📝 About This Recipe
A quintessential centerpiece of the Festival of Lights, Jalebi is a celebratory Indian sweet characterized by its iconic spiral shape and crystalline, syrup-soaked crunch. These fermented batter rings are deep-fried to golden perfection and immediately submerged in a warm, saffron-infused cardamom syrup. The result is a mesmerizing contrast of a brittle, tangy exterior and a gushing, sweet interior that embodies the joy and vibrance of Diwali.
🥗 Ingredients
For the Batter
- 2 cups All-Purpose Flour (Maida) (sifted)
- 2 tablespoons Chickpea Flour (Besan) (helps with crispness)
- 1/4 cup Sour Yogurt (must be slightly tangy for fermentation)
- 1.5 cups Warm Water (adjust for a thick, flowing consistency)
- 1 tablespoon Cornstarch
- 1 tablespoon Ghee (melted, for the batter)
- 1/8 teaspoon Turmeric Powder (for a natural golden hue)
For the Saffron Syrup (Chashni)
- 2 cups Granulated Sugar
- 1 cup Water
- 1 generous pinch Saffron Strands (crushed)
- 4-5 pieces Green Cardamom Pods (crushed lightly)
- 1 teaspoon Lemon Juice (prevents sugar crystallization)
- 1/2 teaspoon Rose Water (optional, for floral aroma)
For Frying and Garnish
- 2-3 cups Ghee or Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried Rose Petals (edible, for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, chickpea flour, cornstarch, and turmeric powder until well combined.
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2
Add the sour yogurt and melted ghee to the dry ingredients. Gradually pour in the warm water, whisking continuously to ensure a smooth, lump-free batter. The consistency should be thick but pourable—similar to pancake batter.
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3
Cover the bowl with a clean cloth and place it in a warm, dark spot to ferment for 12 to 24 hours. You will know it is ready when the batter looks slightly bubbly and has a faint fermented aroma.
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4
Once fermented, give the batter a gentle stir. If it has thickened too much, add a teaspoon of water at a time to return it to a flowing consistency.
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5
Prepare the syrup by combining sugar, water, crushed saffron, and cardamom pods in a wide saucepan over medium heat.
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6
Boil the syrup until it reaches a 'one-string consistency' (when a drop cooled between your thumb and forefinger forms a single thin string when pulled apart). This usually takes 8-10 minutes.
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7
Stir in the lemon juice and rose water, then turn the heat to the lowest setting to keep the syrup warm but not boiling.
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8
Heat ghee or oil in a wide, flat-bottomed frying pan (tawa) to about 350°F (175°C). The oil should be about 1-1.5 inches deep.
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9
Pour the batter into a squeeze bottle or a muslin cloth with a small hole. Test the heat by dropping a small bit of batter; it should rise to the surface immediately without browning too fast.
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10
Squeeze the batter into the hot oil in a circular motion, starting from the center and moving outward to create 3-4 concentric circles, then finish with a line across the circles to 'lock' the shape.
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11
Fry the jalebis on medium heat for about 2 minutes per side until they turn crisp and a beautiful golden-orange color.
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12
Remove the jalebis with a slotted spoon, drain the excess oil for 2 seconds, and immediately drop them into the warm sugar syrup.
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13
Let the jalebis soak for 30-60 seconds—just long enough to absorb the syrup but not lose their crunch. Remove and place on a wire rack or serving plate.
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14
Garnish with slivered pistachios and dried rose petals while still glistening and warm.
💡 Chef's Tips
The fermentation is key; if you are in a cold climate, place the batter in an unlit oven with the light turned on to assist the process. Ensure the sugar syrup is warm, not hot; if the syrup is too hot, the jalebis will turn soggy, and if it is cold, they won't absorb the sweetness. Use a flat-bottomed pan rather than a wok (kadhai) to ensure the jalebis have enough room to expand without sticking together. If the batter is too thin, the jalebis will be flat; if too thick, they will be doughy. Adjust with tiny amounts of flour or water as needed. For an instant version, you can add 1/2 teaspoon of fruit salt (Eno) to unfermented batter, though the traditional fermented taste is superior.
🍽️ Serving Suggestions
Serve hot and fresh alongside a bowl of chilled, thickened Rabri (sweet condensed milk) for a classic pairing. Enjoy with a side of savory Fafda and green chilies to balance the intense sweetness with salt and spice. Pair with a hot cup of Masala Chai for a cozy afternoon Diwali treat. Serve as a dessert after a heavy festive meal of Puri and Aloo Sabzi. For a modern twist, serve with a scoop of vanilla bean or saffron ice cream.