Jalebi recipe with leftover cooked rice

29 Jun Jalebi recipe with leftover cooked rice

Last Updated on October 14, 2021 by blessmyfoodbypayal

Jalebi recipe with leftover rice | how to make jalebi without yeast | jalebi recipe without food colour with step wise pictorial and video method is here to keep you awestruck with its simplicity in the preparation.

The best part of this Vegan recipe is neither you require yeast to make it, nor baking soda or baking powder. More surprising is that you don’t even need to touch the food colour, which is otherwise mandatory in jalebi making.

Jalebi with leftover rice recipe, as the title suggests, is made using leftover cooked plain rice. There’s hardly any house where there wouldn’t be leftover rice, so this jalebi recipe can be tried any time any day.

Jalebi made with this method is so easy and simple that once you try, next time you will deliberately cook extra rice so that they go into the leftover category. Lol.

Years ago this recipe was shared by one Ms. Chancal Kothari on social media and we found the same from one of our old unused mobile, where we had saved it. She deserves all thanks for this amazing recipe.

The only shortcoming of this recipe is waiting for the fermentation period. This is the time when everyone is looking for everything made instantly, the 5 hours wait really counts.

But do note such instant recipe, in case of this jalebi, will surely demand use of yeast or at least baking soda or baking powder and food colour for sure. Whereas on the other hand, the present recipe is simply asking for 5 hours.

So for us, 5 hours rest was not a big deal when we were getting something healthy. It is germane to mention here that the original recipe asks for 4 to 5 hours of fermentation period but we opted for 5 hours just to remain on a safer side.

And yes, please forgive us for not so perfect shape of jalebis as it is our first attempt in making this recipe ever.

So let’s start making this amazing recipe but before that wanna make you glad by telling that don’t bother about the leftover sugar syrup after making jalebis. Have a look at kobbari patri & chashni chutney recipe in this blog.

For more sweet recipes, click here.

Step wise pictorial recipe of Jalebi with leftover rice recipe

1. Add rice in a blender with 1/4 cup of water & blend to a smooth paste.
2. Transfer rice paste in a bowl.
3. Take about 1/4 cup of more water, add it to the blender and with its help, scrap out the rest of the stick paste from the corners of the blender into a bowl.
4. Add all purpose flour & chickpea flour.
5. Mix everything well. Now add more water, but very slowly, and make a thick batter but having a running consistency. Make sure no lumps should be there.
6. Cover the bowl & place it at a warm place for 5 hours for fermentation.
7. In between 5 hours, for preparing sugar syrup, add sugar & water in a pan.
8. Add cardamom pods and let the mixture boil and sugar melts.
9. When the syrup attains one string consistency, off the flame.
10. Add saffron, lemon juice, mix & keep the sugar syrup aside.
11. When the 5 hours are over, take the bowl back & mix the batter. If it has turned extra thick, add few spoons of water. However we didn’t need to add water at this stage.
12. Fill the batter in a squeezable ketchup bottle & put the lid on.Instead you can use the piping bag.
13. In the hot oil or ghee, press the bottle evenly and make whirls out of the batter.
14. In the couple of seconds, whirl will begin to float in oil.
15. Flip with the help of a tong when it turns golden brown from one side.
16. When it turns golden brown and crispy, take it out and transfer in a warm sugar syrup and soak for up to 30 seconds & take out on a serving plate.

Your jalebi is ready. Garnish with chopped pistachios and enjoy. It tastes best if served with rabri.

NOTES

1. When the 5 hours are over, you will not find any changes in the appearance of the batter like what a fermented batter looks. But don’t worry, it is ready to make jalebis.
2. If using the entire batter is not your need, keep the remaining in refrigerator but make sure finish it by next day. And also allow the batter to come to room temperature before making next batch of jalebis.
3. Lemon is added in the sugar syrup because it prevents the sugar syrup from getting crystallized. You can skip it if don’t like to add.

Jalebi recipe with leftover rice – recipe card

Jalebi recipe with leftover cooked rice

blessmyfoodbypayal

Jalebi recipe with leftover rice and without using yeast, baking soda, baking powder and food colour is a unique recipe in itself.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Sweets

Cuisine Indian

Ingredients

  

1 cup = 200ml

For jalebi

• 1/2 cup cooked plain rice
• 1/2 cup chickpea flour/besan
• 1/2 cup all purpose flour/maida
• Water as per need
• Oil for frying

For sugar syrup

• 1 cup sugar
• 1/2 cup water
• 3 cardamom pods
• 1/8 tsp saffron
• 1/4 tsp lemon juice

Instructions

 

• Add rice in a blender.
• Add 1/4 cup of water & blend rice to a smooth paste.
• Transfer rice paste in a bowl.
• Take about 1/4 cup of more water, add it to the blender and with its help, scrap out the rest of the stick paste from the corners of the blender into a bowl.
• Add all purpose flour.
• Add chickpea flour.
• Mix everything well. Now add more water, but very slowly, and make a thick batter but having a running consistency. Make sure no lumps should be there.
• Cover the bowl & place it at a warm place for 5 hours for fermentation.
• In between 5 hours, for preparing sugar syrup, add sugar & water in a pan.
• Add cardamom pods.
• Let the mixture boil and sugar melts.
• When the syrup attains one string consistency, off the flame.
• Add saffron, lemon juice, mix & keep the sugar syrup aside.
• When the 5 hours are over, take the bowl back & mix the batter. If it has turned extra thick, add few spoons of water. However we didn't need to add water at this stage.
• Fill the batter in a squeezable ketchup bottle & put the lid on. Instead you can use the piping bag.
• In the hot oil or ghee, press the bottle evenly and make whirls out of the batter.
• In the couple of seconds, whirl will begin to float in oil.
• Flip with the help of a tong when it turns golden brown from one side.
• When it turns golden brown and crispy, take it out and transfer in the sugar syrup. (at this time, syrup must be warm, not hot).
• Soak for upto 30 seconds & take out on a serving plate.
• Your jalebi is ready. Garnish with chopped pistachios and enjoy. It tastes best if served with rabri.

Notes

1. When the 5 hours are over, you will not find any changes in the appearance of the batter like what a fermented batter looks. But don't worry, it is ready to make jalebis.
2. If using the entire batter is not your need, keep the remaining in refrigerator but make sure finish it by next day. And also allow the batter to come to room temperature before making next batch of jalebis.
3. Lemon is added in the sugar syrup because it prevents the sugar syrup from getting crystallized. You can skip it if don't like to add.

Keyword Jalebi with leftover rice recipe