Homemade Crispy Crunchy Juicy Jalebi without yeast

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.