Jalebi
Jalebi are a popular sweet snack from the Indian subcontinent, made by deep-frying a fermented batter in a circular or pretzel shape, then soaking it in a sugar syrup. The result is a crispy, chewy, and intensely sweet confection with a bright orange hue. Enjoy these warm for the best experience.
An original recipe by Forkin
- Total time
- 12 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 474 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
batter
- 125 gall-purpose flour
- 15 gcornstarch
- 2 gactive dry yeast
- 5 gsugar
- 180 mlwater, warm
- 0.5 tsporange food color(optional)
syrup
- 0.5 gsaffron threads, a few strands(optional)
- 200 gsugar
- 120 mlwater
- 2 pcscardamom pod, crushed(optional)
- 5 mllemon juice
frying
- 500 mloil, for frying
Equipment
squeezing bottle · clean cloth · wide shallow pan · saucepan · slotted spoon · large bowl · wire rack · whisk · piping bag
The method
Step by step
- 1
Combine the all-purpose flour, cornstarch, yeast, and the first measure of sugar in a large bowl for the batter.
About 2 min
- 2
Gradually add the warm water to the dry ingredients, mixing until a smooth, thick batter forms. If using, stir in the orange food color.
About 3 min
Cook’s note: The batter should be thick enough to pipe but still flow smoothly.
- 3
Cover the bowl with a clean cloth and let the batter ferment in a warm place for 12-24 hours, or until it has risen and appears slightly bubbly.
About 12 hr
Cook’s note: Fermentation is key for the characteristic jalebi flavor and texture.
- 4
Prepare the sugar syrup by combining the second measure of sugar, the second measure of water, saffron threads (if using), and crushed cardamom pods (if using) in a saucepan.
About 2 min
- 5
Bring the syrup to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5-7 minutes until it reaches a one-string consistency (when a drop of syrup is stretched between your thumb and forefinger, a single thread forms).
About 7 min
Cook’s note: Do not overcook the syrup, or it will crystallize.
- 6
Remove the syrup from the heat and stir in the lemon juice. Keep the syrup warm while you fry the jalebi.
About 1 min
Cook’s note: Lemon juice prevents crystallization of the sugar syrup.
- 7
Pour the fermented batter into a piping bag fitted with a small, round nozzle, or use a squeeze bottle with a small opening.
About 2 min
- 8
Heat the oil in a wide, shallow pan or karahi over medium heat until it is hot but not smoking (around 170-180°C).
About 3 min
Cook’s note: Test the oil with a small drop of batter; it should sizzle and rise immediately.
- 9
Pipe the batter into the hot oil in circular or pretzel-like shapes. Fry a few at a time, without overcrowding the pan.
About 5 min
Cook’s note: Practice makes perfect for the jalebi shape!
- 10
Fry for 2-3 minutes on each side, turning once, until the jalebi are golden brown and crispy.
About 6 min
- 11
Remove the fried jalebi from the oil with a slotted spoon and immediately immerse them in the warm sugar syrup for 30-60 seconds, ensuring they are fully coated.
About 2 min
Cook’s note: The jalebi should be still hot when they enter the syrup to absorb it well.
- 12
Remove the soaked jalebi from the syrup and place them on a wire rack to drain any excess syrup.
About 1 min
- 13
Serve the jalebi warm and enjoy immediately.
Per serving
Nutrition
- Calories
- 474.1kcal
- Protein
- 3.6g
- Carbs
- 80.1g
- Fat
- 15.5g
- Fibre
- 1.6g
- Sugar
- 51.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover jalebi in an airtight container at room temperature.
Gently warm jalebi in a microwave for a few seconds or in a dry pan until just heated through.
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