Sabudana Jalebi | How to make Sabudana Jalebi

By Alka Jena  |  11th Oct 2016  |  
5.0 from 1 review Rate It!
  • Sabudana Jalebi, How to make Sabudana Jalebi
Sabudana Jalebiby Alka Jena
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    10

    People

17

1





About Sabudana Jalebi Recipe

The custom of eating jalebi on Dussehra has an interesting mythological perspective, it was believed that Lord Ram loved jalebis which was called shashkouli then and since Dussehra is celebrated in respect to Lord Ram's win over the evil Ravana, people eat these delectable deep fried jalebis with saffron strands on this day. The Jalebi is a traditional sweet dish made on every festival and special occasions. If you are a true jalebi fan, here is a quick and tasty version that can be prepared without long hours of fermentation and made from the Tapioca pearls or Sabudana.

Sabudana Jalebi is one dish which makes its accompaniments tastier. With the right mix of flavours, Sabudana Jalebi has always been everyone's favourite. This recipe by Alka Jena is the perfect one to try at home for your family. The Sabudana Jalebi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Sabudana Jalebi is 30 minutes and the time taken for cooking is 20 minutes. This is recipe of Sabudana Jalebi is perfect to serve 10 people. Sabudana Jalebi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Sabudana Jalebi. So do try it next time and share your experience of cooking Sabudana Jalebi by commenting on this page below!

Sabudana Jalebi

Ingredients to make Sabudana Jalebi

  • sabudana or Sago 1 cup
  • Boiled Sweet potato or Sakarkandi 1 no
  • all purpose flour or Maida ¾ cup
  • Gramflour or besan 1 tbsp
  • saffron A pinch of
  • nutmeg powder a pinch of
  • salt
  • baking soda ¼ tsp
  • pistachios for garnishing 5 to 6
  • sugar 1 cup
  • water 1 cup
  • Green cardamom 2 to 3
  • lemon juice ¼ tsp
  • ghee for frying

How to make Sabudana Jalebi

  1. Soak the sabudana in water for 30 minutes. Drain and keep aside.
  2. Grind the soaked sabudana in a grinder and mix with the mashed sweet potato.
  3. Add All Purpose Flour, Gram Flour, Salt, nutmeg powder to it.
  4. Add water to make a smooth batter. Keep aside for 30 minutes.
  5. Now combine the sugar and water along with the green cardamom and add a pinch of saffron strands to it which gives a nice orange yellow color and you can feel the aroma in the jalebis.
  6. On low flame and begin to stir, so that the sugar dissolves. Bring to a boil till you find a one string consistency of the sugar syrup. Switch off the gas and add ¼ tsp lime or lemon juice. Stir well.
  7. Keep the sugar syrup on the burner itself so that it remains warm when you add the jalebis in it.
  8. Heat the ghee in a kadhai and add the baking soda to this batter and transfer it to a squeezy tomato ketchup bottle that we get in the market.
  9. You can also use a piping bag or make your own with butter paper. The jalebis need to be done in light heat, if the temp is high, it will not hold shape.
  10. To check the temperature of oil, add a tiny amount of batter to the oil. If it comes up quickly and gradually the oil is hot enough for the jalebis to be fried.
  11. Now squeeze the bottle and make circular patterns with the batter starting from the center and moving outside. You might not get the perfect shape in the first attempt , but keep doing it.
  12. When one side is partly cooked, turn over and fry the other side. Remove with tongs and shake off extra oil.
  13. Then immediately put the fried jalebis in the sugar syrup. The sugar syrup should be slightly hot or warm when you add the jalebis in it. Turn over after a minute so that both sides are coated with the syrup.
  14. Keep them in the syrup for about 2 to 3 minutes. Remove and place them in a plate or tray lined with a foil or butter paper.
  15. Garnish the Jalebis with the green pistachios on top and serve hot. I prefer to have my Jalebi with a dollops of Rabdi on top.

Reviews for Sabudana Jalebi (1)

Kriti Agarwala year ago

is it more crisp Dan d normal maida jalebi
Reply

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