Скачать или смотреть Instant jalebi recipe | jalebi recipe | homemade crispy jalebi| chef Alberts jalebi |chef kerala

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This is one of India's famous sweets. This lovely Instant Jalebi is succulent, crunchy and melts in the mouth.These Jalebi are very similar to funnel cakes.

Apart from fermentation 15 minutes
PREP TIME– 20mins
COOK TIME–10 mins
TOTAL TIME–30 mins
COURSE– SNACKS
CUISINE– INDIAN




Ingredients for instant jalebi batter

150 grams flour
50 grams /4 tsp corn flour
¼ pinch of baking soda
¼ tsp of orange colour
4 tsp curd/ yogurt
100 /150 ml of water



Ingredients for Making sugar syrup

3 cups of sugar
¼ tsp of orange colour
100/150 ml of water
½ lemon juice
½ tsp of cardamom powder ( optional)


Steps for making for instant jalebi


STEP 1
In a large mixing bowl add all the dry ingredients all-purpose flour, corn flour, baking soda.. Add wet ingredients yogurt, Add lukewarm water and mix with a help of whisk or fork.and gradually add a few drops of colour and mix beat well till it is lumpless.

STEP 2
Now cover the mixing bowl with cling film and leave it for Fermentation time at least 30 minutes in a warm place.

STEP 3
Let's prepare sugar syrup.by Placing a saucepan over medium heat and add water then sugar.when it starts boiling add lemon juice and remove the dirt which pops up. Add saffron colour and cardamom powder (optional). Let it boil and then simmer it for 2 minutes

STEPS 4
When the syrup is one thread consistency. Remove from the heat and then add lemon juice so that sugar syrup doesn't crystallize.. Add a few drops of orange colour and mix well. Cover the syrup with a lid to keep it warm.

STEP 5
Heat the oil in a flat pan , when oil is medium hot because the right temperature is very important for crunchy and crispy jalebi. To check the temperature of the oil , drop a tiny drop of the batter into the oil immediately and it should come to the surface without changing the colour. For making jalebi iam using ready made piping cover or you can use even any milk cover too

STEP 6
Before making jalebi make sure that the dough should be in flowing consistency nor thick nor too watery. Fill the jalebi batter in the piping cover and cut at the mouth of the cover and squeeze the cover to make concentric circles into the hot oil and move from outside to inside to a perfect circle and fry till jalebis are crisp and light golden colour


STEP 7
Soak the jalebis in the warm sugar syrup for two to three minutes and remove from the syrup and place on a tray and decorate with rose petals and serve hot, warm or at room temperature this will be great dessert or sweet in special occasions like diwali , holi, ganesha festival or even on special holidays.

TIPS

Tips 1
The most important part of making Jalebi is to have the right consistency of Jalebi batter. It should not be too thin or thick. Make sure your batter is of flowing consistency .

Tips 2
While frying the Jalebis, make sure the flame is in medium because high heat will leave the jalebis uncooked from the inside and over brown from outside. So that if the oil is in medium hot you will have the time to give the lebis the best shape.


Tips 3
For Instant Jalebis, mix together all-purpose flour, corn flour,baking powder and Then, add curd, colour lukewarm water to it and whisk well in one direction to make a smooth batter.

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