Jalebis or Jilebi, this round spiral shaped Indian Traditional Sweet is a heavenly one! Today, I'm going to show the perfect method to make these.. After experimenting all year to make these, Right from the traditional ones using yogurt, using curd and baking soda, plain method, using baking soda, using a portion of urad dal and instant ways using yeast, using fruit salt(or eno), using baking powder and soda, using baking soda and citric acid.. But no luck.. So, I bring the perfect recipe which is Cripsy from out, Filled with Syrup Inside, is easy to make, does not get soggy, foolproof, consistent with results and ofcourse tastes better than the market ones! Do try this recipe, because there is nothing like eating a jalebi straight from the pan!
The basic problems in most ways is the jalebis are either soft. they turn soggy after keeping in syrup, turns limp, is chewy, jalebis dont take syrup in, is flat, is bread like, is yeasty and crunchy like hell as well!
So you must be thinking, what makes it perfect? What is the thing that makes it good? It is Hydro, also known as Rangkat or Rangkat Hydro. Read more about my experiences and more : cookingshooking.in/jalebi-recipe/