Jalebi Recipe: How to Make Traditional Jalebi Without Curd

 

Jalebi Recipe: How to Make Traditional Jalebi Without Curd

Jalebi is a popular Indian sweet that is enjoyed by many around the world. Made by deep-frying a flour and yogurt batter and then soaking it in sugar syrup, jalebi is a sweet and tangy treat that is perfect for festivals, celebrations, or just as a sweet indulgence. In this blog post, we'll share a traditional jalebi recipe without curd, complete with step-by-step instructions and helpful tips.

• Ingredients:
• 1 cup all-purpose flour
• 1 tablespoon gram flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon turmeric powder
• 1 tablespoon ghee
• 3/4 cup warm water
• 1 teaspoon lemon juice
• Oil for deep frying
• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon cardamom powder
• Saffron strands
• Pistachios, chopped (for garnish)
• Instructions:

1. In a mixing bowl, combine the all-purpose flour, gram flour, baking soda, and turmeric powder. Mix well.

2. Add ghee to the mixture and mix well using your fingertips.

3. Gradually add the warm water while mixing the batter until you get a smooth and flowing consistency.

4. Add lemon juice and mix well.

5. Cover the batter with a lid and let it rest for 12 hours or overnight.

6. In a saucepan, mix sugar, water, and cardamom powder. Heat on medium heat and stir occasionally until the sugar dissolves.

7. Add saffron strands to the sugar syrup and let it simmer for 10-12 minutes until the syrup thickens.

8. Heat oil in a deep frying pan on medium heat.

9. Fill the jalebi batter in a squeeze bottle or a piping bag.

10. Squeeze the batter in hot oil in a spiral shape and fry until golden brown.

11. Remove the jalebis from the oil and transfer them into the sugar syrup.

12. Soak the jalebis in the sugar syrup for 2-3 minutes and then remove them using a slotted spoon.

13. Garnish with chopped pistachios and serve hot.

• Tips:
• Make sure the batter has a smooth and flowing consistency. If it's too thick, add more water, and if it's too thin, add more flour.
• Resting the batter overnight helps to ferment it and gives the jalebis a soft and spongy texture.
• Use a squeeze bottle or piping bag with a small hole to make the jalebis.
• Always fry the jalebis on medium heat to ensure they cook evenly and don't burn.
• Soak the jalebis in the sugar syrup for a few minutes for a perfect sweetness.
• In conclusion, making traditional jalebi without curd is easy and fun. With this recipe, you can make delicious and perfect jalebis at home. Serve them as a dessert or enjoy them as a sweet treat any time of the day.