Crispy Homemade Jalebi
Indulge in the ultimate Indian dessert experience with this **Crispy Homemade Jalebi** recipe, a perfect balance of golden crunch and syrupy sweetness that melts in your mouth. Made from a fermented batter of all-purpose flour, corn flour, and yogurt, these delicate spirals are infused with aromatic saffron, cardamom, and a hint of rose water, delivering authentic flavor in every bite. This step-by-step recipe includes tips for achieving the ideal crunch, using a piping bag or squeeze bottle for perfect swirls, and soaking the jalebis in a velvety sugar syrup flavored with lemon juice. Whether served warm or at room temperature, these homemade jalebis are irresistibly crisp, making them a show-stopping dessert for festivals, celebrations, or a special treat.
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Recipe Information
Ingredients
- 1 cup All-purpose flour (maida)
- 2 tablespoons Corn flour
- 1/4 cup Yogurt
- 3/4 cup Water
- 1/4 teaspoon Baking powder
- 5 strands Saffron strands
- 1/4 teaspoon Turmeric powder
- 1 cup Ghee or oil for frying
- 1.5 cups Sugar
- 1 cup Water (for syrup)
- 1 teaspoon Lemon juice
- 1/2 teaspoon Cardamom powder
- 1 teaspoon Rose water
- 1 pinch Food color (optional)
Instructions
In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of corn flour, 1/4 teaspoon of baking powder, 5 saffron strands, and 1/4 teaspoon of turmeric powder.
Add 1/4 cup of yogurt and mix well, then gradually add 3/4 cup of water to make a smooth, lump-free batter with a consistency similar to pancake batter.
Cover the bowl and let the batter ferment for at least 8-10 hours or overnight at room temperature.
To prepare the sugar syrup, in a saucepan, combine 1.5 cups of sugar and 1 cup of water. Cook on medium heat, stirring occasionally until the sugar dissolves completely.
Once the syrup reaches a single thread consistency or registers 220°F (105°C) on a candy thermometer, add 1 teaspoon of lemon juice, 1/2 teaspoon of cardamom powder, and 1 teaspoon of rose water. Stir well and keep warm.
Stir the fermented batter gently. If it is too thick, add a little water, a tablespoon at a time, to achieve a pouring consistency.
Pour the batter into a squeeze bottle, piping bag, or zip-lock bag with a small hole cut at the tip.
Heat 1 cup of ghee or oil in a flat-bottomed pan on medium heat. To test, drop a little batter into the oil; it should rise quickly without browning.
Squeeze the batter in circular motions to form concentric rings or spirals in the hot oil. Fry the jalebis until they are crisp and golden on both sides.
Using a slotted spoon, remove the jalebis from the oil and immediately immerse them in the warm sugar syrup for 1-2 minutes, ensuring they soak well.
Remove the jalebis from the syrup and allow the excess syrup to drain off.
Serve the jalebis warm or at room temperature, enjoying the perfect combination of crispy, syrupy delight.
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 147.1 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 408.3 g | 148% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 300.7 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
