Description
Crispy and sweet Indian Jalebi made by deep-frying fermented batter into spiral shapes then soaked in fragrant saffron-cardamom sugar syrup, garnished with nuts for added crunch and flavor.
Ingredients
Scale
For the Syrup
- 200g caster sugar
- 100ml water
- small pinch of saffron
- 1/4 tsp green cardamom powder or regular ground cardamom
- 1 tsp lemon juice
For the Batter
- 125g plain flour
- 2 tbsp cornflour
- 1/2 tsp lemon juice
- 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 Frying and Garnish
- 1 litre vegetable oil, for deep-frying
- flaked almonds or finely chopped pistachios, to serve
Instructions
- Make the Syrup: In a pan over medium heat, dissolve the caster sugar in 100ml water. Once dissolved, add saffron and bring to a boil. Boil for 5-6 minutes until thick and syrupy with a honey-like consistency. Remove from heat and stir in cardamom powder and lemon juice to prevent crystallization. Set aside to cool slightly.
- Prepare the Batter: In a large bowl, combine plain flour, cornflour, lemon juice, yogurt, turmeric (or yellow coloring), and ghee. Gradually whisk in 150ml water until the mixture is smooth. Add baking powder and bicarbonate of soda last and stir well to create a batter with the thickness similar to pancake batter.
- Heat the Oil: Pour vegetable oil into a deep heavy-bottomed saucepan until it is about two-thirds full. Heat the oil to 170-180°C (340-360°F), confirmed when a drop of batter sizzles immediately upon contact.
- Fry the Jalebi: Pour the batter into a squeeze bottle or piping bag fitted with a small opening. Carefully pipe spirals or concentric circles of batter directly into the hot oil. Fry in batches of four to five pieces at a time. Cook each side for 1-2 minutes until golden and crisp. Use a slotted spoon to remove and drain on kitchen paper.
- Dip in Syrup and Garnish: While the jalebis are still warm, dip them into the warm sugar syrup using tongs or a fork, ensuring they are fully coated. Place on a serving dish and sprinkle with flaked almonds or finely chopped pistachios for garnish.
- Serve: Serve the jalebi immediately to enjoy the crisp texture and sweet syrup or allow to cool for a slightly chewy variation.
Notes
- Use fresh yogurt for best fermentation of the batter.
- Saffron adds authentic flavor and color but can be substituted with yellow food coloring.
- Maintaining correct oil temperature is crucial for crispy jalebis; too hot will burn them, too cool will make them greasy.
- The lemon juice in syrup prevents crystallization for a smooth texture.
- Can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Keywords: jalebi, Indian dessert, deep-fried sweets, saffron, cardamom, syrup, crunchy, festival food
