Ingredients

1 litre vegetable oil, for deep-frying

Flaked almonds or finely chopped pistachios, to serve

200g caster sugar

Small pinch of saffron

1⁄4 tsp green cardamom powder, or regular ground cardamom

1 tsp lemon juice (for syrup)

125g plain flour

2 tbsp cornflour

1⁄2 tsp lemon juice (for batter)

2 tsp natural yogurt

1⁄2 tsp turmeric, or a few drops of natural yellow food colouring

1 tbsp ghee

1⁄4 tsp baking powder

1⁄4 tsp bicarbonate of soda

150ml water (for batter)

100ml water (for syrup)

Instructions

Step 1: Prepare the syrup by combining the sugar and 100ml water in a pan over medium heat. Stir until the sugar dissolves, then add the saffron. Bring to a boil, allowing it to cook for 5–6 minutes until thick and syrupy, like honey. Remove from heat, add the cardamom and 1 teaspoon lemon juice to prevent crystallization. Set aside to cool slightly.

Step 2: Make the batter by placing the plain flour, cornflour, ½ teaspoon lemon juice, yogurt, turmeric or yellow food colouring, and ghee in a large bowl. Gradually whisk in 150ml water until smooth. Add the baking powder and bicarbonate of soda last, stirring well. The batter should be as thick as pancake batter.

Step 3: Transfer the batter into a squeeze bottle with a narrow tip or a piping bag with a small opening.

Step 4: Heat the vegetable oil in a large, heavy-bottomed saucepan until it reaches 170–180°C (or test by dropping a little batter in; it should sizzle immediately).

Step 5: Carefully pipe or squeeze the batter into the hot oil in swirling circles, making 4–5 jalebis at a time. Fry for 1–2 minutes on each side until golden and crisp.

Step 6: Remove the jalebis with a slotted spoon and drain on kitchen paper.

Step 7: While still warm, dip each jalebi into the warm syrup using tongs or a fork. Turn to coat thoroughly.

Step 8: Sprinkle with flaked almonds or chopped pistachios and serve immediately, or allow to cool slightly before serving.

Tips & Variations

Use natural yellow food colouring or turmeric sparingly to get the vibrant traditional hue without altering the taste.

Squeeze bottles or piping bags make creating the classic jalebi swirls much easier and neater.

For a crispier texture, fry at a consistent medium heat and avoid overcrowding the pan.

Try adding rose water or orange blossom water to the syrup for a floral twist.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and use the batter immediately for best results. Letting it rest overnight may cause the leavening agents to lose effectiveness, resulting in less crispy jalebis.

What if I don’t have a deep-fryer?

A heavy-bottomed saucepan works well for frying jalebis. Use enough oil to submerge the batter partially and maintain the temperature between 170–180°C for even cooking.