This post on how to make jalebi at home using jalebi mix is to help beginners who want to learn how to make jalebi/jilebi at home easily.
For those who are not familiar with jalebi, this is a very popular, colorful Indian sweet which is often served for festivals and special occasions.
Making from scratch is always good but it can be quite confusing if you are a beginner, so making jalebi at home using a good jalebi mix and jalebi maker will help you learn the process and later you may try to make the jalebis from scratch.
So you need a jalebi mix and jalebi maker (which is used to squeeze the jalebi batter to the oil) to make the jalebis.
The instructions in the package are very easy to follow and you start with mixing the flour (given the package) and water.
One thing I did little different from the instructions was to add a bit more water (very little) than the advised amount of water to make the batter, to make it more batter like consistency just enough to pour into the jalebi maker.
Let us see in detail how to make jalebi at home using this jalebi mix and jalebi maker.
So here is how I made these delicious jalebis at home.
How To Make Jalebi At Home Using Mix
Makes 25 jalebis
Instructions I followed to make the jalebis at home using the mix
- The Gits jilebi mix package says to mix the contents of the pack with 125 ml of water. Start by adding the said amount of water and mix to make a smooth batter without any lumps. The batter I made appeared to be a little thick to be poured into the jalebi maker, so I added a couple of spoons of extra water to make the batter of the right consistency. But that doesn’t mean you will need to do that. Always stick on to the amount of water mentioned in the package and add a little more only if you find it difficult to pour it into the jalebi maker. If you add too much water, you may not be able to make the jalebis.
- Once the batter is mixed without any lumps, its time to pour the batter into the jalebi maker.
- I used a regular steel spoon to take the batter and pour it inside the jalebi maker. I had to do this multiple times as I needed to transfer the entire batter to the jalebi maker, but its worth the effort.
- Once you have transferred all the batter to the jalebi maker, close the nozzle of the jalebi maker or the batter may spill out.
- Heat 250 gram of oil or ghee in a shallow pan.
- Once the oil is hot enough, you can start to make the jalebis.
- Open the nozzle of the jalebi maker and by holding the nozzle just above the surface of the oil, squeeze to make 3 ½ circles with the batter starting from the center and sealing the end in the last half round. If you are not used to making jalebis, its totally fine even if you don’t make the circles so perfect. In fact, I just enjoyed making these, I didn’t care much about the perfect circles 🙂
- Deep fry the jalebis until they are crisp and golden in color. (I just used a steel spoon to take them gently out of the oil and kept aside in a single layer in a foil to drain the excess oil). Just make sure you don’t overcrowd the pan while frying the jalebis. You can fry a few of them together without crowding the pan and then do the next batch. In this way, you can fry all jalebis in multiple batches until all the batter in the jalebi maker is finished.
- Once the batter is finished, the frying is done and you can go on to make the sugar syrup for immersing the jalebis.
- To make the sugar syrup, dissolve 300 grams of sugar in 240 ml water (approximately 1.5 cups of sugar in 1 cup of water) in a saucepan. Bring the sugar mixture to a boil and simmer the mixture for about 5 to 6 minutes in low heat. Give it few minutes to cool down as the sugar syrup will be too hot now. You can wait for few minutes as the syrup is too hot now, but make sure you use it while it is still warm enough. You may add few saffron strands to sugar syrup, as suggested in the direction of the mix. I added a few saffron strands to the sugar syrup.
- According to the package instructions, immerse the jalebis in the warm syrup for 20 seconds. I thought it would be nice for the texture if I immerse it for few more seconds, so I immersed the jalebis in the sugar syrup for about a minute and the jalebis were delicious!
You can serve the delicious jalebis warm or you can chill them and serve if you wish. I didn’t chill them as I served them warm.
The jalebis that were kept in air tight containers to use later (at room temperature) turned out to be more soft in texture and delicious the next day! You can store this in air tight containers at room temperature for at least 2 to 3 days.
Hope you found this post on how to make jalebi at home using jalebi mix helpful!