Jalebi is an Indian sweet. It is quite famous in almost all parts of India. In Gujarat, there’s a famous combo of Jalebi Fafda, eaten as a snack or breakfast. Here, I am giving you Jalebi recipe for Instant Jalebi.
Jalebi is made with refined flour. In the original Jalebi recipe, the flour is kept overnight for fermentation. Due to fermentation, the jalebi gets little sour taste. This great combination of sweet and sour, is what makes Jalebi everyone’s favourite.
The instant Jalebi, is very easy and quick to prepare. You don’t have to ferment the batter. So, it can easily be prepared at a short interval of time. You just need the right ingredients, which are very simple home ingredients and easily available too. Also, its important to follow the procedure correctly. The jalebis taste nice only when they are crispy, juicy, perfectly round and not very thick.
Important tips for making JALEBI
The following are some important tips to keep in mind, while doing preparation :-
1.SUGAR SYRUP – The consistency of the sugar syrup, is very important for making juicy jalebi. If the sugar syrup will be very thin, then the jalebis will become soft, after you soak them in the syrup. If the syrup is thick, then the it will not soak the syrup at all. The sugar syrup has to be cooked well to a proper consistency for getting a good jalebi.
2. JALEBI BATTER – The batter has to be of correct consistency.
Too thin batter will make the batter spread in the ghee while frying. The jalebi will not hold its shape properly.
Too thick batter, will lead to thick jalebis, which are very often raw (uncooked) from inside. Also they do not soak the sugar syrup nicely. So its important to follow the jalebi recipe correctly.
Common mistakes in making JALEBI
I am listing below a few quick points, where we generally tend to go wrong while making jalebi. If you will keep these points in mind then whatever jalebi recipe you have, your jalebis will come out very nice and crisp.
1. Oil temperature
A very common mistake while frying Jalebi, is of the temperature of the oil, in which we fry them. The oil or ghee, should be hot enough,so that when you shape jalebi in the oil, you are able to finish its spiral design, and then it rises to the top. Simply put, its just a matter of 2-3 or sometimes even 4 sec, after which your jalebi should rise in the oil.
So just check by putting a small drop of batter in the oil. It should remain at the bottom of the pan for 2-3 sec and then rise up. If its rising up immediately, then the oil is too hot and it will burn from outside while remaining uncooked from inside. If its taking more time than that, then your jalebi will become flat from one side. It will not fluff up nicely. And, in both the cases, it will not soak up the syrup.
2. Maintaining the Oil Temperature – Just a small tip here for maintaining this perfect temperature of the oil for frying the jalebi. Switch off your gas burner, whenever you feel that the oil is getting too hot for frying. Wait for a min or so. Check the oil and then start again, while the gas is off. As soon as you put jalebi in it, then switch on the gas again. It works wonderfully, for me. I am sure you will benefit from it too.
A few other interesting sweet recipes made by me are :