Instant Jalebi | Video
An easy version of traditional Indian jalebi or funnel cakes soaked in flavored sugar syrup
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Servings jalebis
Ingredients
- P 15 minutes
- C 15 minutes
- M 35 jalebis
Sugar syrup:
- 1 cup white sugar
- ½ cup water
- ½ teaspoon ground cardamom cardamom powder
- ½ teaspoon lemon juice
Instant jalebi:
- 1 cup all purpose flour plain flour
- 1 tablespoon gram flour besan
- 1 tablespoon cornflour
- A pinch orange color
- 1 tablespoon yogurt
- ¼ teaspoon baking soda bicarb soda
- Water
- Oil for deep frying
Instructions
Sugar syrup:
- Place sugar and water in a saucepan over medium heat. Stir. Bring to boil. When sugar is dissolved, reduce to heat to low. Simmer sugar syrup until it reaches one thread consistency (a single thread is formed when thumb and index finger are pulled apart very gently).
- Stir in ground cardamom and lemon juice. Remove from heat. Keep the syrup warm.
Instant jalebi:
- Place all purpose flour, gram flour, cornflour and orange color in a medium bowl. Stir to combine. Add yogurt. Add water little by little to make smooth thick batter with pouring consistency. (Ideally, the batter should be ribbon consistency. When the batter is dropped from a spoon it should fall like a ribbon). Add baking soda. Stir to combine.
- Transfer the mixture to a squeeze bottle. You can also use an icing bag or ziplock bag.
- Meanwhile, heat oil for deep frying in a large pan. Gently squeeze the bottle and drop the batter into the hot oil in a circular motion. When fried and crispy, transfer to the sugar syrup. Repeat the process with the rest of the batter. Allow jalebis to soak in the sugar syrup for 2-3 minutes.
Video
Notes
- If the oil is too hot or the batter is too thin, batter will disperse when drop it in oil. So make sure the oil is always medium hot.
Nutrition
Serving: 1g | Calories: 176kcal | Carbohydrates: 35g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 15mg | Sugar: 25g