How to make Instant Jalebi -
If you want to treat unexpected guests to jalebis, this recipe is for you
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Split skinless black gram (dhuli urad dal) flour
Cuisine : Indian
Course : Mithais
For more recipes related to Instant Jalebi checkout Balushahi, Ghevar, Ghevar, Jalebi . You can also find more Mithais recipes like Puffed Rice and Amaranth Laddoos Papaya Barfi Besan Burfi Atte Ja Ladun
Instant Jalebi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Instant Jalebi Recipe
Refined flour (maida) 1 cup
Split skinless black gram (dhuli urad dal) flour 1 cup
Yogurt 2 tablespoons
Baking soda 1/2 teaspoon
Ghee to deep fry
Syrup
Granular sugar 2 cups
Milk 2 tablespoons
Saffron a pinch
Green cardamom powder 1 teaspoon
Method
Step 1
To make the syrup, heat sugar with 2 cups water in a deep non-stick pan high heat, stirring, till the sugar melts. Add milk and collect the scum that floats on top and discard.
Step 2
Add saffron and green cardamom powder and mix well. Continue to cook till the mixture reaches one string consistency. Keep the syrup warm.
Step 3
Take refined flour in a bowl, add split skinless black gram flour, yogurt, baking soda and 1½ cups water and mix with your hands till a smooth batter is formed. Beat the batter for 5-10 minutes or till it turns light.
Step 4
Heat sufficient ghee in a kadai on medium heat.
Step 5
Pour jalebi batter into a squeezy bottle and squeeze round spirals/jalebis directly into moderately hot ghee and deep fry, turning them over gently a few times till they are evenly golden and crisp. Drain and soak in the syrup for 2-3 minutes.
Step 6
Take them out of the syrup, arrange them on a serving plate and serve warm.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
