There’s something about this time of the year that keeps my mind busy thinking about sweets and desserts. Perhaps it’s the festive vibe in the air. Or maybe I’m just craving for some indulgent treat after a long period of healthy eating. For me, the perfect way to celebrate any special occasion is by indulging in all kinds of sweet treats. No limits. So, I decided to make one of my most favorite Indian sweets – jalebi or sweet funnel cakes soaked in sugar syrup. But today, we are going to talk about the easy version of classic jalebi – instant jalebi. I must admit, my love for jalebi is eternal. It used to be my second most favorite Indian sweet ( first was soan papdi) when I was a kid. Even now, this cute and decadent sweet oozing with sugar syrup never fails to make me as happy as a little kid in a candy store. In my opinion, this sweet is perfect for any day of the year. You just don’t have to wait for a festive occasion. If you love Indian sweets, this is definitely a must-try. Ok, let’s make this vibrant instant jalebi today. It’s basically mini funnel cake soaked in cardamom flavored sugar syrup. The traditional version of this classic treat require a long fermentation time. So, to make the process easier, we’ll make an instant version of the classic jalebi. First, you’ll need to combine together all the ingredients – all purpose (plain) flour, gram flour (besan), cornflour and a pinch of orange food color. Now add in the wet ingredients, yogurt and water. Make sure you add in water little by little to make a very smooth batter with thick pouring consistency. Finally, add in baking soda which is going to be the important ingredient that makes this version of jalebi “instant”. Now, we’ll move on to the sugar syrup. Place sugar and water in a saucepan. When water boils and sugar dissolves, simmer the mixture until you reach one thread consistency. Don’t forget to check out the video to learn all about one thread consistency. Before you remove the sugar syrup from heat, stir in ground cardamom and a little lemon juice. While you make the jalebis, make sure sugar syrup is kept warm. Next up, make this instant jalebi. You can use a squeeze bottle, ziplock bag or piping bag to make the swirl shape. My jalebis don’t have the perfect round shape, but believe me, they’re so divine. Fried hot jalebi goes straight into the warm sugar syrup. So, ready to whip up some crispy jalebis? Dip it in sweet rabri for a divine treat.
More Indian sweets recipes:
Rava (Semolina) Gulab Jamun Easy Bread Gulab Jamun Boondi Ladoo Moong Dal Ladoo Coconut Ladoo Chocolate Stuffed Coconut Ladoo Layered Coconut Burfi Beetroot Halwa
Yield: 35 jalebis Instant Jalebi | Video Print An easy version of traditional Indian jalebi or funnel cakes soaked in flavored sugar syrup Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Ingredients P 15 minutes C 15 minutes M 35 jalebis Sugar syrup: 1 cup white sugar 1/2 cup water 1/2 tsp ground cardamom (cardamom powder) 1/2 tsp lemon juice Instant jalebi: 1 cup all purpose (plain) flour 1 tbsp gram flour (besan) 1 tbsp cornflour A pinch orange color 1 tbsp yogurt 1/4 tsp 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. 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 Information Yield 35 Serving Size 1 Amount Per Serving Calories 176Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 15mgCarbohydrates 35gFiber 0gSugar 25gProtein 1g © Nish Kitchen Cuisine: Indian / Category: Sweets Like this instant jalebi recipe? Then join Nish Kitchen on Facebook, Pinterest or Instagram. Watch exclusive recipe videos on YouTube.
