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Instant Jalebi Recipe Halwai Style Without Rangkat Hydro Yeast
No auspicious or happy occasion is complete in India without a heavy dose of sweets. So today’s recipe is all about making the perfect round crispy jalebis. This recipe is made true Indian Halwai style no yeast and no additives. Smooth batter made with flour, urad dal powder, ghee and eno. Piped directly into hot oil to make lovely spirals, fried till golden crisp, then dunked in shiny kesar flavored sugar syrup, served either hot or cold. The art of making these rounds of crispy jalebis needs little practice but easily achievable. This instant jalebi recipe is a savior when you have unexpected guest and if your kids have a strong craving for it. The best part is the mixture can be stored in the freezer and is readily available to make in a jiffy.
Prep Time
30minutes
Cook Time
20minutes
Prep Time
30minutes
Cook Time
20minutes
Ingredients
For the sugar syrup
Instructions
  1. In a blender jar, add the urad dal and grind the dal to a fine powder like consistency. Once done strain the dal. Set aside.
  2. In a large mixing bowl combine maida, urad dal powder, eno powder and ghee. Using your hand gently mix everything. This is also known as the short crust method.
For the sugar syrup
  1. In a saucepan combine sugar, water, kesar strands and kesar colour. Stir everything and bring it to a boil.
  2. Lower the flame and cook further for 2 minutes. The syrup has to be thick consistency and there has to be 2 inches of the sugar syrup in the saucepan. Once done set aside.
For making the jalebi batter
  1. Preheat a deep kadhai with oil or ghee.
  2. Start adding little water at a time to the jalebi mixture, using your hand make a thick batter.
  3. Place the piping bag in a glass and then transfer the jalebi batter in the piping bag, snip the ends as per your preference.
For frying the jalebi
  1. Once the oil is hot, over medium flame start to pipe out the batter in a circular pattern, fry the jalebi until light golden. Use a tong to flip the jalebi.
  2. Once the jalebi are brown then, remove the jalebi and dunk it in the sugar syrup.
  3. Soak the jalebi in the sugar syrup for 1 minute and then remove with a perforated spoon.
  4. Similarly continue making the rest of the jalebi, once done transfer them in a serving plate. Jalebi’s are ready.
Serve
  1. Sprinkle some chopped pistachio and serve the yummy Jalebis hot.
Recipe Notes

Notes:

  • Urad dal is also called as skinless black gram. Urad dal give some fermentation to the batter and it also helps is retaining the crispness of the jalebi. It is key ingredients do not skip it.
  • ENO ensure that the batter ferments, keeps the jalebi crispy and holds the syrup inside.
  • Please do not use oil for making the batter. Use butter or ghee only.
  • The jalebi mixture can be stored in an air tight container and kept in the freezer for 1 month.
  • Adding Kesar will give the deep orange colour to the jalebi.
  • Use water as required to make a thick batter.
  • To prepare the jalebi, you can use any of the following equipment’s – sauce bottle, jalebi maker, piping bag, ziplock bag or a jalebi cloth.
  • Medium flame is ideal to fry the jalebis. You can use tongs and perforated spoon.
  • Dunking the jalebi in the syrup immediately after frying will ensure that the jalebis soak up the sugar completely.

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