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Jalebi
Crispy, syrupy fried spirals - India's most addictive sweet with crunchy exterior and syrup-filled center.
8 hours
20 mins
12 people
North Indian
All-purpose flour
200g
Yogurt
2 tbsp
Baking powder
0.5 tsp
Saffron
A pinch
Sugar
300g
Water
For syrup
200ml
Cardamom
2 pods
Lemon juice
For syrup
1 tsp
Oil for frying
As needed
🍽️ Piping bottle
→ Squeeze bottle or zip-lock bag with corner cut
Easy spiral making
Mix flour, yogurt, warm water to make thin batter. Ferment 8 hours.
💡 Pro Tip: Fermentation creates bubbles for crispy texture
Make sugar syrup: boil sugar and water to one-string consistency. Add saffron, cardamom, lemon juice.
💡 Pro Tip: Lemon juice prevents crystallization
Fill batter in squeeze bottle. Pipe spirals into hot oil.
💡 Pro Tip: Oil should be medium-hot - too hot and they brown before crisping
Fry until golden and crispy on both sides.
💡 Pro Tip: They should be crispy, not soft
Dip hot jalebis in warm syrup for 30 seconds. Remove.
💡 Pro Tip: Hot jalebi + warm syrup = perfect absorption. Cold syrup makes them soggy.
- ✓Ferment batter for crispy texture
- ✓Syrup must be warm, not hot or cold
- ✓Hot jalebi goes into warm syrup
- ✓Remove from syrup quickly for crispness
- ✓Serve immediately while warm and crispy
- →With rabri (reduced milk)
- →With warm milk
- →As-is while still warm