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Crispy Homemade Jalebi Recipe

Close-up of a stack of golden-brown, crispy jalebi swirls glistening with syrup on a white plate.
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Learn to make authentic, crispy jalebi at home with this easy-to-follow recipe. These sweet, spiral-shaped treats are perfect for festivals and celebrations.

Ingredients

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  • 1 cup all-purpose flour
  • 1 tablespoon gram flour (besan)
  • 1/4 teaspoon baking soda
  • 1/2 cup plain yogurt
  • 1/4 cup water, or as needed
  • 1 cup granulated sugar
  • 1/4 cup water for syrup
  • 1/4 teaspoon cardamom powder
  • Pinch of saffron threads (optional)
  • Oil for deep frying

Instructions

  1. In a bowl, combine all-purpose flour, gram flour, and baking soda.
  2. Add yogurt and 1/4 cup water. Mix to form a smooth, thick batter, similar to pancake batter consistency. Add more water if needed.
  3. Cover the bowl and let the batter ferment in a warm place for 8-12 hours, or overnight. Alternatively, for a quicker version, you can add 1/4 teaspoon instant yeast and let it rest for 1-2 hours until slightly frothy.
  4. Prepare the sugar syrup: In a saucepan, combine sugar and 1/4 cup water. Heat until the sugar dissolves.
  5. Add cardamom powder and saffron threads (if using). Simmer for 5-7 minutes until the syrup reaches a one-string consistency. Keep warm.
  6. Heat oil in a deep pan or kadai over medium heat. The oil should be hot but not smoking.
  7. Pour the batter into a squeeze bottle or a piping bag with a small round tip.
  8. Hold the bottle/bag over the hot oil and pipe the batter in concentric circles to form spirals.
  9. Fry the jalebis until golden brown and crisp on both sides.
  10. Carefully remove the fried jalebis from the oil and immediately dip them into the warm sugar syrup.
  11. Let them soak in the syrup for about 30 seconds to 1 minute, then remove and place on a plate.
  12. Serve warm.

Notes

  • Ensure the batter is of the right consistency; too thin will make the jalebis spread, and too thick will make them difficult to pipe.
  • The oil temperature is crucial for crispy jalebis. If the oil is too hot, they will burn quickly; if too cool, they will absorb too much oil and become soggy.
  • The sugar syrup should be warm and of one-string consistency. If it’s too thick, the jalebis will become soft; if too thin, they won’t absorb enough sweetness.
  • For a vibrant orange color, you can add a tiny pinch of food coloring to the batter.

Nutrition

Find it online: https://recipestokeep.com/jalebi-recipe-crispy-sweet-swirls/