📝 About This Recipe
A centerpiece of Ramadan iftars and Eid al-Fitr festivities, Jalebi is a mesmerizing South Asian treat known for its iconic spiral shape and crystalline crunch. These fermented batter rings are deep-fried to a golden hue and immediately submerged in a warm, saffron-infused sugar syrup that permeates every crevice. The result is a delightful explosion of sweet, tangy, and floral notes that perfectly captures the spirit of celebration.
🥗 Ingredients
For the Jalebi Batter
- 1 cup All-purpose flour (Maida) (sifted)
- 2 tablespoons Gram flour (Besan) (helps with the golden color and crispness)
- 1/4 cup Yogurt (slightly sour yogurt works best)
- 1 teaspoon Ghee (melted)
- 1/4 teaspoon Baking soda
- 3/4 cup Warm water (adjust as needed for a thick, flowing consistency)
- 1 pinch Orange food coloring (optional, for that traditional vibrant look)
For the Saffron Syrup (Chashni)
- 1.5 cups Granulated sugar
- 1 cup Water
- 10-12 pieces Saffron strands (crushed slightly)
- 1/2 teaspoon Cardamom powder (freshly ground)
- 1 teaspoon Lemon juice (prevents the sugar from crystallizing)
- 1/2 teaspoon Rose water (optional, for aroma)
For Frying and Garnish
- 2 cups Ghee or Vegetable Oil (for deep frying)
- 1 tablespoon Pistachios (slivered for garnish)
- 1 teaspoon Dried Rose Petals (culinary grade, for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, gram flour, and baking soda until well combined.
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2
Add the yogurt, melted ghee, and food coloring (if using) to the dry ingredients. Gradually pour in the warm water while whisking continuously.
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3
Whisk the batter vigorously for 5 minutes until it is smooth and lump-free. The consistency should be like thick pancake batter—ribbon-like when poured. Cover and let it rest for 15 minutes.
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4
While the batter rests, prepare the sugar syrup. In a wide saucepan, combine sugar, water, and saffron strands over medium heat.
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5
Bring the syrup to a boil, then simmer for about 5-7 minutes until it reaches a 'one-string' consistency (when a drop of syrup is cooled and pulled between your thumb and forefinger, it forms a single thin string).
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6
Stir in the cardamom powder, lemon juice, and rose water. Turn the heat to the lowest setting to keep the syrup warm but not boiling.
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7
Heat ghee or oil in a flat-bottomed frying pan (kadai) to about 350°F (175°C). The oil should be about 1-1.5 inches deep.
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8
Pour the rested batter into a squeeze bottle or a piping bag with a small round nozzle (about 3mm).
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9
Test the oil by dropping a small bit of batter; if it rises immediately to the surface without browning instantly, the oil is ready.
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10
Squeeze the batter into the hot oil in a circular motion to form spirals, starting from the center and moving outwards, then finishing with a line across the circles to 'lock' the shape.
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11
Fry the jalebis on medium heat for 2-3 minutes per side, flipping carefully with a skewer or tongs, until they are crisp and light golden.
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12
Immediately remove the fried jalebis from the oil, drain for 2 seconds, and drop them into the warm sugar syrup.
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13
Let the jalebis soak in the syrup for about 30-45 seconds. They will absorb the syrup and become heavy. Do not soak for too long or they will lose their crunch.
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14
Remove with a slotted spoon and place on a wire rack or serving plate. Repeat with the remaining batter.
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15
Garnish with slivered pistachios and dried rose petals while still warm. Serve immediately for the best texture.
💡 Chef's Tips
For the perfect 'one-string' syrup consistency, use a candy thermometer to reach 220-225°F if you are unsure. If your jalebis are coming out flat, your batter is likely too thin; whisk in a tablespoon of flour to thicken it. Always ensure the syrup is warm, not cold or boiling, when adding the fried jalebis to ensure maximum absorption without sogginess. Using a flat-bottomed pan is crucial for maintaining the shape and preventing the jalebis from stacking on top of each other while frying. For a truly authentic flavor, use pure desi ghee for frying instead of vegetable oil.
🍽️ Serving Suggestions
Serve hot with a side of chilled Rabri (thickened sweetened milk) for the classic North Indian pairing. Pair with a warm cup of Masala Chai to balance the intense sweetness with spice. Serve alongside savory snacks like Samosas or Pakoras for a traditional 'Khatta-Meetha' (sour-sweet) tea time. Top with a silver leaf (vark) for an extra festive and royal presentation during Eid celebrations. Enjoy it fresh as a breakfast treat, as is common in many parts of India and Pakistan.