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