📝 About This Recipe
A cornerstone of Indian street food culture, Jalebi is a mesmerizing swirl of fermented batter deep-fried to golden perfection and soaked in a fragrant saffron syrup. These crystalline coils offer a satisfying crunch that yields to a gush of warm, aromatic nectar with every bite. Whether enjoyed as a festive dessert or a decadent breakfast treat, this recipe captures the authentic 'halwai' style balance of tanginess and floral sweetness.
🥗 Ingredients
For the Batter
- 1 cup All-purpose flour (Maida) (sifted)
- 2 tablespoons Cornstarch (for extra crispness)
- 1/4 cup Greek yogurt (slightly sour preferred)
- 1 teaspoon Ghee (melted)
- 1/4 teaspoon Baking soda
- 1/8 teaspoon Turmeric powder (for natural yellow color)
- 3/4 cup Warm water (added gradually)
For the Sugar Syrup (Chasni)
- 1.5 cups Granulated sugar
- 1 cup Water
- 1 pinch Saffron strands (crushed)
- 3-4 pieces Green cardamom pods (crushed)
- 1/2 teaspoon Lemon juice (prevents crystallization)
- 1/2 teaspoon Rose water (optional but recommended)
For Frying and Garnish
- 2 cups Ghee or Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (slivered)
- 1 teaspoon Dried Rose Petals (culinary grade)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, turmeric, and baking soda until well combined.
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2
Add the yogurt and melted ghee to the dry ingredients. Gradually pour in the warm water while whisking constantly to ensure a smooth, lump-free batter.
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3
Beat the batter vigorously for about 5 minutes. The consistency should be thick yet pourable, similar to pancake batter. Cover and let it rest in a warm spot for 15-20 minutes.
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4
While the batter rests, prepare the sugar syrup. In a wide saucepan, combine sugar, water, saffron, and crushed cardamom.
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5
Bring the syrup to a boil over medium heat. Simmer until it reaches a 'one-string consistency' (when a drop cooled between your thumb and forefinger forms a single thread when pulled apart). This usually takes 8-10 minutes.
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6
Stir in the lemon juice and rose water into the syrup, then turn the heat to the lowest setting to keep the syrup warm.
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7
Heat ghee or oil in a flat-bottomed frying pan (Tawo) to a depth of about 1.5 inches. The oil should be medium-hot (approx 350°F/175°C).
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8
Give the rested batter a final quick whisk. Transfer the batter into a squeeze bottle or a piping bag with a small round nozzle.
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9
Test the oil by dropping a small bit of batter; if it rises immediately without browning too fast, the oil is ready.
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10
Squeeze the batter into the hot oil in a circular motion, starting from the center and moving outwards to create 2-3 concentric circles, then 'lock' the swirl by drawing a line across the circles.
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11
Fry the jalebis on medium heat until they are crisp and golden on both sides, turning them carefully with a skewer or tongs. This takes about 2-3 minutes per side.
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12
Immediately remove the fried jalebis from the oil, shake off excess fat, and drop them into the warm sugar syrup.
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13
Allow the jalebis to soak in the syrup for 30-60 seconds—long enough to absorb the nectar but not so long that they become soggy.
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14
Remove from the syrup and place on a serving plate. Garnish immediately with slivered pistachios and dried rose petals.
💡 Chef's Tips
The 'one-string' syrup consistency is crucial; if the syrup is too thin, the jalebis will get soggy, and if too thick, they won't absorb the syrup. Always use a flat-bottomed pan for frying to ensure the jalebis have enough room to expand and cook evenly. If your batter is too runny, add a tablespoon of flour; if too thick, add a teaspoon of water at a time. For the most authentic flavor, use pure Desi Ghee for frying, or at least a 50/50 mix of ghee and oil. Make sure the syrup is warm, not boiling, when you drop the fried jalebis in; this ensures the perfect 'snap' and juice retention.
🍽️ Serving Suggestions
Serve hot with a dollop of chilled Rabri (thickened sweetened milk) for the ultimate contrast. Pair with savory Fafda and fried green chilies for a traditional Gujarati-style breakfast. Enjoy alongside a hot cup of Masala Chai on a rainy afternoon. Serve warm with a scoop of vanilla bean ice cream for a modern fusion twist. Place in decorative boxes as a homemade gift for Diwali or Holi celebrations.