Jalebi, Jilapi or Jilawii (and sometimes Zulbia) is a sweet popular in countries of South Asia, the Middle East,North Africa and East Africa. It is made by deep-frying a wheat flour (maida flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in South Asia during Ramadan and Diwali.
The sweets are served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating.Citric acid or lime juice is sometimes added to the syrup, as well as rose water or other flavors, such as kewra water.
This jalebi recipe is not to be confused with similar sweets and variants like amarti and Chhena jalebi.
- maida or all-purpose flour – 1 cup
- corn flour – 2 tablespoosn
- sour yogurt – 3/4 cup
- baking soda – 1/2 teaspoon
- ghee – 2 tablespoon
- turmeric powder for colour – a pinch
- oil – 2 tablespoons, plus more oil for deep frying
- Ingredients for the sugar syrup
- sugar – 1 cup
- water – 1 cup
- saffron – a few strands
Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water. The consistency of the batter should be thick and not watery, similar to the butter cream batter. You should be able to make a shape when piped in a piping bag.
Dont over stir you want the air pockets in the batter to remain. This will help in the jalebi being crisp and also in turn help it absorb the sugar syrup.
Now to make the jalebis, preheat the oil for deep frying. Once the oil is hot enough, you will know this, when you add a drop of batter in and it will come rising to the top almost immediately.
Once you have filled the piping bag, pipe spirals of the batter onto the medium hot oil, until you get atleast 3 concentric circles. Fry the jalebi on medium heat until golden brown in colour and crisp. Once the jalebi is crisp and browned, drain the exess oil out and immediately dip the jalebi\’s into the hot sugar syrup.
Piping the jalebis into the medium hot oil takes a little experience, the more you pipe the more practice you will get and the better you get at it.
The Jalebis rest in the sugar syrup for at least a minute, after which they can be drain out of the excess syrup and then serve.
Enjoy these crisp, sweet Homemade Jalebis as a wonderful dessert or a sweet option for your guests.
Also make sure you keep the heat on low when you pipe the jalebis into the oil, this will ensure you can see the circles you are piping and also the jalebis will rise up slowly.