Instant Jalebi

You can make Instant Jalebi without yeast by using a combination of all-purpose flour, cornflour, baking powder, and baking soda. This recipe provides a quick and easy method to achieve crispy jalebi without the need for fermentation.

For a gluten-free version of Instant Jalebi, you can substitute all-purpose flour with a gluten-free flour blend. Additionally, if you're looking to reduce sugar, you can use a sugar substitute that measures like sugar, but be sure to adjust the syrup cooking time accordingly.

To store leftover Instant Jalebi, allow them to cool completely and then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, simply warm them in a microwave for a few seconds or in a pan for a crispy texture.

Instant Jalebi pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a side of rabri (a sweet condensed milk) for an indulgent treat.

To make crispy Instant Jalebi, start by preparing the sugar syrup with water, sugar, cardamom, and lemon juice. Then, mix the batter with all-purpose flour, cornflour, and other ingredients until smooth. Heat oil in a pan and pipe the batter into the hot oil in a spiral shape. Fry until golden and crispy, then dip in the sugar syrup for a delicious finish.