Easiest Way to Prepare Delicious Traditional Jalebis (Fermentation method)

Traditional Jalebis (Fermentation method). In a mixing bowl, add all-purpose flour (maida), chickpea flour (besan), baking powder, baking soda and sour yogurt. Mix every thing with a spoon. Add turmeric powder to give colour.

Traditional Jalebis (Fermentation method) Hot crisp jalebis are always my favorite and my dream to make them at home has been fulfilled this year. Jalebi is very popular sweet in India. I am so happy to share instant and tradtional Jalebi recipe here. You can have Traditional Jalebis (Fermentation method) using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Traditional Jalebis (Fermentation method)

  1. Prepare 1 cup of All-purpose flour or Maida.
  2. It’s 1 pinch of Orange food colour.
  3. Prepare 1 pinch of Baking Soda.
  4. It’s 3/4 cup of Water.
  5. You need of FOR THE SUGAR SYRUP -.
  6. It’s 1 cup of Sugar.
  7. It’s 3/4 cup of Water.
  8. It’s 1/2 tsp of Cardamom powder.

Below, you will learn lot of tips through videos. Traditionally, Jalebi batter is fermented with yogurt overnight but these days it is easier to ferment any batter or dough instantly using yeast or ENO fruit salt. jalebi recipe This sticky, sugary, spice-tinged jalebi mithai is an all-time favourite in West and North India. It is so popular that for many, by default dessert means Jalebi!

Traditional Jalebis (Fermentation method) step by step

  1. Prepare a semi-thick batter using the jalebi making ingredients. (The batter should be of flowing consistency. Neither too thick nor too thin.).
  2. Cover and keep it in a warm place for one day. (This is an important step to get juicy and crunchy jalebis.).
  3. Heat oil or ghee and start making your jalebis the next day. (I used a plastic bag and made a small hole in it. Make the swirls in a clockwise direction.).
  4. Deep fry these jalebis on a low to medium high heat in hot Oil. Once done, dip them immediately in the prepared warm sugar syrup. Keep them in it for a minute or two and remove them onto a serving plate. Do not let them soak in it for more than two minutes..
  5. Garnish with nuts of your choice and serve hot..

Deep-fried in ghee and resplendent with the goodness of saffron and cardamom, Jalebi is as rich as. You can make jalebis at home by following any method you desire but Jalebi prepared by traditional method tastes better. Instant vs traditional method: Instant method is helpful when you do not have enough time to make it. For an authentic taste, its always better to ferment the jalebi batter. I have made jalebis with both the methods and according to me, jalebi made from fermented batter has a better taste and texture.