Jalebi Recipe – How to make with Yeast
Crunchy on the outside and juicy on the inside, rustic golden spirals that make a centerpiece at every festival in India - Jalebi! People like it for breakfast and people like it for dessert. Some like it hot and crisp, others prefer it soft and at room temperature. It can be served with sweet rabdi […]

Crunchy on the outside and juicy on the inside, rustic golden spirals that make a centerpiece at every festival in India - Jalebi! People like it for breakfast and people like it for dessert. Some like it hot and crisp, others prefer it soft and at room temperature. It can be served with sweet rabdi or with cold sour yogurt. It's hard not to choose one when you see a bunch of Jalebi glistening in golden syrup.

Instant Jalebi - with TIPS and VIDEO

Sometimes I'm so intimidated by a recipe that it takes a long time to make it happen. Jalebi is one of those dishes.

I tried it once a long time ago and it was a big flop. It only made me more nervous about doing it at home.

But then, with practice, you'll get the hang of it, and you'll likely get to do it more often throughout the year.

What ingredients go into making Jalebi?

This jalebi recipe requires yeast and it takes about 1 hour to ferment. On hot summer days, it ferments even faster.

For the Jalebi dough

  • All purpose flour
  • Corn flour
  • Gram flour
  • Ghee, clarified butter
  • Sugar
  • Yeast
  • Orange food coloring, optional

You must also make a Sugar Syrup with sugar and add the cloves, cardamom and saffron for flavor and color.

WATCH DETAILED VIDEO

Can you make Jalebi without yeast?

Yes you can! You can make Jalebi with yogurt, but it would require overnight fermentation. You will need to add yogurt to make the dough, then let sit overnight for the dough to ferment.

Indian festive desserts

Indian Dessert Festival - EASY and INSTANT

What equipment do you need to craft Jalebi?

You would need Plastic squeeze bottle, or you can use a piping bag. You can also just use a zipped log and pour the dough into it, cut off the tip and start shaping the Jalebi.

I prefer the piping bag option.

Steps to make Jalebi

  • Activate the yeast in lukewarm water with sugar.
  • Prepare the dough by whisking it to obtain a fluid consistency.
  • Let the dough ferment for 1 hour and prepare the sugar syrup in the meantime (see note below on syrup consistency and temperature).
  • Fill the dough into a prickle bag and shape the spirals on medium hot oil.
  • Once fried to the brim, coat it with syrup and place it on a serving plate.
  • Enjoy fresh!

Instant Jalebi PERFECRLY CRISPY - with TIPS

Some important tips you want to remember!

OIL TEMPERATURE IS CRUCIAL:

Let the oil be at medium temperature when you start to shape the swirls in the oil.

If the oil gets too hot, the dough will start to separate when you start to press the dough. If the oil is too cold, the dough settles to the bottom of the pan and flattens.

SUGAR SYRUP:

The consistency of the syrup should not be too thick or too thin. Simmer for 5 minutes, then cool.

If the syrup is too fine, the cripsy jalebi will soften when soaked in the syrup. If the syrup is too thick, the jalebi will not be able to absorb it.

The sirup shouldn't be hot when you drop the fried jalebies. It will become pasty if you put hot oil.

Don't let the fried jalebi sit in the syrup for too long. Just soak it, smear it and take it out. If you keep it too long in syrup, it will lose its crispy texture and become too mushy.

While making Jalebi is tricky, and chances are the first time you won't get any crisp whirlpools (I sure don't), but don't throw away as it will still taste amazing. It is a famous Indian sweet and almost everyone falls in love with it. It is a famous Diwali treat and a must during any festive season.

Here are some other Diwali dessert ideas:

Kaju katli

Gajar Halwa

Gulab Jamun

Shakarpara

Kaju Barfi chocolate

Ingredients

for the Jalebi dough

  • 1 cup all-purpose flour
  • 1½ tablespoon of corn flour
  • 1½ tablespoon of chickpea flour
  • 2 tablespoons of ghee, clarified butter
  • pinch of salt
  • 1 teaspoon of sugar
  • 1 teaspoon of yeast
  • about 1 cup of lukewarm water
  • orange food coloring, optional

for the syrup:

  • 1½ cup of sugar
  • 1 cup of water
  • 3 cloves
  • 2 green cardamoms, crushed
  • 1 teaspoon of lemon juice
  • pinch of saffron threads, optional

Instructions

  1. Mix 1 cup of lukewarm water with the sugar and yeast. Stir, cover and leave to act.
  2. In a mixing bowl, whisk the all-purpose flour with the corn flour, chickpea flour and salt. Pour in the ghee and mix it. You want to incorporate the ghee properly so that it is crumbly.
  3. Now pour in the activated yeast and start whisking. Finally, add the food coloring (optional) and give it a final whisk. Make sure there are no dry crumbs and the color is mixed evenly.
  4. Cover the bowl and let ferment for 1 hour. Do not shake or move the bowl. The dough is fermented when you see a few bubbles on the top. In the meantime, prepare the syrup.
  5. In a saucepan, add all you need for the syrup and simmer over medium heat for about 5 minutes. We don't want the syrup to have a string consistency, but it shouldn't be too light either.
  6. To fry the Jalebi, heat enough oil in a flat saucepan. Keep the heat on medium. Now, using a pastry bag / zipper bag or squeeze bottle, start squeezing the dough into the hot oil in concentric circles. Do not overload the pan.
  7. When you've finished shaping one jalebi and move on to the next, the first one should already swell!
  8. Fry until golden and cracked. It should take about 5-7 minutes. Once the frying is done, transfer it to the golden syrup and coat it all around. If the jalebi are too big, you can leave for about 30 seconds. Then remove it and put it on a serving plate.
  9. Enjoy fresh and hot jalebi.

Notes

  • The dough can also be prepared without yeast. In this case, you need to add sour yogurt to prepare the dough and let it sit overnight for it to ferment.
  • When you fry the Jalebi, make sure the oil is medium low, otherwise the concentric circles will be very difficult to form. Also, remember that creating the perfect Jalebi Spiral is an art that takes a lot of practice.
  • Do not leave the jalebi fried in the sugar syrup for more than 30 seconds. Otherwise, it will become soggy.
Instant Jalebi - with ADVICE
Instant Jalebi - with ADVICE
Did you like this Jalebi? Share your creation by tagging @playfulcooking on Instagram with the #playfulcooking and I'll re-share my story!


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