📝 About This Recipe
A crown jewel of Indian street food, Jalebi is a mesmerizing swirl of fermented batter fried to golden perfection and plunged into a fragrant saffron-infused syrup. These translucent, neon-orange spirals offer a satisfying crunch that gives way to a burst of warm, floral nectar in every bite. Whether served at a bustling morning bazaar or a festive family gathering, the Jalebi is a timeless masterpiece of texture and sweetness.
🥗 Ingredients
For the Batter
- 1 cup All-purpose flour (Maida) (sifted)
- 2 tablespoons Cornstarch (adds extra crispness)
- 1/4 cup Yogurt (slightly sour, at room temperature)
- 1 teaspoon Ghee (melted)
- 1/8 teaspoon Turmeric powder (for natural color)
- 3/4 cup Water (adjust for a thick, flowy consistency)
For the Sugar Syrup (Chashni)
- 1.5 cups Granulated sugar
- 1 cup Water
- 1 generous pinch Saffron strands (crushed)
- 1/2 teaspoon Cardamom powder (freshly ground preferred)
- 1 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 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, cornstarch, and turmeric. Add the yogurt and melted ghee.
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2
Gradually add water while whisking constantly to ensure there are no lumps. The batter should be smooth and have a thick, ribbon-like consistency that falls easily but holds its shape for a second.
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3
Cover the bowl with plastic wrap and let it ferment in a warm, dark place for 12 to 24 hours. The batter should look slightly bubbly and smell faintly tangy after fermentation.
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4
Once fermented, whisk the batter briefly. If it's too thick, add a teaspoon of water; if too thin, add a teaspoon of flour.
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5
Prepare the syrup by combining sugar and water in a wide saucepan over medium heat. Stir until the sugar dissolves.
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6
Add the saffron, cardamom powder, and lemon juice. Simmer for 8-10 minutes until the syrup reaches a 'one-string' consistency (when a drop cooled between your thumb and forefinger forms a single thin thread when pulled apart).
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7
Stir in the rose water and keep the syrup warm on the lowest possible heat setting. It must be warm, not boiling, when the Jalebis are added.
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8
Heat ghee or oil in a flat-bottomed frying pan (about 1.5 inches deep). The oil is ready when a small drop of batter sizzles and rises immediately to the surface.
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9
Pour the batter into a squeeze bottle or a piping bag with a small round nozzle (about 3-4mm).
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10
Starting from the center, squeeze the batter into the hot oil in circular motions to form a spiral, finishing by overlapping the last circle to 'lock' the shape.
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11
Fry the Jalebis on medium heat until they are golden brown and crisp on both sides, turning them carefully with tongs or a skewer.
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12
Remove the Jalebis from the oil, drain for 2-3 seconds, and immediately drop them into the warm sugar syrup.
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13
Let them soak for about 30-45 seconds. They should absorb the syrup and become translucent but remain crunchy.
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14
Remove from the syrup and place on a serving plate. Garnish immediately with slivered pistachios and rose petals.
💡 Chef's Tips
The fermentation time is crucial; in colder climates, place the batter inside an oven with the light turned on to ensure it develops that signature tang. Always use a flat-bottomed pan for frying to ensure the spirals don't stack on top of each other and cook unevenly. The syrup temperature is key: if it's too cold, the Jalebi won't absorb it; if it's too hot, the Jalebi will turn soggy and soft. If you are in a hurry, you can add 1/2 teaspoon of baking powder to the batter for an instant version, though the fermented flavor is superior. To get the perfect 'one-string' consistency, use a candy thermometer to reach approximately 220°F (104°C).
🍽️ Serving Suggestions
Serve piping hot alongside a bowl of chilled Rabri (thickened sweetened milk) for the ultimate dessert experience. Pair with savory Fafda (gram flour crackers) and fried green chilies for a classic Gujarati-style breakfast. Enjoy with a hot cup of Masala Chai to balance the intense sweetness. Serve as a topping on vanilla bean ice cream for a modern fusion twist.