Jalebi
Crispy, coiled Indian sweet made with flour batter fried until golden and soaked in fragrant sugar syrup. A beloved festive treat with a perfect balance of crispness and syrupy sweetness.
- Total time
- 45 min
- Servings
- 8
- Calories
- 285
- Protein
- 2g
Ingredients
- 1 cup all-purpose flour
- ½ cup yogurt
- ¼ tsp turmeric powder
- ¼ tsp salt
- ¼ tsp baking soda
- 2 tbsp water
- 2 cups granulated sugar
- 1.5 cups water
- 4 whole cardamom pods, crushed
- 10 strands saffron strands
- ½ tbsp lemon juice
- 2 cups vegetable oil
Instructions
- 1
In a heavy-bottomed pan, combine sugar and water. Stir over medium heat until sugar dissolves completely.
- 2
Add crushed cardamom pods and saffron strands to the syrup. Simmer for 3-4 minutes until fragrant.
- 3
Remove from heat and add lemon juice. Set aside to cool while you prepare the batter.
- 4
In a bowl, whisk together flour, turmeric powder, salt, and baking soda.
- 5
Add yogurt and mix well. Gradually add water while whisking until you achieve a consistency like thin pancake batter (slightly thicker than crepe batter).
- 6
Let the batter rest for 15 minutes at room temperature to allow the baking soda to activate.
- 7
Heat oil in a deep frying pan or kadhai to 350°F (175°C) over medium-high heat.
- 8
Transfer batter to a squeeze bottle or piping bag fitted with a small round tip for better control.
- 9
Squeeze batter into the hot oil in coiled or pretzel-like shapes, working carefully to avoid splashing.
- 10
Fry until golden brown and crisp on both sides, about 1-2 minutes per side. Use a slotted spoon to turn gently.
- 11
Remove fried jalebi immediately and transfer directly into the warm sugar syrup.
- 12
Let soak in syrup for 1-2 minutes, ensuring even coating, then transfer to a serving plate.
Tools you’ll need
- heavy-bottomed pan
- 12-inch deep frying pan or kadhai
- thermometer
- squeeze bottle or piping bag with round tip
- slotted spoon
- whisks
- mixing bowls
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