Easy Jalebi Recipe - How to Make Jalebi at Home

India offers you a great variety to enjoy new and exquisite flavors. A good example of this is the Jalebi, which is one of the most representative and popular sweets of India. You can find it everywhere and it is popular during festivals and celebrations. It's composition is similar to a fried dough dipped in sugar syrup normally in a circular shape. Its flavor will leave you with the feeling of wanting more and more!

But before starting with this delicious recipe, we would like to tell you a little more about this dessert, which, once you taste it, will make you want more.

It is believed that the jalebi is native to northern India, probably in the region of Punjab. The jalebi is sold in the Halwai shops. South India have a similar sweet called the jangiri. The name in Persian for jalebi is Zulbiaj. The Maghrebi name for jalebi is Zlabia.

Diversity of cultures, populations, ethnic groups, influences, to which colonization must be added for several centuries. The sum of culinary practices and ingredients in India for centuries and centuries have left a wealth difficult to overcome. What follows is just a small selection of traditional dishes with a high probability of being found in street stalls and restaurants on a trip through India.

The best street food in Delhi is definitely in Old Delhi in Chandni Chowk. It really is worth trying some just to taste the different flavors and spices of India. Do not look too much.



If you are familiar with the area, it is a good idea to take a guided walking tour as it is very busy and you can easily feel overwhelmed. This old Delhi street food tour offered by Travel India is an option.

1. Best Jalebis: Old famous Jalebi Wala

On the corner of Dariba Kalan with Chandni Chowk, under a sign that announces that they are the oldest and most famous jalebis shop in the city, they hide under a cotton cloth probably the best jalebis in the city. The stop consists of a large kadai for frying, an area dedicated to the samosas and the corner entirely dedicated to the jalebi. Little more than three meters of facade and three or four workers.

According to what they told us, the recipe is secret. The owners bring it in two shifts in the morning and afternoon, and in the post they are finished and fried. It is a spectacle in itself to see the whitish mass sizzle, taking orange tones, twisting spirally. A popular sweet treat, sweet jalebis are made from fried dough soaked in syrup. It is more forgiving than in ancient famous Jalebi Wala it is fried in pure desi ghee. They are thicker than usual and have been prepared according to the same exclusive family recipe during the last century.

2. Best Parantha: Paranthe Wali Gali

Historical Paranthe Wali Gali became a recognized gourmet place after its parantha shops opened there in the 1870s. Some of them still exist, including Pandit Gaya Prasad Shiv Charan (1872), Pandit Kanhaiya Lal and Durga Prasad Parantha store (1875) and of Pandit Babu Ram Devi Dayal (1886).

The aloo parantha, gobi parantha and matar parantha are the most popular. However, these days it is possible to obtain a wide variety of lentils filled with nuts.

3. Best Kachori: Jung Bahadur Kachori Wala

Located near Paranthe Wali Gali, Jung Bahadur Kachori Wala is a small (not much more than a hole in a wall) very popular street stall that has been serving kachoris sought since the early 1970s.

What's good: Kachori stuffed with urad dal and served with special spicy chutney.

4. Best Kulfi: Kuremal Mohan Lal Kulfi

When it comes to kulfi (ice cream), some of the best has been made by the Kuremal family in Old Delhides from the early 1900s. There are more than 50 eclectic flavors to choose from, including Tamarind, mango, pomegranate and pâan.

What is good: the orange and mango filled with mango juice. The interior of the fruit is extracted in part and filled with mango juice. Yum!

5. Best Aloo Chaat: Bishan Swaroop

Bishan Swaroop can be hard to find but it's worth the effort. It's tucked away in one of the rebellious side streets of Chandni Chowk, which helps maintain an old-world feel (it's been in business since 1923, after all). There are only three types of dishes from the letter-chaat of aloo (potato) and kulla aloo chaat of fruit. However, what makes this place, it does well. If you like potatoes, do not miss it!

What's good: the kulla aloo (boiled potatoes that has been scooped out and filled with chickpeas and decorated with lemon and spices).

6. Best fruit Chaat: Jugal Kishore Ramji Lal

Amid the sights and sounds of Chandni Chowk, this place is renowned for its refreshing fruit chaat. The family that runs it has been in business for four generations. While you're there stop for a classic cup of chai at nearby Satguru tea stand.

What's good: the fruit chaat (fruit salad with a twist) is the specialty here.

7. Best Papri Chaat: Shree Balaji Chaat Bhandar

If the sign of a good place to eat is its popularity with people, then this store has to be one of the best places for the chaat in Old Delhi. Its decoration is average but it serves a great variety of delicious snacks. Adventurous eaters should try it.

What's good: papri chaat (crunchy fried dough wafers, served with boiled potatoes, cooked chickpeas, chilies, spicy yogurt and tamarind sauce).

8. Best market: Prince Paan and Chaat corner

This market is ideal for those who want to taste delicious street food in Delhi but are not willing to venture into the depths of Chandni Chowk. It has a large expatriate follow-up due to its elegant residential and commercial location and strict hygiene regulations.

What is good: the gappas (crispy fried peel filled with an aqueous mixture of potato, Chile and Tamarindo), also known in other parts of India as pani puri.

We hope that today's recipe will cause you as many sensations as we have had. We leave you with this homemade jalebi recipe. We are going to show you an easy, quick recipe with some ingredients that you surely have in your kitchen.

Servings: 10
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

1 teaspoon active dry yeast
2 cups all-purpose flour
½ teaspoon baking powder
1 cup yogurt
Vegetable oil
1 cup sugar
1/4 teaspoon saffron threads
¼ teaspoon cardamom powder
2 tablespoons rose water

Process

To prepare the dough mix the flour, baking powder and yogurt in a bowl. Set aside at room temperature for 24 hours to ferment.

To fry the jalebi heat the oil over medium heat in a heavy skillet. Pour the mixture into a ketchup dispenser or bag with a small hole. Squeeze the mixture into the oil in a spiral fashion. When the jalebi are golden brown remove them from the pan.

To prepare the syrup bring the sugar and rose water to a boil. Turn off the fire. Add the saffron and cardamom threads.

Place the jalebi directly into the syrup. Let it soak for 2 to 3 minutes. Serve hot.