The highlight of this instant jalebi recipe is that it takes only about 20 minutes to prepare. These jalebis—crispy on the outside and juicy from being soaked in sugar syrup—are absolutely delicious. You will need ingredients like all-purpose flour (maida), yogurt, ghee, and Eno—items typically found in most household kitchens. By preparing the batter correctly and soaking the fried jalebis in warm sugar syrup, you can enjoy jalebis at home that taste just like those from a sweet shop. Let’s look at this simple recipe.

Ingredients for instant jalebi: For the batter—1/2 cup all-purpose flour (maida), 1/2 teaspoon Eno, slightly more than 1/4 cup water, 1 tablespoon yogurt, 1 teaspoon ghee, and oil for frying (as needed). For the sugar syrup—sugar and water.

How to make instant jalebis using an appe pan: Step 1—Prepare the batter. Combine the all-purpose flour and Eno in a bowl. Add the ghee and rub it into the flour mixture (a process known as 'moyan'). Next, add the yogurt and gradually pour in the water while mixing. Whisk the batter until it becomes smooth and glossy.

Step 2—Prepare for frying. Transfer the batter into a piping bag or a squeeze bottle; this will make it easier to shape the jalebis into circles. Separately, prepare a sugar syrup (of one-string consistency) and keep it warm.

Step 3—Shape the jalebis. If you are making them the traditional way, heat the oil over medium-high heat. The oil should not be too cool, otherwise, the jalebis will not puff up properly. Pipe the batter into the hot oil in a circular motion. If the jalebi floats to the surface immediately, the oil temperature is perfect. Alternatively, if you are using an appe pan, grease the individual molds with a little ghee or oil and heat them. Then, pour the batter in a circular motion and cook until golden brown on both sides.

Step 4 – Soak in sugar syrup: Once the jalebis are golden and crispy, immediately place them into the warm sugar syrup. Let them soak for a while so that the sweetness penetrates deep inside, making the jalebis juicy.

Keep these points in mind: To ensure the jalebis are delicious, the batter should be neither too thin nor too thick. The sugar syrup should be slightly warm so that the jalebis can absorb the sweetness effectively. Do not delay in placing the jalebis into the syrup. Serve them immediately to ensure their crispiness and flavor remain intact.

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