Speedy Jalebis
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
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
is this one better or the other recipe u hav?
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?
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? 🙁
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?
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?
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?
W/Salaam, it depends on personal preference, I prefer one string syrup.
Assalam Alaikum sister
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.
W/Salaam, syrup recipe is
W/Salaam, syrup recipe is given above (sheera).
a/s can i noe which flour did
a/s can i noe which flour did u use with the bakin powder
Plain/All purpose flour. 🙂
Plain/All purpose flour. 🙂
mashaAllah love ur recipes
mashaAllah love ur recipes awesome!!!
Will Try this recipe just
Will Try this recipe just wanted to ask don’t we use yoghurt? Will Speedy jalebis taste same as normal jalebis?
The taste is great but of
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.