When I was little, our everyday Sunday breakfast was fixed – jalebi with milk or rabri.
That only made me more nervous of the idea to make it at home. Because I believe, The difference between “eating food” and “enjoying your meal” is the recipe you follow. Then add this fermented yeast to the cup of white flour and 2 tablespoons of chickpea flour in a mixing bowl. Mine took 24 hours because I live in a cold place.
Btw I made these jalebi in the morning and they were crispy till evening so you can do that, make in the morning, they should be okay!Add food color (if using) and water to form a flowing consistency batter.Add water and mix with sugar and let it all come to a boil. Keep the syrup warm while you make the jalebis.Hi!
Satisfy your sweet tooth cravings and make these delicious crispy quick and easy instant jalebi at home. If you don’t care about the crispiness, you might want to try another Indian sweet Imarti [https://www.cookwithmanali.com/imarti/] .It’s very similar to jalebi but not crispy as such. Thanks for sharing. I will try your recipe. Please contact me to seek republishing or syndication rights.
I personally like crispy jalebi and hence posted the recipe. These jalebis would stay crispy for hours, so you can easily make them in advance.Around 20-25? If the batter is dispersing in the oil as you pipe it, maybe it’s too thin and you need to add some flour to it. Just dunk it and leave it for 1 minute. Thank you so so much.Hi, i tried jalebi recipe.. it came out so good. Sorry I didn’t get that part.Thank you for the quick response.Do we cover the batter with a lid so it’s sealed tight?hmm u can make them bit in advance..but if you reheat they will turn soggy.. Yesterday, after many years, I decided to give it a try again. In morning, whisk the batter a little. You may need to add little water [around 1 tablespoon] if batter looks too thick at this point.hi manali, i dont have lemon juice ( i know it sounds stupid but yeah) can i use something else? If you can’t get consistency, just make it sticky. Thanks a lot sweetie Hope you had great diwali too!oh those jalebi’s!
If you are not able to pipe it, add little water but always remember to add 1/2-1 teaspoon at a time and then check and see if you have achieved the desired consistency.I haven’t actually! I need to watch it soon! This sticky, sugary, spice-tinged mithai is an all-time favourite in West and North India. (pls dont sa cream of tar tar i dont have that either)These are so beautiful, Manali! Me and my kids like jalebi , by far I would say our number one dessert, but it should be sour, and we don’t compromise for sweet one, (like we get in canada) they just turn us off.Made shankarpale/ shakkarpare as well. Crispy and oozes with sweet syrup. I wish I could have 4-5 jalebis right away! The one I used had a very small tip hence the thin jalebis.
Love the new design especially the header. I tried it once long back and it was a big flop. * The prep time includes the fermentation time of at least 12 hours or more depending on how cold it is where you live. Approximately how many jalebis can I expect using this recipe and ingredient portions?
The fermentation gives jablebis that little sourness, which is so characteristic of this Indian sweet. Learnt something new from you and they do look like jalebi Try the recipe, not to tough, if you can ignore the shape part!Wonderful photography, Kankana! They look a bit like a Syrian dessert we call Meshabek. The consistency must be free-flowing but a little bit thick.Amazing!! This recipe makes thin and crispy jalebis, just the way my dad likes it (and me too!). This is the best jalebi recipe that you can make during the festive season under 30 minutes.