Crispy Homemade Jalebi
Dive into the irresistible world of **Crispy Homemade Jalebi**, a classic Indian dessert that’s as delightful to make as it is to eat! This recipe combines a fermented batter of **all-purpose flour, yogurt, and saffron strands** to create beautifully golden, crisp spirals that are soaked in a fragrant syrup made with **cardamom, rose water, and lemon juice**. The batter, perfected with a hint of turmeric for its vibrant hue, is fried to crispy perfection before absorbing the warm, aromatic sugar syrup for that signature sticky-sweet finish. Ready in just under an hour (after overnight fermentation), these crispy jalebis are ideal for celebrations, festive occasions, or simply satisfying your dessert cravings. Whether served warm or at room temperature, this homemade jalebi recipe guarantees a **crunchy yet syrupy culinary experience** that rivals the best from traditional sweet shops!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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)
Directions
Step 1
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.
Step 2
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.
Step 3
Cover the bowl and let the batter ferment for at least 8-10 hours or overnight at room temperature.
Step 4
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.
Step 5
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.
Step 6
Stir the fermented batter gently. If it is too thick, add a little water, a tablespoon at a time, to achieve a pouring consistency.
Step 7
Pour the batter into a squeeze bottle, piping bag, or zip-lock bag with a small hole cut at the tip.
Step 8
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.
Step 9
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.
Step 10
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.
Step 11
Remove the jalebis from the syrup and allow the excess syrup to drain off.
Step 12
Serve the jalebis warm or at room temperature, enjoying the perfect combination of crispy, syrupy delight.
Nutrition Facts
| Serving size | (1176.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3907.5 |
| Total Fat 240.7g | 0% |
| Saturated Fat 147.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 609.6mg | 0% |
| Sodium 168.5mg | 0% |
| Total Carbohydrate 416.1g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 304.4g | |
| Protein 17.7g | 0% |
| Vitamin D 29.4IU | 0% |
| Calcium 152.8mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 385.4mg | 0% |
Source of Calories