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    Home » Sweets and Desserts » XL Jalebi from Lookmanji | How to make Instant Jalebi

    XL Jalebi from Lookmanji | How to make Instant Jalebi

    Published: Apr 27, 2016 · Modified: Nov 7, 2020 by Srivalli · 17 Comments

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    XL Jalebi from Lookmanji - A to Z Maharashtrian Sweets

    We are on the 24th alphabet in our Journey through the Cuisines. I am doing A to Z Maharashtrian Sweets. Getting the right dish for some of the English alphabets was a tough nut to crack. So towards that, I had given 3 wild cards, wherein one can use alternate English names, English Adjectives, or other regional words. I was thinking about Q, X, and Z as these alphabets may not be used in the regional languages.

    However, during the course of this marathon, we realized that even some of the alphabets that we think easily ended up being so tough. So I didn't actually keep count on how many wild cards each of my buddies used. After all the objective of this is to enjoy ourselves and not tax too much.

    Another exception to this rule would be those dishes that are actually referred to that way in regional language or place. Like the Ice Halwa, that's how the halwa called in the place. So I was lucky in not using the wild card yet.

    During my interaction with my buddies, many came up asking what to do with the X, the X factor is always a problematic one when it comes to A to Z series. I let them choose what they felt comfortable with.

     

    On my part, I got really lucky. I landed in this XL Jalebi from Lookmanji. I don't even remember how I landed at this dish. I wish I had more sense to remember how such serendipity happens. I really wish so that I can replicate it again. Ha, but then it is not serendipity right.

    Anyway these XL Jalebis are famous for a Sweet stall, Lookmanji Mithaiwala at Mohammad Ali Road in Mumbai. This article gave me an idea of this huge jalebi's looks.

    XL Jalebi is one massive jalebi which you will find at Lookmanji Mithaiwala at Mohammad Ali Road in Mumbai. It has a two-day shelf life and cannot be eaten in one go.

    The Jalebi is bright red and is XL in shape. So it's called XL Jalebi.


    Lookmanji Mithaiwala seems to be a popular joint for the Bohra and Parsis communities to meet and enjoy. The jalebi is red in colour, garnished with varakh and dry fruits. According to this article, it says "The red colour is very attractive. We make an orange one too, but when we put them side-by-side, people prefer the red ones"

    The basic ingredients of a jalebi are maida and water, left to ferment overnight for the slight tang. Lookmanji adds saffron to its sugar syrup for fragrance and suggests eating them for breakfast with malai or slightly sweetened dahi.

    I asked my friend to check this place and confirm. She said this sweet stall was mostly frequented by the Parsis and Muslim communities. While she knows about the Damodar Sweet Shop that also sells a huge XL Jalebi. I was all set to make the Lookmanji's colourful one!<

    Since I already have a Jalebi recipe on that blog that has the overnight fermentation method using Curds/Yogurt, I wanted an instant version to try. I also have a pictorial on making Jalebi with a Jalebi maker  So I checked for an instant version and was inspired by this, so went ahead using the Red colour as dished out from the Lookmanji's shop.
    If you are looking for an authentic Lookmanjiwala, then I am sorry this is not from that shop. However how different can a Jalebi recipe be different?

    I used instant yeast and made it within 40 mins of mixing, which actually makes this instant version. Also, I must say that making a huge Jalebi is much easier than you would think. I used ghee for deep frying and the taste is simply awesome because of it. Use a wide nonstick pan for making the huge Jalebis

    XL Jalebi from Lookmanji
     
    Ingredients Needed:
    Makes about 8-10 jalebis
     
    All Purpose Flour/ Maida - 1 cup
    Rice Flour - 2 1/2 tbsp
    Instant Yeast - 1 tsp (3 tbsp sour yogurt)
    Red Colour - 1/4 tsp (use 1/4 tsp each saffron, turmeric for regular colour)
    Salt a tiny pinch
    Ghee for deep frying - 1/2 cup
     
    For Sugar Syrup
     
    Water - 2 cups
    Sugar - 2 cups
    Saffron strands a few
     
    How to make the Jalebis
     
    For the Batter:
     
    Using the curds/yogurt: Combine the curds along with flours, colours and make a batter using just enough water. The consistency should be like dosa/pancake batter. Keep it covered and let it ferment overnight or at least 6 - 8 hrs.
     
    For the Instant Version: Dissolve the instant yeast in a bowl having 3 tbsp hot water. Cover and let it sit for 5 minutes.
     
    Then in a mixing bowl, combine the flours with the dissolved yeast, food colour. Add water, a little at a time to make a thick batter. Cover and let it ferment for an hour (Mine got done by 40 mins, it was 34 C noon. )
     
    For the Syrup
     
    In a pan, take the water and sugar, make one thread sugar syrup, this takes about 15 mins on medium flame. Add saffron as it gets cooked.
     
    Making the Jalebi
     
    After fermentation, the batter should be light. Add extra water if needed. In fact, you will see the bubbles coming on as we have used instant yeast.
     
    I used a plastic sheet for piping out, you could use a piping bag as well.
     
    Heat a nonstick pan with ghee, lower the flame to medium, then scoop the batter into the plastic cover, press down on the hot ghee and swirl around in a circular motion to make the XL Jalebi. Depending on the size you want, you can remove making the swirls.
     
    Fry until the jalebi is golden on both sides. Take it out of the pan and drop into the hot syrup for 5-7 seconds. Strain the extra syrup out and take the jalebis out.
     
    Serve hot.


    Notes:

    Jalebis tends to become soggy as it cools down. So always make it fresh. Cooking on medium/low flame helps make the Jalebi crispy.

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    XL Jalebi from Lookmanji | How to make Instant Jalebi

    Cuisine Maharashtra
    Occasion Diwali
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Comments

    1. Priya Suresh says

      April 27, 2016 at 6:34 pm

      Wow, this Xl Jalebi will definitely satisfy my sweet tooth and this XL version sounds awesome Valli.

      Reply
    2. Usha says

      April 27, 2016 at 10:36 pm

      This morning I saw your link in the linky tool while I was previewing my 'X' post. I was chuckling seeing the title of the dish.. 🙂 Obviously I wasn't aware that a sweet by this name is sold in a sweet shop in Mumbai.. XL jalebi looks great.

      Reply
    3. Suma Gandlur says

      April 27, 2016 at 11:55 pm

      That must be one lucky seach that you endec up finding a recipe fof today. I think you are the only one who is going to end up with a recipe that really starts with the alphabet X for the day. That XL sized jalebi looks scrumptious.

      Reply
    4. www.annapurnaz.in says

      April 28, 2016 at 7:10 am

      OhhI' please....don't tempt me with this......I'm already finding it difficult to control my sugar intake 😉 🙂

      Reply
    5. Srividhya Gopalakrishnan says

      April 29, 2016 at 1:10 am

      OMG.. love that color. Simply amazing. XL Jalebi looks inviting and tempting.

      Reply
    6. Gayathri Kumar says

      April 29, 2016 at 4:41 am

      You are really lucky to have found a dish starting with X. This jalebi looks very lovely with the bright red hue..

      Reply
    7. Kalyani says

      April 30, 2016 at 8:25 am

      Truly serendipity to have found this recipe, being in mumbai I don't know about this , altho Muhammad Ali road is a foodies paradise come alive esp during Ramzan

      Reply
    8. Amara Annapaneni says

      May 01, 2016 at 6:51 pm

      Love the color, size and instant version of jalebi. Really tempting...

      Reply
    9. vaishali sabnani says

      May 02, 2016 at 1:54 am

      I love this bigjalebi , reminds me of the Sindhi gheear . Must try this on my next trip to Mumbai .

      Reply
    10. Pavani N says

      May 02, 2016 at 10:16 pm

      OMG Valli, that is such an awesome looking jalebi. Lucky for you to find this for the letter X.

      Reply
    11. Sapana Behl says

      May 03, 2016 at 2:03 pm

      Wow xtra large jalebi is really very large and looks too tempting.

      Reply
    12. Nalini's Kitchen says

      May 04, 2016 at 12:20 pm

      Wow!! You nailed it Valli.How come you managed to make such a xl size jalebi.Perfectly made and love the vibrant color.

      Reply
    13. Harini-Jaya R says

      May 06, 2016 at 1:45 pm

      Lucky you!! Good that you found a recipe that actually starts with X. Good one, Valli.

      Reply
    14. Sandhya Ramakrishnan says

      May 09, 2016 at 11:23 pm

      That is one XL jalebi you have made. Looks beautiful and it is the perfect size for my big sweet mouth 🙂 The instant version looks good as we don't have to wait too long.

      Reply
    15. Ruchi Indu says

      May 14, 2016 at 8:19 am

      i didnt know this big jalebis were sold.... That is an xcellent xl jalebi...

      Reply
    16. Smruti Shah says

      May 15, 2016 at 5:42 am

      Wow this jalebi recipe is super awesome. It has a great color and of course the size is really big too. Loved your choice for X!

      Reply
    17. The Pumpkin Farm says

      May 30, 2016 at 7:16 am

      loved this recipe and the article about it....u nailed it

      Reply

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