside.
Meanwhile, prepare sugar syrup for jalebi. Take a vessel with sugar along with 1.5 cup of water. Place the vessel on flame. Let it simmer until the sugar dissolves completely into the water.
After the sugar dissolves completely let the syrup cook for 4-5 minutes more. Then check its consistency. For that, take 1-2 drops of syrup in a bowl and let it cool down completely. Take the syrup between fore-finger and thumb then stretch the fingers apart. There should be a small formation of thread. Sugar syrup of jalebi should be of one thread consistency.
Sugar syrup is now ready. Turn off the flame. Place the vessel on a net stand. Squeeze half lemon or add 1 tsp of lemon juice to it. This will prevent the syrup from crystallizing.
Now add ground green cardamom powder to the syrup. Mix everything really well. Sugar syrup for jalebis is now ready.
Heat enough ghee in a pan or a wok to deep fry jalebis. Let the ghee melt completely. Place the cone over a glass and fill it with batter. Cut down the cone at the pointed end to make a small hole. Make a thin cut for making thin and crisp jalebis.
Ghee for frying jalebis should be more hot then medium. Hold the cone above the pan and squeeze it while moving the wrist in circular motion to make round jalebis. Place as much jalebis as possible into the pan. Don’t over crowd the ghee.
When jalebis gets fried from one side then flip the sides with the help of a thin rod or fork. Keep frying them until they get golden brown and crisp.
After that, take out the fried jalebis on a slotted ladle to drain excess ghee. Then dip them in the sugar syrup and let them absorb the syrup well. Keep them drenched in syrup for a minute or so. Meanwhile, fry the rest of the jalebis and dip them in sugar syrup likewise.
After sometime, when the jalebis absorb the sugar syrup well then transfer them to a serving plate. Instant jalebis are now ready. It takes 3-4 minutes for frying jalebis of one batch.
Serving:
Serve these crispy, crunchy and juicy instant jalebis as it is as a dessert.
Suggestions
- While making the batter make sure that the batter is not too thick or too thin in consistency.
- When making the sugar syrup, add 0.75 portions of water than sugar. Let the sugar simmer until it dissolves completely. Cook for 3-4 minutes more until you see formation of small threads.
- The ghee for frying the jalebis should be little more hot than medium. If the ghee is less hot while frying then the jalebis will not puff up. If the ghee is too hot then the jalebis will burn quickly. So, make sure that the ghee is just little hot than medium.
- Refined flour – 1 cup (125 grams)
- Urad lentil – ¼ cup (50 grams) (Soaked)
- Sugar – 2 cup (450 grams)
- Red food colour – less than ½ pinch
- Baking powder – ⅓ tsp
- Lemon – 1
- Green cardamom – 6 to 7
- Ghee – for frying
- Sieve refined flour in a bowl.
- Soak urad lentils for 2 hours and grind it into a fine paste. Keep it aside in a bowl.
- Peel the green cardamom and prepare a fine powder of its seeds.
- Add baking powder and red food colour into the sieved refined flour. Then add water in small portions and whisk until the lumps dissolves completely.
- Mix ground urad lentil to the refined flour batter. Prepare a batter with pouring consistency. It should not be too thick or too thin.
- Meanwhile, prepare sugar syrup for jalebi. Place a vessel on flame along with sugar and 1.5 cup of water. Let it simmer until the sugar dissolves completely into the water.
- After the sugar dissolves completely let the syrup cook for 4-5 minutes more. Sugar syrup of jalebi should be of one thread consistency.
- Sugar syrup is now ready. Place the vessel on a net stand. Squeeze half lemon or add 1 tsp of lemon juice to it followed by cardamom powder. Mix everything really well. Sugar syrup for jalebis is now ready.
- Heat enough ghee in a pan or a wok to deep fry jalebis. Place the cone over a glass and fill it with batter. Cut down the cone at the pointed end to make a small hole.
- Ghee for frying jalebis should be more hot then medium. Hold the cone above the pan and squeeze and move the wrist in circular motion to make round jalebis. Place as much jalebis as possible into the pan.
- Keep frying them until they get golden brown and crisp. Transfer the fried jalebis into the sugar syrup. Keep them drenched in syrup for a minute or so. Meanwhile, fry the rest of the jalebis and dip them in sugar syrup likewise.
- After sometime, when the jalebis absorb the sugar syrup well then transfer them to a serving plate. Jalebis are now ready.
- Serve these crispy, crunchy and juicy instant jalebis as it is as a dessert.
20 Comments
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Mohammed Furqan
March 3, 2017 at 5:53 pm
Thank You Madam, For Such a lovely and of course tasty recipe (:
Everyone loved it so much but the only problem was that the jalebi wasn’t very thick although the batter consistency was perfect. I think its because I used Ketchup bottle. But Overall it was Awesome. Thank You :)…
Nisha Madhulika
March 16, 2017 at 3:51 pm
Mohammed Furqan : Use a cone next time you make jalebi. Thanks for sharing your cooking experience.
vipul rathore
October 28, 2016 at 4:52 pm
nisha mam can baking powder be skipped???
Rosette Aquino
June 28, 2016 at 11:52 am
hello mam Nisha Your presentation is so nice. Thank you for that wonderful recipe. Im from the Phil. where can i buy urad dal lentil? is there an alternative ingredient for it?
yogesh
June 25, 2016 at 10:34 am
How are you nisha mam? I try making most of your recipes for my family. Thanks for sharing them with us. Can I add rose water in the sugar syrup of instant crispy jalebis?
Nisha Madhulika
June 25, 2016 at 5:55 pm
Yes, you can.
himanshi
June 24, 2016 at 12:43 pm
I made this instant crispy jalebis yesterday for my friends. Everyone was devoured to have these crispy jalebis. But my jalebis turned out very sweet. What can I do so that it doesn’t happen again?
Nisha Madhulika
June 24, 2016 at 5:01 pm
Decrease the quantity of sugar.
yug
June 23, 2016 at 10:44 am
Nisha mam, I’m amazed by the style of cooking. Because of you I have started cooking. Can you please tell me for frying instant jalebis flame should be low or medium?
Nisha Madhulika
June 23, 2016 at 5:44 pm
Keep the flame on medium.
neetu
June 22, 2016 at 2:59 pm
Nisha mam, I was making kurkuri juicy jalebi today but when I put the jalebis into the oil it started splattering. So, I have to stop making it. Can you please suggest some tips so that my batter don’t get wasted.
Nisha Madhulika
June 22, 2016 at 5:05 pm
Add some more refined flour and don’t make the batter too thin or too thick.
kartik
June 21, 2016 at 3:40 pm
Hi, nisha mam! How are you? Mam please tell me that is it necessary to add urad lentils paste to make kurkuri jalebis or I can skip it?
Nisha Madhulika
June 21, 2016 at 5:31 pm
Urad dal lentil is an important ingredient for making jalebi so you can’t skip it.
ritu
June 17, 2016 at 4:22 pm
Wow, what a presentation! Your recipes are so easy with simple ingredients that I almost try out all the recipes your post. For making instant sweet jalebi can I use saffron instead of red food colour?
Nisha Madhulika
June 20, 2016 at 5:00 pm
Yes, you can.
stuti
June 16, 2016 at 11:17 am
Nisha mam, I added milk into the sugar syrup for removing the impurities as you have mentioned this in crispy-crunchy jalebi recipe but now my sugar syrup have turned white in color. So, please tell me that can I use that syrup or I have to prepare another and what can I do to remove the impurities from the sugar syrup?
Nisha Madhulika
June 20, 2016 at 5:01 pm
Yes, you can use that syrup but take out the layer of impurities from it.
kaushal khanna
June 15, 2016 at 10:43 am
Mam, I tried making instant jalebi for my guests yesterday but the jalebis didn’t came out crispy. Jalebis were thick and soggy. What to do?
Nisha Madhulika
June 20, 2016 at 5:04 pm
Make a small cut at the bottom of the cone and don’t soak the jalebis in sugar syrup for too long.