Jalebi (Diwali Special – 1)

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Jalebi

How long it takes : 30 minutes

Number of servings: 25-30 of the above size

Jalebi is a crispy, colourful and a very popular sweet among all generations. In my young days in Bangalore, there was a Gujarati stall that made fresh sweets, and my dadwould bring bring hot jalebi from there. I fondly remember how our entire family enjoyed it with immense relish. Indeed I can never forget those days that especially came around Diwali and other festive seasons.   I tried this a couple of times at home and thought of sharing it with my fellow bloggers for this Diwali. People have different versions for Jalebi and this is my version.  Here it is:

What you need to have:

1. All purpose flour – 1/2 Cup

2. Gram Flour (Chick peas atta) – 1 Teaspoon

3. Dry yeast – 1/3 Teaspoon

4. Sugar – 1/2 Teaspoon

5. Cooking oil – 1/2 Teaspoon

6. Zip lock cover – 1

7. Water – A little less than 1/2 cup (Luke warm)

Ingredients of Jalebi

What you do with what you have:

1. Sieve both gram flour and all purpose flour in the atta sieve and keep aside.

Sieved mix of all-purpose flour and chick peas atta

2. Heat the water to a lukewarm temperature and keep it aside.  Dissolve 1/3 Teaspoon dry yeast in a bowl and keep aside for about 5 minutes.  Add the atta mix from step 1 to it.  Also add sugar, oil and luke warm water and stir in such a way that there are no lumps.

Jalebi batter mix

3. Allow it to ferment for about an hour and is as shown in the image below.

Fermented Jalebi batter

Ingredients of sugar syrup:

1. Sugar – 1 Cup

2. Water – 1/2 Cup

3. Saffron – A few strings

4. Cardamom powder – 1/2 Teaspoon

5. Lemon juice – 1 Teaspoon

How to make sugar syrup:

4. Mix sugar, water, Saffron strings in a wide bowl  and keep it aside.

 Ingredients of sugar syrup

5. Place a skillet which is around 4″ height and a little wide with cooking oil in it on medium flame.  Fill in the fermented Jalebi batter in  in a Ziplock cover with a 3 mm hole in its corner and squeeze it till you get the required size of the Jalebi.

Jalebi batter being squeezed to make Jalebi

6. Fry it on both the sides till brown and crispy.

Jalebi being fried

7. Heat the sugar syrup from step-4 on medium flame. When it starts boiling, switch it off and add cardamom powder.

Sugar syrup being boiled

8. Dip the crispy fried Jalebi from step-6 into it for a few seconds and since both Jalebi and sugar syrup are hot, the syrup will be absorbed fast.  Repeat the process for the remaining fried Jalebi.

Fried Jalebi being dipped in sugar syrup

8. Enjoy hot crispy Jalebi .  Yummmmmmmmmmmmmmmmm  Remaining may be refrigerated.

Ready to serve Crispy Jalebi

A closer view of Jalebi

How long it takes : 30 minutes

Number of servings: 25-30 of the above size

Good to remember: 

1. Use fresh maida, chick peas atta for the dish.

2. Adding lemon juice makes the syrup ideal.

3. Use fresh dry yeast, else the batter will not ferment.

4. While frying Jalebi check oil. If it is over heated, switch off and fry after it cools a bit.

5. Adding of colour to Jalebi is one’s choice.  I have not added colour at all as I prefer to avoid colouring agents.

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14 thoughts on “Jalebi (Diwali Special – 1)

    Divya Shankar said:
    October 20, 2011 at 9:16 am

    Will sure try your recipe out 🙂 I too love Jalebis , my favorite.
    One sweet is served during lunch time along with meals in our office everyday and when it is Jalebi, I cannot resist eating sweets, on all other days I can avoid.

    Wish you and your family a very Happy and Prosperous Diwali 🙂

    Raji said:
    October 20, 2011 at 10:57 am

    Poha and Jalebi is my favourite combination…I like your version…the jalebis look so crisp.

    Priya said:
    October 20, 2011 at 3:24 pm

    Yum yum, if i make them i wont stop having them,they looks super crispy.

    Sushma Mallya said:
    October 20, 2011 at 3:45 pm

    Jalebi looks really yummy….Wish u and ur family a very happy diwali:)

    vanamala said:
    October 20, 2011 at 8:27 pm

    wow super….looks yummy

    Princess said:
    October 20, 2011 at 8:58 pm

    Hi.. Looks yummy.. Can you plz tell me wat is the contents of all purpose flour… .

      prathibalrao responded:
      October 20, 2011 at 9:03 pm

      Hi Princess,

      The flour is nothing but the one used to make cake (the wonderful dish/sweet dish loved by one and all) I hope i am clear.

    Ramya R Puranik said:
    October 21, 2011 at 8:17 am

    Delicious jelebi indeed..Happy Diwali to you & to your family members..

    Laavanya ballal said:
    October 21, 2011 at 2:22 pm

    Wishing you and your family,a Happy Deepavali, dear Pratibha ji.

      prathibalrao responded:
      October 21, 2011 at 4:34 pm

      Hi Lavanya,

      Long time i have heard from you. I also wish you all a very happy “Deepavali”

    sandhya kini said:
    October 21, 2011 at 8:51 pm

    wow…looks really yummy n easy to prepare too…pratibhaji can you plz tell which brand of yeast has been used?
    wishing you and your family a very very happy diwali..

      prathibalrao responded:
      October 21, 2011 at 10:07 pm

      Hi Sandhya ,

      I just bought it a few days back from super market and transfered it into a glass bottle and pushed it in the refregerator and hence have forgotten the brand.

      prathibalrao responded:
      October 21, 2011 at 10:08 pm

      Hi Sandhya,

      I wish you and ur family a very happy “Deepavali”.

      On Fri, Oct 21, 2011 at 10:07 PM, prathibha rao wrote:

      > Hi Sandhya , > > I just bought it a few days back from super market and transfered it > into a glass bottle and pushed it in the refregerator and hence have > forgotten the brand. > >

    Indian Kitchen Recipes said:
    December 3, 2011 at 3:21 pm

    Nice recipes.very good information, thank you for sharing the blog.

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