Begin preparation by mixing the maida, corn flour, baking soda, ghee and yellow food colour in a medium bowl. Add curd to the dry ingredients and blend them all together to make a thick batter by adding a little water. The consistency of the batter should be thick and not watery, similar to the vada batter.
When done, keep the batter in a warm place for 24 hours or overnight, till it is fermented (the batter will rise on fermentation). After this period, mix the batter with a ladle.
To make the sugar syrup, boil the sugar with water and cardamom powder in a small bowl on medium heat until the sugar dissolves. When the sugar becomes thick and stringy of one string consistency.Turn off the heat and keep aside.
Now to make the jalebis, preheat the oil for deep frying. Pour the batter into a disposable piping bag with a tiny hole made in the middle or into a durable ziploc bag with a hole and squeeze out the batter in small circles into the hot oil.
Make 3-4 concentric circles for each jalebi and end the circle by overlapping the tip to get the desired shape.
Deep-fry the jalebi on both sides in the hot oil (not boiling hot) till they are evenly crisp. Once done, drain them off the oil and immediately put them into the hot sugar syrup.
The Jalebis should rest in the sugar syrup for at least 2 minutes, after which they can be drained out of the excess syrup and then served.
Enjoy these crisp, sweet Homemade Jalebis as a wonderful dessert or a sweet option for your guests.
Ensure the batter is thick and firm, or else they won’t retain the shape of the jalebis. The oil for frying should be medium hot. If it is too hot, the jalebis will end up burnt.
Related recipes you might be interested
Boondi Ladoos Serving Size: 14 ladoos
Besan Flour(Kadalai Maavu) - 1 cup
Water - 1/2 to 3/4 cup(adjust to get a flowing batter)
Cooking soda - a very tiny pinch(mustard […]
Boondi Laddu Serving size of Bundi Laddu : one or two per person
Ingredients for Boondi Ladoo :
Basen/Gram Flour/Chickpea flour - 1 cup
Sugar – 1 ½ cup
Cardamom powder - ¼ tbsp
Dry Kachori Serving size of Dry Kachori : 4
Ingredients to prepare Dry Kachori
Toor dal 1 cup
Garam Masala 1 teaspoon
Salt : as per requirement
Sugar : 1 pinch
Pudina Raita Recipe | Mint Raita Recipe The popular Indian raita varieties are Boondi raita, Kheera raita or cucumber raita , pineapple raita and anardhana daita or pomegranate raita. Mint raita or pudina raita is a common dish […]
Boondi Raita | Step by step Boondi Raita recipe Raita ( Boondi Raita ) is an condiment that are popular in India, Bengladesh and Pakisthan. One of the main ingredient is Dahi or curd. There can be any additives to raita like cooked or […]
Carrot Halwa Ingredients:
Carrot(grated) – 1 cup
Maida- 1 tbsp
Milk- 1 cup
Sugar- ½ cup
Ghee- 1 ½ cup
Cardamom powder- as req.
Cashewnuts(chopped)- 1 […]
Traditional Bihari Litti Choka Litti choka is a traditional Bihari dish which is originated in the state of Bihar and Nepalese state of Madhesh. Litti along with choka is a complete meal with all the essential […]
Achari Paneer | How to make Achari Paneer
Paneer dishes are good if the preparation is rich and bit spicy. Achari recipe is a great paneer dish where a blend of spices mixed in slightly sour curd which give a rich taste. […]