Jalebi Recipe | Instant Jalebi Recipe | How To Make Homemade Crunchy Juicy Jalebi Recipe | Foodworks

Foodworks,
Jalebi recipe, very simple Indian sweet but popular among sub-continent, best tasting instant jalebi recipe here. Jalebi, popular sweet dessert among restaurants, mithai shops and even street side food shops. The simplicity and bold taste of the jalebi recipe made this fame across the country and beyond.
Ingredients used in this Instant jalebi recipe is widely available and anyone can follow and get the same result as what you see in this instant jalebi making video. This Indian sweet recipe taste same as traditional jalebi recipe, and you can make this jalebi recipe within 30 minutes. Jelabi texture, crispy out side, juicy inside will treat you in every crunchy bite.

Let us see, how to make homemade crunchy juicy Jalebi Recipe.

Ingredients:

Maida (All purpose flour) 1/2 Cup
Corn flour 1 Tbsp
Curd or yogurt 2 Tbsp
Ghee 2 Tsp
Turmeric powder or food color (A pinch)
Water 1/4 Cup (Approx)
Baking soda 1/6 Tsp (Little less than 1/4 Tsp)

Sugar syrup:
Sugar 2 Cups
Water 1 Cup
Cardamom 4

Procedure:

1.In a mixing bowl add Maida, corn flour, curd, ghee, food color and water. Make smooth thick batter.
2. For Sugar syrup:
Add sugar and water in a pan boil for 7-10 minute(Might vary depends on the intensity of heat you use) or until the syrup reaches sticky consistency.
3.Add cardamom powder and food color. Turn off and keep aside.
4.Just before making jalebis add baking powder in the batter, combine well.
5.Transfer the prepared batter to a squeeze bottle or piping bag(Any polythin cover to your comfort).
6.Heat oil for frying. Oil should be piping hot while making jalebis.
7.Squeeze the bottle to make jalebis as shown in the video.
8.Turn the burner immediately to low heat and fry jalebis well on both sides in low heat until they become crispy.
9.Transfer hot jalebis (Jilebis) immediately to warm sugar syrup. Soak for a minute and transfer to a plate.
10.Repeat for the rest.

Important tips & tricks:

*Squeeze bottle is the very good choice for making perfect jalebis.
*If your jalebis or not puffing up, that means oil heat is not sufficient.
*If the jalebis are not holding the shape in oil and become too porous, add flour to thicken the batter and make jalebis.
*Keeping oil level as 1/4 inch depth would be easy for you to make jalebis.
*Sugar syrup consistency & temperature:

1. Sticky consistency is the perfect consistency for this sweet dish.
2. If the sugar syrup is too thin then the jalebis would become soggy.
3. Do not let the sugar syrup to reach string consistency. That will ruin the texture and taste.
4. Sugar syrup should be medium hot to warm while you are dropping the fried jalebis.
5. If the sugar syrup is too hot then jalebis would lose it's crispness.
6. If the syrup is cold or lukewarm jalebis would not absorb the syrup.
7. Temperature:
Temperature plays very important role in making perfect jalebis. So adjust the burner now and then to avoid burning the jalebis.
8.Do not use baking soda more than 1/6 Tsp.

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