Jalebi is a traditional spiral-shaped sweet mostly popular in India and Nepal. It is prepared using plain flour mixed with yogurt, ghee, and baking soda.
However, yogurt is not mandatory it’s completely optional. The mixture turned into a thick batter then deep-fried and pour it in sugar syrup. Sugar syrup is also known as Chasni. It is a crispy, juicy, and delicious dessert.
Jalebi is a quick and easy recipe that is most popular in the Indian subcontinent. It is a sweet dessert served during weddings and festivals.
In Nepal jalebi is known as jerry and served with a cup of yogurt, milk, ras malai, rasgulla, or gulab jamun or lalmon.
If you have a sweet tooth, then jalebi is the best dessert for you. It is popular street food and also you can find it in a sweet shop or mithai pasal.
You can find jalebi in every Indian restaurant near you as it is one of their popular dishes. You can find jalebi in every Indian restaurant menu. Especially jalebi is served with puri tarkari. Jalebi is rolled over puri that makes the dish more appetizing.
Sweets bring a lot of happiness and memories together that’s why during various festivals like EID, Dashain, Tihar, Mother’s day this dessert is quite famous.
There are numerous top Indian restaurants as well as Nepali mithai pasal where you can easily find this delicious jalebi. Treat yourself with the best jalebis every weekend or try it by yourself. It is not that hard to make jalebis. The only thing that matters is the consistency of the batter and your beautiful jalebi is ready.
Jalebi recipe is quite simple and doesn’t require so many ingredients. If you are a beginner do follow the steps properly and prepare the best jalebi at your own kitchen.
Ingredients for Jalebi
- 2 cup all-purpose flour (Maida)
- 1/2 cup curd
- 1 tablespoon ghee
- Lukewarm water
- a pinch of Baking Soda
For Sugar Syrup: or Chasni
- 1 Cup Sugar
- 1 Cup Water
- a tablespoon lime juice
- 1/2 tablespoon cardamom and cinnamon powder
- Keshar or Saffron
- Oil to fry
How to make delicious jalebi
- In a vessel mix the flour, curd, and ghee by adding lukewarm water to make a thick consistency batter. Leave it overnight if possible or at least for two hours. You can add some food color for good texture.
2. For sugar syrup, boil sugar and water together. Add saffron and cardamom cinnamon powder. Keep stirring it.
3. As soon as the sugar has all melted, check if the syrup has a light stickiness, once you get it. Turn off the flame and add lemon juice so that sugar syrup won’t freeze.
4. Now add some baking soda and then mix the batter thoroughly
5. Take a sealed plastic transparent bag or any kind of spare bottle and make a hole on the lid then slowly pour the batter into it
6. Heat up oil in a pan over medium flame for deep frying then squeeze it gently in a circular motion to get spirals.
7. Let it fry until the jalebi turns golden brown or deep-fried.
8. After that take it out and soak it in the sugar syrup. Make sure the syrup is warm it shouldn’t be too hot or too cold.
8. And it’s ready to serve 🙂