Making instant jalebi: As soon as the name Jalebi is mentioned, the same golden mesh sweet comes to my mind, which is slightly crunchy and full of syrup on the inside. It often seems that making jalebi is just the work of confectioners, long fermentation, perfect dough and hours of hard work. But the truth is that making jalebi now is neither difficult nor time consuming. With the change in lifestyle, recipes have also become smart. If you suddenly feel a craving for sweets, guests come or children become stubborn, there is no need to run to the market. In just 10 minutes, and using some common kitchen ingredients, you can make such jalebis at home, the taste of which will make people wonder: “Where did you get them?”
Why is the trend of making jalebi at home on the rise?
Nowadays, people are no longer as worried about eating out as before. Everyone is concerned about adulteration, old oil and cleanliness. In such a situation, the trend of homemade desserts has increased rapidly. The special thing is that in this instant jalebi recipe there is no hassle of raising the yeast or waiting for hours.
Ingredients required for jalabi
These ingredients are found in almost every Indian kitchen:
– Fine flour
-curd
-Eno or baking powder
– Ghee or refined oil
-sugar
-water
– Saffron or food coloring
– Cardamom powder
An easy way to make dumplings
First prepare the drink
Chalabi’s life is her drink. Add 1.5 cups sugar and 1 cup water to a pan. Put on the gas and boil over low heat. Add cardamom and saffron powder in it. When the syrup becomes sticky to your finger, turn off the gas. Keep in mind that the drink should not be too thick and should be lukewarm.
Now prepare the solution
Add flour and salt in a bowl and mix well. Add water little by little until you get a thick but liquid paste. There should not be any lumps in the mixture, otherwise the shape of the dumplings may spoil.
Enter eno at the right time
Just before frying the jalebi, add the eno or baking powder to the mixture and mix gently. This step makes the jalebi puffy and crispy.
The correct way to fry
Shape and temperature are the most important
– Fill the solution into a piping bag, foil, or sauce bottle. Heat the ghee or oil in a frying pan over medium heat. If the oil is too hot, the dumplings will burn, and if it is cold, it will absorb the oil.
– Make jalebi by rolling it in oil. Fry it repeatedly until it turns golden.
Time to dive into the drink
Immediately put hot fried jalebis into lukewarm syrup. Don’t keep it for more than 30-40 seconds, otherwise the dumplings will become too mushy.
Small but useful tips for perfect chalabi
– For more crunch, add a teaspoon of rice flour to the mixture.
To clean the drink, you can add a spoonful of milk while boiling.
– Always fry jalabi on medium heat only.
Homemade jalebi, homemade happiness
When hot jalebi is made at home, its very aroma changes the atmosphere. Be it morning tea or evening hunger pangs, this instant jalebi suits every occasion and that too without any hassle.
