Name: Delicious Homemade Jalebi with Cardamom Saffron Syrup and Pistachio Garnish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 Cup + 3 Tablespoons (150 gms) All Purpose Flour; 4 Tablespoons Cornstarch/Cornflour; ¼ teaspoon Baking Soda; a pinch Orange/Yellow Food Coloring (orange recommended); ¼ Cup Yogurt; 150 ml Water; 3 Cups Granulated Sugar; 1 and ½ Cups Water; 2 teaspoons Lemon Juice; 5-6 Cardamom Pods (slightly crushed) or cardamom powder; a few Saffron Strands; Oil or Ghee (as required for frying); 2-3 Tablespoons Crushed Pistachios; 1-2 teaspoons Dried Rose Petals

Jump to Recipe· 4.4 from 84 reviews

If you have a sweet tooth and love Indian desserts, then this Delicious Homemade Jalebi with Cardamom Saffron Syrup and Pistachio Garnish Recipe is going to blow your mind. Imagine warm, crunchy, golden spirals soaked in a fragrant syrup that sings with notes of cardamom and saffron, then finished with a sprinkle of vibrant pistachios and delicate rose petals. This is more than a dessert; it’s a celebration of flavors and textures that brings an irresistible charm to your kitchen and your plate.

Ingredients You’ll Need

A series of four images showing a glass bowl on a white marbled surface with stages of mixing ingredients. In the first image, dry white flour and baking powder sit on one side of the bowl, with thick white yogurt on the other, and a small pool of bright red chili sauce on top of the flour, a pink whisk resting near them. The second image shows water being poured from a clear glass measuring cup into the same bowl, mixing the ingredients with the pink whisk. The third image reveals a smooth, light orange batter filling the bowl, with the pink whisk resting inside it. The fourth close-up image shows the batter cooking, with bubbles on its pale yellow surface and a spiral stream of bright orange liquid forming on top in a circular shape photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is surprisingly simple, yet each one plays a crucial role in creating the perfect jalebi. From the flour that forms the light, crispy batter, to the special spices that infuse the syrup, every component elevates the final result in taste, texture, and color.

1 Cup + 3 Tablespoons (150 gms) All Purpose Flour: The base for your crispy jalebi batter, providing structure and chewiness.
4 Tablespoons Cornstarch/Cornflour: Helps add lightness and crispiness to the jalebi.
¼ teaspoon Baking Soda: Gives slight aeration for a tender bite.
A pinch Orange/Yellow Food Coloring: Imparts that classic vibrant jalebi hue; orange is my favorite!
¼ Cup Yogurt: Adds a subtle tang and aids fermentation for perfect batter texture.
150 ml Water: Needed to adjust batter consistency for smooth piping.
Oil/ Ghee: Essential for deep frying to get that beautiful crispy exterior.
3 Cups Granulated Sugar: The sweet base of the syrup, balancing crisp jalebis perfectly.
1 and ½ Cups Water: To dissolve the sugar and create the luscious syrup.
2 teaspoons Lemon Juice: Prevents crystallization and adds brightness to the syrup.
5-6 Cardamom Pods: Slightly crushed to infuse a warm, aromatic flavor into the syrup.
A few Saffron Strands: Give a rich color and subtle floral notes to the syrup.
2-3 Tablespoons Crushed Pistachios: The crunchy, nutty garnish that complements the sweetness.
1-2 teaspoons Dried Rose Petals: Adds an elegant floral aroma and a splash of color on top.

How to Make Delicious Homemade Jalebi with Cardamom Saffron Syrup and Pistachio Garnish Recipe

Step 1: Prepare the Batter

Start by whisking together the flour and cornstarch in a mixing bowl. Then add the yogurt, food coloring, baking soda, and water. Mix everything until smooth and lump-free. This batter will be the heart of your jalebi, giving you that perfect crispy yet tender texture. Cover it and let it rest for 15 minutes, allowing the flavors to marry and the batter to aerate slightly.

Step 2: Make the Cardamom Saffron Syrup

In a saucepan, dissolve sugar in water over medium heat, stirring until fully melted. Add lemon juice to prevent crystallization, then bring the syrup to a boil. Once boiling, reduce to simmer and cook until it reaches one-string consistency—test by pulling your thumb and finger apart with a drop of syrup in between; it should form a thin thread. Before turning off the heat, stir in the crushed cardamom pods and saffron strands, letting their aroma infuse deeply into the syrup.

Step 3: Fry the Jalebis

Heat oil or ghee in a wide pan over medium-high heat. Stir the batter gently and transfer it into a squeeze bottle or piping bag, snipping a small hole for control. Test the oil temperature by dropping a little batter—it should bubble and rise immediately. Pipe the batter in tight circular spirals into the hot oil, making 3 to 4 turns per jalebi. Fry on one side until deep golden, then flip to crisp the other side. Lower the heat slightly toward the end to ensure they get wonderfully crisp without burning.

Step 4: Soak in Syrup and Garnish

Warm the syrup slightly during frying to keep it ready. Remove the fried jalebis and immediately dunk them into the warm syrup. Press lightly to allow the syrup to soak in, then transfer to a serving plate after a minute. Repeat the frying and soaking process for the remaining batter. Finally, sprinkle the jalebis with crushed pistachios and dried rose petals to add texture and a gorgeous finishing touch.

How to Serve Delicious Homemade Jalebi with Cardamom Saffron Syrup and Pistachio Garnish Recipe

The image shows several round, spiral-shaped orange sweets arranged on a black rectangular slate. The sweets have a shiny, smooth texture and are garnished with small crushed nuts and a few tiny purple flower petals scattered on top. Behind the slate, there is a white round bowl filled with more of the same spiral sweets. In the bottom left corner, a small white bowl contains crushed nuts. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic of the pistachio garnish is in its crunch and fresh, nutty flavor that cuts through the sugary sweetness. Dried rose petals bring a delicate floral aroma and elevate the plate’s appearance to something truly special. These finishing touches make every bite feel like a little celebration.

Side Dishes

Jalebis pair beautifully with warm milk or a scoop of vanilla ice cream to balance their richness. You can also serve them alongside creamy rabri for an indulgent traditional treat. Their crisp sweetness complements savory snacks like samosas or pakoras when enjoyed at festivals or special occasions.

Creative Ways to Present

For a stunning presentation, arrange jalebis in layered spirals on a decorative tray, drizzle extra saffron syrup on top, and sprinkle pistachios generously. Serve on banana leaves for an authentic touch or in delicate glass bowls for a modern flair. Adding edible silver leaf (varak) is another festive way to impress guests.

Make Ahead and Storage

Storing Leftovers

You can store leftover jalebis in an airtight container at room temperature for up to a day. They remain crispy initially but may soften as they absorb syrup. For best texture, consume them as fresh as possible.

Freezing

While freezing jalebis is possible, it is not ideal because the syrup-soaked texture changes upon thawing, becoming soggy. If you must freeze, place them in a single layer in an airtight container and thaw gently at room temperature before reheating.

Reheating

To bring back some crispness, reheat jalebis briefly in a hot oven or on a non-stick pan without oil. Avoid microwave reheating as it makes them chewy and mushy. Warm syrup can be poured over before serving to freshen up the flavor.

FAQs

Can I use baking powder instead of baking soda?

Baking soda reacts well with the acidity in yogurt to create lightness, so it’s preferable. Baking powder might not give the same crispiness but can be substituted in a pinch.

Is it necessary to use food coloring?

Food coloring helps achieve the signature bright orange-yellow jalebi color. If you prefer natural options, you can omit it or use a pinch of turmeric, but the color will be milder.

What oil is best for frying jalebis?

Neutral oils with high smoke points, like sunflower or canola oil, work best. Ghee adds richness and aroma but is heavier; you can choose based on your preference.

How do I know when the sugar syrup is at one-string consistency?

Test by placing a drop of syrup between your thumb and finger, then gently pulling apart. If it forms a thin thread or string without breaking immediately, the syrup is ready for soaking jalebis.

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it covered at room temperature to ferment slightly, which improves texture. Avoid storing it too long as the batter may become overly sour.

Final Thoughts

Making jalebis at home might seem a little intimidating at first, but once you master this Delicious Homemade Jalebi with Cardamom Saffron Syrup and Pistachio Garnish Recipe, it’s guaranteed to become a cherished favorite in your dessert repertoire. The joy of biting into warm, crisp, syrup-soaked jalebis sprinkled with pistachios is truly unmatched. Invite your loved ones, try this recipe, and watch how it fills your home with irresistible aromas and smiles!