Jalebi Recipe

I absolutely love this jalebi recipe because it brings back those cozy, festive vibes with its aromatic blend of saffron and cardamom. The crispy spirals drenched in sweet syrup are like a joyful celebration in every bite—truly an irresistible sweet indulgence!

Jalebi, a classic Indian sweet delight, is something I love to make. The batter, made with 1 cup all-purpose flour and a touch of yogurt, ferments beautifully.

The flavor comes mainly from the fragrant sugar syrup infused with cardamom. Frying in ghee gives it the crisp texture so essential to this treat, while saffron—optional, but highly recommended—adds a gorgeous color and aroma.

Ingredients

Provides carbohydrates; the base for batter: all-purpose flour (maida).

Cornstarch: Contributes to the crispness of fried jalebi.

Yogurt (dahi): Helps with fermentation; contributes a little tang.

Sweets: Sweetens; makes the sugar syrup for soaking.

Stands of saffron: An optional spice; contributes fragrance and hue.

Cardamom powder: Delivers warm, sweet-spicy fragrance.

Optional is rose water; it adds a floral scent to sugar syrup.

Ghee or oil: Used for deep frying; provides a rich flavor.

Ingredient Quantities

• 1 cup all-purpose flour (maida)
• 2 tablespoons cornstarch
• 1/4 teaspoon baking soda
• 1 cup plain yogurt (dahi)
• Water, as needed for batter consistency
• 1/2 teaspoon saffron strands (optional)
• 1 1/2 cups sugar
• 1 cup water (for sugar syrup)
• 1/4 teaspoon cardamom powder
• Few drops of rose water (optional)
• Ghee or oil, for frying
• Orange food color (optional)

Instructions

1. In a bowl, combine 1 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon baking soda.

2. To the dry ingredients, add 1 cup unflavored yogurt. Mix until smooth, then combine with enough water to make a batter with the consistency of a pancake batter. If you wish, add saffron and orange food color for flavor and color. Allow the batter to ferment for 6-8 hours or overnight.

3. Make the sugar syrup by dissolving 1 1/2 cups sugar in 1 cup water over medium heat. To this, add 1/4 teaspoon cardamom powder and a few drops of rose water. Boil it until the syrup reaches a one-string consistency, and then keep it warm.

4. In a broad, shallow frying pan, heat ghee or oil until hot.

5. Transfer the fermented batter to a piping bag or a squeezable plastic bottle. Use a small nozzle to direct the batter into the iron molds.

6. When the oil reaches the desired temperature, direct the batter into the oil in the form of circular shapes, making sure to create a nice spiral design.

7. Fry the jalebi until they are golden and crispy and turn them occasionally to ensure even cooking.

8. Take the fried jalebi from the oil and let it drain briefly on paper towels.

9. Soak the jalebi in the warm sugar syrup right away, ensuring they absorb the syrup well for about 1-2 minutes.

10. Take the jalebis from the syrup, allowing the syrup to run off, and serve them either hot or cold. That’s it! You’ve made authentic, Indian-style jalebis.

Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Whisk or mixing spoon
5. Piping bag or squeezable plastic bottle
6. Frying pan (broad and shallow)
7. Cooking thermometer (optional, for oil temperature)
8. Tongs or slotted spoon
9. Paper towels
10. Saucepan (for sugar syrup)
11. Wooden spoon or spatula
12. Serving plate or dish

FAQ

• Q: Can I make jalebi without yogurt?Yes, you can swap in a mixture of lemon juice and water for yogurt or use fermented batter to get the same, almost identical, taste.
• Q: Why is my jalebi not crispy?A: Make sure the oil is sufficiently hot when frying and the batter has the correct consistency. It should be a tad thicker than pancake batter.
• Q: How do I store leftover jalebi?A: Keep them in an air-tight container at room temperature for no longer than a day. After that, it’s straight to the fridge. You serve them cold, you serve them warmed up, you serve them at the temperature they were at when you pulled them from the HNC 17th floor… they are delicious.
• Q: Can I use whole wheat flour instead of all-purpose flour?A: Whole wheat flour can be used, but its use will alter both texture and taste. All-purpose flour is recommended for best results.
• Q: What can I use if I don’t have saffron strands?A: Saffron is not necessary, and you can omit it or use a little turmeric to achieve the color. Orange food coloring is also an alternative.
• Q: Why do we add cornstarch to the batter?A: Achieving a crispier texture requires cornstarch. It fortifies the batter structure.
• Q: How do I know when the sugar syrup is ready?B: The sugar syrup must achieve a consistency that is single-thread, which means that when a drop is stretched between thumb and forefinger, it forms a single thread.

Substitutions and Variations

For a healthier alternative, use whole wheat flour instead of all-purpose flour.
If cornstarch is not on hand, use arrowroot powder in its place.
Lemon juice or vinegar can be used in place of yogurt, just make sure to adjust the amount you are using based on the quantity of yogurt your recipe calls for and the level of tanginess you want.
Use turmeric powder instead of saffron strands, but only use it in very small amounts.
Substitute coconut oil for ghee or oil to create a variation in flavor.

Pro Tips

1. Fermentation is Key Ensure the batter ferments properly for at least 6-8 hours or overnight. This not only helps in developing the characteristic tangy flavor but also aids in achieving the crispy texture.

2. Consistency of the Batter The batter should be of a pancake-like consistency. If it’s too thick, the jalebis will be dense; too thin, and they won’t hold the spiral shape. Adjust with water as needed.

3. Sugar Syrup Consistency Achieving the correct one-string consistency for the sugar syrup is crucial. It determines how well the jalebis soak up the syrup. Too thick or too thin syrup can affect the final texture and taste.

4. Oil Temperature Ensure the oil or ghee is at the right temperature before frying. If it’s too hot, the jalebis will brown quickly without cooking inside; too cool, and they’ll absorb too much oil and become soggy.

5. Soaking Time Soak the fried jalebis in warm syrup immediately. Don’t soak for too long; 1-2 minutes should suffice to allow them to absorb enough syrup without becoming overly sweet or soggy.