Delicious Jalebi Recipe with Saffron Cardamom Syrup and Nut Topping Recipe

Introduction

Jalebi is a beloved Indian sweet known for its crispy texture and juicy syrupy sweetness. These golden, spiral-shaped treats are perfect for festive occasions or as a delightful dessert any time. Making jalebi at home allows you to enjoy their fresh, warm goodness straight from the kitchen.

Ingredients

• 1 litre vegetable oil, for deep-frying
• Flaked almonds or finely chopped pistachios, to serve
• 200g caster sugar
• Small pinch of saffron
• 1⁄4 tsp green cardamom powder (or regular ground cardamom)
• 1 tsp lemon juice (for syrup)
• 125g plain flour
• 2 tbsp cornflour
• 1⁄2 tsp lemon juice (for batter)
• 2 tsp natural yogurt
• 1⁄2 tsp turmeric or a few drops of natural yellow food colouring
• 1 tbsp ghee
• 1⁄4 tsp baking powder
• 1⁄4 tsp bicarbonate of soda
• 150ml water (for batter)
• 100ml water (for syrup)

Instructions

1. Step 1: Make the syrup by combining the sugar and 100ml water in a pan over medium heat. Stir until the sugar dissolves, then add the saffron and bring to a boil. Let it simmer for 5-6 minutes until thick and syrupy, like honey.
2. Step 2: Remove the syrup from heat and stir in the cardamom powder and 1 teaspoon lemon juice to prevent crystallization. Set the syrup aside.
3. Step 3: Prepare the batter by placing plain flour, cornflour, 1/2 teaspoon lemon juice, yogurt, turmeric (or food colouring), and ghee in a large bowl. Gradually whisk in 150ml water until smooth.
4. Step 4: Add the baking powder and bicarbonate of soda to the batter and stir well. The consistency should be similar to pancake batter.
5. Step 5: Transfer the batter into a squeeze bottle with a narrow tip or a piping bag with a small opening. Heat the vegetable oil in a large heavy-bottomed pan until it reaches 170-180°C (test by dropping a little batter—it should sizzle immediately).
6. Step 6: Carefully pipe spirals of batter into the hot oil, working in batches of four or five jalebis at a time. Fry each side for 1-2 minutes until golden and crisp.
7. Step 7: Use a slotted spoon to remove the jalebis and place them on kitchen paper to drain excess oil.
8. Step 8: While still warm, dip each jalebi into the warm syrup using tongs or a fork. Turn to coat them thoroughly.
9. Step 9: Sprinkle with flaked almonds or chopped pistachios, then serve immediately or allow to cool if preferred.

Tips & Variations

• Use a squeeze bottle or piping bag for control and to create perfect spiral shapes.
• Adjust the syrup consistency by simmering longer for a thicker syrup or adding a little water for thinner syrup.
• For extra aroma, add a few drops of rose water or kewra water to the syrup after removing from heat.
• Experiment with different nuts like cashews or walnuts for garnish.

Storage

Jalebis are best enjoyed fresh and warm for optimal crispness. If needed, store leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a low oven or microwave to regain some crispness, though they may soften over time due to the syrup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jalebi batter ahead of time?

It’s best to prepare and use the batter fresh for the lightest texture. However, you can refrigerate the batter for a few hours; just give it a good whisk before frying.

How do I know when the oil is the right temperature?

Heat oil until it reaches 170-180°C (340-360°F). You can test by dropping a small amount of batter into the oil—it should sizzle immediately and rise to the surface.

Delicious Jalebi Recipe with Saffron Cardamom Syrup and Nut Topping Recipe

Print Recipe

★★★★★

4.5 from 145 reviews

Crispy, sweet Indian Jalebi are deep-fried spirals of fermented batter soaked in a fragrant saffron and cardamom sugar syrup, garnished with nuts for a delightful treat perfect for festivals or special occasions.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Makes approximately 20–25 jalebis 1x
• Category: Dessert
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Syrup

• 200g caster sugar
• 100ml water
• small pinch of saffron
• 1/4 tsp green cardamom powder (or regular ground cardamom)
• 1 tsp lemon juice

For the Batter

• 125g plain flour
• 2 tbsp cornflour
• 1/2 tsp lemon juice
• 2 tsp natural yogurt
• 1/2 tsp turmeric or a few drops of natural yellow food colouring
• 1 tbsp ghee
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 150ml water (approximately)

For Frying and Garnish

• 1 litre vegetable oil, for deep-frying
• flaked almonds or finely chopped pistachios, to serve

Instructions

1. Prepare the Syrup: In a medium saucepan over medium heat, combine the sugar and 100ml water. Stir until the sugar dissolves. Add the saffron and bring the mixture to a boil. Let it boil for 5-6 minutes until the syrup thickens to a consistency similar to honey. Remove from heat, then stir in the cardamom powder and lemon juice to prevent crystallization. Set aside to keep warm.
2. Make the Batter: In a large bowl, combine the plain flour, cornflour, 1/2 tsp lemon juice, natural yogurt, turmeric (or yellow food coloring), and ghee. Gradually whisk in about 150ml water until the mixture is smooth and free of lumps. Finally, add the baking powder and bicarbonate of soda and mix well. The batter should have a thickness similar to pancake batter.
3. Heat the Oil: Pour vegetable oil into a large heavy-bottomed saucepan, filling it to no more than two-thirds full. Heat the oil to about 170-180°C (340-360°F). Test readiness by dropping a little batter into the oil – it should sizzle immediately.
4. Fry the Jalebi: Transfer the batter into a squeeze bottle with a narrow tip or a piping bag with the tip snipped off to create a small opening. Carefully pipe spirals or rings of batter directly into the hot oil in batches (frying about four or five at once). Fry each side for 1-2 minutes until they turn golden and crisp.
5. Drain and Soak in Syrup: Use a slotted spoon to remove the fried jalebi and place them on a plate lined with kitchen paper to drain excess oil. While still warm, immerse the jalebi into the warm sugar syrup using tongs or a fork, allowing them to soak and turn glossy with syrup coating.
6. Garnish and Serve: Sprinkle the soaked jalebi with flaked almonds or finely chopped pistachios for an added crunchy texture and nutty flavor. Serve immediately for the best balance of crispness and syrupy sweetness, or allow to cool slightly if preferred.

Notes

• Ensure the oil temperature is consistent between 170-180°C for perfect frying results—too hot will burn the jalebi, too cool will make them oily.
• The batter can be fermented overnight in a warm place for tangier flavor, though this is optional.
• If you don’t have a squeeze bottle, a piping bag or even a spoon can be used carefully, but ease of shaping will vary.
• Use fresh saffron for the authentic aroma; if unavailable, a pinch of turmeric is added for color but does not replace saffron’s flavor.
• Store leftover jalebi in an airtight container once cooled; reheat slightly in a warm oven to regain some crispness.

Keywords: Jalebi, Indian sweet, deep-fried dessert, saffron syrup, cardamom, festive sweets