Recipe for Making Instant Homemade Jalebi

This is a Recipe for making at home sweet and delicious Mithai Shop Style Zatpat or Instant Jalebi. The recipe is not as complicated or difficult as it seems, you can quickly make tasty Jalebis by following this step-by-step recipe.

The Marathi language version of the same Jalebi recipe can be seen here – Jhatpat Homemade Jalebi

Preparation Time: 60 Minutes
Serves: 20/25 Jalebis

Ingredients
For the Jalabi
1 Cup Refined Flour (maida)
1 Tablespoon Cornflour
Salt as per taste or one pinch
1 Tablespoon Curd
¾ Cup Warm Water
A pinch Soda-bi-carb
Vanaspati Ghee for deep frying

For the Sugar Syrup:
1 Cup Sugar
1 Cup water
2 Tablespoon Orange Juice or
1 Teaspoon Lemon Juice
1/8 Teaspoon Orange Color

Instant Homemade Jalebi

Jhatpat Homemade Jalebi

Preparation
Take the Refined Flour, Cornflour, Salt, Curd and warm Water and mix it well and keep it aside for 15 minutes.
In a Vessel mix the Sugar, Water and keep it on slow flame for 10 minutes for preparing the Sugar Syrup.
Remove from the flame and add the Orange Syrup or Lemon Juice and mix it well and keep it covered so that it remains hot.
Heat the Ghee in a non stick Kadai.
Dissolve the Soda-bi-Carb in a teaspoon of Water and add it to the Jalebi mixture and mix it well.
Take a medium sized thick plastic bag (milk plastic bag will do) and cut the plastic bag in one corner to make a small hole and pour some Jalebi mixture into the plastic bag, then directly prepare the Jalebi into the Ghee and deep fry them until the color changes into golden yellow color.
Then remove the Jalebi from Kadai and soak it in the Sugar Syrup for 2-3 minutes.
Serve hot.

About Sujata Nerurkar (1982 Articles)

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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