📝 About This Recipe
A beloved staple of Afghan street food and festive celebrations, Jalebi is a masterpiece of texture and aroma. These intricate, deep-fried spirals are fermented to create a subtle tang, then soaked in a warm, cardamom-scented sugar syrup until they become translucent and juicy. Perfectly crispy on the outside and bursting with floral nectar on the inside, they are the ultimate indulgence for any sweet tooth.
🥗 Ingredients
The Batter
- 2 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Cornstarch (for extra crispness)
- 1/2 cup Plain yogurt (slightly sour yogurt works best)
- 1 1/4 cups Warm water (adjust for a thick, flowing consistency)
- 1/4 teaspoon Baking soda (added just before frying)
- 1 pinch Saffron threads (crushed into the batter for color)
- 2 drops Orange food coloring (optional, for that classic vibrant look)
The Saffron Syrup (Sheera)
- 2 cups Granulated sugar
- 1 cup Water
- 5-6 pieces Green cardamom pods (lightly crushed)
- 1 tablespoon Rose water (high quality)
- 1 teaspoon Lemon juice (prevents crystallization)
- 1/2 teaspoon Saffron threads (steeped in a tablespoon of warm water)
For Frying and Garnish
- 3 cups Vegetable oil (for deep frying; can use a mix of oil and ghee)
- 2 tablespoons Pistachios (finely slivered for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, cornstarch, and crushed saffron. Gradually add the yogurt and warm water, whisking vigorously until a smooth, lump-free batter forms.
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2
Cover the bowl with plastic wrap and place it in a warm, draft-free spot to ferment for 12 to 24 hours. The batter should become slightly bubbly and develop a pleasant, fermented aroma.
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3
Prepare the syrup by combining sugar, water, and crushed cardamom pods in a saucepan over medium heat. Stir until the sugar dissolves.
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4
Bring the syrup to a gentle boil for about 5-8 minutes until it reaches a 'one-string' consistency (sticky but not too thick). Stir in the lemon juice, rose water, and saffron water, then turn the heat to the lowest setting to keep it warm.
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5
Check your fermented batter. If it is too thick, add a teaspoon of water at a time; it should have a thick but pourable consistency, similar to pancake batter. Whisk in the baking soda and optional food coloring just before you are ready to fry.
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6
Heat the oil in a wide, flat-bottomed frying pan (karahi) to about 350°F (175°C). The oil should be about 1-1.5 inches deep.
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7
Pour the batter into a squeeze bottle or a pastry bag with a small round tip. Alternatively, use a sturdy plastic bag with a tiny corner snipped off.
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8
Test the oil by dropping a small bit of batter; it should sizzle and rise to the surface immediately. Squeeze the batter into the oil in a circular motion, starting from the center and moving outward to create 3-4 interlocking coils.
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9
Fry the jalebis in small batches, being careful not to overcrowd the pan. Fry for 1-2 minutes per side until they are golden and crisp.
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10
Use a slotted spoon to lift the hot jalebis out of the oil, drain for just 2-3 seconds, and immediately drop them into the warm sugar syrup.
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11
Let the jalebis soak in the syrup for about 30-45 seconds, pressing them down gently so they absorb the liquid. They should become heavy and translucent.
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12
Remove the jalebis from the syrup and place them on a wire rack or a serving platter. Garnish immediately with slivered pistachios while they are still sticky.
💡 Chef's Tips
The secret to a great Jalebi is the fermentation; don't skip it, as it provides the signature tangy flavor that balances the sweetness. Ensure the syrup is warm, not boiling, when you soak the fried spirals; if the syrup is cold, the Jalebi won't absorb it. If your Jalebis are coming out flat, the batter is too thin—whisk in a tablespoon of flour. Use a flat-bottomed pan rather than a deep wok to ensure the spirals hold their shape and cook evenly. For the ultimate crunch, ensure your frying oil is at a steady temperature; too low and they will be greasy, too high and they will burn before getting crisp.
🍽️ Serving Suggestions
Serve warm with a cup of hot Afghan tea (Chai) infused with cardamom. Pair with a side of fresh 'Kaymak' (clotted cream) for a rich, creamy contrast. Enjoy alongside 'Fish and Jalebi,' a traditional Afghan winter pairing where the sweet and savory contrast is celebrated. Serve as a centerpiece dessert at Nowruz (New Year) celebrations. Best enjoyed fresh and hot, though they can be stored in an airtight container for up to two days.