Friends, Jalebi is liked by everyone, big or small. So today I will share an easy and quick Jalebi Recipe for making crispy and juicy Jalebi Recipe in just 15 minutes!

The taste will be just like those made by confectioners, and you can adjust the flavour to suit your taste. so let’s start making Jalebi!

Banarasi Jalebi Recipe

Ingredients:

• 2 bowls of sugar
• 1 bowl of water
• Saffron or food colour (optional)
• 1 bowl of all-purpose flour (maida)
• 1 tablespoon of ghee
• Oil or ghee for frying

Step-by-Step Guide to Making Crispy Jalebi

• So, to make jalebi, we will first take a frying pan. We will take a small, deep pan, and I am taking one bowl full of sugar in it.
• Along with the bowl of sugar, I am adding half a bowl of water. After lighting the gas, we will melt it slowly on medium flame.

• We will go on, I am adding some saffron to it, if you want, you can also add food colour to it here and you have another option, if you want, you can also add a little turmeric powder for colour.

• So while we are preparing the syrup, we are also making the Jalebi Recipe dough.
• Jalebi’s recipe is nicely prepared and ready with flour so I took two bowls of flour. Now we will add one spoon of ghee to it

• You can keep the fibres as per your requirement and dilute them with water at normal room temperature.

• If you add water little by little to fencing with your hands then the kernels present in the mixture will get dissolved. See, it would be better if you give fencing by hand.

• You will get better results from fitness. See if fentung is made in this way then more ingredients are available in it.
• It should not break, just add water till the flour dissolves and there should be no lumps, it took me 2 to 3 minutes for it to break,
• see, we have to beat it to this consistency, it has to be kept exactly like this, it should not be even thinner than this.

• If we don’t want to keep it, then wash it and keep it aside. Till then we check our syrup. Our syrup is ready, it just needs to be a little sticky.

• We don’t need one or two threads of syrup. If it becomes a little sticky, then the syrup is ready.
• It is ready so now I am halving it because I have taken two bowls so I have taken half of it and in the other half I am adding half a packet of Eno.

• This is lemon-flavoured Eno today. You can also add a little Eno or food salt,
• Just for 1 minute, you can mix it with light hands. Beat it with a whisk so that whatever it is is activated, then we will take plastic like this.

• This is available in normal houses. Look from the side, I cut it.
• Now with the help of this, we will make Jalebis, so we will put it in the glass like this.

• After this, we will add this stuff of ours slowly,
• so once I make it, you take only as much as you want and put these in it, we will not keep all of them, so see this, this is our ready.

• It is ready, and it will make Jalebi very well, so to make Jalebi, I am adding ghee here. If you want, you can also add refined oil here, then we will heat the ghee on high flame, and then we will cut it.
• Let’s do this, first, we will cut very little because if we cut too much at one time then the jalebis will turn into pearls, so first we add a little at a time and check how hot our ghee is and whether the amount we have cut is okay.
• Otherwise, our ghee is very hot, so we have to keep the ghee in high flame.
• While adding the jalebi, keep one thing in mind we will add it in a spread manner, do not put it close together like I am rotating it in a ring, otherwise, we will put it far and wide like this, and then the jalebi will be very good.

• Now it is ready, do not put one on top of the other, this will spoil the jalebis, so after putting it, do not touch it now, it will turn on top on its own, then we will just turn it with light hands. There should be just a slight colour change. We will fry it till it gets a golden colour.

• It takes 2 to 3 minutes to fry the jalebi once. The colour has changed.

• Look, when you arrange one over the other, the jalebis don’t even turn crispy.

• Now we will put it in sugar syrup.

• Our syrup is light, hot, or cold. You should put it only when it tastes good, absolutely in hot syrup. If you do not add Jalebi, then we will add it one by one, and with the help of any spatula, we will press it down with light hands. Otherwise, it is so crispy that it will break, so just keep it for less than one minute.
• If you want to keep more n then our Jalebi is ready.

Thank you!

Tips for Perfect Jalebi Recipe:

• Ensure the oil is hot enough; otherwise, the jalebis will become flat and not soak up the syrup.
• Use a piping bag or a milk bag for better control while making the circular jalebi shapes.
• Add a bit of food colour to the syrup for vibrant-coloured jalebis.
• Soak the jalebis in the syrup for only a few seconds to ensure they remain crispy.
• If the batter is too thick, add a little more water to get the right consistency.

Final Thoughts:

So, you can make instant jalebi like this during this festival Making Jalebi at home is not as difficult as it may seem.

With the right ingredients and technique, you can easily make crispy and juicy jalebis that taste just like the ones from the sweet shop.

So go ahead, give this Jalebi Recipe a try, and impress your friends and family with your homemade jalebis.

And do share your experience in the comment section. If you like my Jalebi Recipe then do not forget to share. Enjoy cooking, and stay happy!

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