Discover how to make mouthwatering Jalebi Recipe Without Curd. This step-by-step guide will take you through the process of creating this popular Indian sweet treat from scratch.
Jalebi, the beloved Indian sweet, has a special place in our hearts and on our plates. Its unique spiral shape, vibrant orange color, and syrupy sweetness make it a must-try treat for anyone with a sweet tooth. Traditionally, jalebi is made using curd or yogurt, which gives it its distinctive texture and tangy flavor. However, not everyone can or wants to use curd in their recipes, be it for dietary reasons or personal preference.
In this comprehensive guide, we will show you how to make delicious jalebi without curd. We’ll explore alternative ingredients and methods that yield the same delightful results. Whether you’re a vegan, lactose intolerant, or just looking to try a new twist on a classic recipe, this jalebi recipe without curd is for you.
Table of Contents
Before we dive into the step-by-step process of making jalebi without curd, let’s gather the ingredients you’ll need:
For the Jalebi Batter:
- 1 cup all-purpose flour (maida)
- 2 tablespoons gram flour (besan)
- 1/2 teaspoon baking powder
- 1/4 teaspoon turmeric powder (for color)
- 1/2 teaspoon cardamom powder
- 1/4 cup water
- 1/4 cup milk (you can use any non-dairy milk if you prefer)
- 2 tablespoons lemon juice
- 1/4 cup sugar
- A pinch of saffron strands (optional)
- Vegetable oil for frying
For the Sugar Syrup:
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- A few strands of saffron (optional)
- 1/2 teaspoon rose water (optional)
- Ghee or vegetable oil
Making the Jalebi Batter:
- Sift the Dry Ingredients: In a mixing bowl, combine the all-purpose flour, gram flour, baking powder, turmeric powder, and cardamom powder. Sifting the dry ingredients ensures a smooth batter.
- Prepare the Wet Ingredients: In a separate bowl, mix the water, milk (or non-dairy milk), lemon juice, and sugar. Stir until the sugar is completely dissolved. You can also add a few strands of saffron for added flavor and a beautiful golden color.
- Combine Dry and Wet Ingredients: Gradually pour the wet mixture into the dry mixture while whisking continuously. Keep whisking until you have a smooth, lump-free batter. It should be thick enough to coat the back of a spoon.
- Rest the Batter: Cover the batter and let it rest for about 15-20 minutes. This resting period allows the flavors to meld and results in a better texture.
Making the Sugar Syrup:
- Heat Sugar and Water: In a saucepan, combine the sugar and water. Place it over medium heat and stir until the sugar dissolves.
- Add Flavor: Once the sugar has dissolved, add cardamom powder and saffron strands if desired. Allow the syrup to simmer for about 5-7 minutes until it reaches a one-string consistency. To check the consistency, take a drop of syrup between your thumb and index finger; it should form a single thread when you pull them apart. Remove the syrup from the heat, and if you like, add a splash of rose water for fragrance.
Frying the Jalebi:
- Heat the Oil: Fill a deep frying pan or kadai with vegetable oil or ghee. Heat it over medium-high heat. To check if the oil is ready for frying, drop a small amount of batter into the hot oil; if it sizzles and rises to the surface, the oil is ready.
- Use a Jalebi Dispenser: If you have a jalebi dispenser, fill it with the jalebi batter. If not, you can use a plastic squeeze bottle or a piping bag with a small nozzle. The nozzle should have a small round opening for creating the classic spiral shape of jalebi.
- Fry the Jalebi: Carefully squeeze the batter into the hot oil, moving your hand in a circular motion to create the jalebi’s iconic spiral shape. You can make them as big or small as you like. Fry until they turn golden brown and crisp. It should take about 2-3 minutes per batch.
- Drain and Soak: Using a slotted spoon, remove the fried jalebi from the hot oil and immediately dip them into the warm sugar syrup. Let them soak for about 1-2 minutes, ensuring they absorb the syrup.
- Serve Warm: Jalebi is best enjoyed when it’s still warm and crispy. You can garnish it with chopped nuts like pistachios or almonds if desired.
Tips and Variations
- Crispy Jalebi: To ensure your jalebi remains crispy, make sure the batter is thick and not watery.
- Flavor Variations: Get creative with flavors by adding a pinch of cinnamon or nutmeg to the batter for a unique twist.
- Color Alternatives: If you’re not a fan of turmeric, you can use orange food coloring or even natural alternatives like carrot or pumpkin juice for color.
- Non-Dairy Options: This recipe can easily be adapted to be vegan by using non-dairy milk and ghee substitutes like coconut oil.
- Gluten-Free Jalebi: Substitute the all-purpose flour with gluten-free flour to make gluten-free jalebi.
Indulging in the sweet goodness of jalebi without curd is not only possible but also incredibly delicious. By following this step-by-step guide and using alternative ingredients, you can savor the joy of making and enjoying this classic Indian sweet at home, regardless of your dietary preferences or restrictions. So go ahead, treat yourself and your loved ones to a plate of homemade jalebi that’s sure to satisfy your sweet cravings.