Jalebi Recipe

The Jalebi Recipe is a beloved traditional Indian sweet, famous for its crisp, coiled structure and syrupy sweetness. It is particularly enjoyed during festivals like Diwali. This recipe will guide you on how to make perfect, crispy, and syrupy jalebis at home, a delightful treat for your Diwali celebrations. With a bit of patience and practice, you can make restaurant-style jalebis right in your kitchen.

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Prep Time 10

Cook Time 20

fermentation 8

Total Time 8 30

Course Dessert

Cuisine Indian

Calories 150 kcal

Equipment

Mixing bowls
Whisk
Squeeze bottle with a nozzle (or piping bag with a small tip)
Deep frying pan
Slotted spoon
Saucepan for syrup
Kitchen thermometer (optional)

Ingredients

For the Batter:

1 cup all-purpose flour (maida)
1 tablespoon gram flour (besan)
1 teaspoon yogurt
1 teaspoon ghee (clarified butter)
1/2 teaspoon turmeric or yellow food coloring
3/4 cup water (adjust as needed)
1/2 teaspoon baking powder (optional)

For the Syrup:

1 cup sugar
1/2 cup water
1/2 teaspoon cardamom powder
A pinch of saffron strands (optional)
1/2 teaspoon rose water or kewra essence (optional)

Instructions

Prepare the Batter:
In a mixing bowl, combine the all-purpose flour, gram flour, yogurt, and turmeric. Slowly add water and whisk until a smooth, lump-free batter is formed. The batter should have a pouring consistency, not too thick. Set it aside for 8 hours or overnight to ferment.
Prepare the Sugar Syrup:
Heat sugar and water in a saucepan over medium heat until the sugar dissolves completely. Add cardamom powder and saffron strands. Let it simmer for 5-7 minutes until it reaches a sticky consistency. Do not overcook. Remove from heat and stir in rose water or kewra essence. Keep it warm.
Fry the Jalebis:
Heat ghee or oil in a deep frying pan. Pour the batter into a squeeze bottle. Once the oil is hot, squeeze the batter into spiral shapes directly into the oil. Fry until golden and crispy, flipping occasionally for even cooking.
Soak in Syrup:
Once fried, immediately transfer the hot jalebis to the warm sugar syrup. Let them soak for about 1 minute, ensuring they absorb the syrup but remain crisp.
Serve:
Serve the jalebis warm or at room temperature. They pair well with rabri or can be enjoyed on their own.

Notes

Fermentation Time: For the best flavor and texture, allow the batter to ferment for at least 8 hours or overnight. This step is crucial for achieving the characteristic tangy taste of jalebis.
Batter Consistency: Ensure that the batter is neither too thick nor too runny. Adjust water as needed to get a smooth, pouring consistency.
Frying Tip: Fry jalebis on medium heat. High heat can cause them to brown too quickly, while low heat might make them soggy. The oil temperature should be just right to give a crispy exterior.
Sugar Syrup: Keep the syrup warm but not boiling when dipping the jalebis. If it's too hot, they will turn soft and lose their crispiness.
Storage: Jalebis are best served fresh. However, if storing, keep them in an airtight container to maintain their crisp texture. Avoid refrigeration as it can make them soggy.