Mar 20, 2012

Instant Jalebi

Today I post Jalebi recipe spl. Instant Jalebi recipe. We all know, when we will thought to cook Jalebi at home.........we need to fermentation or ferment means minimum 6-8 hours to wait for eating jalebi…….so now no need to wait…….with this Instant Jalebi recipe.
In India Jalebi is served as the Celebration Sweet of India, popular during national holidays like Independence Day and Republic Day, on which it is supplied in government offices, defence facilities, and other organisations. Similarly, Jalebi is one of the most popular sweets in Pakistan. It is used as a remedy for headaches in some parts of Pakistan, where it is placed in boiling milk and left to stand before eating. The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rosewater or other flavours such as kewra water. (From Wikipedia)

1 1/2 cup refined flour/ maida/ all-purpose flour
1/2 tsp. soda bi carbonate/ meetha soda
1/2 tsp. Eno
Ghee for deep frying
1 pinch of food color (orange or yellow)
For sugar syrup:
2 1/2 cup sugar
2 cup water
1/2 tsp. green cardamom powder

In a large bowl, whisk refined flour and sufficient water to a smooth and pouring consistency batter.
Mix a pinch of color in ½ tsp. water. Beat the batter with adding 3-4 drops of color mixture, meetha soda and eno for 2 minutes.
Cook sugar with 2 cups water in a deep pan on high heat, stirring continuously, till the sugar dissolves. Add cardamom powder and cook, till the syrup become one string consistency. Keep the syrup warm.
Heat the sufficient ghee in a flat wok on medium heat. Pour batter onto a jalebi cloth or piping beg (as pic shown) gather the edges and make a tight potli.
Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
Drain and soak in sugar syrup for 2-3 minutes. Take them out of the syrup and serve hot and instant made jalebi.
Note: Add Eno on the spot when you pouring batter onto cloth or beg. You can use saffron also instead of color.
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  1. wow lip smacking...jilebi my all time fav...awesome

  2. Preeti - is it just me or the second picture of the jalebi looks like Ganpatiji :D It's my husband's all-time fav sweet :D

  3. Super Preeti. I've wanted to try the fermented Jalebi for a long time. Looks like I can start with the instant version first and if I pass I can move on to the long version. Very nice!!! Jayanthi (

  4. love jilebis and the instant version sounds too good!

  5. Ah the joys of homemade aunt is an expert....seeing your pics I was thinking about the jalebis she am nostalgic and drooling all at the same time :-)

  6. Jelebis looks deicious. Inviting picture.

  7. wow.looks really just mouth watering.perfectly done.......great job....

  8. LOve jelabis..nice to have instant versions..

  9. yummy jalebis and the instant version is so quick without having to wait for so many hrs for the batter to ferment.

  10. Hmmm,very tempting. Thank you for linking with Any One Can Cook :)

  11. Instant version is always good for satisfying sweet cravings specially when you are out of your country.


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