Jalebi Recipe: A Crispy, Sweet Indian Delight

Jalebi is a traditional Indian dessert made from fermented batter, deep-fried into spirals, and soaked in fragrant sugar syrup. Perfect for festivals, celebrations, or a sweet treat, this crispy and syrupy delicacy is easy to make at home with this step-by-step recipe.

Ingredients

For the Batter:

• 1 cup all-purpose flour (maida)
• 2 tablespoons cornflour
• 1/4 teaspoon turmeric (optional, for color)
• 1/4 teaspoon baking soda
• 1/2 cup plain yogurt (curd)
• Water, as needed (to make a flowing batter)

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon saffron strands (optional)
• 1/4 teaspoon cardamom powder
• 1 teaspoon lemon juice

For Frying:

• Ghee or oil

Instructions

Step 1: Prepare the Batter

1. In a bowl, mix all-purpose flour, cornflour, turmeric, and baking soda.
2. Add yogurt and mix well. Gradually add water to create a smooth, flowing batter. Cover and let it rest for 6-8 hours (or overnight) for fermentation.

Step 2: Make the Sugar Syrup

1. Combine sugar and water in a saucepan and heat until the sugar dissolves completely.
2. Add saffron, cardamom powder, and lemon juice to prevent crystallization. Boil until it reaches a sticky consistency (not too thick). Keep warm.

Step 3: Fry the Jalebis

1. Heat ghee or oil in a deep pan over medium heat.
2. Transfer the batter into a piping bag or squeeze bottle with a small round nozzle.
3. Pipe the batter into hot oil in spiral shapes. Fry until golden and crisp on both sides.

Step 4: Soak and Serve

1. Remove the fried jalebis and immediately immerse them in warm sugar syrup for 1-2 minutes.
2. Transfer to a plate and serve warm.

Tips for Perfect Jalebis

• Fermentation: Proper fermentation gives jalebis their unique tangy flavor.
• Crispiness: Ensure the oil is medium-hot. Overheating may burn the jalebis, while low heat makes them soggy.
• Color: Turmeric or a few drops of food coloring give jalebis their characteristic orange hue.

Serving Suggestions

Pair jalebis with a hot cup of tea or serve with chilled rabri for an indulgent dessert.