- Add all dry ingredients to a bowl and give it a good mix. Add in ghee and mix with your fingers until the flour is well coated. Slowly add in the water, a little at a time to form medium consistency pourable batter. Batter consistency should be like the one for dosas. Whisk until lump-free. You can use an immersion blender too. Once it is lump-free, cover the bowl with a lid. Keep the batter aside for 10-15 minutes to rest.
- Heat water and sugar in a tall pot on medium flame. Stir occasionally. Once it comes to a boil, stir in the lemon juice. This will prevent sugar from crystalizing and give a tangy taste to the jalebis later. After a boil, cook the syrup for 2 minutes. Stir the syrup often. Switch off the flame and let the syrup temperature drop to warm.
- Now heat ghee in a wide bottom pan on medium flame. Fill a piping bag or ketchup bottle with the jalebi batter. We prefer thin jalebis, hence I snip off the piping bag accordingly. Once the ghee feels warm enough, test by dropping a dollop of batter.If the batter fluffs up gradually then the ghee is hot enough to make jalebis. If the batter takes time to float then let the ghee heat up well. Keep your piping bag upright and quickly pipe swirls. Make 3-4 jalebis at a time and do not overcrowd the pan. Lower the flame if needed. Once you have piped the jalebis let it cook for 15-20 seconds undisturbed. Now turn the jalebis with a fork or prongs and cook on the other side until golden brown.
- Once done, immediately soak them in the warm sugar syrup. Make sure that the sugar syrup isn’t completely cold nor it is too hot. Keep it warm at all times. Soak the jalebis in the syrup flipping once in between for 40 seconds. Over soaking can make them soggy. Take them out on a plate.
Jalebi is a spiral-shaped Indian funnel cake that is deep-fried and then drenched into the sugar syrup. Jalebi is just not an ordinary sweet, it is an emotion for Indians. Growing up, I remember eating it on all auspicious occasions like Holi, Diwali, Uttarayan, Dusherra, and many more.
Instant jalebi
#myrecipe
#sweets
By Dr Aishwarya Tengli
Dec, 30th
728
Servings
5 persons
Cook Time
30 minutes
Ingredients
3
- 5
Ingredients
- All purpose flour
- Rice flour
- Water
- Sugar
- Baking soda
Instructions
Notes/Tips
Try to keep the batter lump-free as possible. This will ensure smooth piping and shape. Fry jalebis in small batches, 3-4 at a time. Keep the sugar syrup warm at all times. Not too hot nor cold. Keep the batter medium consistency as shown in the video. If it is too thin, spirals won’t form If it is too thick it will be difficult to push it out of the icing bag making wacky shapes. Immediately after frying put the jalebis in the sugar syrup.
