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Crispy Jalebi Recipe

A close-up shot of a pile of crispy, syrupy Jalebi sweets on a white plate, dusted with sugar.
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Learn how to make authentic, crispy, and syrupy jalebis at home. This recipe guides you through creating the perfect batter consistency and frying technique for these iconic Indian sweets.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon active dry yeast
  • 1/2 cup warm water (for yeast)
  • 1/2 cup plain yogurt
  • 1/4 cup water (for batter)
  • 1 tablespoon ghee or oil
  • Oil for deep frying
  • For the Sugar Syrup:
  • 2 cups granulated sugar
  • 3/4 cup water
  • 1/4 teaspoon cardamom powder
  • A few strands of saffron (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the active dry yeast with 1/2 cup warm water and a pinch of sugar. Let it sit for 5-10 minutes until frothy.
  2. Prepare the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
  3. Add the yogurt, the activated yeast mixture, and 1/4 cup water to the dry ingredients. Mix until you have a smooth, thick batter, similar to pancake batter consistency. Stir in the ghee or oil.
  4. Ferment the batter: Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or overnight. The batter should become slightly bubbly and have a tangy aroma.
  5. Prepare the sugar syrup: In a saucepan, combine the sugar, 3/4 cup water, cardamom powder, and saffron (if using). Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and simmer for 5-7 minutes until the syrup thickens slightly. It should be a one-string consistency. Keep warm.
  6. Prepare for frying: Pour the fermented batter into a squeeze bottle or a piping bag with a small round tip. Heat oil for deep frying in a wide, flat-bottomed pan or kadai over medium heat. The oil should be hot but not smoking.
  7. Fry the jalebis: Carefully squeeze the batter in a spiral motion into the hot oil, starting from the center and working outwards to create concentric circles. Fry a few jalebis at a time, ensuring not to overcrowd the pan.
  8. Cook until golden brown and crisp on both sides. This should take about 2-3 minutes per side.
  9. Drain the jalebis: Remove the fried jalebis from the oil using a slotted spoon and immediately dip them into the warm sugar syrup. Let them soak for about 30-60 seconds on each side.
  10. Serve: Remove the jalebis from the syrup and place them on a wire rack to drain any excess syrup. Serve warm or at room temperature.

Notes

  • For a vibrant orange color, you can add a pinch of food coloring to the batter.
  • Ensure the sugar syrup is warm when you dip the jalebis; cold syrup will not absorb well.
  • If you don’t have yeast, you can skip it and let the batter rest for 2-3 hours, but the texture might be slightly different.
  • For a quicker version, you can use a batter without fermentation, but it won’t have the same authentic taste and texture.

Nutrition

Find it online: https://carlacooking.com/jalebi-recipe-crispy-syrupy-sweet/