Jalebi Recipe – Easy Recipe for Crispy Jalebi ( without yeast )
Description :
Jalebi / Jilebi is famous sweet all across India and the world. This recipe is for making perfect juicy, crispy jalebis which are going to melt in your mouth. Jelabis are crispy tubes filled with syrup but jangris are softer . Jelabis and jhangris are different and are not even related. Jelabis are made from maida while jhangris are made from urad dal.
For making jhangri please check out this link https://www.youtube.com/watch?v=gw0R1r_y_0A
For recipe in tamil please visit the link below
Ingredients:
1 cup all purpose flour / Maida
3 tbsp corn flour
¾ cup yogurt / curd
1 tbsp ghee / clarified butter
Yellow food color
¼ – ½ cup water
1/4 tsp baking powder before frying
For Sugar Syrup:
2 cup sugar
1 cup water
juice of half lemon
Instructions:
1. mix maida , corn flour, yogurt / curd, ghee / clarified butter , Yellow food color with water
2. To make sugar syrup heat sugar and water and bring to 1/2 to 1 string consistency add lemon juice to prevent sugar crystallization
3. add baking soda fry the jangri and dip it in sugar syrup for 20 – 30 seconds
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Rated 4.7
| Date Published | 2016-04-22 01:05:05Z |
| Likes | 1554 |
| Views | 295728 |
| Duration | 0:04:42 |
seriously…. I tried it today… and believe me it turns out awesome ❤️❤️❤️ thank u di.
Short and sweet
Good keep it up
I tried and it's very tasty for eating
Wow ma'am lot's of information thank you very much…your way of explanation is so clear to understand ma'am…
How should we ferment it ?????
I tried this recepie and it came out great. Thanks for sharing it with us. ❤
Meri jalebi kurakuri nahi hora hi hey
Can we also add gram flour or besan in it.please assist
Nice , easy and informative
very good
very
Hi we have to add baking soda or baking powder dear before frying jalebi
Why used not try at home
Mme what is maida flour. Is it maize flour? Thanks
wow its nice….
Hi can I add baking powder and yoghurt can we make jalabi or I keep in refrigerator its requirement
VERY. GOOD
bt if we add lemon can it will test sour???
thank u ma'm
kk thank u 4 ur rplyy
ofcourse…..
do you have soan papdi recipe???
If we don't add corn flour,then?or Is there any substitute of that?
Why jalaibi turn soft if we keep it overnight
superb u have artistic handwork,very neatly prepared.keep going☺
I love Jalebi possibly the best Jalebi recipe i have ever seen! Hey that's pretty good. keep on making good recipes
today I tried this recipi .but it comes out reallly very bad.taste is not perfect. ther are soggy after sometim.i follow all ur tricks.why
Thank u for the recipy, enjoyed cooking jalebis 🙂
l like yr straight n simple recipe very much , thank u
will it work without baking powder or soda??
Very good.. Short, sweet n to the point!
Good
Tried ur recipe with a change of syrup( i made with jaggery syrup)…It turned out so yummy…Thank u for the perfect recipe 🙂
I am going to make it today.. you told me if I don't want to give curd I can use yeast… can you tell me how much I have to use yeast? and I have heard yeast should mixed with warm water….
very high quality video and sound. the speed of recipe perfect! Only one thing I dont agree with. Fermentation of batter has nothing to do with crispier jelebis …fermentation will help it make light and hollow from inside..so that syrup can get in easily. The dense thick jelebis dont taste good with syrup sticking on outside.
The crispness will totally depend on the way you fry them. Too high heat and quick fry will make soft jelebis. Medium heat will help make it crisp..
Also the amount of time you dip it in the syrup can ake or ruin a jelebis crispness. Too much of syrup can make it soggy . Also the consistency of the syrup and temperature of the syrup will affect the crispness.
Please don't guarentee crispness in your ingredints list . The art of crispness needs to be learned with the method of cooking it .