Crispy Jalebi with Sweet Syrup Recipe

Introduction

Jalebi is a popular sweet treat known for its crisp, spiral shapes and syrupy sweetness. This delightful dessert is perfect for celebrations or whenever you crave something sugary and satisfying.

Ingredients

• 1 cup flour
• 1/2 cup yogurt
• Sugar syrup, as needed

Instructions

1. Step 1: Prepare the batter by mixing flour and yogurt until smooth and free of lumps.
2. Step 2: Pipe the batter into hot oil in circular shapes and fry until golden and crisp.
3. Step 3: Immediately dip the fried jalebis into warm sugar syrup, allowing them to soak briefly before serving.

Tips & Variations

• Use warm yogurt to help activate fermentation if you prefer a slightly tangy flavor in the batter.
• Adding a pinch of saffron or cardamom to the sugar syrup can enhance the aroma and taste.

Storage

Store jalebis in an airtight container at room temperature for up to 2 days to maintain their crispness. Reheat briefly in a low oven to restore crunch before serving, if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ready-made sugar syrup instead of homemade?

Yes, ready-made sugar syrup works fine, but homemade syrup often tastes fresher and allows you to adjust sweetness and flavor.

How do I keep jalebis crispy?

Drain excess oil well after frying and soak jalebis briefly in syrup to avoid sogginess. Store them in a sealed container at room temperature to maintain crispness.

Crispy Jalebi with Sweet Syrup Recipe

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Jalebi is a popular Indian sweet characterized by its crispy, spiral-shaped fried batter soaked in fragrant sugar syrup. This delightful treat combines a tangy fermented batter with a sweet, sticky coating, perfect for festivals and special occasions.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 8 hours 35 minutes
• Yield: Approximately 12–15 jalebis 1x
• Category: Dessert
• Method: Frying
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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For the Batter

• 1 cup all-purpose flour (maida)
• 1/4 cup plain yogurt
• 1/2 cup water (adjust to make a smooth batter)
• 1/2 tsp active dry yeast or 1/4 tsp baking powder (optional for fermentation)
• A pinch of turmeric or yellow food color (optional)

For the Sugar Syrup

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 tsp saffron strands or a few drops of rose water (optional)
• 1/4 tsp cardamom powder (optional)
• 1 tsp lemon juice (to prevent crystallization)
• Ghee or oil for deep frying

Instructions

1. Prepare the Batter: In a mixing bowl, combine the flour, yogurt, and yeast or baking powder if using. Gradually add water to form a smooth, thick batter similar to pancake consistency. Add a pinch of turmeric or food color if desired. Cover and let it ferment in a warm place for 8-12 hours or overnight until bubbles form.
2. Make the Sugar Syrup: While the batter ferments, combine sugar and water in a saucepan. Bring to a boil, stirring until sugar dissolves. Add saffron, cardamom powder, and lemon juice. Simmer for 5-7 minutes until the syrup reaches a one-string consistency (when a drop between fingers forms a thin thread). Keep warm.
3. Heat the Oil: Heat ghee or oil in a deep frying pan on medium heat. To test readiness, drop a small amount of batter into the oil; it should sizzle immediately and rise slowly.
4. Pipe and Fry the Jalebi: Pour the batter into a squeeze bottle, piping bag, or cloth with a small hole. Carefully pipe spiral shapes into the hot oil. Fry until golden and crisp on both sides, about 2-3 minutes per side, flipping gently.
5. Soak in Sugar Syrup: Remove the fried jalebis using a slotted spoon and immediately dip them into the warm sugar syrup for about 30 seconds to 1 minute, allowing them to soak up the syrup but not become soggy.
6. Serve Warm: Take them out of the syrup and place on a plate. Serve the jalebis warm for the best taste and texture.

Notes

• Fermentation is key to get the slight tanginess and crisp texture; if short on time, add baking powder but the taste will be slightly different.
• Sugar syrup consistency should be sticky but not too thick; test by the one-string test.
• Serve jalebi fresh and warm, as they get chewy on standing for long.
• Ghee adds traditional flavor but neutral oil can be used.
• Adjust frying temperature to avoid burning or undercooking the jalebis.

Keywords: Jalebi, Indian sweets, fried dessert, sugar syrup sweets, festival recipe, crispy Indian dessert