Instant Jalebi

 Jalebi is very popular sweet dish from North India . We can find it at any street with different style like dudh jalebi or dahi jalebi . Jalabi is traditional dish in India . Instant jalebis which means no wait to enjoy it. I make this without yeast instead i have used ENO salt to make it instantly. Now crispy , juicy & hot Jalebi can be made easily at home. 

 

 Preparation time: 10 minutes  

Cooking time: 30 

minutes Serves: 4-5

Ingredients:

For batter:

• Refined Wheat Flour (Maida Flour) - 2 Cup
• Gram flour (Besan) - 2 tbsp
• Curd - 2 tbsp
• Corn Floor - 1 tbsp
• Baking Powder - 1/2 tbsp
• A pinch of Orange Fruit color or turmeric powder
• Oil - 2 tbsp
• ENO (Fruit Salt) - 1 tbsp
• Water - 3 Cup
• Oil to deep fry

For Sugar Syrup:

• Sugar – 1.5 Cups
• Water – 2 Cup
• Crashed Green cardamom (choti elaichi) – 4/5

Method:

To make sugar syrup :

• Pour sugar & water into a bowl and cook on low flame .
• Stir till the sugar dissolves in water.
• Now put the pan on medium flame, till it starts thickening.
• One string consistency (while dropping syrup should drop one string) is good for this kind of sweet syrup.
• Add crashed cardamom and mix them all together.

To make Jalebis:

• Take a mixing bowl, add maida, basan, curd, corn flour and baking powder and mix well.
• Then add oil , fruit color or turmeric powder with water to make a thick batter (Batter should not be too thin).
• Add fruit salt/ENO and mix well. Now our batter is ready
• You can use a thick plastic bag, polybag bag ↓↓ or a milk bag to fill Jalebi batter or the small bottles which look like tomato ketchup bottle, batter should flow slowly and continuously from it  .
• Heat oil in a pan. Now pour the jalebi batter in to thick polythin bag or ketchup bottle.
• When the oil is hot enough keep the flame medium and squeeze in batter moving your hands in a circular trying to make a jalebi shape as much as possible , round your hand 2 and 1/2 circle (i mean two round then finish it in middle , you can add more but traditional jalebi is 2 1/2 (dhai hath) ).
• Deep fry the jalebi in low flame on both the sides till it becomes crispy, it will not take much time if your jalebi width is less like mine ;).
• take the jalebis out from oil and put them in the little hot sugar syrup.
• Flip and turn it to make sure sugar syrup is evenly covered both the sides of jalebies.
• Remove from sugar syrup and transfer to a serving plate
• Crispy , juicy hot Jalebis is now ready to serve.

 

Note : I am not promoting plastic bag, polybag here as it is not environment friendly but we should reuse it as much as possible always . So after use i use to wash and keep for next use .