Jalebi is a dish that is loved across India!!! So, when i saw Jalebi's recipe in a newspaper long back, i thought it's so easy...Why doesn't anyone make it at home?!? Well, i tried it and came to know "Why"....

Though it's very quick to make, it's not as easy as it looks. So 1st time i tried it (4 years ago), in place of Jalebi, i got Boondi!!!! It tasted good but the shape was all messed up. So i gave up on Jalebi....

Recently again i came across it's recipe in a Neeta Mehta book that i have and thought of trying it again. And this time i could manage to make something in between Jalebi and Boondi, still shape was not perfect. But the taste was of authentic Jalebi!!!! Yipee......

I realized that here, consistency is the Key. The batter should not be too watery at the same time it should not be too thick.

Once you figure out the consistency, making Jalebi is Cakewalk!!! The consistency should be thicker than Dosa (It should be of dropping/ribbon  consistency)

And next time i made it, i could manage decent shape as well!!! Here is the pic!!!

As i said, the recipe is  from a Neeta Mehta cookbook, this will make a lot of Jalebis, if you are making for 2 people then please use half the quantity.


For Jalebi:
Maida - 1 Cup
Besan - 1 Tablespoon
Soda - 1/4 teaspoon
Oil - 1/2 Tablespoon
Thick Curd - 1/2 Cup
Warm Water - 3/4 Cup (Based on the Maida you are using, the amount of water needed may vary)
Oil for Frying

For Sugar Syrup:
Sugar - 1+1/4 Cup
Water - 3/4 Cup
Saffron strands - 2 pinches (though the recipe said to use Orange-red colour, i used saffron)

1) In a mixing bowl, take Maida, Besan and Soda.

2) Add thick curd & oil. (I have realized that if you use 1/2 days old curd just out from the fridge then it gives better results).

3) Now comes the consistency part, so very carefully, add warm water to the mixing bowl.

4) Beat everything together and till you get the batter of dropping consistency (thicker than dosa batter)

5) Cover it and leave aside for 30-40 minutes (Don't skip this, it is important).

6) Heat oil in a kadai.

7) The book says that using a piping bag make circles (from outside to inside) in the hot oil.
Initially i used my Sev no sancho (Sev maker, Kitchen Press or whatever it is called) to drop jalebis..It gave me okay results.
Later i put the batter in an old hanky and made a hole in the center (to get a potli like thing) and it gave me correct shape.
Next time i am going to try the empty milk packet, where after washing the drying the milk packet, i will fill it with batter and will make a hole at the bottom to drop the jalebis in the oil. (Idea from Hubby's aunt)
Edited to add photo: These one's are made using empty milk packet and they came out perfect, so i am going to stick to them for Jalebi making :)
Jalebis (dropped using empty milk packet)
Jalebis (dropped using empty milk packet)
8) Fry the Jalebis in the oil till they are the heavenly golden coloured, like a jalebi should be :) take out on tissue paper.

9) Meanwhile make Sugar syrup. For that Mix water, sugar and saffron strands in a kadai and heat. we have to get the syrup of single string. For that after the 1st boil, keep the flame low and keep stirring for 5-7 minutes.

10) Let the syrup cool for a minute and then dip Jalebis in the syrup (Don't dip all of them together, do in the batch of 3-4 Jalebis at a time) and serve hot!!!
You can garnish it with saffron strands soaked in warm water, or serve with Rabdi or cream!!! We had it even with Vanilla ice cream :)

1) Dip the Jalebis in the syrup only when you are ready to eat them.
2) Make the syrup only when you are ready to eat Jalebis as the syrup will become thick after some time (though you can heat it up again on low flame, but still it is good to make fresh syrup).

+techie ZM

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