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Instant Jalebi
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Instant Jalebi

A quick version of tradtional jalebi recipe. This recipe contains rapid rise yeast to make it instant. If you don't have rapid rise yeast, click here for traditional recipe which is made with natural fermentation.

Prep Time: 5 minutes plus 15-20 minutes fermentation time
Cook Time: 30 minutes
Servings: approx 15 jalebis


For batter:

1/2 cup all purpose flour

1 tbsp Corn starch

1 tbsp yogurt(Dahi or curd)

A pinch of saffron powder

A pinch of turmeric powder(for color)-if you with you can add orange food color

1tsp rapid rise yeast

1/3 cup warm water

1 tsp sugar

1 tbsp oil

For Sugar Syrup:

1 cup sugar

3/4 cup water or as needed

1 tbsp Lime/lemon juice

1 tsp Rose syrup(If available)

Few strands of saffron(Kesar)

1/4 tsp cardamom powder(Elaichi)

For Frying:


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Dissolve the yeast in warm water with sugar and let it sit for about five minutes.

Mix the flour, corn starch, saffron and turmeric powder together.

Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.

Set the batter aside and let it sit in a warm place for 15-30minutes.

Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Now add oil and mix very well. Your batter is ready.

Single thread Sugar Syrup:

Boil the sugar and water together on medium heat. Once the sugar syrup come to the boil, simmer for about 5 minutes. So it takes total of about 12-15 minutes to get the sugar syrup done. Add the lemon juice, cardamom powder, rose syrup and saffron and trun off the heat. It is very important that you prepare single thread syrup for best result.

How to check for single thread syrup: With the help of your thumb and point finger, take sugar syrup(make sure it is not too hot)on tip of your point finger, and rub between thumb and point finger tip, and when you pull, you should see one thread.

Making Jalebis:

Heat the oil in a flat frying pan about 1 1/2″ deep.  To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.

Fill the Jalebi batter into a squeeze bottle(piping or ziploc bag). You can also use an empty bottle (i.e. empty ketchup or mustard bottle).

Squeeze the Jalebi batter out in the medium hot oil in a pretzel shape to about 2 inches in diameter.

Fry the Jalebis until golden-brown on both sides.

immerse into the warm syrup.

Let jalebi soak in the warm syrup for a few seconds and take out.

Serve hot.

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