Tezzbuzz Desk- As soon as the name of hot and crispy Jalebi is heard, the mouth starts watering. Crispy from outside and soaked in syrup from inside, Jalebi is liked by everyone from children to adults. If you also want to make market-like Rasbhari and Kesari Jalebi at home, then this easy recipe will be useful for you. You will not need too many ingredients to make it and with the help of some easy tips, Jalebi will also become crispy.
Be it the taste of hot jalebi and milk during the rainy season or serving homemade sweets to guests on any festival, Kesari Jalebi is a great option for every occasion. Let us know the easy way to make it.
Ingredients to make Kesari Jalebi
- 1/2 cup flour.
- 1/4 cup curd.
- Water as per need.
- 1 cup sugar.
- 1/2 tsp saffron.
- Oil or ghee for frying.
- 1/4 tsp cardamom powder.
- Squeezing bottle or jalebi cloth for making jalebi.
Prepare Jalebi batter like this
First of all, add flour and curd in a big vessel and mix well. Now prepare a thick and smooth batter by adding water little by little. Keep in mind that the batter should neither be too thin nor too thick. After beating the batter well, cover the vessel and keep it in a warm place for about 6 to 8 hours. This will cause slight fermentation in the batter and will help in giving market like taste and texture to the jalebi.
Prepare saffron syrup like this
Now add sugar and about half a cup of water in a pan and cook on medium flame. Add saffron in it. Cook the syrup until it becomes slightly sticky and has a string-like consistency. You can also add some cardamom powder to the syrup to enhance its taste. After the syrup is ready, slow down the gas so that it remains slightly warm while adding the jalebi.
Now it's time to fry jalebi
Beat the fermented batter well once. Fill it in a squeeze bottle or cloth to make jalebi.
Heat oil or ghee in a deep pan. The oil should not heat too fast. Now give the shape of Jalebi by rotating the batter in a circular motion.
Fry the jalebi on medium flame until golden and crisp on both sides. Frying on very high flame may cause the Jalebi to acquire color quickly from the outside, while the inside will not be cooked properly.
Put Jalebi in syrup like this
When the Jalebi becomes nicely golden and crispy, take it out from the oil and immediately put it in hot or lukewarm syrup. Keep the jalebi in the syrup for about 30 to 60 seconds. After this, take it out and keep it in a plate. Keep in mind that keeping Jalebi in syrup for too long can reduce its crispness.
Serve hot jalebi like this
Your delicious and crispy Kesari Jalebi is ready. Serve it hot. To further enhance the taste of Jalebi, it can be served with cold or lukewarm Rabdi. Hot jalebi tastes amazing even with milk.
Important tips to make Jalebi crispy
- For better taste, serve the jalebi hot as soon as it is taken out of the syrup.
- Do not keep the batter too thin.
- Let the batter ferment for sufficient time.
- Keep the temperature of oil or ghee moderate.
- While making Jalebi, squeeze the batter with continuous and even pressure.
- Do not keep the syrup too thin.
- Do not soak jalebi in syrup for too long.