Easy crispy jalebi recipe without yeast, jalebi recipe video, Jilapi, Zulbia
Fry jelebi on Medium heat, and make sure that sugar syrup is normal temperature.
if you add Saffron in sugar syrup then no need to add any colour.
If you do fermentation for 12-15 hours then no need to add yeast.
Jalebi ( NO yeast/ No instant Jalebi )
Flour: 1 cup
Grahm flour: 2 Tsp
Salt to taste
Curd: 1/2 cup
Water: as required ( 1 - 2 tbsp)
Soda: less than 1/4 tsp
For sugar syrup
Sugar: 1 cup
Water: 1 cup
Cardamom powder: 1/4 tsp
Saffron / orange food color : 5-6 / 2-3 drops
Plastic zip lock bag / Use washed empty milk bag
1. Mix Flour/maida, Grahm flour/besan pith, salt, and curd together
2. Add little water to make a batter like the way make for Cake
3. Cover the vessel with plastic wrap and keep it in a warm place like a micro oven for fermentation ( minimum 15 hours)
4. After fermentation start preparing Sugar syrup first
5. Add water and sugar in a vessel and mix it and saffron or food colour
6. Boil it till it becomes little sticky, we don’t want it to become too sticky.
7. Cool it down.
8. Then take plastic bag cut its corner little first.
9. Take the batter and add soda and mix it well .. then pour this mixture into plastic bag ..and seal it ends to avoid a mess .
10. If you can’t seal the ends then use a rubber band to tie.
11. Then check the size of the hole .. the batter should come out in enough quantity and size
12. If the hole is too small cut it again little.
13. Heat the ghee in a flat pan on medium heat when ghee is hot pour a small drop of batter first it should float within 2 seconds you drop it in ghee.
14. It means your ghee is hot enough.
15. Then make your jalebi and maintain the flame , if your jalebi is burning then slow down flame.
16. Once you fry your jalebi take them out and put them in cold syrup
17. The syrup should be normal temp. otherwise, your jalebi will not become crispy.
18. deep them inside sugar syrup for 5 sec and them take them out
Your jalebi is ready to eat.
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