Jalebi
जलेबी / جلیبی
India's most theatrically made sweet — a pretzel-shaped, deep-fried batter coil that is soaked immediately in warm sugar syrup to become a glossy, syrup-drenched confection with a crispy shell that shatters to release a flood of sweetness when you bite in. Jalebi is eaten piping hot — the contrast of crispy outer shell and warm liquid sugar interior is its entire point — and is India's definitive festive sweet, made during Diwali, Eid, Holi, and weddings across the entire subcontinent. The batter, made from all-purpose flour and fermented overnight with a little yogurt, is piped through a cloth bag or squeeze bottle into swirling spirals in hot oil. The sound — a continuous sizzle — and the sight of the cook's hand making perfect circles at speed is one of the most satisfying things to watch in Indian street food. Eaten with rabri (sweetened condensed milk) in North India, or just plain and scalding hot from the pan, Jalebi is the definition of indulgence.
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 20 min
Ingredients
Method
Make the batter (ideally the night before): Whisk flour, cornstarch, baking soda, turmeric, and yogurt together. Gradually add 180 ml warm water, whisking until you have a smooth, pourable batter — slightly thicker than pancake batter. Cover and leave to ferment at room temperature for 12-24 hours for best flavour, or use immediately with a pinch more baking soda.
About 10 min
Tip: Fermented batter produces jalebis with a characteristic sour note that balances the sweetness. Not fermenting makes them blander.
Make the sugar syrup: Combine sugar, 200 ml water, saffron, crushed cardamom, and lemon juice in a saucepan. Stir over medium heat until sugar dissolves. Bring to a boil and simmer 5 minutes until slightly sticky (about one-string consistency — a drop placed between thumb and forefinger should form a single thread when pulled apart). Keep warm on the lowest heat.
About 8 min
Fry the jalebis: Heat oil in a wide, shallow pan to 175°C (345°F) — the pan must be wide to accommodate the spirals. Transfer batter to a squeeze bottle or piping bag with a small round nozzle (3-4mm). Pipe 7-8cm spirals directly into the hot oil, working quickly in circular motions. Fry for 2 minutes until golden and crisp on both sides. Immediately remove with tongs and drop directly into the warm sugar syrup. Submerge for exactly 30-45 seconds — no longer or they become too soggy. Remove, let excess syrup drip off, and serve while piping hot.
About 15 min
Tip: The syrup must be warm, not cold. The temperature difference between hot jalebi and cold syrup prevents proper absorption.
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 4 g
- Carbs
- 65 g
- Fat
- 12 g
- Fibre
- 1 g
- Sugar
- 55 g
- Sodium
- 85 mg
Contains: gluten, dairy
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Recipe by Boon Tools.