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Photo of Jalebi - Part of Indore's famous breakfast Poha-Jalebi by Roo Chi at BetterButter
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Jalebi - Part of Indore's famous breakfast Poha-Jalebi

Sep-02-2015
Roo Chi
0 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Jalebi - Part of Indore's famous breakfast Poha-Jalebi RECIPE

Jalebi is a part of Indore's famous breakfast Poha-Jalebi. Though in many parts of the country, jalebi is considered as a dessert, but in Indore this is a daily affair and most liked by everyone. I got inspired to try this after seeing a dear friend Shruti Hash's Jaebis. I feel her recipe is super easy and super awesome to give perfect Jalebis. So i thank her for inspiring me and attaching her wonderful recipe as well :-)

Recipe Tags

  • Veg
  • Madhya Pradesh
  • Frying
  • Breakfast and Brunch

Ingredients Serving: 6

  1. For the Batter:
  2. - 1/2 cup maida/ all purpose flour
  3. - 2 tablespoon besan / chickpea flour
  4. - 1 teaspoon cornflour
  5. - 8-10 tablespoon curd / yoghurt
  6. - 1 small packet of eno / fruit salt (5 grams packet)
  7. - oil for frying
  8. For Chashni:
  9. - 1 1/2 cups sugar
  10. - 3/4 cup water
  11. - 1 teaspoon of cardomom powder
  12. - 5 drops of rose water
  13. - 1 teaspoon of milk or lemon juice (for removing scum/dirt)

Instructions

  1. In a saucepan or deep vessel dissolve sugar in water and turn on the heat. Let it come to a boil.
  2. Now add milk/ lemon juice to remove off any dirt/scum on the top.
  3. Add in the cardamom powder, rose water.
  4. Check for consistency (take a drop on the tip of your finger, and touch with the other finger tip and move apart your tips, if it makes one string, your chashni is ready).
  5. Turn off the flame, add food colour, and keep it aside for it to get warm
  6. Now in a bowl, mix all the flours (APF, chickpeas and corn flour). add curd to it to make a thick batter.
  7. Add eno/fruit salt to the batter and mix quickly until it is evenly incorporated in the batter.
  8. Heat oil in a flat pan (it should be wide with least depth - one which is used to make omelet)
  9. Once oil if hot, reduce the flame. pour the batter in the piping bag with smallest round tip/ ketchup bottle/ muslin cloth/ zip lock bag (cut a small hole on one side of muslin cloth/zip lock bag, so that batter can be poured)
  10. Now carefully start piping from a point and start rotating your hand very close to that point in circular motion and in last round, just move over from side to the center / beginning point.
  11. Repeat the process and make jalebis in the oil, as much as your pan can accommodate at one time, and increase the flame to medium and let the jalebis turn slightly brown from sides.
  12. Turn carefully with a wide jhara/ flat spoon/ splinter/ chimta. Once done from both the sides, remove from oil using chimta and put them immediately in the chashni.
  13. Let it soak for 15 seconds and turn them and again let them soak for 15 seconds.
  14. RReemove it from chashni and drip off the excess syrup and put them on a plate. repeat the process till the batter is finished
  15. Garnish them with chopped pistachios and serve Hot with Poha

Reviews (10)  

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Shipra Goyal
May-14-2018
Shipra Goyal   May-14-2018

Nimmi Martis
Feb-06-2018
Nimmi Martis   Feb-06-2018

Number 12 u hv written. Remove jelbi from oil n put in chasni.. In tips u written...dont put hot jelbi in chasni....what shud i do?

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