📝 About This Recipe
A cornerstone of South Asian celebratory sweets, Jalebi is a marvel of culinary chemistry where a simple fermented flour batter is transformed into crispy, golden coils. These intricate spirals are deep-fried to perfection and then plunged into a warm, saffron-infused sugar syrup, creating a translucent crust that shatters to reveal a juicy, tangy center. This authentic recipe honors the traditional overnight fermentation process, which imparts a signature subtle sourness that perfectly balances the intense floral sweetness of the syrup.
🥗 Ingredients
The Fermented Batter
- 2 cups All-purpose flour (Maida) (sifted)
- 2 tablespoons Chickpea flour (Besan) (helps with crispness and color)
- 1/2 cup Plain yogurt (slightly sour yogurt is best)
- 1 1/4 cups Warm water (adjust for a thick, dropping consistency)
- 1/8 teaspoon Turmeric powder (for a natural golden base color)
- 1 tablespoon Cornstarch (added just before frying for extra crunch)
The Saffron Syrup (Chasni)
- 2 cups Granulated sugar
- 1 cup Water
- 1 generous pinch Saffron strands (crushed)
- 4-5 pieces Green cardamom pods (lightly crushed)
- 1 teaspoon Lemon juice (prevents the syrup from crystallizing)
- 1/2 teaspoon Rose water (optional, for floral aroma)
For Frying and Garnish
- 3 cups Ghee or Vegetable oil (for deep frying; ghee provides better flavor)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried edible rose petals (optional garnish)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the all-purpose flour, chickpea flour, and turmeric powder until well combined.
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2
Add the yogurt and 1 cup of warm water. Whisk vigorously until the batter is smooth and free of lumps. The consistency should be thick but pourable—similar to pancake batter.
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3
Cover the bowl with plastic wrap or a damp cloth and place it in a warm, draft-free spot to ferment for 12 to 15 hours. You will know it is ready when the batter looks slightly bubbly and has a faint fermented aroma.
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4
Prepare the syrup: In a wide saucepan, combine sugar, 1 cup water, crushed cardamom, and saffron. Bring to a boil over medium heat.
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5
Simmer the syrup for 8-10 minutes until it reaches a 'one-string' consistency (when a drop cooled between your thumb and forefinger forms a single thin thread when pulled apart). Stir in the lemon juice and rose water, then keep warm on the lowest heat setting.
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6
Check your fermented batter. Whisk in the cornstarch and the remaining 1/4 cup of water if the batter has thickened too much during fermentation. It should fall in a thick, continuous ribbon from the whisk.
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7
Pour the batter into a squeeze bottle with a small nozzle or a traditional cloth piping bag with a small hole.
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8
Heat ghee or oil in a flat-bottomed frying pan (about 1.5 to 2 inches deep) over medium heat. To test the temperature, drop a small bit of batter; it should rise to the surface immediately without browning instantly.
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9
Squeeze the batter into the hot oil in a circular motion, starting from the center and moving outwards to create 3-4 concentric circles, then finishing with a line across the circles to 'lock' them together.
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10
Fry the jalebis until they are crisp and golden on both sides, turning them carefully with a skewer or tongs. This usually takes 2-3 minutes per side.
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11
Remove the jalebis from the oil, shaking off any excess fat, and immediately drop them into the warm sugar syrup.
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12
Let the jalebis soak in the syrup for about 60-90 seconds. They should absorb the syrup and become slightly translucent but remain crunchy.
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13
Remove from the syrup using a slotted spoon and place on a serving platter. Garnish immediately with slivered pistachios and rose petals.
💡 Chef's Tips
If the batter is too thin, the jalebis will be flat; if too thick, they won't absorb the syrup—adjust with a teaspoon of flour or water as needed. Always ensure the syrup is warm, not hot, when soaking the jalebis; cold syrup won't be absorbed, and boiling syrup will make them soggy. The 'lock' move (the final line across the circles) is crucial to prevent the jalebi from unraveling in the oil. If your kitchen is cold, ferment the batter inside an oven with just the pilot light or oven light turned on. For the best flavor, use at least 50% ghee mixed with vegetable oil for frying.
🍽️ Serving Suggestions
Serve piping hot alongside a bowl of chilled, thickened Rabri (sweetened condensed milk) for the ultimate contrast. Pair with salty snacks like Fafda or spicy Samosas to balance the intense sweetness. Enjoy as a decadent breakfast with a hot cup of Masala Chai. Serve as a dessert at room temperature, though they are best eaten within a few hours of frying. For a modern twist, serve with a dollop of unsweetened Greek yogurt to highlight the fermented tang.