Instant Jalebi Recipe | Jalebi Recipe without Yeast

Tips for making Jalebi :

1. Consistency of batter should be flowing but not too thick or too thin. Too thin batter gets disintegrated in the oil and too thick is hard to squeeze out of the dispenser. If you feel the batter is too thin, add 1 tsp of flour at a time and adjust the consistency and check. If the batter is too thick, add 1-2 tbsp of water to adjust the consistency.
2. Do not add too much of curd as it spoils the taste.
3. Temperature of oil should be low when you are piping the jalebi. If the oil is too hot, then the heat from the oil makes our hand hot and we would not be able to shape the jalebi properly.
4. Fried jalebis’ stay crispy for longer duration so you can prepare it well ahead of time and then serve later.

You may also want to try:

• Jangri is one of the popular sweet variety made using Urad dal, rice and sugar. With little expertise we can get perfectly swirled Jangri.
• Krishna Sweets Mysore Pak is one of the most popular Sweet Variety in Tamil Nadu. The Mysore Pak literally melts in mouth.
• Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery.

Recipe Card for Instant Jalebi Recipe | Jalebi Recipe without Yeast:

Pin Recipe

Instant Jalebi Recipe | Jalebi Recipe without Yeast

Course: Dessert, Sweet Varieties

Cuisine: Indian Cuisine, North Indian

Equipments Needed

• Heavy Bottomed Pan
• Mixing Bowl

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 15 Jalebi

Calories: 108kcal

Author: Sowmya Venkatachalam

Jalebi is a very traditional and popular sweet dish in Northern Parts of India. This is an instant version of making Jalebi without using yeast. Crispy and delicious Jalebi is a wonderful dessert to serve! Learn here how to make this Jalebi with step by step pictures, instructions and video!

Print Recipe

Ingredients

• ▢ 1 Cup Maida (All Purpose Flour) 1 Cup - 250ml
• ▢ 2 tsp Corn Flour
• ▢ ½ tsp Vinegar
• ▢ 2 tsp Curd
• ▢ 1 tsp Eno Salt
• ▢ ½ Cup Water +1 tablespoon
• ▢ 2 Cups Oil For deep frying
• ▢ 2 tbsp Ghee
• ▢ 1 Pinch Yellow Food Color

For Sugar Syrup

• ▢ 1½ Cups Sugar
• ▢ ⅔ Cup Water
• ▢ 2 tbsp Lemon Juice

Instructions 

• ▢
  First lets prepare out sugar syrup. Add sugar to the pan and keep it in flame.
• ▢
  Add water and allow the sugar to get dissolved in water.
• ▢
  When the sugar syrup starts to boil, keep the flame in medium and stir continuously till you get a one-string consistency. When you rub a drop of sugar syrup in your fingers, you can see a string getting formed between your fingers. When your syrup reaches one-string consistency, add the lemon juice and stir well and remove from flame. Adding lemon juice prevents the crystallisation of the sugar syrup. 
• ▢
  Take a mixing bowl, add maida, corn flour and curd and give it a good mix. 
• ▢
  Add vinegar and water and mix well. Add yellow food color and give a good stir.
• ▢
  Finally add eno salt and mix well. After adding eno salt, you can see the batter starts to be frothy. Now our batter is ready.
• ▢
  Heat oil in a pan. I have added 2 tablespoon of ghee just to get a nice flavour. But this is optional. I have used empty ketchup bottle to pour the batter. 
• ▢
  The empty ketchup bottle has an opening in the middle of its lid which will help us to make nice swirls in jalebis easily. We can also use zipper cover with a small hole made using hot needle. But I personally feel ketchup bottle is much more easier than zipper cover. We can get these empty ketchup bottles in any kitchen appliances stores easily. Pour the batter in the ketchup bottle and close it with the lid. When the oil is hot enough, keep the flame medium and turn the ketchup bottle upside down and squeeze it to form nice and round swirls in the oil. 
• ▢
  Deep fry the jalebi in low flame on both the sides till it becomes crispy. 
• ▢
  Remove the crispy jabeli and place it in paper towel for a minute and then add it to the sugar syrup. Nicely coat the both sides of the jalebi with sugar syrup and soak it for a minute and then remove the sugar syrup coated jalebi in another plate. Repeat the process for the rest of the batter and prepare jalebis in the same way.
• ▢
  The mouth-watering Jalebis is now ready to serve! Slurp!

Nutritional Info

Nutrition Facts

Instant Jalebi Recipe | Jalebi Recipe without Yeast

Amount Per Serving (1 piece)

Calories 108 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 23g8%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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INSTRUCTIONS

• First lets prepare out sugar syrup. Add sugar to the pan and keep it in flame.

• Add water and allow the sugar to get dissolved in water.

• When the sugar syrup starts to boil, keep the flame in medium and stir continuously till you get a one-string consistency. Rub a drop of sugar syrup in your fingers, you can see a string getting formed between your fingers. When your syrup reaches one-string consistency, add the lemon juice and stir well and remove from flame. Adding lemon juice prevents the crystallisation of the sugar syrup.

• Take a mixing bowl, add maida, corn flour and curd and give it a good mix.

• Add vinegar and water and mix well. Add yellow food color and give a good stir.

• Finally add eno salt and mix well. After adding eno salt, you can see the batter starts to be frothy. Now our batter is ready.

• Heat oil in a pan. I have added 2 tablespoon of ghee just to get a nice flavour. But this is optional.

• I have used empty ketchup bottle to pour the batter.

• • The empty ketchup bottle has an opening in the middle of its lid which will help us to make nice swirls in jalebis easily. We can also use zipper cover with a small hole made using hot needle. But I personally feel ketchup bottle is much more easier than zipper cover. We can get these empty ketchup bottles in any kitchen appliances stores easily. Pour the batter in the ketchup bottle and close it with the lid. When the oil is hot enough, keep the flame medium and turn the ketchup bottle upside down and squeeze it to form nice and round swirls in the oil.

•  Deep fry the jalebi in low flame on both the sides till it becomes crispy.

• Remove the crispy jabeli and place it in paper towel for a minute and then add it to the sugar syrup. Nicely coat the both sides of the jalebi with sugar syrup and soak it for a minute and then remove the sugar syrup coated jalebi in another plate. Repeat the process for the rest of the batter and prepare jalebis in the same way.

• The mouth-watering Jalebis is now ready to serve! Slurp!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!