Some things are deceptively simple; if not, you have to make it simple :). Desserts sometimes look quite deceitful, like this Jalebi. For years I was overwhelmed and never ventured out to make it. I agree, this was not my favorite Indian sweet, until I made it at home. The intense crunch with the sugary syrup coating is simply joyful, a pleasure for your senses.
It’s Valentine’s Week you guys! What a nice treat! Jalebi is quite simple. Just mix, rest and fry. Then, coat with sugar syrup, or in this case, a mixture of sugar and jaggery. Double whammy.
Jalebis are made after fermenting overnight or even for 24 hours. It might not be tedious, but it is quite time consuming. Back in India, it’s fried in a huge kadahi(frying pan). The batter is piped out of a white cloth with a hole. Each Jalebi is connected to each other as it gets piped, at least 30 of them( I know, it’s true). Straight out of the sugar syrup into our salivating mouths it went. It was a crunchy, sugary, fried piece of absolute heaven.
Now, who has the time? We all do. But then again, who has the patience ;)? You crave them and you can make them. The only trick to these are to eat them fresh with your loved ones.
- 1 cup all purpose flour
- 2 tbsp corn flour
- ¼ tsp saffron strands crushed
- ¼ tsp turmeric
- 2 tbsp sour yogurt
- 1 tsp quick rise yeast
- ½ cup warm water
- 1 tsp sugar
- Oil for deep frying.
- 1 cup grated jaggery
- 1 cup white sugar
- ½ cup water
- 1 tsp lemon juice
- 2-3 drops rose water
- saffron strands and cardamom powder-1/4 tsp(together)
- In ½ cup of warm water, add the yeast and sugar and let sit for 5 minutes.
- In a larger bowl, add the flour, corn flour, crushed saffron strands, turmeric and yogurt. Mix. Add the yeast mixture little by little to form a smooth paste. Cover and let ferment for 15-30 minutes.
- In the meantime, in a pan, add the jaggery and sugar with water. Mix well and bring it to a simmer. It is should be of one thread consistency(important). This process will take anywhere from 10-15 minutes. Add the cardamom and saffron. Once done, squeeze ½ lemon juice and take it off the heat and set aside.
- After the fermentation, the batter will be smooth. If it is too thick, add little water at a time, it should be pourable consistency, not too thin or too thick. Pour it in a ziploc or plastic squeeze bottle. You can re use, plastic sauce bottles too, works well.
- In a shallow pan add 2 to 3 inches of oil. Heat the oil making sure to keep it on medium, let it get hot.
- Pipe and Swirl the batter with the bottle in the oil. It cooks fast, let it crisp on both sides and take it out and immediately transfer it into the sugar syrup. Quickly coat both sides and take it out and serve hot.
You can skip the yeast and add ½ tsp baking soda to the mixture and make the jalebi, it is still good.
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I LOVE jalebi.
I have wanted to try my hand at this for years.
I am so craving jalebi now, but of course, I am on a no gluten diet for a few weeks.
This is torture,
Yours came out beautifully! They look so good.
Nazneen, Thank you my friend. Gluten free, hope all is well.
I never knew we can make it so easily. I love the crispy jelabies
Thanks. Yup it’s so so easy. I wish I could make it for you.
jalebi is the only desi dessert I like and your version looks too delicious!!!
Thanks D. Hope you doing good sweety.
These remind me of the funnel cakes we find at the state fair–but with much more gourmet, complex flavors! These look irresistible!
I went to a party a few months ago and fell in love with these but I never thought I could make them at home. She had her party catered so it didn’t dawn on me to look up a recipe and try it myself.
These are such beautiful intricate treats! I love how perfectly crunchy they look! Definitely worth the effort. Gorgeous pictures too!
I too felt that making Jalebi is a tedious process. But now you have made it very easy with this simple recipe. They look really pretty!!
I love learning about Indian desserts, which I know so little about! I love the color of these from the saffron and tumeric and you are genius for making them quicker (because I, too, lack patience). Love that you can store the batter in the fridge for a week because it would be a shame not to eat these fresh. I have a craving to fry something lately…you are reading my mind!
Oh my I feel like grabbing one out of the screen, I wish I could! This looks so good and who doesn’t love Jalebi!! My dad used to bring Jalebi and rabri for breakfast every Sunday morning when we were kids ..good old days! 🙂 These jalebis look perfect, I need to make them soon!
I have never had anything like this…so exotic and interesting!
I love this and your photos! It reminds me of funnel cakes, which I love! Reminds me of being a kid at a fair : )
I’d never heard of these before but I’m so intrigued now!
New dish to me! But one that looks awfully tempting. Who doesn’t love fried batter or dough of any kind? Love the shape of these!
You had me at 30 minutes!!! SIGN ME UP 😀
I love EATING jalebi and they are also on my to-make-someday bucket list. Love that your version only takes 30 minutes! Sounds so much more manageable than having to wait OVERNIGHT. Who has the patience?!
I’ve never tried jalebi but it looks so fun and delicious! It sounds like such a great treat, and that’s amazing that it only takes 30 minutes!
Tried making jalebi once, was a super duper flop. I am going to give your recipe a try, the jalebis look promising.
Indu, thanks dear. Try it and let me know. Just don’t make it too watery(the batter). So easy, you’ll never buy again.
I usually go shop and eat jalebi but by this 30 minutes jalebi recipe I will try this at home thanks for this recipe 🙂
Asha – I adore Jalebi – I only buy it though as I always thought they were too tedious to make – but thank you so much for this quicker and simpler recipe! Though I wish I was your neighbor so could taste test your leftovers anytime! 🙂
Oh, Ash! I am so glad you ventured into the kitchen to whip up this dessert treat! Isn’t it a wonderful thing that you love it…now that you’ve made it at home from scratch? Knowing how simple this sweet Indian treat, Jalebi, is to make, I am not so intimidated to try my hand at it. They seem perfect to share with your loved ones on Valentine’s Day! Thanks for sharing, my friend. Have a fabulous week! xo
Your Jalebis are so perfect – mine didn’t come out exactly like your’s but still tasted good!
Thanks for getting back Kamana. I’m wondering, is the shape or the texture? I’m alteast glad the taste was good.
I love to eat jalebi and rasgulla, these two is my most favorite sweets. Your Jalebi looks so tempting, mouthwatering dessert.