Jalebi is so hard to make, they need extra skill set, they can be made only by professional chefs or experts. I’ve heard such phrases numerous times and I’ve truly believed each one of them. Don’t be fooled if anyone tries to tell you that. They are pretty easy to make. If you can dance, shake, swirl your hand or if you know how to write in Telugu or Kannada (Indian dialects) you can make Jalebis. That’s how easy it is and the best part is they don’t have to look perfect. Mind you there are just handful of things in the world that lets you be imperfect and these are one among them.
I love Jalebis, they are my favorite. I think I could have bought a fortune, a bungalow, maybe? in the money that I’ve spent on buying Jalebis. No more buying, as I’m in cloud nine for making the perfect home-made crispy Jalebis that I can devour anytime my sweet tooth is knocking me for some and my thanks to Aipi for this wonderful recipe. Me and my kiddos finished the box and wiped it clean of crumbs (dishwasher will be so thankful) and I’m very much looking forward to making them again. Wish you all a very Happy Diwali!
Step-by-Step Pictorial:
Proof yeast with water and 1/2 tsp sugar. Keep aside for 4-5 mins or until frothy.
Mix all-purpose flour and corn flour to the yeast mixture. Add ghee, sour cream, and food color and mix thoroughly without any lumps.
Keep the mixture in a warm place to ferment (Note: As per the original recipe, I kept mine inside the oven with light switched on) for an hour. After the batter is fermented, mix water tablespoon at a time and bring it to a pourable consistency.
While the dough is 3/4 ths into fermenting, start preparing the syrup. Heat sugar and water, cardamom powder, saffron, rose essence, and lemon juice in medium flame for about 15 to 20 minutes until thick and syrupy. Lower the flame in a side burner while making Jalebis.
Heat oil and ghee and test if the oil is ready by dropping a small drop of batter. If the batter comes up and doesn’t change color immediately then oil is ready. (Note: The oil should neither be very hot nor low but just right). Fill the batter in either a Ziploc bag or piping bag. Make a small hole in one corner and swirl the batter into hot oil in circular motion. Make as many Jalebis as the vessel/kadai can hold without each of them overlapping. Flip to fry on both sides until golden brown and crispy. Drain the Jalebis on paper towel to remove excess oil.
Drop few Jalebis on sugar syrup for just a few secs to coat on both sides. Transfer the Jalebis shaking the excess syrup into a plate. Serve hot. Enjoy!!!
Ingredients
- All Purpose Flour -- 1 cup
- Corn Flour -- 2 Tbsp
- Yeast -- 1 tsp
- Sugar -- 1/2 tsp
- Sour Cream -- 4 Tbsp
- Melted Ghee -- 2 tsp
- Luke Warm Water -- 3/4 cup
- Orange food color -- few drops (optional)
- Oil + 2 Tbsp ghee -- for deep frying
- Sugar -- 2 cups
- Water -- 2 cups
- Cardamom Powder --1/8 tsp
- Saffron -- 4 to 5 strands
- Rose Essence -- few drops (optional)
- Lemon Juice -- 1/2 tsp
Instructions
- Proof yeast with water and 1/2 tsp sugar. Keep aside for 4-5 mins or until frothy. If you use rapid rise yeast then the proofing time may be quicker than the active yeast.
- Mix all-purpose flour and corn flour to the yeast mixture. Add ghee, sour cream, and food color and mix thoroughly without any lumps. Keep the mixture in a warm place to ferment (Note: As per the original recipe, I kept mine inside the oven with light switched on) for an hour. After the batter is fermented, add water tablespoon at a time to the batter and bring it to a pourable consistency.
- While the dough is 3/4 ths into fermenting, start preparing the syrup. Heat sugar, water, cardamom powder, saffron, rose essence, and lemon juice in medium flame for about 15 to 20 minutes until thick and syrupy. Lower the flame and keep it switched on in a side burner while making Jalebis.
- Heat oil + ghee and test if the oil is ready by dropping a small drop of batter. If the batter comes up and doesn't change color immediately then oil is ready. (Note: The oil should neither be very hot nor low but just right). Fill the batter in either a Ziploc bag or piping bag. Make a small hole in one corner and swirl the batter into hot oil in circular motion. Make as many Jalebis as the vessel/kadai can hold without each of them overlapping. Flip to fry on both sides until golden brown and crispy. Drain the Jalebis on paper towel to remove excess oil.
- Drop few Jalebis on sugar syrup for just a few secs to coat on both sides. Transfer the Jalebis shaking the excess syrup into a plate. Serve hot. Enjoy!!!
Notes
Since the batter is fermented make sure you fill only 1/2 to 3/4th of the piping bag or Ziploc as they tend to spill over if over-filled. Make sure the oil temperature is right for crispy Jalebis. If the oil is not hot enough then the Jalebis become soggy and if they are too hot then they don't cook properly. Make sure the syrup is thick, if the syrup is thin and watery they make the Jalebis soggy while soaking. The consistency of the sugar syrup should be that of honey.
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Beautiful jalebis..so tempting.
Sooo irresistible, they are dangerously addictive Jayanthi, great job dear. Happy Diwali wishes to you and your family.
Looks too tempting and I din’t know you need yeast for making them.I have tried only the Jaangiri once.
Yea I know how everybody thinks that way and you are in for a surprise when you actually make it. I loved it when I made it the first time..such a delicious sweet..
I tried twice but nothing worked out…very nice came out nice…
Jalebis have come out perfectly. I’ve had HUGE failures in my previous attempts of making jalebis. Your post is inspiring me to try again. Lovely pics.
never knew abt yeast based recipe for jalebi..the end result is looking delicious…loved it…hats off to ur efforts
Yummy jalebi’s I just love those hot hot jalebi’s
Love the flavor of piping hot jilebis.Nicew one yaar…
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