Jalebi Recipe

Jalebi Recipe

Ingredients

All-purpose flour (maida): 1 cup

Cornflour: 2 tbsp

Yogurt: 2 tbsp

Baking soda: 1 pinch

Sugar: 1 cup

Water: ½ cup

Saffron strands or food color: a few drops

Cardamom powder: ¼ tsp

Ghee or oil: for frying

Instructions

1. Prepare the Batter:

In a mixing bowl, combine maida, cornflour, and yogurt. Add a pinch of baking soda and just enough water to make a smooth, thick batter. Mix well to ensure no lumps remain. Cover and let it ferment for 6–8 hours or overnight.

2. Make the Sugar Syrup:

In a pan, add sugar and ½ cup water. Heat until the sugar dissolves completely and forms a sticky one-thread consistency. Add saffron strands or a few drops of orange food color and cardamom powder. Keep warm.

3. Shape the Jalebi:

Pour the fermented batter into a piping bag or a squeeze bottle with a small nozzle. Heat ghee or oil in a flat pan over medium flame. Squeeze the batter into the oil in spiral shapes.

4. Fry:

Fry the jalebis until golden and crisp on both sides. Do not overheat the oil, or the jalebis will become too hard.

5. Soak in Syrup:

Immediately transfer the hot jalebis to the warm sugar syrup. Let them soak for 30–40 seconds and then remove.

6. Serve:

Serve hot and crispy jalebis as a dessert or with a cup of milk or rabri for extra richness.

Tip:

For extra crispiness, make sure the batter consistency is not too thick and the syrup is warm (not hot) while soaking.