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Indore's Poha-Jalebi combination is very much liked across the country. Especially the taste of hot, thin and crispy Jalebi is such that one feels like eating it as soon as one sees it. If you also want to make market like Jalebi at home then there is no need to go to the sweet shop every time.
By taking care of the right solution and proper temperature, such Jalebi can be prepared in the home kitchen, which is crispy from outside and rich in syrup from inside. Keeping the solution to ferment for a few hours also gives slight sourness to the Jalebi, which makes its taste more special.
Jalebi Ingredients: These things will be needed
To prepare the batter for Jalebi, take flour, some gram flour, curd, baking powder and baking soda. Cardamom powder can be added to enhance the taste. If you want market like color in Jalebi then you can use food color in small quantity.
For syrup, sugar, water, cardamom, saffron and some lemon juice are required. Oil, ghee or a mixture of both can be used to fry jalebi.
Batter: Pay maximum attention to the consistency of the batter.
Mix flour, gram flour, baking powder and baking soda well in a vessel. After this add curd and cardamom powder. Now prepare the solution by adding water in small quantities.
The solution should neither be too thin nor so thick that it cannot come out of the bottle easily. When you press it out of the bottle, it should come out as a steady stream.
If the solution starts spreading as soon as it is added to the oil, then understand that it is too thin. In such a situation, some flour can be added. If the solution is not coming out easily then add some water. Always add water in small quantities, so that the consistency does not get spoiled.

Fermentation: Give time to the solution to ferment.
After the solution is ready, cover the vessel and keep it in a warm place for about 10 to 12 hours. The yeast may take a little longer to rise if the weather is cold.
When small bubbles start appearing on the surface of the solution, it is a sign that the solution is ready. Before making Jalebi, beat it lightly. If the solution seems too thick, the correct consistency can be achieved by adding about a tablespoon of water to it.

Sugar Syrup: There should be no mistake in the syrup.
Now add sugar and water in a pan and boil. Add cardamom and some saffron in it. A little lemon juice can also be added to balance the taste and prevent the syrup from crystallising too much.
Cook the syrup until it becomes slightly sticky. If you want to make a string syrup then take some syrup between the thumb and forefinger and separate the fingers. If a thin string is seen forming between them then the syrup is ready.
Keep the syrup warm, but do not let it thicken more than necessary.

Frying: The right way to make the shape of Jalebi
Now fill the prepared solution in a squeeze bottle with a thin tip. To make thin jalebi, the mouth of the bottle should not be very wide.
Heat oil or ghee in a pan and initially keep the flame medium to low. Pouring the batter directly into very hot oil may spread it and spoil the shape of the jalebi.
Now press the bottle and pour the solution into the oil in a circular motion from inside to outside. After the shape of Jalebi is formed, you can increase the flame to medium high and fry it from both the sides till it becomes golden and crisp.

Sugar Dip: Dip hot jalebi immediately in sugar syrup.
When the Jalebi becomes golden and crisp, remove it from the oil and immediately put it in hot syrup. After remaining for a few seconds on both sides, take it out.
Keeping Jalebi in syrup for a long time can reduce its crispness. Take out the prepared Jalebi in a plate and if desired, decorate it by adding chopped nuts on top.
The taste is further enhanced when served with hot milk or creamy rabri.

Crispy Jalebi: Keep these two things in mind
To make thin and crispy jalebi like halwai at home, the most important thing is to have the right consistency of the batter and the right temperature of the oil. If the batter is too thin or too thick, the shape of the jalebi may get distorted. At the same time, if the oil becomes too hot, the jalebi can get cooked quickly and it can be difficult to make its correct shape.
By keeping these two things in mind, you can prepare juicy, thin and crispy Jalebi at home too.