Go Back
jalebi without yeast and baking powder

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
Cook Time 20 minutes
Total Time 35 minutes
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