Instant Suji Jalebi

 

There is no greater joy than to enjoy hot crispy Jalebis on a cold winter morning! With this instant recipe, now you can make utterly delicious, crispy and juicy Jalebis at home using suji or rava. This Semolina jalebi recipe calls for use of handful of ingredients and is yeast free and artificial color free. These suji jalebis are healthier compared to those made with maida (all purpose flour) and the recipe is instant, which means no hours of fermentation required. Enjoy hot jalebis with a glass of milk as  a winter breakfast or pair these jalebis with Kesar Rabdi for a soulful treat !

What is Jalebi ? 

Jalebi is a middle eastern sweet snack popular all over south and western Asia. It is made by deep frying the maida flour (plain or all purpose flour) batter in pretzel or circular shapes which are later soaked in sugar syrup. Jalebi is one of the most popular desserts in Indian subcontinent and makes it way to the party tables on festivals and special occasions like birthdays and weddings. 

Jalebi can be served warm or cold. It has a somewhat chewy texture with crystallized sugary exterior coating. Jalebi can eaten plain or paired with curd or rabri or soaked in warm milk.

What goes into my version of Instant Suji Jelebi? The ingredients:

Traditional jalebi is prepared from fermented plain flour / maida (all purpose flour). The fermented batter is poured into a cloth bag with a hole and squeezed into the hot ghee in spirals. The deep fried spirals are then soaked in warm sugar syrup and served hot. My version of jalebi is instant and comparatively healthy. It is made using suji / semolina instead of maida and does noit require any fermentation. Let's have a look at the ingredients of this suji jalebi.

• Suji / Semolina : Fine semolina or suji is used in this recipe. In case you do not have fine suji, just pulse the semolina and whole wheat flour in a grinder jar and then use it in the recipe.

• Curd: Use slighly sour curd for best results. I have used homemade curd.

• Whole Wheat flour : Little whole wheat flour is added to semolina which gives the batter proper binding.

• Turmeric powder: Usually yellow or orange food color is used. I have used turmeric powder instead.

• Baking soda : A pinch of paking soda insures the jalebis are not dense.

• Sugar: We are looking for single thread consistency of sugar syrup.

• Saffron Strands : Saffron strands are used both for garnishing and in the sugar syrup. It lends a lovely golden color to the jalebis.

• Cardamom: The sugar syrup of the jalebis is flavored with cardamom powder. Freshly crushed cardamom gives best results.

• Pistachio : I have garnished the jalebis with pistachio slivers. This is absolutely optional.
  
  
• Lemon Juice: Lemon juice prevents the sugar syrup from getting crystallized.

• Ghee or oil for deep frying: Use ghee for best results. However, if you have any dietary restrictions you may use any neutral oil instead.

Dietary Tips:

• Jain  / Satvik Recipe
• Vegetarian 
• Indian Dessert
• Festive dish
• Kid friendly

                     

Related Event: Warm-Desserts @ Shhhhhh Cooking Secretly Challenge

This delicious suji jalebi recipe is featured in the Facebook gourmet group, Shhhhhhh Cooking secretly Challenge. here, participating members take turns to propose theme for each month. Rafeeda who blogs at TheBigSweetTooth proposed Warm desserts as the theme for the month of January. Rafeeda suggested that we cook any dessert that is best enjoyed when served hot. Rafeeda has a wonderful blog with more than 1400 recipes from around the globe. You might love to try out her Restaurant style caramel tea.

In this group all participating members are divided into pairs and both partners exchange a set of secret ingredients, using which both have to cook a dish depending upon the theme for the particular month. Once the dish is ready only the pic of the dish is shared on the group and and the other group members take turn in guessing the secret ingredients just by looking at the pic of the dish.The secret ingredients are revealed at the end of the month when the recipe is published by the secret ingredients.

My partner for the Warm dessert theme was Renu who blogs at  and she gave me lemon juice and semolina as my secret ingredients and i made this humble suji jalebi using the ingredients. In return, i gave her chia seeds and oats and she prepared Instant Pot Eggless Mug Cake . You might love to check out her Watermelon Rind Sabji that is next on my to do list. 

                                    

Preparation Time: 30 minutes minutes

Cooking Time: 20 minutes

Serves: around 15-17 jalebis

Ingredients: Measurements used 1 cup = 240 ml

• 1 cup fine suji / semolina
• 3 tablespoon whole wheat flour
• 1/2 cup curd
• 1/4 teaspoon turmeric powder
• Pinch of baking soda
• 1 cup sugar
• Few strands of saffron
• Pistachio slivers for garnishing
• 1 teaspoon lemon juice
• 1/4 teaspoon cardamom powder
• Oil/ ghee for deep frying

Method:

1. Soak a pinch of saffron strands in 1 tablespoon warm water. Keep aside until use.Take fine semolina, whole wheat flour and turmeric powder in a bowl. Add curd to it and mix well. Adding little water at a time make a lump free batter. The batter should not be watery. I have added around 1/4 cup of water. Cover the batter and allow the suji to soak for around 20 minutes.

                                 

                                

2. While our batter is resting, we will prepare the sugar syrup for that, take 1 cup sugar in a sauce pan and add 3/4 cup water to it. Place the sauce pan on stove and heat it on medium flame while stirring intermittently. Stir in saffron soaked water to it. Once the sugar dissolves and the syrup begins to boil, lower the flame and allow the syrup to cook until it reaches single thread consistency.

                     

                     

3. Now add cardamom powder and lemon juice and give a good stir. Put off the flame. Our sugar syrup is ready.

                     

4. Now, we will check our batter. The semolina must have absorbed the moisture. Give it a good stir. Only if the batter is very dry add few teaspoons of water to adjust the consistency. Make sure the batter is not very watery, as it would not yield crisp jalebis. Add baking powder and mix it well.

                       

5. Heat around 4 cm depth of ghee in a pan on medium heat. Whisk the jalebi batter once again and spoon into to piping bag. Lower the flame and squeeze neat spirals directly into the ghee, turning the jalebis over a few times until they become crisp and golden from both sides.

                       

                       

6. Fry all the jalebis in a similar manner. Remove the jalebis from the oil using a slotted spoon or a pair of tongs and drain excess ghee at the side of the pan and transfer straight into the warm sugar syrup and allow it to soak for a couple of minutes before serving.

                          

7. Remove the jalebis from the sugar syrup and garnish with saffron strands and pistachio slivers. Serve hot jalebis with Kesar Rabdi or warm milk and enjoy with your loved ones !

                  

Recipe Notes:

• Use fine semolina / suji for best results. In case you do not have fine suji, just pulse the semolina and whole wheat flour in a grinder jar and then use it in the recipe.
• Lemon juice prevents the sugar syrup from getting crystallized. 
• You can flavor the sugar syrup with rose or kewda water if you wish.
• Jalebi can be served hot or cold. We love to enjoy it hot with cold Rabdi.
• Make sure the jaleebi batter is not very watery, as it would not yield crisp jalebis

Would love to hear from you !

I hope you would love trying out this delicious suji jalebi. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then stay safe and eat right !

Happy Cooking !

Happy Eating !

Regards 

Poonam Bachhav 

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