Table of Contents
Instant Jalebi Recipe with Tips
How to make instant jalebi
Instant Jalebi Recipe with Tips – Take a pan and add 2 cups of sugar. Add some saffron strands, a large pinch of cardamom powder, and 2 cups of water.
It’s to keep the ratio of sugar and water equal. Now I’m adding some lemon juice and the peel as well.
What happens with this is that the sugar syrup doesn’t crystallize. The white sugar syrup won’t crystallize on Jalebi.
Now you have to stir this sugar syrup a little and bring it to a boil. Once it comes to a boil and the sugar dissolves, you have to cook the sugar syrup on a medium flame for 7-8 minutes.
Instant Jalebi Recipe with Tips You have to keep boiling it so that the sugar syrup thickens a little. We have to make the sugar syrup of a 1-string consistency.
I’ll tell you what a 1-string consistency is. You can see that after 7-8 minutes, the sugar syrup has thickened a little.
Instant Jalebi Recipe with Tips – To check the sugar syrup at this stage, put a drop of sugar syrup on a plate. Once the sugar syrup has cooled down a little, you have to stretch it between your fingers like this.
You should get a 1-string consistency, not a perfect 1-string consistency.
This is the perfect consistency for Jalebi syrup. You have to make the sugar syrup of this consistency.
Our sugar syrup is ready. Turn off the flame and keep the sugar syrup aside.
Instant Jalebi Recipe with Tips – You saw how easy it is to make sugar syrup for Jalebi. Some things are important. The ratio of water and sugar should be equal.
I have used 2 cups of water and 2 cups of sugar. Saffron gives flavor and gives the desired color. If you want a darker color, you can use artificial color in the market. I usually avoid it.
According to me, saffron gives the desired color. If the saffron is of good quality. The consistency is very important.
The sugar syrup should not be too thick. As I told you, it should be almost 1-string consistency.
Instant Jalebi Recipe with Tips – Otherwise, your Jalebi will not absorb the sugar syrup. This is important. I will tell you the temperature of the sugar syrup when we dip the Jalebi in it. When we are preparing to fry the Jalebi.
Instant Jalebi Recipe with Tips – To make sugar syrup, I have used my Milton ProCook Tri-Ply Wooden Handle range kadhai.
This range has been recently launched. I like to use best quality and long-lasting cookware in my kitchen.
Instant Jalebi Recipe with Tips – For that, I use Milton ProCook Cookware range. Milton’s ProCook Cookware range is made of the best quality material like all their other products.
Because of this, we have trusted Milton for many years. In this Tri-Ply Wooden Handle range, there is a 3-layer construction.
Due to which there is an even heat distribution. Because of this, it takes less time to cook food. In this, cooking food is absolutely safe.
Because it is made of best quality food grade stainless steel. The handles of this kadhai are made of rosewood.
Which is heat resistant and is also very durable. Along with this, you also get a toughened glass lid with air vent.
Because of which you can cook food easily by covering it. In this range, apart from the kadhai, you also get the option of a fry pan.
Instant Jalebi Recipe with Tips – And at the end of this video, I am going to gift two lucky winners Milton ProCook Tri-Ply Wooden Handle range kadhai. So do watch this video till the end.
Their complete range is a perfect balance of style and performance.
Explore the Milton ProCook Tri-Ply Wooden Handle range at your nearest store or visit their website.
The link is mentioned in the description box. You can also use my coupon code to get an instant exclusive 15% discount.
Instant Jalebi Recipe with Tips – Now, our next process is to make our instant jalebi batter. Let’s see how to make that. To make the batter, add 1 cup refined flour in a large bowl. Along with this, add 1 tablespoon desi ghee. And add moen to it.
Moen means to rub the ghee and refined flour well. So you can see how I am evenly distributing the ghee.
And I am rubbing the ghee well with the refined flour. Now, add 1/4 teaspoon baking soda to it.
And mix it well. Now, I am adding 1/4 cup sour curd to it. Even if it is plain curd, it is fine. But if it is sour, it is better.
Along with this, I have measured 1/2 cup of water. I am going to add it gradually. Along with this, I am going to mix the batter. We need a pouring consistency of the batter.
But the batter should have a slight stretch. I will show you how to do that once all the water is added to it.
Instant Jalebi Recipe with Tips – We are adding water slowly because we have to adjust the consistency at times. You can see that I have added all the water to it.
And I am mixing it well at this stage. Now, whisk it well for 2-3 minutes. After that, check the consistency. You can see the consistency.
It should have a dropping, pouring consistency. The batter should not break. It should have a slight stretch. If the batter is breaking and there is no stretch,
you can add a splash of water. Once you have achieved this consistency, cover it and let the batter rest for 5-10 minutes.
While the batter is resting, take a fry pan. You have to add desi ghee or oil. The oil or ghee should be 1 inch deep.
That’s all you have to add. Now, let it heat on a low flame on the side. Our batter is ready.
Instant Jalebi Recipe with Tips – The main tip in the batter is the consistency. It should have a pouring, dropping consistency. There should be a stretch in the batter. It should not be like a liquid.
Only then will you be able to shape the jalebi. The quantities that I have told you are perfect quantities.
Don’t overdo it. Sometimes, the water in the curd is a little more. So, 1 teaspoon less water is required. Sometimes, the curd is thick.
So, 1 teaspoon more is required. You don’t have to change the proportion more than that.
The second thing that I have told you is that the oil and ghee that I have kept to heat, whenever we fry the jalebi, we have to take a flat surface. Like we have taken a fry pan today.
Don’t do it in a wok. Otherwise, the jalebi will not be able to shape properly. Once you have done this process, the batter has rested.
Instant Jalebi Recipe with Tips – Before frying the jalebi, the most important thing so that your jalebi becomes juicy, so that it absorbs the sugar syrup well, for that, you have to do a step that you have to check the temperature of the sugar syrup.
You put your finger in it and check that it should be warm. It should not be cold. It should be warm. If it is not warm, then start the gas for a few seconds and warm it a little so that your finger can bear the temperature.
Like this. Because the sugar syrup will be warm, your jalebi will absorb the sugar syrup well.
I will put the piping bag in it. It becomes easier to fill the batter. Fill the batter well in it. And put it in the piping bag.
You can also take a food safe bag or a milk packet. That will also work. Once you have prepared the piping bag, you have to make a small hole in it.
Instant Jalebi Recipe with Tips – After making the hole, you can also practice shaping it on a plate. And you can see whether the size of the hole is equal or not.
It is perfect here. Now, to fry it, you have to make 2.5-3 rounds and pull it forward. This is how you have to shape the jalebi.
Instant Jalebi Recipe with Tips – It might look a little difficult. But if you try it 2-3 times, it will become perfect. Even if the shape is bad, don’t throw the jalebi.
Take it out and put it in the syrup. Even if the shape is bad, the taste and texture will be perfect. So, don’t waste it.
Practice it in the same way. Once you have shaped it, you have to cook it until it turns light golden brown.
Instant Jalebi Recipe with Tips – Once you have cooked it like this, you have to take it out immediately. And immediately put it in the syrup.
The syrup is warm. Also, take another ladle, spoon or tongs and press it inside.
Dip it. And leave it for a few seconds. After a few seconds, take it out again. Let the excess syrup drip.
And take it out separately. Our jalebi is ready. In the same way, fry the remaining jalebi and dip it in the syrup and prepare it.
As you can see, I have fried all the jalebi. And our jalebi is ready. Our jalebi is ready. I am giving you a few tips.
When you shape the jalebi, if the temperature of the oil is too hot, the jalebi will spill out. So, you should have moderately hot oil or ghee.
Also, the flame should be medium-medium low. Otherwise, the jalebi will take on color very quickly.
Instant Jalebi Recipe with Tips – So, this is important. As I told you about the shape, practice it. If it starts becoming round, that’s fine. Otherwise, it doesn’t matter.
You can make it in any shape. The texture of the jalebi and your jalebi will be crispy and juicy. Our jalebi is perfectly ready.
I enjoyed eating jalebi and rabri today. It’s so delicious. It’s so crispy. It’s so juicy.
Instant Jalebi Recipe with Tips – The jalebi absorbed all the juices. It doesn’t look like it was made instantly. So, do try it. It’s made very quickly. It’s Diwali. Make it for yourself, for your guests, for your family. I am sure everybody is going to love it.
