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Classic Jalebi
90 mintime
Harddifficulty
4Servings
—Rating
Nutrition facts
350 kcalCalories
4 gProtein
60 gCarbs
12 gFat

Approximate values estimated by AI

DessertIndian Sweets

Classic Jalebi

Traditional dish · Indian

Crispy, syrupy, and deeply satisfying, classic jalebi is a beloved Indian sweet made from fermented batter, deep-fried into intricate spirals, and then soaked in a fragrant sugar syrup. This traditional recipe ensures an authentic taste and texture.

Ingredients

Servings4
  • All-purpose flour (Maida)1 cup
  • Gram flour (Besan)1/4 cup
  • Yogurt1/4 cup
  • Warm waterapprox. 1/2 cup
  • Active dry yeast1/2 tsp
  • Sugar2 cups (for syrup)
  • Water1 cup (for syrup)
  • Cardamom powder1/4 tsp
  • Saffron strandsa pinch
  • Ghee or Vegetable oilfor deep frying
  • Lemon juice1 tsp (optional, for syrup consistency)

Steps

  1. 1

    Prepare the batter: In a bowl, mix all-purpose flour, gram flour, and yogurt. Gradually add warm water and whisk until you get a smooth, thick batter, similar to pancake batter consistency. Stir in the yeast.

  2. 2

    Ferment the batter: Cover the bowl and let it ferment in a warm place for 8-12 hours (or overnight). The batter should become slightly frothy and airy.

  3. 3

    Prepare the sugar syrup: In a saucepan, combine sugar and water. Heat until the sugar dissolves completely. Add cardamom powder and saffron strands. Simmer for about 5-7 minutes until the syrup reaches a one-string consistency. Add lemon juice if using. Keep warm.

  4. 4

    Heat oil/ghee for frying: Pour ghee or oil into a deep pan or kadai and heat it over medium heat. The oil should be hot but not smoking.

  5. 5

    Make the jalebis: Pour the fermented batter into a squeeze bottle or a piping bag with a small round tip. Squeeze the batter in concentric circles into the hot oil to form spirals. Fry a few at a time until they are golden brown and crisp on both sides.

  6. 6

    Soak in syrup: Remove the fried jalebis from the oil and immediately immerse them in the warm sugar syrup. Let them soak for 1-2 minutes, ensuring they absorb the syrup well.

  7. 7

    Serve: Remove the jalebis from the syrup, letting excess syrup drip off. Serve hot or warm.

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