Jalebi

🧂 Ingredients

• 200 g All-purpose flour (maida)(Ensure it's fresh for best fermentation.)
• 50 g Plain yogurt (dahi)(Room temperature. Acts as a starter for fermentation.)
• approx. 100-120 ml Water(For the batter, adjust as needed for consistency.)
• 300 g Granulated sugar(For the syrup.)
• 150 ml Water(For the syrup.)
• 15-20 strands Saffron strands(Soaked in 1 tbsp warm milk or water for enhanced color and flavor.)
• 2-3 pods Green cardamom pods(Lightly crushed.)
• for deep frying Ghee or neutral oil(Ghee adds a traditional flavor, but oil works too. Ensure enough to deep fry.)
• 1/2 tsp Lemon juice(Optional, to prevent sugar syrup crystallization.)

👨‍🍳 Instructions

1. 1

   Prepare the batter: In a bowl, whisk together the flour and yogurt until smooth. Gradually add water, whisking continuously, until you achieve a thick but pourable consistency, similar to pancake batter. Cover the bowl with a lid or plastic wrap and let it ferment in a warm place for 12 to 24 hours. The batter should become slightly bubbly and have a pleasant tangy aroma.

   ⏱️ 10 minutes prep + 12-24 hours fermentation
2. 2

   Prepare the sugar syrup: In a saucepan, combine the granulated sugar and 150ml water. Heat over medium heat, stirring until the sugar dissolves completely. Add the crushed cardamom pods and the saffron (along with its soaking liquid). Bring the syrup to a gentle boil and cook for about 8-10 minutes, or until it reaches a slightly sticky, one-string consistency (when a drop cools and you can form a single thread between your fingers). Stir in the lemon juice, if using. Keep the syrup warm over very low heat.

   ⏱️ 10-15 minutes
3. 3

   Heat the ghee/oil: In a deep, wide pan or kadai, heat sufficient ghee or oil for deep frying over medium-high heat. The oil should be hot but not smoking. To test, drop a tiny bit of batter; it should sizzle and rise to the surface immediately. Aim for a temperature of around 175-180°C (350-360°F).

   ⏱️ 5-10 minutes
4. 4

   Fry the jalebis: Transfer the fermented batter into a piping bag fitted with a small, round nozzle, or a squeeze bottle. Carefully squeeze the batter in concentric circles into the hot ghee, starting from the center and moving outwards to create spirals. Fry 3-4 jalebis at a time, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, or until they are golden brown and crisp. Flip them gently with a slotted spoon to ensure even cooking.

   ⏱️ 15-20 minutes
5. 5

   Soak and serve: Once crisp and golden, remove the jalebis from the hot ghee using a slotted spoon, draining excess oil. Immediately immerse them in the warm sugar syrup. Let them soak for about 1-2 minutes per side, pressing gently to ensure they absorb the syrup. Remove from the syrup, letting any excess drip off. Serve the jalebis warm, garnished with chopped nuts or a sprinkle of cardamom powder if desired. They are best enjoyed fresh.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The batter consistency is crucial: it should be thick enough to hold its shape when piped but thin enough to flow smoothly.
• ✓Ensure the oil is at the correct temperature before frying. Too cool, and the jalebis will absorb too much oil; too hot, and they will burn before cooking through.
• ✓Fry until the jalebis are a deep golden brown and feel crisp to the touch. They should have a satisfying crunch when bitten into, followed by a sweet, syrupy melt.
• ✓Keep the sugar syrup warm but not boiling when soaking the jalebis. If it cools down too much, reheat it gently.
• ✓For a smoother piping experience, you can strain the fermented batter to remove any large lumps.

🔄 Variations

• Imarti: Similar to Jalebi but made with urad dal batter and typically larger and thicker.
• Chhena Jalebi: Made with fresh paneer (chhena) instead of fermented batter, resulting in a softer texture.
• Falaknuma Jalebi: A richer version often made with khoya (reduced milk solids).

🥗 Nutrition

Per serving