Delicious Homemade Jalebi Recipe

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 tablespoon yogurt
  • 3/4 cup water
  • 1/2 teaspoon saffron strands (optional)
  • 1.5 cups sugar
  • 1 cup water for sugar syrup
  • 1/2 teaspoon cardamom powder
  • 2 tablespoon lemon juice
  • 2 cups ghee or vegetable oil for frying
  • Food coloring (optional)

Steps and instructions

  1. In a bowl, mix the all-purpose flour, baking soda, and yogurt. Gradually add water to make a smooth and lump-free batter. The batter should be thick but of pourable consistency.
  2. Add food coloring, if using, and mix well. Cover the batter and let it ferment for about 12 to 24 hours.
  3. To prepare the sugar syrup, combine sugar and water in a pan and cook on medium heat until the syrup reaches a one-string consistency. Add saffron strands, cardamom powder, and lemon juice to the syrup and mix well. Set it aside.
  4. Heat ghee or vegetable oil in a pan for frying the Jalebis. Make sure the oil is heated to a moderate temperature.
  5. Transfer the jalebi batter into a squeeze bottle or a cloth/muslin bag with a small hole. Squeeze out the batter in a circular motion into the hot oil to make the Jalebis.
  6. Fry the Jalebis until they become crisp and golden, then remove from the oil and drain on kitchen paper.
  7. While the Jalebis are still hot, immerse them into the sugar syrup for about 2 minutes until they absorb the syrup.
  8. Remove the Jalebis from the syrup and transfer them to a serving dish. Repeat the process with the remaining batter.
  9. Serve the Jalebis warm or at room temperature.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier version.
  • Add a pinch of cardamom powder or cinnamon powder to the batter for extra flavor.
  • Replace yogurt with buttermilk or sour cream for a tangier taste.
  • Add a tablespoon of semolina (sooji/rava) to the batter for a slightly crispy texture.
  • Experiment with different food coloring options to create vibrant Jalebis.
  • Add a teaspoon of rose water or orange blossom water to the sugar syrup for a fragrant twist.
  • Sprinkle crushed pistachios or almonds on top of the Jalebis for added crunch and texture.
  • Pair the Jalebis with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.
  • For a vegan version, replace yogurt with plant-based yogurt or use a non-dairy milk like almond milk or coconut milk.
  • Instead of deep frying, try baking the Jalebis in a preheated oven at 350°F (180°C) until crispy.

Recipe overview

This recipe will guide you through the process of making traditional Indian sweet treats - Jalebis. Jalebi is a popular dessert in India that's made by deep frying a wheat flour (maida) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They have a somewhat chewy texture with a crystallized sugary exterior coating. The saffron strands infused in the sugar syrup give them a lovely aroma and a vibrant color. While they require some time to prepare, most of it is for the batter to ferment. The end result is a delicious, melt-in-your-mouth sweet treat that's perfect for special occasions or just for satisfying your sweet tooth. Get ready to indulge in this delightful dessert!

Common questions

  1. How long does the batter need to ferment? The batter should be fermented for about 12 to 24 hours.
  2. Can I skip the saffron strands? Yes, saffron strands are optional and can be skipped if desired.
  3. How long does it take to cook the sugar syrup? Cook the sugar syrup on medium heat until it reaches a one-string consistency, which usually takes around 5 to 7 minutes.
  4. What if I don't have a squeeze bottle or muslin bag? You can use a regular plastic ziplock bag and cut a small hole in one corner to squeeze out the batter.
  5. How do I know when the Jalebis are done frying? The Jalebis should turn crisp and golden in color. You can also do a small test by frying a small portion of batter first to ensure the oil temperature is appropriate.
  6. Can I make the Jalebis in advance? Jalebis are best enjoyed fresh. However, you can make them in advance and reheat them in the oven for a few minutes before serving to regain some crispness.

Serving dishes and utensils

Origin stories

Jalebi, the golden spiral dessert, has a fascinating history that spans continents and centuries. It is believed to have originated in the Middle East where it was known as 'Zalabiya' in Arabic or 'Zlebia' in Persian. The dessert was brought to the Indian subcontinent by Persian invaders around the 15th century. Since then, it has been adopted and has evolved into a popular and beloved sweet treat in India. Today, it is customary to serve Jalebi at festivities and celebrations, be it weddings or religious ceremonies. The dish's long-lasting cultural significance is evident in its inclusion in a 16th-century cookbook "Ain-i-Akbari", a document detailing the administration of Emperor Akbar's court. So, when you bite into a jalebi, you're not just tasting a sweet treat, but a piece of history that has traveled through time and space.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.