📝 About This Recipe
A crown jewel of Indian street food, 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 gives way to a burst of warm, floral nectar in every bite. Whether enjoyed hot from a roadside stall or served at a festive celebration, the Jalebi’s unique balance of slight tang and intense sweetness is truly unforgettable.
🥗 Ingredients
The Batter
- 1 cup All-purpose flour (Maida) (sifted)
- 2 tablespoons Cornstarch (for extra crispness)
- 1/4 cup Greek yogurt (sour/tangy yogurt works best)
- 1 teaspoon Ghee (melted)
- 1/8 teaspoon Baking soda (only if fermentation is short)
- 1 pinch Yellow or Orange food color (optional)
- 3/4 cup Lukewarm water (adjust for a thick, flowing consistency)
The Saffron Syrup (Chashni)
- 1.5 cups Granulated sugar
- 1 cup Water
- 1 generous pinch Saffron strands (crushed)
- 3-4 pieces Green cardamom pods (lightly crushed)
- 1/2 teaspoon Lemon juice (prevents crystallization)
- 1/2 teaspoon Rose water (optional)
For Frying and Garnish
- 2 cups Ghee or Vegetable oil (for deep frying)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried rose petals (optional garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and food coloring until combined.
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2
Add the yogurt, melted ghee, and lukewarm water. Whisk vigorously for 5 minutes to incorporate air until the batter is smooth and has a thick, ribbon-like consistency.
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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.
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4
Prepare the syrup: In a wide saucepan, combine sugar, 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).
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6
Stir in the lemon juice and rose water, then turn off the heat. Keep the syrup warm on the lowest setting; it must be warm, not hot, when the jalebis are added.
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7
Check the fermented batter. If it's too thick, add a teaspoon of water; if too thin, add a teaspoon of flour. It should flow smoothly but hold its shape.
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8
Heat ghee or oil in a flat-bottomed frying pan (Kadhai) 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 piping bag with a small round nozzle.
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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, finishing with a line across the circles to 'lock' them.
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11
Fry on medium-low heat for 2-3 minutes per side until the jalebis are crisp and light golden. Do not let them brown too much.
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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 in the syrup for 60-90 seconds, flipping once to ensure they are fully submerged and the centers are filled with nectar.
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14
Remove from the syrup and place on a wire rack or serving plate. Garnish with slivered pistachios and rose petals.
💡 Chef's Tips
The 'one-string' syrup consistency is vital; if the syrup is too thin, the jalebis will get soggy; if too thick, they won't absorb the juice. Always use a flat-bottomed pan for frying to ensure the jalebis have enough room to expand without sticking together. If you are in a hurry, you can skip the 24-hour fermentation by adding 1/2 tsp of Eno or fruit salt to the batter just before frying. Maintain the oil temperature on medium-low; high heat will cook the outside too fast, leaving the inside raw and preventing the syrup soak. Ensure the syrup is warm (not boiling) when dipping; boiling syrup will make the crisp jalebis go limp immediately.
🍽️ Serving Suggestions
Serve hot and fresh with a side of chilled Rabri (thickened sweetened milk) for the classic North Indian experience. Pair with savory Fafda and fried green chilies for a traditional Gujarati-style breakfast. Enjoy alongside a steaming cup of Masala Chai on a rainy afternoon. For a modern twist, serve with a scoop of vanilla bean or kulfi ice cream. Eat them while they are warm to experience the maximum contrast between the crunchy shell and syrupy interior.