Jalebi is a beloved Indian sweet of deep-fried, crisp spirals soaked in a saffron-scented sugar syrup. This recipe delivers perfectly crunchy, juicy jalebis with a delightful tang, just like the ones from a sweet shop. The key is a fermented batter and a hot, bubbling syrup, which together create that signature texture and flavor.
Ingredients
- 1 cup (120 g) all-purpose flour (maida)
- 1 tablespoon (10 g) gram flour (besan), for crunch
- 1/4 teaspoon turmeric powder (optional, for color)
- 1/2 teaspoon baking soda
- 3/4 cup (180 ml) water, at room temperature
- 1/2 cup (120 ml) plain yogurt, whisked
- 1/2 teaspoon saffron strands, crushed (optional)
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) water, for syrup
- 1/4 teaspoon cardamom powder
- 1 teaspoon lemon juice
- 2 cups (480 ml) vegetable oil, for deep frying
Instructions
- Make the batter: In a large bowl, whisk together the all-purpose flour, gram flour, turmeric (if using), and baking soda. Add the 3/4 cup water and whisk into a smooth, lump-free batter. Whisk in the yogurt and saffron (if using) until fully combined. The batter should be thick but pourable, similar to pancake batter. Cover and let it ferment in a warm place for 8–12 hours, or overnight. The batter will become slightly bubbly and tangy.
- Prepare the sugar syrup: In a wide saucepan, combine the sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Add the cardamom powder and lemon juice. Boil for 5–7 minutes until the syrup reaches a one-string consistency (when a drop between your fingers forms a single thread). Keep the syrup warm on low heat while you fry the jalebis.
- Heat the oil: In a deep frying pan or kadai, heat the oil over medium-high heat until it reaches 350°F (175°C). The oil should be hot but not smoking.
- Fry the jalebis: Transfer the fermented batter to a squeeze bottle with a narrow nozzle, or a piping bag with a small round tip. Hold the bottle about 2 inches above the hot oil and squeeze the batter in a continuous spiral motion, starting from the center and moving outward. Make 2–3 spirals per jalebi. Fry for 1–2 minutes per side, until golden brown and crisp. Do not overcrowd the pan.
- Soak in syrup: Remove the fried jalebis with a slotted spoon and immediately plunge them into the warm sugar syrup. Let them soak for 30–60 seconds, turning once, so they absorb the syrup but remain crisp.
- Serve: Lift the jalebis from the syrup, letting excess drip off, and place them on a wire rack. Serve warm or at room temperature. They are best enjoyed fresh.
Tips
- Fermentation is key: The batter must ferment for at least 8 hours (or up to 12) for the jalebis to get that characteristic tang and crispness. In colder climates, place the batter in a warm oven (turned off) or near a heater.
- Syrup consistency: The syrup should be slightly thick but not crystallized. If it becomes too thick, add a splash of water and reheat. The lemon juice prevents crystallization.
- Oil temperature: If the oil is too hot, the jalebis will brown too quickly and remain raw inside. If too cool, they will absorb oil and become greasy. Maintain a steady 350°F (175°C).
- Substitutions: If you don’t have gram flour, use all-purpose flour only. For a richer color, add a pinch of orange food color. You can also use a plastic squeeze bottle with a small tip if you don’t have a piping bag.
Serving Suggestions
Serve jalebis warm with a glass of cold milk, or alongside a traditional Indian breakfast like spicy poha or samosas. They are also a festive treat during Diwali and Eid. For a modern twist, serve them with a scoop of vanilla ice cream or a dollop of rabri (thickened sweetened milk).
Variations
- Mawa Jalebi: Add 2 tablespoons of khoya (reduced milk solids) to the batter for a richer, softer texture.
- Orange or Rose Jalebi: Add a few drops of rose water or orange blossom water to the syrup for a floral aroma.
- Gujarati Jalebi: In Gujarat, jalebis are often made with a sourer batter (using buttermilk instead of yogurt) and served hot with fafda (a savory snack).
Storage and Reheating
Jalebis are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2 days. They will lose their crispness over time. To reheat, place them in a preheated oven at 300°F (150°C) for 5–7 minutes, or microwave for 10–15 seconds. Do not refrigerate, as they will become hard and chewy.
Frequently Asked Questions
Why didn’t my jalebis turn crispy?
This is usually due to insufficient fermentation or the syrup being too thin. Make sure your batter ferments for at least 8 hours, and the syrup reaches a one-string consistency. Also, ensure the oil is hot enough.
Can I make the batter without fermentation?
You can, but the jalebis will be less tangy and less crisp. If you’re short on time, add 1/4 teaspoon of baking powder instead of baking soda and let the batter rest for 30 minutes. The texture will be softer.
How do I know when the syrup is ready?
Take a drop of syrup between your thumb and forefinger and then pull them apart. If a single thread forms, it’s ready. If it forms multiple threads, it’s overdone.
Can I use a different flour?
All-purpose flour is standard, but you can substitute up to half with whole wheat flour for a nuttier flavor, though the texture will be denser. Gluten-free flour blends may work, but the results will vary.
Why did my jalebis become hard after cooling?
This happens if they are soaked in the syrup for too long, or if the syrup is too thick. Soak them for only 30–60 seconds, and keep the syrup warm but not boiling.
Can I make jalebi in an air fryer?
No, jalebis require deep frying to achieve the characteristic crispness and shape. Air frying will not produce the same result.
Related
- Pfannkuchen Boot Rotterdam: Dutch Pancake Boat Recipe
- Pfannkuchen im Airfryer: Easy German Pancakes
- Pfannkuchen in English: German Pancake Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).