Sweet and Crispy Jalebis: The Ultimate Indian Dessert Recipe

Ingredients

  • 1 cup All Purpose Flour (Maida)
  • 2 tablespoons Cornflour
  • 1/2 teaspoon Baking Soda
  • 1 cup Plain Yogurt
  • 2 cups Sugar
  • 1.5 cups Water
  • 1/2 teaspoon Cardamom Powder
  • 1 tablespoon Lemon Juice
  • 1/2 cup Saffron Water (A few strands of saffron soaked in water)
  • Food Coloring (optional)
  • Vegetable Oil or Ghee for deep frying

Steps and instructions

  1. In a mixing bowl, combine All Purpose Flour, Cornflour, and Baking Soda.
  2. Add Plain Yogurt to the dry mixture and mix to form a thick batter. Let it rest for 24 hours to ferment.
  3. Prepare the sugar syrup by boiling Sugar and Water in a pot. Once the sugar has completely dissolved, add Cardamom Powder, Lemon Juice, and Saffron Water. Continue boiling until the syrup becomes sticky. Set aside.
  4. Add a few drops of Food Coloring to the fermented batter if desired.
  5. Heat Vegetable Oil or Ghee in a pan for deep frying.
  6. Pour the fermented batter into a squeeze bottle or piping bag. Squeeze out the batter in a circular motion into the hot oil/ghee, starting from the center and moving outwards to create a spiral.
  7. Fry the Jalebi until it is golden and crispy on both sides, then remove it from the oil/ghee with a slotted spoon.
  8. Immediately immerse the fried Jalebi in warm sugar syrup, making sure it is fully coated. Let it soak for 2-3 minutes, then remove and place on a wire rack to drain excess syrup.
  9. Repeat the process until all the batter is used up.
  10. Enjoy the Jalebis hot for the best taste.

Tools for making

Recipe variations

  • Using Whole Wheat Flour or a combination of Whole Wheat Flour and All Purpose Flour for a healthier option.
  • Adding a pinch of Saffron strands directly to the batter for a more intense saffron flavor.
  • Replacing Yogurt with Buttermilk or Sour Cream for a tangier taste.
  • Adding a teaspoon of Rose Water or Orange Blossom Water to the sugar syrup for a floral aroma.
  • Adding crushed Pistachios or Almonds on top of the Jalebis for added texture and flavor.
  • Adding a teaspoon of Cardamom Powder to the batter for an extra burst of flavor.
  • Using Coconut Milk instead of Yogurt for a dairy-free option.
  • Experimenting with different food colors or natural food dyes to create vibrant Jalebis.
  • Adding a teaspoon of Fennel Seeds to the batter for a subtly aromatic twist.
  • Using Ghee instead of Vegetable Oil for frying to enhance the richness of the Jalebis.

Recipe overview

Indulge in a delightful taste of traditional Indian sweets by making your very own Jalebis. This recipe guides you through the process of creating these crispy, syrup-soaked treats right at home. Jalebis are characterized by their vibrant color, spiral shape, and a balance of sweetness that makes your taste buds dance with joy. The process begins with creating a fermented batter, which is then piped in hot oil in a spiral shape. The fried spirals are soaked in a warm sugar syrup infused with cardamom and saffron, offering a burst of flavors with every bite. The recipe might require a bit of patience, especially during the fermentation of the batter, but the end result is absolutely worth the wait. So get ready to impress your guests with your homemade Jalebis that taste as good as they look!

Common questions

  1. How long does the batter need to ferment? The batter should be left to ferment for 24 hours.
  2. Can I skip the food coloring? Yes, the food coloring is optional. You can skip it if you prefer.
  3. What should be the consistency of the batter? The batter should be thick and smooth, similar to pancake batter.
  4. How do I know if the sugar syrup is ready? The sugar syrup should reach a sticky consistency. You can check by dropping a small amount of syrup into cold water - if it forms a soft ball, the syrup is ready.
  5. Can I use oil instead of ghee for deep frying? Yes, you can use either vegetable oil or ghee for deep frying.
  6. How long should I fry the jalebis? Fry the jalebis until they turn golden and crispy on both sides, which usually takes about 2-3 minutes per batch.
  7. How long should I soak the fried jalebis in the sugar syrup? Let the fried jalebis soak in the warm sugar syrup for 2-3 minutes before removing them.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the batter.
  • Squeeze Bottle or Piping Bag - Used for pouring the batter into the hot oil/ghee to create the Jalebi shape.
  • Pan - A deep frying pan or kadai for frying the Jalebis.
  • Slotted Spoon - Used for removing the fried Jalebis from the oil/ghee.
  • Pot - For preparing the sugar syrup.
  • Wire Rack - Used for draining excess syrup from the fried Jalebis.

Origin stories

Jalebi, a popular sweet dish in India, has its origins tracing back to the Middle East, where it was known as "Zalibiya" or "Zlebia". This confectionary delight was brought to the Indian subcontinent during the reign of the Mughal Empire. Despite its foreign roots, Jalebi has become a staple sweet dish across India, each region adding its own unique spin to the basic recipe. So beloved is this sweet, that it has found its place in Indian literature and traditional sayings. It is often used as an analogy for the complexities of life due to its convoluted shape, showing how something so twisted can still be sweet. So, the next time you bite into a Jalebi, remember you are not just savoring a sweet, but a piece of history that traveled across lands and time to be on your plate!

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.