Instant Jalebi (No Yeast)

Instant Jalebi (No Yeast)

Indian dessert served with warm milk or just as is. This zig- zagged fried sweet is a treat to the taste buds.

Teena Mathew


  1. 0.5 cup All purpose flour
  2. 1.5 tsps Corn Flour
  3. 0.5 tsp Salt Fruit
  4. 1/2 tsp Vinegar Lime Juice /
  5. 1 tsp Yoghurt
  6. 5.5 tbsps Water
  7. 0.75 cup Sugar
  8. 0.33 cup Water
  9. 1 tsp Lime Juice
  10. to fry Ghee Oil /


20 mins
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    For the Sugar Syrup: Heat pan on a medium heat, add sugar and water and mix well until sugar gets dissolved with the water.

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    Bring the syrup to boil. Lower the heat and simmer the syrup until you get single thread consistency. Takes about 10-15 minutes.

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    Add lemon juice to the syrup to prevent crystallization and keep aside.

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    For Jalebi Batter: Take flour in to a mixing bowl.

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    Mix in the corn flour and yoghurt.

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    Add water and vinegar/lime juice. Combine well to make a batter of pourable consistency(Batter should not be too thin)

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    Add fruit salt (ENO) and mix well. (On adding ENO, the batter will bubble)

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    Pour the jalebi batter in to ketchup bottle/Ziploc bag /cone and cut the corner to make a small perforation for the batter to pass through(Similar to an icing cone).

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    Pipe swirls or connected spirals into hot oil. Turn over with caution after 15 seconds.

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    Fry from both the sides till jalebis get light golden brown.

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    Soak the jalebi in warm syrup from both sides.

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    Serve as is or with warm milk.

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