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Jalebi

By Groceree

Also known as Jilebi

A lightly fermented batter piped in spirals into hot ghee, fried until crisp, then dunked in warm saffron and cardamom syrup so it is crunchy outside and juicy inside. Sold hot from street stalls across India.

Last updated

Bright orange crisp spirals glistening with syrup, stacked on a plate
Servings
Makes about 20
Prep
20 min
Cook
30 min
Total
1 h 50 min

Ingredients

Batter

  • plain flour150 g
  • cornflour2 tbsp
  • plain yoghurt3 tbsp
  • dried yeast½ tsp
  • ground turmeric1 pinch
  • water150 ml

Frying

  • ghee500 ml

Syrup

  • caster sugar250 g
  • water150 ml
  • saffron threads1 pinch
  • cardamom pods4
  • lemons½

Instructions

Batter and syrup

  1. 01

    Whisk the , , , , and into a smooth, thick like pancake . Leave in a warm place for 1 to 2 hours until bubbly.

  2. 02

    When the has almost finished rising, lightly crush the . Boil the and with the and the for 5 to 6 minutes until one-thread sticky. Squeeze in the juice of the half and keep warm.

Frying

  1. 03

    Heat the , about 1.5 cm deep, in a 20 cm frying pan over medium heat to about 170°C.

  2. 04

    Pour the into a squeeze bottle or piping bag with a small hole, and pipe spirals of two or three rings directly into the fat, finishing in the centre.

  3. 05

    Fry for 1 to 2 minutes a side until crisp and golden.

  4. 06

    Lift out, drain for a moment, and soak in the warm for 30 seconds.

  5. 07

    Serve hot on their own, or with rabri, sweetened milk slowly reduced until thick.

Notes

  • The syrup must be warm and the jalebi hot, so the syrup fills the tubes of batter.
  • Keep the batter thick enough to hold its shape when piped.
  • The Middle Eastern zalabia and Persian zoolbia are close relatives.

Nutrition per serving

Calories
340 kcal
Protein
3 g
Carbs
62 g
Fat
10 g

Estimated from the ingredients.

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