the Indian recipe for a crispy and easy dessert

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The Indian recipe for a crispy and easy dessert is one of the most popular desserts in India. In the Indian cuisine, there are many types of Indian sweets. Indian sweets are generally rich, creamy and can be served in a variety of flavours. Indian sweets are one of the most sought after desserts across the globe. Indian sweets are preferred and liked by most of the people across the globe.

The Indian recipe for a crispy and easy dessert is a blog that provides Indian recipes that can be created in a short time and are easy to make. Indian food is eaten by many people from all over the world as it is very delicious to eat and can be made quickly. The food blog provides yummy Indian recipes.

Jalebi, called sweetmeat in English, is a traditional Indian sweet dish (almost like a funnel cake) made from chickpea flour and yogurt. The dough is usually first cooked, then baked and finally dipped in sugar syrup. It is not only a popular Indian dessert, but also a common breakfast. It’s also a popular street food! Unlike the traditional recipe, this jalebi is not fermented and takes only 30 minutes to prepare. It has a sweet taste, but because it is roasted, it is crunchy and crumbly.

What is Jalebi?

The jalebi looks like a pretzel and is essentially dough fried in butter and dipped in sugar syrup. In the Middle East, there is a similar sweet snack called Zulbia. Traditionally, Jalebi dough is fermented, which gives it an extra flavor. This homemade recipe is a shortened version so it cooks faster!

How to make homemade jalebi

Start by mixing the dry ingredients. Sift the flour beforehand to avoid lumps in the dough. Add water until you get a medium thick paste. Make a sugar syrup from water, syrup, cardamom and lemon juice. Then pour the batter into a piping bag (or use a plastic bag with a corner cut off). Pour the batter into hot oil and fry the homemade jalebies until crisp and brown. Finally, dip in the sugar syrup and serve.

Tips for making homemade jalebi

– Do not heat the oil too hot. Otherwise, the jalebi will become too brown and crispy before the dough is thoroughly cooked.

– The dough in this recipe does not need to ferment, so no yeast and no waiting. It should be cooked just before serving (about 5 to 10 minutes before roasting).

– To make the homemade jalebies extra crispy, use a piping bag with a small tip. This will create a thin stream of dough and make your jalebies crispier. For thicker and more caustic jalebi, use a larger nozzle.

How to serve a jalebi recipe

Homemade jalebies are delicious when sprinkled with nuts. Jalebi can also be served with a glass of milk or Rabri, a bowl of condensed milk served for dessert.

How do you save Jalebi?

Homemade jalebies can be kept in the refrigerator for up to 2 days. Just heat them in the microwave before serving.


Sieve the flour into a bowl.

Add the baking powder and red food coloring to the sifted clarified flour. Then add the water in small portions and beat until all lumps are dissolved.

Mix the lentil paste with the dough. Knead the dough. It should not be too thick or liquidy.

Pour the batter into a piping bag.

Meanwhile, prepare the sugar syrup for the jalebi. Peel the green cardamom and remove the seeds.

Boil 2 cups of sugar with 1 ½ cups of water. Boil until the sugar has completely dissolved in the water. Once the sugar is completely dissolved, simmer the syrup for another 4-5 minutes. The sugar syrup is ready. Squeeze half a lemon or add a teaspoon of lemon juice and then the cardamom powder. It’s very well mixed.

Heat enough oil in a frying pan. Form a jalebi roll in the butter.  Keep frying them until they are golden brown and crispy.

Add the roasted jalebies to the sugar syrup. Keep them in the syrup for about a minute. Meanwhile, fry the remaining jalebis and dip them in the sugar syrup.


It is important to prepare the sugar syrup correctly. To check the consistency, you can test it with your fingers. Rub a small amount of sugar syrup between your fingers. When a thread forms, you know it’s done. It should be a little thicker.

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Frequently Asked Questions

Indian desserts are quite distinct from the dessert cuisine in other countries of the world. Desserts in India are very often packed with various kinds of nuts and fruits. For instance, Gulab Jamun is a dessert made from milk solids (curds) and sugar balls. Kulfi, made from milk and nuts, is another popular dessert, especially in the summer months. (I’ll let you write the rest of this out yourself) While chocolate-based desserts are all the rage in the western world, Indian desserts tend to be more spice-heavy. That’s not to say that chocolate isn’t eaten in India. The finger-shaped dessert, badusha, is popular in many parts of the country. It differs from a typical chocolate bar in that its made of flour and jaggery, a highly sweetened syrup derived from sugar cane. Milk is often added to the dough, and the balls are deep-fried before serving. If you like the idea of chocolate, but don’t want the added sugar or oils from deep fryers, try the rice-based treat, kheer. It’s made by boiling rice in

How can I make my jalebi soft and crispy?

Pyaaz ka jalebi and aloo ka jalebi are similar to each other in that both are made with deep-fried dough meant to be soaked in sugar syrup. However, what makes them different is the fact that while the former is made with leavened dough, the latter is made with unleavened dough. This makes for a completely different experience, with the leavened kind being soft and fluffy while the unleavened jalebi is crispy and crunchy. (Some people even like to eat the crispy part separately from the soft part, so I guess you could say this is kind of like the Indian answer to the American Krispy Kreme.) Crispy and soft are two adjectives that don’t usually go together. Yet, these words perfectly describe the famous jalebi, a traditional Indian dessert. Its crispy exterior contrasts with a soft, gooey interior, which is what gives jalebis their unique texture. So, how can you achieve the perfect jalebi?

Which is the famous sweet in India?

The title itself is a misnomer. Chikki is not a cake or a candy, it’s a snack, a savoury one at that. The salty, savoury, nut-based treat is a speciality of Udupi, in Karnataka. Early recipes of chikki were made with a variety of nuts and spices, but the basic concept stayed the same. Take a handful of nuts, add salt and spices and keep mixing it till the nuts form a thick, sticky mass. This is what chikki essentially is. Indian Desserts are not the same as other desserts, they come from different cuisines, each one of them comes with different flavors. Some are made from milk, some from fruits, some from vegetables. It is a huge variety of desserts, even if it’s hard to describe it, you will know about it when you taste it. It is very common in India to end a dinner with a dessert, it is a kind of tradition, it is like saying “thank you” to your stomach. People like to mix different types of desserts, like having a milk one and a fruit one together.

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