Description
Jalebi is a popular Indian sweet made by deep-frying a fermented batter in circular shapes and soaking them in a fragrant sugar syrup infused with cardamom and saffron. This recipe yields crispy, syrupy jalebis garnished with crushed pistachios and dried rose petals for an authentic and delightful treat, perfect for festive occasions or special desserts.
Ingredients
Batter 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
Sugar Syrup Ingredients
- 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
For Frying and Garnish
- Oil or Ghee (as required for frying)
- 2-3 Tablespoons Crushed Pistachios
- 1-2 teaspoons Dried Rose Petals
Instructions
- Make the Batter: In a medium mixing bowl, whisk together the all-purpose flour and cornstarch until evenly combined. Add the yogurt, food coloring, baking soda, and water to the flour mixture. Stir everything together until you have a smooth batter. Cover the bowl and set it aside for 15 minutes to allow slight fermentation and aeration.
- Prepare the Sugar Syrup: In a saucepan, combine the granulated sugar and water. Stir continuously over medium heat until the sugar completely dissolves. Add the lemon juice and bring the mixture to a boil. Then reduce the heat and simmer until the syrup reaches one-string consistency—test by placing a drop between your thumb and finger and pulling apart gently to see if a thin string forms. This should take about a minute after the first boil. Once done, turn off the heat and add crushed cardamom pods and saffron strands into the syrup for flavor infusion.
- Heat Oil for Frying: In a deep frying pan, heat oil or ghee over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into it; it should bubble and puff up right away.
- Fry the Jalebi: Stir the batter briefly to ensure it’s smooth and pour it into a squeeze bottle or a piping bag with a small nozzle (snip off about 5-6 mm). Starting from the center, pipe the batter in concentric circular motions to form 3-4 spirals per jalebi. Fry about 7-8 jalebis per batch, adjusting depending on pan size. Fry the jalebis for 1-2 minutes on one side until golden and then flip to fry the other side until crisp. In the last minute of frying, reduce the heat slightly to help them crisp up without burning.
- Dunk in Sugar Syrup: While frying, gently warm the sugar syrup again but avoid overheating to keep the jalebis crisp. Remove the fried jalebis from oil using a slotted spoon or skewer and immediately immerse them into the warm sugar syrup. Press lightly so the syrup coats them well. After about a minute, remove and place them on a serving plate.
- Repeat and Garnish: Continue frying and soaking the remaining batter until finished. Keep the sugar syrup warm throughout the process. Finally, garnish the jalebis with crushed pistachios and dried rose petals. Serve warm for the best taste and texture.
Notes
- Ensure the oil is hot enough before frying to achieve crisp jalebis; too cool oil makes them soggy.
- Do not overheat the sugar syrup when dunking, as this can make the jalebis soft instead of crispy.
- The one-string consistency of the syrup is crucial for a perfect syrup coating that’s not too thick or thin.
- You can use ghee or oil for frying; ghee gives a richer flavor, but oil is a lighter option.
- Using a squeeze bottle or piping bag helps achieve the traditional spiral shapes easily.
- Letting the batter rest for 15 minutes enhances texture and helps the baking soda activate slightly.
- Storage: Jalebis are best eaten fresh; if stored, keep them at room temperature and reheat gently to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
