Instant Jalebi Recipe - How to Make Jalebi Pakistani (Video): People from India and Pakistan love to have Jalebi from street food and today we are sharing simple easy and instant jalebi recipe to make at home kitchen. If you are looking at 'how to make jalebi at home' then here is the simple recipe for you that you can easily make using minimal ingredients.
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About This Recipe
It's a crispy jalebi recipe that you can instantly prepare at home just by following the few steps. To make this recipe, my inspiration is traditional jalebi style and I tried to follow the authentic recipe recently taken from local 'Halwai'.
In sweet dishes, Jalebi is the most welcomed recipe or dish that people love to have. Normally people like crispy, thin, and juicy jalebis. It seems like a complex process to make jalebi at home but it's not! You can easily make it Halwai like jalebi at home in your kitchen.
You can serve Jalebi on different occasions and events. It's a perfect dish to add to your sweet collection. Jalebi is also famous by the name of Zulbia in some parts of the North and East African region, South Asia and West Asia.
As I am making Pakistani Jalebi so here I'd like to share that it's a favorite mithai of every Pakistani and every bakery makes a bulk of jalebi and sellout in no time. People love to eat and distribute on special occasions.
Watch Video
Pakistani jalebi recipe is so famous around the world. Here, I am making a quick and easy recipe that the beginner can also try at home. For this recipe, you don't need to be a master in making jalebi as I found the easy style that can help beginners to make perfect jalebi at home.
Preparation time: 30 mins | Difficulty: Beginners | Recipe Language: Urdu/Hindi
Serving: 3-4 persons
Ingredients
Maida - All purpose flour - 2 Cups
Yogurt - ½ cup
Baking Powder - ½ Tsp
Sugar - 1.5 cups
Water - 1 Cup
Kewra Essence - ½ Tsp
Green Cardamom - 5-6
Editable Food Color: 2 pinches
Water - As required
Oil - For Frying
How To Make
Preparation of Jalebi Mixture
- In a bowl, add Maida (All purpose flour), yogurt and baking powder and mix all the ingredients through spoon.
- Now add water to make a thick paste. (Slowly and gradually add water to make a paste otherwise the mixture will be watery and jalebi will be deformed).
- After making thick paste keep it in a warm place for about 4-5 hours to get ferment.
- Now after 5 hrs, prepare sugar syrup.
Preparation of Sugar Syrup (Jalebi Sheera)
To prepare a perfect sugar syrup to coat jalebi;
- We need 1 cup of water and 1.5 cups of sugar mix it well.
- Add few drops of Kewra essence
- Also, add Green cardamom seeds or powder to add aroma and flavor in syrup.
- Boil it for about 10 mins on medium heat.
- Keep boiling until you get nice textured or sticky syrup. You can check the stickiness through fingers. (Make sure to keep it cool before checking as sugar syrup can hurt you due to high temperature)
- As you get the desired stickiness keep it on a stove on the very low heat.
Frying & Soaking in Sugar Syrup
- Now, after 5 hrs fill the mixture in a bottle with a small hole or use traditional jalebi process to fill jalebi mixture in cloth and wrap it around hand to form jalebi in hot oil. I used a simple bottle hack and used 'ketchup bottle to make jalebi.
- Heat up the oil in a pan and start frying jalebi.
- To make a perfect shape of jalebi, just pour the jalebi mixture in hot oil in circular spiral form.
- As the Jalebi got fried and changes color to light brown.
- Take it out and pour in warm sugar syrup for 5 seconds. (Make sure the syrup is not hot otherwise the Jalebi's get soggy)
- Take the Jalebi out from syrup and keep it on the wire to remain crispy for a longer period.
- Now Jalebi's are ready to serve.
Jalebi is the all-time favorite recipe in South Asia and one of the best food in a sweet category that people sell on the streets. It also ranks in best-selling street food in sweet dishes. Everybody loves it due to its unique flavor.
It really honors me if you try this recipe in your kitchen and share your experience with Hinz cooking. We trust that you will have best results to share. If you are not convinced at any step then watch the recipe video to have a complete look. Thanks for watching!
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Expert Tips
- Monitor the consistency of batter. If it's watery the jalebi will become flat. If it's thick then it will turn to soft.
- Never fry jalebi on high heat. It will turn dark in color and will become soggy.
- Before pouring the batter in oil, make a test version and then properly pour in spiral format.
- Keep the hand in one direction for smooth spirals patterns.
- Fry on medium heat to make it crispy.
- Soak fried jalebi in warm sugar syrup. It shouldn't be cold or hot.
- To make crispy jalebi, use the right quantity of baking powder.
How to Store
As it comes to room temperature, you can store it in airtight container. Keep it in refrigerator for a day. You can microwave for a minutes or 30 seconds to make it crispy and juicy again. It will taste like fresh jalebi
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Instant Jalebi Recipe - How to Make Jalebi Pakistani
Materials
- 2 cups Maida – All purpose flour
- ½ cup Yogurt
- ½ teaspoon Baking Powder
- 1.5 cups Sugar
- 1 cup Water
- ½ teaspoon Kewra Essence
- 6 Green Cardamom
- 2 pinches Editable Food Color: 2 pinches
- Water – As required
- Oil – For Frying
Instructions
- Preparation of Jalebi Mixture
- In a bowl, add Maida (All purpose flour), yogurt and baking powder and mix all the ingredients through spoon.
- Now add water to make a thick paste. (Slowly and gradually add water to make a paste otherwise the mixture will be watery and jalebi will be deformed).
- After making thick paste keep it in a warm place for about 4-5 hours to get ferment.
- Now after 5 hrs, prepare sugar syrup.
- Preparation of Sugar Syrup (Jalebi Sheera)
- To prepare a perfect sugar syrup to coat jalebi;
- We need 1 cup of water and 1.5 cups of sugar mix it well.
- Add few drops of Kewra essence
- Also, add Green cardamom seeds or powder to add aroma and flavor in syrup.
- Boil it for about 10 mins on medium heat.
- Keep boiling until you get nice textured or sticky syrup. You can check the stickiness through fingers. (Make sure to keep it cool before checking as sugar syrup can hurt you due to high temperature)
- As you get the desired stickiness keep it on a stove on the very low heat.
- Start Frying Jalebi
- Now, after 5 hrs fill the mixture in a bottle with a small hole or use traditional jalebi process to fill jalebi mixture in cloth and wrap it around hand to form jalebi in hot oil. I used a simple bottle hack and used ‘ketchup bottle to make jalebi.
- Heat up the oil in a pan and start frying jalebi.
- To make a perfect shape of jalebi, just pour the jalebi mixture in hot oil in circular spiral form.
- As the Jalebi got fried and changes color to light brown.
- Take it out and pour in warm sugar syrup for 5 seconds. (Make sure the syrup is not hot otherwise the Jalebi’s get soggy)
- Take the Jalebi out from syrup and keep it on the wire to remain crispy for a longer period.
- Now Jalebi’s are ready to serve.
Video
Notes
- It's important to note down the consistency of the batter as it will affect the quality of jalebi.
- If the batter is watery or runny then the jalebi will become flat.
- Practice the pouring of the jalebi pattern before pouring in oil.
- You can add all purpose flour to manage the runny batter.
- In the same way, if the batter is thick then it will become soft in no time.
- Fry on medium heat. Check the temperature with a testing piece.
- If the temperature is high then it will quickly turn dark.
- Properly pour in a spiral format. Keep the hand in one direction for smooth spirals.
- Soak fried jalebi in warm sugar syrup. It shouldn't be cold or hot.
- To make extra crispy jalebi, use the right quantity of baking powder and fry on medium heat.
Hinz
Easy Jalebi recipe.. Pakistani style! Best for beginners