Advertisement

How to make Jalebi - Tasty and delicious Indian deep fried sweet.

Advertisement

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined flour (maida) (मैदा),

Cuisine : Delhi

Course : Mithais

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Advertisement

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

For more recipes related to Jalebi checkout Balushahi, Ghevar, Baked Moong Dal Karanji, Instant Malpua Cake . You can also find more Mithais recipes like Dry Fruit Laddoo, Sakhar Bhaat, Blueberry Sandwich Katli, Pistewali Barfi.

Advertisement

Jalebi Recipe Card

Jalebi
Print

Prep Time : 41-50 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Jalebi Recipe

  • Refined flour (maida) 1 cup

  • Yogurt 1/2 cup

  • Sugar 3 cups

  • Milk 1 tablespoon

  • Saffron (kesar) a few

  • Ghee for deep-frying

Method

Step 1

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. Cover and keep in a warm place to ferment for 24 hours.

Step 2

Beat the batter with your hands again for 15 minutes. Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

Step 3

Add milk and when the scum rises to the top, collect it with a ladle and discard.

Step 4

Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient ghee in a kadai on medium heat.

Step 5

Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.

Step 6

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.

Step 7

Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot.

Also try out these recipes from Delhi Cuisine like Tamarind Chutney, Dahi Aloo Tikki , Corn Halwa, Samosa Chaat.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

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.