Crispy Jalebi with Sweet Syrup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
