Jalebi | How to make Jalebi

By Rina Khanchandani  |  3rd Oct 2015  |  
5.0 from 2 reviews Rate It!
  • Jalebi, How to make Jalebi
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

145

2





About Jalebi

My Mom's recipe.

Jalebi is an authentic dish which is perfect to serve on all occasions. The Jalebi is delicious and has an amazing aroma. Jalebi by Rina Khanchandani will help you to prepare the perfect Jalebi in your kitchen at home. Jalebi needs few minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Jalebi. This makes it easy to learn how to make the delicious Jalebi. In case you have any questions on how to make the Jalebi you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rina Khanchandani. Jalebi will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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

Reply

Tahura Sultana2 years ago

when should we add rose essence?after d syrup cools down or while its hot?
Reply