Easy Jalebi Recipe Without Curd
Jalebi is a popular sweet dish in India and other South Asian countries. It is made by deep-frying a wheat flour batter in a pretzel or circular shape and then soaking it in sugar syrup. Jalebi is often served hot or warm and is enjoyed as a dessert or snack. It has a slightly crispy texture on the outside and a soft and juicy texture on the inside.
Here is an easy jalebi recipe without curd:
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 cup water
- Oil, for deep frying
- 1 cup sugar
- 1/2 cup water
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
Instructions:
- In a mixing bowl, combine the flour and baking powder. Gradually add the water and mix until you have a smooth, thick batter.
- Heat a deep fryer or a deep pan filled with oil over medium heat.
- Pour the batter into a squeeze bottle or a pastry bag fitted with a large round tip.
- When the oil is hot, squeeze the batter into the oil in a spiral pattern, starting from the outside and working your way inwards. Fry the jalebi for 2-3 minutes, until they are golden brown and crisp.
- In a separate pan, combine the sugar, water, cardamom powder, and saffron strands (if using). Bring the mixture to a boil, stirring constantly, until the sugar has dissolved.
- Remove the jalebi from the oil and dip them in the syrup for a few seconds, until they are evenly coated.
- Transfer the jalebi to a plate and serve hot.
I hope you enjoy this recipe!
Let me know in the comment box if you have any questions or suggestions.
Jalebi Without Curd Nutrition information
Here's the approximate nutrition information per serving:
Serving size: 1 piece (assuming 20 pieces per recipe)
- Calories: 92
- Total Fat: 2g
- Saturated Fat: 0.2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 12mg
- Total Carbohydrates: 18g
- Dietary Fiber: 0.3g
- Sugars: 13g
- Protein: 1g
Please note that the above nutrition information is only an estimate and may vary based on factors such as the size of the Gulab Jamun, the amount of oil absorbed during deep frying, and the accuracy of the measurements used in the recipe.