Tuesday, August 2, 2011

Hot 'n' Crisp Jalebi served with a choice of Rabdi or Milk

What comes to mind when you hear the word Jalebi = Piping hot, crispy, sinfully sweet, flavor-full, festive, mouthwateringggg......... the list goes on. For all of us who grew up in India, this Sweet brings memories of celebrating Independence Day, Republic Day & Dussehra.  It has taken me quite long to muster some courage to give this treat a shot. As you see shape ain't perfect but it wasn't a bad output. Infact this had my family drooling for more.

Jalebi - The Crispy n Sweet Indian Pinwheels 

All-Purpose Flour – 1/2 cup
Gram Flour or Besan - 1 Tsp
Rapid Rise Yeast – 1/2 tsp
Corn Starch – 1/2 tsp
Oil or Ghee – 1/2 tsp
Yogurt – 1/2 Tbsp
Warm Water – 1/3 cup
Saffron - A pinch dissolved in 1 tsp warm milk.
Orange food color - 2 drops (mix with water or milk above)
And Cooking Oil to Fry (add a tsp of pure ghee for aroma)

For Syrup:
Sugar – 1 cup
Water – 1/2 cup
Saffron – Few Strands
Cardamom Powder – A pinch
Lemon Juice - 1 tsp

In a mixing bowl, thoroughly mix all dry ingredients, Rapid Rise Yeast and Corn Starch. 
Now dd Oil or Ghee, Yogurt and Water (with color) and mix well till all lumps are dissolved & batter is smooth..
This batter now needs to sit in a warm/humid place for the yeast to rise.
A good idea is to give it a water bath, which in our case can be a bigger bowl with some warm water.
Cover the bowl with a damp cloth & allow the batter to rest for 30 minutes.
After the batter has been resting for 15-20 mins, we will start making the sugar syrup and pre-heating cooking oil for deep frying  the jalebis.

For Syrup: 
In a heavy bottom pan, add Water, Sugar and Saffron. 
Cook for 15 minutes on medium heat or until the temperature reaches 200F/95C.
Reduce flame to a low simmer and add Cardamom Powder and Lemon Juice. Mix well.

An important Tool that will help: 

Ketchup bottle or mustard bottle dispenser with a spout.
You can find it easily at most groceries or your nearest Dollar Store. 
Alternatively Amazon ships it to you, I found a link here
Tablecraft 1112KMC 3-Piece Nostalgia Squeeze Bottle Set, 12-Ounce

Alternatively one can use a piping bag with number 3 nozzle.

& the Tricky bit:
After giving it 30 mins to rise, the batter is much more fluffier.
Mix the batter well and transfer it in your ketchup/mustard dispenser. 
You can add a spoon full of ghee to pre-heated oil at this stage to add to the aroma.
To check if the oil is ready, put a drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
We will now quickly & patiently squeeze out the batter into the hot oil making ~ 6-8 small circular motions, start from outside making circles & ending somewhere in the middle ensure these concentric circles & sealed.
Jalebi should about ~2-3 inches in diameter.

Once Jalebis turn light golden brown these are ready for some syrup treatment,
use kitchen tongs to remove Jalebis, shake off excess oil and place directly into sugar syrup.

Simply Loved the Vibrant Yellow-Orange Color

Allow Jalebis to remain in the syrup for just a minute use a kitchen tong to flip & let both sides soak syrup, shake off excess sugar syrup and quickly move to a plate. 
(Important  tip to share - Maximum time for this exercise is 1 minute, else you're gonna get these soggy).

Jalebi's take a quick treatment in sugar syrup & ready to be taken out

Continue frying remaining jalebis & repeating steps as above.
Enjoy jalebis piping hot or allow to cool. I did both, enjoyed few (infact many jalebis hot right from pan to mouth) and had to keep some for the shooting. After some mouthwatering shots, didn't had any left to store, so no worries on preserving.....!

Have you ever tried Doodh-Jalebi  or Jalebi with fresh whole milk ???? 
It's a great way to enjoy your Jalebi.

My husband like it served with Milk

Or try it with some rabri (reduced milk) or condensed milk , know what - even kheer is a great company!

Jalebi served with some rice pudding (Kheer)

Alternatively, have these just like that direct from the frying pan.

I personally Like it Piping hot fresh out of frying pan.

Jokes apart, You can store jalebis in an air tight container for 3-4 days without refrigerating, Microwave oven for 10-15 secs & have piping hot.

Take whatever variation you like, its gonna be your show stealer at your weekend treat for sure !!! , as you see I just couldn't stop clicking more pics here......

Pls don't mind - I just couldn't stop clicking

We all had a great feast this weekend, hope you'll give it a shot & share with me how you did !

Have a sweet week Ahead......!!!

PS: A great alternative for the first timers who dont want all the hassle of preparing the dough etc.. is using Gits Jalebi Mix which is available at most Indian Grocery stores. Again - Found it on Amazon...
Gits Jalebi Mix


  1. jalebi looks.soooooooooo good...want to just keep staring at it...looks very very tempting...

  2. Jaleeebi (with a childish tone) always reminds me of the Jalebi ad (for Dhara cooking oil)..
    I have a love hate relationship with them, love when I eat 1-2 and hate when I do more...
    Didn't know there was yeast involved in the recipe too..

  3. irresistable to see suuch a crispy mouthwatering jalabi

  4. Thx Ladies !!!

    @Radhika - yesss I remember that cutie boy sayin "Jaleeeebieeeeee"

  5. OMG home made fresh Jalebi, now that we know we stay close to each other can I invite myself over, pics are awesome

  6. I love jelabis.. I miss those days in bangalore,shivaji nagar where we used to have hot ones... Looks super good... You could send these delectable treats to the Serve It-Fried event happening at our space...

  7. Tempting this small cute ones...

  8. What a cute idea, these look delicious! :)

  9. This reminded me of my dad, he used to always like these around the holidays. I loved them too!

  10. Fantastic! I only had jalebi for the first time when I went to a wedding in England a few months back. It was awesome! Thanks for sharing the recipe :) I can try making my own :)

  11. Hot jalebis who can say no to them ut clicks..

  12. So tempting!!!How can one resist these piping hot jalebies!I dont know how you made these so perfect,Sonia.Yuuuuummmy......

  13. These jalebis looks divine!!! Bet it would taste good in kheer :)

  14. I've never heard of jalebi! It looks delicious!

  15. I have never heard or tried Jalebi. These look beautiful and delicious! Your photos are gorgeous... I wish I can take photos like you. Really stunning beauty!!!

  16. Oooohh....Hot & crispy & too tempting!!!! I dont need any accompaniments for this...Can devour as they are without keeping count on how much i had!!!
    Prathima Rao
    Prats Corner

  17. I absolutely love jalebi but never thought of making it, it seems so complicated but maybe its not.I am curious to try this.

  18. Sonia, couldn,t stop my self for appreciating your art of making super delicious jalebies once again.Really irresistible.Have to eat today.....

  19. No way! Once again, amazed, drooling, now hungry and just totally impressed! You are awesome. I love these little bites of heaven and the pictures are just stunning.

  20. These look delicious, so golden and pretty! Never had these but they are definitely on the menu.

  21. beautifully done jalebis looks delicious Sonia I am bookmarking this

  22. wow looks first class love this sweet and work to make it though :0)

  23. the jalebis reminded me of winters in calcutta when we would stop at the roadside jalebi-wala to eat steaming hot jalebis, just off the wok :)
    loved your blog. such wonderful recipes. and beautiful stories within your photographs.
    thanks for dropping by my blog earlier, and leaving a lovely comment :)

  24. These are new to me too. Oh how I adore discovering a new tasty morsel.

    I will be looking for Jalebi the next time my son and I go to our favorite Indian restaurant. Oh I hope they are there:)

    Thanks for sharing, Sonia...

  25. Thanks Ladies once again for stopping by and loving the jalebis, now feel like making another batch for myself, love n regards, sonia !!!

  26. Gosh gal you are tempting me so much ....such cool pics ...

  27. OMG those look so delicious I almost tried picking up a few. Yummy yummy. This is one I have to try.

  28. JALEBIII (did you see that add ? that cute kid who plans to run away and returns home because his mom made jalebi) That's what i instantly thought of :) You made these jalebi like a professional and only I wish I could eat these.

  29. bookmarking this! now these are the perfectest home made jalebis. never seen a better one. Have to give this a try. but no rabdi for me (hate that too- please don't kill me :) )

  30. jalebis look awesome. hot n crisp.
    our family favourite.
    excellant photos

  31. OOOH! At times like this, I wish I could reach into my screen. These look so amazing. Thank you so much for sharing this special recipe. Yum!

  32. I was trying to make a good jalebi for last 4 yrs but nothing came out sucess but when i saw ur website i bookmarked it
    just before i tried ur recipe i tried the other one and it was a big flop after that the same day i tried urs it was a big big big sucess i made it finally and the taste was same like shop bought.Iam so happy if ur here i will be giving u a big hug thanks for ur wonderful recipe.Iam really impressed by ur wonderful and mesmarising pictures u got a very beautiful blog.

  33. Hi thanx for ur lovely comment i got a small doubt. I made the jelabi in the morning till now its crispy but again yesterday night i made some jalebis they were crisp in the night but in the morning thet r bit soggy now iam confused can u plz tell what went wrong. thnax in advance

  34. The post is written in very a good manner and it contains many useful information for me. choices thc carts


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