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

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 :

Recipe Video

Ingredients

FOR SUGAR SYRUP

FOR JALEBI BATTER

Method

1. Mix sugar and water in a deep bottom pan.

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  • 2. Turn on the flame to high, until the sugar dissolves. When the syrup starts boiling bring the flame to low. Add the lemon juice and mix.

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  • 3. Simmer the syrup for 5 – 6 min. We do not want one string consistency. The syrup just have to cook until its sticky. Once done, keep the syrup on a side.

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  • 4. Take refined flour in a bowl and add curd and baking soda to it. Mix everything.

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  • 5. Start adding water carefully, in very less quantity. We don’t want a very thin batter.

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  • 6. Add 2 drops of red color or haldi, for some color into the batter. Mix it nicely in one direction for about 5 min.

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  • 7. Check for the consistency of the batter. If its thin, then you can adjust it by adding some more maida. If its thick, then add water 1 tsp a time.

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  • 8. Take ghee or oil in a pan for frying. Heat it up the the perfect temperature as stated above. Check the temperature by putting some batter.

    9. Now use an empty ketchup bottle, piping bag or empty milk packet for shaping jalebi in perfect spiral rounds.

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  • 10. Put the batter in the bottle. Start shaping the jalebi in the oil. It should not rise instantly in the oil, otherwise you won’t be able to shape them nicely.

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  • 11. Don’t over crowd the oil with lot of jalebis. Put only a few each time.

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  • 12. Fry the jalebi till crisp from both the sides.

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  • 13. Put the jalebi instantly in the sugar syrup after frying.

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  • 14. The sugar syrup should be hot when you put hot fried jalebi in it.

    15. Keep the jalebi only for 30-40 secs in the syrup and then take it out. If you leave it in the syrup for more time, it will turn soft.

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  • 16. Garnish with chopped pistachios.

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