Jalebi | How to make Jalebi

5.0 from 2 reviews
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By Rina Khanchandani
Created on 3rd Oct 2015
  • Jalebi, How to make Jalebi

About Jalebi

My Mom's recipe.

Jalebi, a marvellous creation to spice up your day. Jalebi is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingJalebi is just too tempting. This amazing recipe is provided by Rina Khanchandani. Be it kids or adults, no one can get away from this delicious dish. How to make Jalebi is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Jalebiby Rina Khanchandani. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Jalebi is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Jalebi

Ingredients to make Jalebi

  • 1 cup all purpose flour
  • 2 tbsp cornflour
  • 3/4 cup thick curd
  • 1/2 tbsp baking soda
  • For syrup- 1 1/2 cups sugar +1 cup water
  • 1 1/2 cups melted ghee
  • pinch of yellow food colour
  • pinch of green cardamom
  • 1/2 tbsp lemon juice
  • Few drops of Rose extract
  • Oil for deep frying

How to make Jalebi

  1. In a mixing bowl, add all-purpose flour, corn flour, baking soda. Mix well. Add ghee, yogurt and water plus a pinch of food colour and mix until there are no lumps.
  2. Leave overnight to ferment in a warm place. I used my oven for this.When it's fermented mix again. Add a little water if required to make it pouring consistency.
  3. For the syrup: Combine sugar and 1 cup of water in a pan and cook on a high flame for 5 to 7 minutes or till the sugar syrup is of 1 thread consistency. Add cardamom powder, rose extract and lemon juice.
  4. Heat ghee or oil in a flat kadai. Pour batter into a piping bag.Use plain nozzle for jalebi. Pour the batter into medium hot ghee and shape like a jalebi. Deep fry till golden and crispy on both sides.
  5. Take out of ghee or oil and drop into the syrup. Allow jalebi to remain in the syrup for just a minute (flipping to coat both sides), shake off excess sugar syrup and place onto a plate.

Reviews for Jalebi (2)

Sukhmani Bedi2 years ago
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Tahura Sultana2 years ago
when should we add rose essence?after d syrup cools down or while its hot?
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