Jalebi (Crisp Syrup-Soaked Spirals)
Local name: जलेबी
In short: Crisp, lacy spirals of fermented batter, fried until pale gold and soaked in warm saffron-cardamom syrup. A festival sweet best eaten warm. It takes about 55 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 25 min
- Resting
- 10 h
- Total
- 55 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 315 kcal
Jalebi are crisp, hollow spirals of fermented batter, fried until pale gold and soaked in warm saffron syrup. They are sold hot from huge shallow pans at sweet shops and fairs, and eaten with milk, with rabri or, in Gujarat, with savory fafda. The batter ferments overnight with a spoonful of yogurt, which gives a faint sourness and a lacy crunch. It takes practice to pipe even spirals, but misshapen ones taste just as good.
Instructions
- Whisk the flour, cornstarch and turmeric. Add the yogurt, melted ghee and warm water and whisk to a smooth batter that falls from the whisk in a thick ribbon. Cover and leave in a warm place for 8 to 12 hours, until bubbly with a mild sour smell.
- For the syrup, boil the sugar, water, cardamom, saffron and lemon juice for 6 to 8 minutes, until slightly sticky. A drop pressed between two fingers should form a short, thin thread. Stir in the rose water and keep the syrup warm on very low heat.
- Whisk the batter once to deflate it and spoon it into a squeeze bottle or piping bag with a 3 mm opening.
- Heat the ghee or oil in a wide, shallow pan to 170°C (340°F).
- Pipe a spiral about 6 cm (2 1/2 in) wide, starting in the center and winding outward in 2 to 3 loops, finishing by crossing the end over itself. Fry 3 to 4 at a time for about 1 minute per side until crisp and light golden.
- Lift out each jalebi, drain for 5 seconds, then soak it in the warm syrup for 20 to 30 seconds, turning once. Lift onto a rack and serve warm.
Tips
- Keep the fat at 160 to 170°C (325 to 340°F). Too hot and the jalebi darken before crisping, and too cool they soak up oil and go limp.
- For a quick version, skip the fermentation, add 1/2 tsp baking powder and rest the batter for 30 minutes. It is less tangy and a little less crisp, but still good.
Questions and answers
Why are my jalebi not crisp?
The syrup may be too thin, the jalebi left in it too long, or the oil too cool. Soak for only 20 to 30 seconds in warm, slightly sticky syrup.
Can I store jalebi?
They are best the same day. They stay crisp for about a day in an open container, and re-crisp in a 180°C (350°F) oven for 5 minutes.
What do you eat jalebi with?
Warm milk and rabri are classic. In Gujarat jalebi is eaten with savory chickpea flour strips called fafda.
How long does it take to make Jalebi (Crisp Syrup-Soaked Spirals)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Jalebi (Crisp Syrup-Soaked Spirals)?
About 315 kcal per serving, with 4 g of protein, 53 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 315 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 53 g |
| Fat | 10 g |
| Fiber | 1 g |
| Sugar | 36 g |
| Sodium | 15 mg |
Estimated values, calculated from the ingredients.
