- Flour 1 cup
- lentil white 1/4 cup
- Sugar 2 cups • 470 kcal
- Red food coloring 1/2 pinch
- Baking powder 1 tsp • 156 kcal
- Lemon 1
- green whole cardamom pods 6
- cooking oil
Jalebi, called ‘sweet meat’ in English is a traditional Indian sweet (almost like funnel cake) made with chickpea flour and yogurt. The batter usually fermented first, then deep-fried and then dipped in a sugar syrup. Not only is it a popular Indian dessert, but it’s also a common breakfast item. It’s also a popular street food! Unlike the traditional recipe, this jalebi is not fermented and it takes only 30 minutes to make. The flavor is sweet, but because it’s fried, it’s crispy and crunchy.
What is Jalebi?
Jalebi looks like a pretzel, and is basically batter fried in oil and soaked in a sugar syrup. In the Middle East, they have a similar sweet snack called Zulbia. Traditionally, the batter for jalebi is fermented which add extra flavor. This Homemade Recipe is a shortcut version, and thus quicker to make!
How to make Homemade Jalebi
Start by mixing your dry ingredients together, making sure to sift the flour first to avoid lumps in the batter. Add the water to create a medium-thick batter. Make a sugar syrup with water, syrup, cardamom, and lemon juice. Next, pour the batter into a piping bag (or use a plastic bag with a corner cut off). Pipe the batter into hot oil, and fry the homemade jalebi until brown and crispy. Finally, dip into the sugar syrup and serve.
Tips for Homemade Jalebi
– Don’t make the oil too hot. Otherwise, the jalebi will get too brown and crispy before the batter is properly cooked.
– This batter for this recipe does not need to ferment, so no yeast is necessary, and no waiting time. It needs to be made right before serving (about 5 to 10 minutes before frying).
– To make the homemade jalebi extra crispy, use a piping bag with a small nozzle. This will create a thin stream of batter, and your jalebis will be crispier. For thicker, chewier jalebis, use a bigger nozzle.
How to serve Jalebi Recipe
The homemade jalebi tastes delicious served with a sprinkling of nuts. The jalebi can also be served with a glass of milk or rabri, a condensed-milk dish served as a dessert.
How to store Jalebi
Homemade Jalebi will stay good to eat in the refrigerator for up to 2 days. You just need to reheat them in the microwave before serving.
Sift flour into a bowl.
Add baking powder and red food coloring to the sifted purified flour. Then add water in small portions and beat until the lumps are completely dissolved.
Mix the lentil paste with the dough. Mix the batter. It should not be too thick or liquid.
Pour the batter into a piping bag.
In the meantime, prepare sugar syrup for jalebi. Peel the green cardamom and remove the seeds.
Boil 2 cups sugar with 1 ½ cups water. Boil until the sugar is completely soluble in water. After the sugar has completely dissolved, let the syrup cook for another 4-5 minutes. Sugar syrup is now ready. Squeeze half a lemon or add 1 teaspoon of lemon juice and then cardamom powder. All very well mixed.
Heat enough oil in the pan. Form a coil of jalebi in oil. Keep frying them until they are golden brown and crispy.
Transfer the fried jalebis to sugar syrup. Keep them in syrup for a minute or so. Meanwhile, fry the rest of the jalebi and dip into the sugar syrup.
It’s important to get the sugar syrup just right. To check the consistency, you can test it with your fingers. Rub a small bit of sugar syrup between your fingers. If a small thread forms, you know it’s ready. It should be slightly thickened.