Instant jalabi recipe: As soon as the name Jalebi comes to my mind, its sweet smell and pure sound come to my mind. Often people think that making jalebi at home is a difficult task, as it requires raising yeast or keeping the dough for a long time, but the truth is that if you know the right way, making jalebi can be very easy and quick. Nowadays, the trend of instant recipes is also increasing, where in less time one can get the same taste available in the market. For this reason, the demand for home-made instant jalebi has increased significantly. What distinguishes this recipe is that it does not require curd, yeast, or long fermentation.
Using only flour and ghee available at home and a simple trick, you can prepare crispy and juicy jalebi in 10 minutes. The mixture puffs up instantly and the texture of jalebi is quite similar to that of halwa. If you want to prepare something quickly during festivals or guests or when you suddenly feel a craving for something sweet, this instant jalebi recipe is perfect for you.
Ingredients required to prepare instant jalebi
-1 cup flour
– 1 tablespoon ghee (for moyan)
– 1 packet fruit salt (Eno)
-Water as needed
– Ghee or oil for frying
For a drink
-1 cup of sugar
-½ cup of water
-4-5 drops of lemon juice
– 1 teaspoon cardamom powder
-A little saffron or yellow food coloring (optional)
Step 1: Prepare the instant drink
First, put the sugar and water in a pot, then put it on medium heat. When the sugar starts to melt, add cardamom powder and saffron or yellow color to it. The syrup should not be too thick, just a little sticky. When examined between finger and thumb, no wire should be formed but stickiness should be felt. Finally, add the lemon juice and mix well so that the syrup does not start to curdle.
Step 2: Make the instant jalebi dough
Add the flour and ghee in a bowl and mix well with your hands until the ghee spreads evenly into the flour. Now prepare a thick and smooth paste by adding water little by little. There should be no beads at all. The mixture should be so thick that it forms a ribbon-like stream when dropped. Now add all the fruit salt to it and add some water over it and mix it gently immediately. Once mixed, the mixture will be light and fluffy. This is what instant yeast does
Step 3: Form the chalabi
Fill the mixture into a sauce bottle, piping bag, or thick plastic bag and make a small hole in the bottom. Heat ghee or oil over medium heat in a wide or kadhai pan. The oil should not be too hot or cold. Now make the jalebi shape in the oil by rotating it in a circular motion. Don’t worry if the shape isn’t perfect at first, it won’t affect the taste.
Step 4: Fry properly
Do not touch jalebi immediately after adding it. When it becomes a little tough, turn it over and fry until light golden. If you like them crunchier, you can fry them a little more.
Step 5: The correct way to dip in syrup
Drop the hot fried jalebi directly into the hot syrup. This way the syrup will penetrate deep inside and the jalebi will become very juicy. Keep it in the drink for 50-60 seconds and then take it out.
Special tips for perfect jalebi
-Do not keep the mixture too thin, otherwise the shape will not form.
– After adding the fruit salt, do not delay, make the dumplings immediately.
– It is important that the oil is moderately hot, only then the chalabi will puff up.
– Both the syrup and the galabiya are hot, and only then does the juice penetrate inside.
-Jalebi can become mushy if kept in syrup for a long time.
Why is homemade instant jalebi better?
In homemade jalebi, the oil and sweetness are kept under control. It does not contain any preservatives and is prepared fresh. Everyone from children to adults can eat it comfortably. Be it a festival, puja, party or a sudden sweet craving, this recipe comes in handy for every occasion.
