jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast |

by Tarla Dalal

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jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | with 32 amazing images.

Jalebi recipe is a traditional Indian mithai made and served during festivals and weddings. Learn how to make jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast |

Who can resist the temptation of fresh, deep-fried jalebis garnished with aromatic saffron strands? For all of you jalebi fans, here is a tasty version of halwai style jalebis without the use of curd or yeast.

This famous homemade crispy jalebi without curd and yeast features on a Gujarati breakfast, especially on Sunday mornings. For breakfast the combo of Jalebi with Ganthias and Masala Chai Or Masala Tea and for dessert the combo of Jalebi with Rabdi is irresistible.

Tips to make jalebi: 1. Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard. 2. Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy. 3. To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick.

Enjoy jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | with step by step images.

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Jalebi recipe - How to make Jalebi

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Preparation Time: 5 mins Fermenting time: 8 hours Cooking Time: 25 mins Total Time: 5108 hours 30 minutes 90Makes 90 jalebis
Show me for jalebis

Ingredients

For Jalebi
1 1/2 cups plain flour (maida)
1 tbsp besan (bengal gram flour)
1/4 tsp citric acid (nimbu ka phool)
1/4 tsp saffron (kesar) strands
2 cups sugar
ghee for deep-frying

For The Garnish
1/2 tsp cardamom (elaichi) powder
1/4 cup almonds (badam)

Method

Combine the citric acid and 1 cup warm water in a bowl and mix well.
Combine the plain flour, besan and the citric acid-warm water mixture in a deep aluminium bowl and mix very well using your hands for 2 to 3 minutes.
Cover it with a lid and keep aside to ferment in a warm place for 8 hours.
Once fermented, mix very well using your hands.
Combine the saffron and 1 tsp of warm water in a small bowl and mix well. Keep aside.
Combine the sugar and 1 1/3 cup of water in a deep non-stick pan, mix well and cook on a high flame for 7 minutes.
Add half of the saffron-water mixture into the sugar syrup and mix well. Keep aside.
Put the remaining saffron-water mixture in the batter and mix well.
Put the ghee in a cast iron jalebi vessel or in a broad non-stick pan and heat it till very hot.
Put a jalebi cloth inside a deep bowl and pour the batter into it.
Start piping the batter into the hot ghee to form coil shaped jalebis and cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs. Do not deep-fry too many at a time.
Immediately put the jalebis in the sugar syrup for 1 minute.
Remove them on plate, sprinkle little cardamom powder and little mixed nuts over the jalebis.
Repeat steps 11 to 13 to make more jalebis.
Serve immediately.

Jalebi recipe with step by step photos

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what is jalebi made of?

jalebi recipe | authentic jalebi | halwai style jalebi | homemade crispy jalebi without curd and yeast | is made using easily available ingredients in India: 1 1/2 cups plain flour (maida), 1 tbsp besan (bengal gram flour), 1/4 tsp citric acid (nimbu ka phool), 1/4 tsp saffron (kesar) strands, 2 cups sugar, ghee for deep-frying, 1/2 tsp cardamom (elaichi) powder and 1/4 cup almonds (badam). See the below image of list of ingredients for jalebi.

how to make batter for jalebi

In a small bowl, add 1/4 tsp of citric acid (nimbu ka phool).
Add 1 cup warm water in a bowl.
Mix well.

In a deep aluminium bowl, add 1 ½ cups of plain flour (maida).
Add 1 tbsp besan (bengal gram flour).
Add the citric acid-warm water mixture.
Mix very well using your hands for 2 to 3 minutes.
Cover it with a lid and keep aside to ferment in a warm place for 8 hours.

Once fermented, mix very well using your hands.
Mix well.

how to make sugar syrup

In a small bowl, add ¼ tsp of saffron (kesar) strands.
Add 1 tsp of warm water.
Mix well. Keep aside.

In a deep non-stick pan, add 2 cups of sugar.
Add 1 1/3 cup of water.
Mix well and cook on a high flame for 7 minutes.
Add half of the saffron-water mixture into the sugar syrup.
Mix well. Keep aside.

how to make jalebi

Put the ghee in a cast iron jalebi vessel or in a broad non-stick pan and heat it till very hot.
Put a jalebi cloth inside a deep bowl.
Pour the batter into it.
Start piping the swirls of the batter into the hot ghee to form coil shaped jalebis.
Cook on a medium flame for 2 minutes or till they turn golden brown in colour from both the sides turning them over midway using tongs. Do not deep-fry too many at a time.

Immediately put the jalebis in the sugar syrup for 1 minute.
Remove them on plate.
Sprinkle little cardamom (elaichi) powder.
Sprinkle little mixed nuts over the jalebis.
Serve homemade crispy Jalebi immediately.

tips to make jalebi

Keep a close watch while making sugar syrup. It should be 1 thread consistency. Even a little extra cooking of the syrup might make it hard.
Do not leave the jalebi in the sugar syrup for too long to avoid it from becoming over sweet and soggy.
To make the batter add water gradually. The amount of water usually depends on the quality of the flour. The batter has to be thick.