Jalebi Recipe | Crispy Jalebi | Dusshera Special | हलवाई जैसी जलेबी | Chef Sanjyot Keer

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber.

sugar

🥗Healthier: honey

Honey is a natural sweetener.

Take a deep stock pot or vessel and add the sour curd and 1/3 cup of water, mix to make buttermilk.

Add the refined flour into the vessel and combine well.

Add the remaining water in two batches while whisking continuously to avoid clumps.

Cover the vessel and keep it in a warm place to ferment for 8-15 hours depending on the climate.

Once fermented, mix the batter again and adjust the consistency by adding approximately 8 tablespoons of water.

Pour the batter into a piping bag or squeezy bottle.

Add sugar and water into a deep pan and cook until the sugar melts.

Add saffron, food color, and lemon juice to the syrup and cook until it reaches one-string consistency.

Heat oil in a flat-bottomed deep pan to 160C.

Cut a 1mm hole in the piping bag and shape the jalebis in the hot oil.

Fry until light golden brown from both sides over medium flame.

Remove the jalebis from the oil and dip them into the warm sugar syrup for 30 seconds before transferring to a sieve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens