Wheat Jalebi brings a wholesome touch to your favorite Indian sweet. I love making these golden spirals at home because they taste so much better than store-bought ones. The addition of wheat flour makes them a bit more nutritious while keeping all that delicious flavor intact. The best part? You can control the sweetness and make them just the way your family likes them. Trust me, once you smell that cardamom-scented syrup bubbling away, you’ll know you’re in for a treat.
About the Recipe
You should without a doubt try this wheat jalebi recipe because it’s the perfect balance of indulgent and wholesome. Unlike regular jalebis made only with refined flour, this version includes wheat flour for added fiber and nutrients. The khoya adds richness while the fermentation process creates those perfect air bubbles for extra crispiness. It’s surprisingly easy to make at home, and you’ll love how your kitchen fills with the amazing aroma of cardamom and rose. Plus, homemade jalebis stay fresh longer than store-bought ones.
Why You’ll Love This Recipe
The texture of these wheat jalebis is without a doubt amazing – crispy on the outside and slightly chewy inside. What I really love about this recipe is how the batter ferments for just two hours, creating natural flavors that you merely can’t get from instant mixes. The cardamom and rose essence in the syrup make each bite aromatic and festive. And let’s talk about that satisfying sizzle when you squeeze the batter into hot oil. The grated coconut on top adds a lovely fresh contrast to the sweet syrup. Your family will be impressed that you made these beauties from scratch.
Cooking Tips
Getting the batter consistency right is key – it should flow smoothly but not be too thin. Test the oil temperature by dropping a small amount of batter; it should sizzle immediately but not burn. Make your sugar syrup ahead of time and keep it warm. If you don’t have a jalebi cloth, use a squeeze bottle with a small hole cut in the cap. Work quickly when frying to get uniform spirals, and don’t overcrowd the pan.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 3 hours total (including fermentation time). Serve these wheat jalebis warm or at room temperature with a cup of masala chai. They taste best within 2-3 days when stored in an airtight container. You can reheat them briefly in the oven to restore some crispiness. They’re perfect for Diwali, birthday parties, or whenever you want to treat yourself to something special.
Similar Recipes
- Traditional Jalebi with Maida
- Instant Jalebi Mix Recipe
- Gulab Jamun
- Rabri with Jalebi
- Wheat Flour Pancakes
Nutrient Benefits
Wheat flour provides fiber and B vitamins compared to regular refined flour jalebis. Khoya adds protein and calcium from milk. The cardamom aids digestion and adds antioxidants. While these are still a sweet treat, using whole wheat flour makes them slightly more nutritious. The rose essence provides a lovely flavor without artificial additives. Remember to enjoy them in moderation as part of a balanced diet.
Wheat Jalebi
Ingredients
- 1/4 cup Wheat Flour
- 1/4 cup Maida
- 1/2 cup Unsweetened Khoya
- 2 tbsp Sour Curd
- a pinch Kesari Powder
- 2 cup Sugar
- 1/4 cup Cardamom Powder
- little Rose Essence
- a pinch Cooking Soda
- few Coconut grated
- as required for frying Oil or Ghee
Instructions
- Combine the wheat flour, maida, khoya, curd, cooking soda and little water in a bowl.
- Mix well till it has a thick idli batter consistency.
- Keep aside for 2 hours.
- Heat oil in a nonstick frying pan.
- Pour the batter into a coconut shell or a jalebi cloth with a hole.
- Squeeze the batter over the hot oil into round spirals.
- Fry till golden brown and crisp.
- Remove and keep aside to drain excess oil.
- In a separate pan, mix sugar with 1/2 cup of water and simmer till it has a one string consistency.
- Add 1 tsp milk and remove the scum that rises to the top.
- Add the cardamom powder, rose essence, kesari powder and stir well.
- Remove from the pan and add the jalebis.
- Let them soak for 2 to 3 minutes and remove to a plate.
- Garnish with grated coconut.
- Serve or store in an airtight container.
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Frequently Asked Questions
Can I make the batter without khoya?
Yes, you can skip khoya, but add 2 tablespoons of milk powder mixed with a little cream or milk instead. The texture will be slightly different but still delicious. Khoya adds richness and helps create the traditional flavor, so try to use it if possible.
What if my jalebi spirals break while frying?
This usually happens when the batter is too thick or the oil isn’t hot enough. Add a tablespoon of water to thin the batter slightly, and make sure your oil is at medium-high heat. Practice makes perfect with the spiral technique.
How do I know when the sugar syrup is ready?
The one-string consistency means when you dip a spoon and lift it, the syrup forms a single thread that doesn’t break immediately. This usually takes 8-10 minutes of simmering. Don’t overcook or it will crystallize.
Can I use jaggery instead of sugar for the syrup?
Surely. Jaggery makes a lovely alternative and adds a deeper flavor. Use the same amount but add a little extra water since jaggery can be thicker. Strain the syrup to remove any impurities from the jaggery.
