Ingredients

1 litre vegetable oil, for deep-frying

Flaked almonds or finely chopped pistachios, to serve

200g caster sugar

Small pinch of saffron

1/4 tsp green cardamom powder (or regular ground cardamom)

1 tsp lemon juice (for syrup)

125g plain flour

2 tbsp cornflour

1/2 tsp lemon juice (for batter)

2 tsp natural yogurt

1/2 tsp turmeric or a few drops of natural yellow food colouring

1 tbsp ghee

1/4 tsp baking powder

1/4 tsp bicarbonate of soda

150ml water (for batter)

100ml water (for syrup)

Instructions

Step 1: Prepare the syrup by combining the caster sugar and 100ml water in a pan over medium heat. Stir until the sugar dissolves, then add the saffron and bring to a boil. Let it boil for 5-6 minutes until it thickens to a honey-like consistency. Remove from heat, then stir in the cardamom powder and 1 teaspoon lemon juice to prevent crystallization. Set aside.

Step 2: For the batter, combine the plain flour, cornflour, 1/2 teaspoon lemon juice, yogurt, turmeric (or yellow food colouring), and ghee in a large bowl. Slowly add 150ml water while whisking until the batter is smooth. Add the baking powder and bicarbonate of soda, stir well. The batter should be as thick as pancake batter.

Step 3: Pour the batter into a squeeze bottle with a narrow tip or a piping bag with a small opening. Heat the vegetable oil in a heavy-bottomed pan until it reaches 170-180°C (a dropped batter drop should sizzle).

Step 4: Pipe the batter into hot oil in swirled spirals, frying 4-5 jalebis at a time. Fry each side for 1-2 minutes until golden and crisp.

Step 5: Remove the fried jalebis with a slotted spoon and drain on kitchen paper. While still warm, dip them in the syrup, turning to coat thoroughly.

Step 6: Sprinkle with flaked almonds or chopped pistachios and serve immediately. They can also be left to cool before serving if preferred.

Tips & Variations

Use a squeeze bottle or piping bag to create neat, uniform spirals for even frying and presentation.

Add a pinch of rose water or kewra essence to the syrup for a floral aroma.

Adjust the syrup thickness by boiling longer for a stickier coating or less for a lighter finish.

For a vegan version, replace yogurt and ghee with plant-based alternatives.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh before frying for optimal texture and fermentation. However, you can refrigerate the batter for a few hours and bring it back to room temperature before use.

What oil is best for frying jalebi?

Neutral oils with a high smoke point such as vegetable oil, canola oil, or sunflower oil work best for deep-frying jalebi, ensuring even cooking without imparting extra flavors.