jalebi recipe with a little bit at a time photos. among the assortment of indian pastries, jalebi holds a prime position. this jalebi recipe gives you a champion among other hand created jalebis – crisp, crunchy, syrupy and delightful jalebi. the jalebi method shared here is the ordinary system for making jalebis and resembles the taste and surface of jalebis which we get in the mithai shops.



Jalebi-recipe-1-500x375jalebi is a well known sweet from the indian cooking. jalebi is sold in all mithai shops or sweet shops and is furthermore an indian street sustenance. one can see truck vendors selling jalebi in western and north indian urban regions and towns.

how is jalebi made

usually jalebi is made with matured player of for the most part valuable flour (maida), gram flour (besan), warming pop and water. this matured hitter is then poured in concentric circles in hot oil and rotisserie. by then these seared spirals are consumed sugar syrup for several minutes and later served. so the last item is a firm, syrupy, succulent and crunchy jalebi.


jalebi can be made with two methodologies.

1. one is a minute technique for making jalebi where the hitter is made in a brief instant and a short time later singed. the hitter isn’t allowed to age. so in this procedure, the smooth developed unforgiving taste isn’t felt in the jalebis.

2. in the second procedure for making jalebi, the player is kept for maturing for 12 to 14 hours or for even 24 hours (depends upon the temperature). maturing makes the hitter to some degree bitter and thusly the jalebi have that common sharp tinge to it, which we get when we buy jalebis from the mithai shops.

some jalebi designs moreover incorporate curd while developing the player. I felt curd isn’t required to make the player as the hitter gets perfectly developed alone and gets brutal. notwithstanding the way that you can remember a few teaspoons of curd for the remote possibility that you need.

minute versus regular technique:

minute methodology is helpful when you need more opportunity to make jalebis. for a genuine taste, its for each situation better to age the jalebi hitter. I have made jalebis with both the strategies and as demonstrated by me, jalebi delivered utilizing matured player has an unrivaled taste and surface.

the best strategy to serve jalebi

jalebi is every now and again had alone or in mix with some sustenance things. for instance a couple of individuals like to have jalebi with milk or with rabri. in gujarat fafda and jalebi is an outstanding blend. in spite of the fact that in indore city, jalebi is given indori poha. jalebi with hot or warm milk is furthermore had for breakfast.

making jalebi isn’t irksome. you need to recall very few things while making jalebi recipe.



Jalebi_3184player consistency: consistency of the hitter should be thick and spilling. like dosa player. the hitter should be neither too thick nor thin. in case the player is exorbitantly thick, the jalebis won’t be new and splash the sugar syrup. accepting slight, by then it turns out to be difficult to get the concentric circles and the thin hitter spreads all around in the oil and disintegrates.

sugar syrup consistency: consistency of the sugar syrup should be one string consistency. if the sugar syrup isn’t one string consistency, by then jalebis hold more sugar syrup and break or decay. if the sugar syrup is more than 1 string consistency, by then the sugar syrup will come to fruition on the jalebis. the jalebis won’t be succulent and syrupy.the sugar syrup needs to warm or delicately hot when you dunk the singed jalebis in it. in case its unnecessarily hot, by then on account of the glow the crisp covering of the jalebi will smooth.

maturing: maturing jalebi hitter may take essentially time dependent upon the temperature in your city. in a hot to warm temperature, the development will take less time. in a cool or cold climate, developing jalebi player will take extra time. so recall this when making jalebis with the tradtional procedure. exactly when I made these, on this day, the ordinary temperature where I live, was 26 degrees celsius. so I kept for around 15 hours.

Bit by bit guidelines to MAKE JALEBI RECIPE

a) making jalebi player

1. in a mixing bowl, take 1 cup (125 grams) all around helpful flour or maida. incorporate 2 tablespoons besan or gram flour, a contact of warming pop and ⅛ tsp turmeric powder. use ¼ tsp getting ready powder if you don’t have warming pop.

2. mix all the above dry fixings very well with a spoon or spatula.

3. by then incorporate water. the proportion of water to be incorporated depends the idea of flour used. I included 1 cup water. dependent upon the idea of flour and besan, you can add from ¾ to 1 cup water. the player must be of medium consistency and spilling.

4. with the spatula or spoon or wired whisk, first mix. break the little or little anomalies with the spatula or spoon while mixing. you can in like manner use your hands for mixing.

5. by then in round indirect headings blend the hitter enthusiastically for 4 to 5 minutes. this adds volume to the hitter and makes it in any occasion, gushing and smooth. there should be no projections in the hitter.

6. the hitter should have a gushing consistency. cover and keep the hitter to age in a warm spot for 12 to 15 hours. I kept for 15 hours. if you live in a cold air, you can keep for 20 to 24 hours.

7. this is the way by which the player looks the next day. you will see little air pockets on the top.

8. blend the player and if you mindfully watch, the hitter has gotten to some degree more slim than what it was before development.

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9. so to thicken the hitter again, add 1 to 2 tbsp of by and large valuable flour. at this movement, incorporate flour as necessities be. by and by you need to get a hitter which is thick yet spilling. so you can add either 1 to 2 tbsp of flour.

10. with a spoon or wired whisk mix very well.

11. by and by pour this player in the squeezy tomato ketchup bottles that we get in the market. keep aside. you can in like manner use coconut shell and make a bit of opening in it. you can in like manner use a piping sack or make your own one of a kind with spread paper. dependent upon the breaking point of the compartment, you can pour less or more.


1. take 1 cup sugar in a holder. add ¼ tsp saffron strands to it. do incorporate saffron as it gives a charming orange yellow concealing and besides its fragrant smell to the jalebis. in addition, if, in case you don’t have saffron, by then incorporate ½ tsp cardamom powder for aroma and ⅛ tsp of turmeric powder or ordinary yellow or orange concealing expel for concealing.


• 2 cups All explanation flour (maida)

• 11/2 tbsp. fine grained Semolina or rIce flour

• 1/fourth tsp. Warming powder

• 2 tbsp curd (plain yogurt)

• 11/fourth cups warm Water

• 1/2 tsp. Saffron strings, bit by bit dry-stewed and powdered

• 3 cups Sugar

• 2/third cups Water

• 1/2 tsp green Cardamom seeds powder

• 11/2 tbsp. kewra Water or rose-Water

• Ghee or vegetable Oil for singing



jalebi-sweet-500x500• Mix the flour, semolina or rice flour, warming powder, curd and 3/fourth cup of the water in a bowl (in a perfect world a masterful bowl). Mix well in with a whisk.

• Mix well and a short time later incorporate residual water and 1/eighth tsp. of saffron powder, and race until smooth.

• Set aside for around 2 hours to age.

• Whisk by and large before use.

• Prepare string syrup by dissolving sugar in the water. Just before the syrup is readied incorporate saffron and cardamom powder.

• Heat oil in a kadhai. Pour the hitter in a consistent stream (or coconut shell with a hole) into the kadhai to shape twists. Make a couple on the double.

• Deep fry them until they are splendid and new all completed anyway not darker.

• Remove from the kadhai and channel on kitchen paper and soak in the syrup.

• Leave for at any rate 4-5 minutes with the objective that they soak the syrup.

• Take them out of syrup and serve hot.

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