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Delicious Jalebi Recipe with Saffron Cardamom Syrup and Nut Topping Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/delicious-jalebi-recipe-with-saffron-cardamom-syrup-and-nut-topping-recipe/