How to make Jilebi at home
Jalebi recipe at home
Easy to make Jalebi recipe
1 cup all purpose flour (maida) 2 tbsp cornstarch
1 tsp baking powder
2 tbsp thick curd
1 cup water or as required
1/4 tsp orange food colour or turmeric powder
Sugar syrup:
1 cup sugar
1/2 cup water
Saffron strands
1 tsp cardamom powder
1 tsp lemon juice
Method:
Take maida in a bowl.
Add cornflour, baking powder, and curd.
Stir well to combine with a spoon or whisk.
Add water little by little to make smooth thick batter with pouring consistency.
With the spatula or spoon, mix and Make sure that no lumps remain
Beat the batter well with a whisk in one direction in a circular motion for 4 mins. This adds volume to the batter and makes it even and smooth.
Now add a pinch of food color or turmeric powder. Stir the batter lightly and it should have a flowing consistency.
Keep the batter aside for 10 minutes. In the meantime, prepare the Sugar syrup for Jalebi.
Take 1 cup sugar in a deep pan.
Add 1/2 cup water.
Keep stirring on medium flame, so that the sugar dissolves.
When sugar is dissolved, lower the flame, and add saffron.
Cook till you get one string consistency of the sugar syrup.
Switch off the flame and add lemon juice. And cardamom powder and mix well.
Remove from heat and set aside. Keep the syrup warm.
Transfer the mixture to a squeeze bottle. You can also use an icing bag or zip lock bag Or milk packet cover
Tighten the cap and the batter is ready to make crispy jalebis.
Heat oil for deep frying in a kadai. You can also use ghee or half-half of oil and ghee.
To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.
Now squeeze the bottle gently and move in circular motion to get spiral.
Either start from the center and move outside or vice versa. Be careful while making the jalebis as the oil is hot.
When one side is partly cooked, flip over and fry the other side.
Let it fry until it turns golden brown from both sides.
When the jalebi turns crisp, remove from oil in a forceps (shake nicely to remove excess oil) Immediately put it into the warm sugar syrup. Syrup should we warm or a little hot, it shouldn’t be cold.
Turn over after a minute so that both sides are coated with the syrup. Keep it in syrup for approx. 2-minutes. Then take it out and put it on a plate and garnish with pista/badam slivers
Serve jalebi hot, warm or at room temperature. Store the leftovers jalebi in an airtight container and refrigerate. Reheat before serving again.
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