Description
Jalebi is a popular Indian sweet treat made by deep-frying batter spirals and soaking them in a fragrant saffron and cardamom-infused sugar syrup. Crispy on the outside and syrupy sweet on the inside, these golden spirals are garnished with chopped nuts to add a delightful texture and flavor. This recipe uses a combination of plain flour, cornflour, yogurt, and vibrant turmeric to create the perfect batter consistency, providing a delicious crunch and rich sweetness ideal for festivals and special occasions.
Ingredients
Scale
Syrup
- 200g caster sugar
- 100ml water
- small pinch of saffron
- 1/4 tsp green cardamom powder (or regular ground cardamom)
- 1 tsp lemon juice
Batter
- 125g plain flour
- 2 tbsp cornflour
- 1/2 tsp lemon juice
- 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 (approximate, to be added slowly)
For Frying and Garnish
- 1 litre vegetable oil (for deep-frying)
- Flaked almonds or finely chopped pistachios (to serve)
Instructions
- Prepare the Syrup: Combine 200g caster sugar and 100ml water in a saucepan over medium heat. Stir until the sugar dissolves, then add a small pinch of saffron. Bring the mixture to a boil and continue boiling for 5-6 minutes until it thickens to a honey-like consistency. Remove from heat and stir in 1/4 tsp cardamom powder and 1 tsp lemon juice to prevent crystallization. Set the syrup aside.
- Make the Batter: In a large bowl, mix 125g plain flour, 2 tbsp cornflour, 1/2 tsp lemon juice, 2 tsp natural yogurt, 1/2 tsp turmeric (or yellow food coloring), and 1 tbsp ghee. Slowly whisk in approximately 150ml water until the batter is smooth and thick, similar to pancake batter. Add 1/4 tsp baking powder and 1/4 tsp bicarbonate of soda, then stir well to combine.
- Heat the Oil: Pour vegetable oil into a large heavy-bottomed saucepan, filling it no more than two-thirds full. Heat the oil to 170-180°C (340-355°F). Test readiness by dropping a little batter into the oil; it should sizzle immediately.
- Fry the Jalebi: Transfer the batter into a squeeze bottle with a narrow tip or a piping bag with a snipped small opening. Carefully pipe spirals or coils of batter directly into the hot oil, frying 4-5 jalebis at a time to avoid overcrowding. Cook each jalebi for 1-2 minutes per side until golden and crisp.
- Drain and Soak: Using a slotted spoon, remove the fried jalebis and place them on kitchen paper to drain excess oil. While still warm, dip each jalebi into the prepared sugar syrup, turning to fully coat.
- Garnish and Serve: Sprinkle the syrup-coated jalebis with flaked almonds or finely chopped pistachios. Serve immediately for the best texture and flavor, or allow them to cool slightly before serving.
Notes
- Maintain the oil temperature between 170-180°C to ensure the jalebis cook evenly and become crisp without absorbing excess oil.
- Do not overcrowd the pan while frying, as this lowers the oil temperature and results in soggy jalebis.
- The syrup should be thick but still pourable; if it cools and thickens too much, gently reheat it before dipping the jalebis.
- Jalebis are best enjoyed fresh for maximum crispness but can be stored at room temperature for a few hours.
- Using a squeeze bottle or piping bag makes shaping the jalebi spirals easier and neater.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Keywords: Jalebi, Indian dessert, deep-fried sweet, saffron syrup, cardamom jalebi, festival sweets
