Speedy Jalebis

Rate this recipe 
5
Average: 5 (2 votes)
Servings 
Makes approx 20

I decided to name these 'Speedy' Jalebis because of the ease with which they are made, and the speed with which they are devoured! The results are crunchy, perfectly juicy and incredibly delicious!!

Recipe adapted from Rania Zohaib with some alterations

Ingredients for Jalebis
1 cup
self rising flour
2
pinch of yellow food color
cold water to mix the batter
(I added 1/4 tsp of cardamom powder to this)
Ingredients for Sheera
1 cup
sugar
1/2
glass water
(for the sheera/syrup and I added a tiny pinch of saffron and cardamom powder to this)
Instructions 

If you don't have self rising flour you can make your own at home. 
1 cup flour, 1 and 1/2 tsp. baking powder - sieve both so that they mix well together.

Make the sugar syrup, let it cool completely, it should be thick, only then the jalebi will get its taste.

Mix the flour, with the food colour and mix it with COLD water, it will start turning very sticky like a glue, keep mixing strongly with a whisker till the batter is very creamy but not runny. (I needed somewhere between a third to half a cup of cold water)

I use the icing set which is used for cakes and fix the tinniest nozzle on it as when you drop the batter in the oil it will raise in size so better use the smallest one, now heat the oil, fill in the icing device, and go round round with it dropping it in the oil and make the form of jalebi.

Don’t fry too long you will feel as the colour changes to a light brownish orange, take it out and put it directly in the syrup BUT take it immediately out after 4-5 seconds!! If it stays long it will become very soggy, to have it crunchy you have to hurry, place them on a cooling wire so that the extra syrup runs out, don’t cover them they will stay crunchy 100% !!!

Now enjoy and eat my share too ;-)

 

Comments

is this one better or the other recipe u hav?

admin_2's picture

Both are really good, that is why I have them both up. This one is faster, so I make these when am short on time.

Made these for iftaari today easy recipe to follow thank you x

What is sr flour?

admin_2's picture

SR Flour is self rising flour

thank you for the speedy part! you make life easy ..they were awesome <3

A/si my mum and I made these today. Turned lovely and crispy. I just wondered what size nozzle did you use as I think the one I used today might have been too small.

hey i tried this recipe today..but my jalebis dint turn out crunchy :( where did i go wrong? :(

admin_2's picture

Maybe you soaked them too long in the syrup or they were too thick?

no.. i soaked them just for few secs. umm i think syrup was too thick or warm? can these be the issues?

admin_2's picture

Could be, also did you pipe the jalebis thin? Thin ones stay crispy.

okie thanx alot for ur time :) ill try again next time.. i am sure it wil turn out great as ur recipes are awesum :)

the one i made turned out little hard, wt would hv gone wrong?

admin_2's picture

Maybe over-fried? Did you mix the batter well?

i didnt over fry i hope i mixed the batter well

assalamualaikum.prepared this today.mashaallah the taste was wonderfull.but the syrup was tightening when it becomes cold???wat was the consistency for the syrup?does it be in "one string" consistency?

admin_2's picture

W/Salaam, it depends on personal preference, I prefer one string syrup.

cookinghalal's picture

Assalam Alaikum sister

i have looked at so many of your recipes and going try quite a few im trying to gather all the ingredients for all the meals i want to prepare...the syrup used can we use golden syrup or isit a particular one.

admin_2's picture

W/Salaam, syrup recipe is given above (sheera).

a/s can i noe which flour did u use with the bakin powder

admin_2's picture

Plain/All purpose flour. :)

mashaAllah love ur recipes awesome!!!

sue347's picture

Will Try this recipe just wanted to ask don't we use yoghurt? Will Speedy jalebis taste same as normal jalebis?

admin_2's picture

The taste is great but of course not the same as normal jalebis. These are a 'quick-fix' version for when you do not have time to do the long method and want something sweet fairly quickly.

I just made it and they are sooo crunchy and tasty.. thankss alot fr ur recipe sisy..
Btw i made a alot and
How can i store them crunchy??? Please reply now

admin_2's picture

Its so difficult to retain crunchiness with jalebis but try and keep them in the fridge or an airtight container.