Jalebi is got to be the favourite amongst Indians having a sweet tooth. It has such a nostalgic vibe to it too. For many of us, it reminds us of our childhood Sundays when we used to relish these syrup laden Jalebis with plain milk.
Jalebi is a mithai (Indian sweet) or dessert that people in India love to have during celebrations or festivals. It is so easy to make at home and doesn’t take that much time. It basically fried flour dipped in saffron sugar syrup. It is served with Homemade Rabri which is made by thickening full-fat milk slowly on low heat for hours.
This Jalebi recipe is quite convenient and easy and there are no fancy ingredients. The Jalebis stay crispy and awesome for hours. If you like this recipe and looking for more such sweets/dessert recipes, here are some more recipes on the blog
- Anjeer ki Barfi
- Rasmalai French Toast With Kesar Filling
- Gujiya Recipe
- Protein-rich laddus
- Anjeer ki Barfi
- Chaulai /Rajgira Ka Halwa
- Coconut Laddus
Homemade Kesari Jalebi
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 20 Jalebis (depending on size) 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Description
Homemade Kesar Jalebi is a classic Indian sweet which is made by deep-frying flour and then soaking in saffron sugar syrup.
Ingredients
- 3 cups of ghee or oil (for frying)
- 1 cup maida or all-purpose flour
- 2 tsp cornflour
- 1 tbsp dahi or yogurt
- 1 small pinch of red/orange food colour
- 2 tsp white vinegar
- 2 cup water
- ½ tsp baking soda
- 2 cups of sugar
- 6 cardamoms, crushed into powder
- 6–7 stands of kesar or saffron
- ½ a lemon’s juice
- 1 tsp rose water
- 10 pista or pistachios, sliced lengthwise
Instructions
For making chashni or sugar syrup
- In a wide pan, add 2 cups of sugar and 1½ cups of water and cook on high heat till the sugar completely dissolves in the water.
- Add cardamom powder, kesar and cook on medium heat until one string consistency (click here to know more) is achieved.
- Take the pan off the heat and add ½ a lemon’s juice and rose water.
For Jalebi batter
- In a mixing bowl, add maida, cornflour, yoghurt, food colour, white vinegar (check the measurements in the ingredients section) and ½ cup of water.
- Mix them really well so that there are no lumps left and add a little water if required to achieve a thick flowing consistency. Keep aside for 10 minutes and add baking soda and mix.
For preparing Jalebis
- In a deep pan or wok, heat up the ghee or oil.
- In an empty plastic ketchup bottle add the Jalebi batter.
- When the ghee or oil is hot, squeeze the bottle over the pan and make concentric circles of the size of your choice on medium heat.
- Let them fry and float in ghee or oil and flip it till they cook and look crispy. (Flip them before they start turning brownish because that means that they are burning).
- Take them out of the frying pan and dunk them in the pan containing the sugar syrup. Flip them and let them soak in the syrup for 30 seconds. Garnish with sliced pistachios and enjoy with rabri or milk.
