Jalebi

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cardamom
• 1 1/2 cups warm water
• 1/4 teaspoon saffron strands (optional)
• 2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• Vegetable oil (for frying)

Steps

1. 1 In a bowl, mix flour, baking powder, and cardamom. Gradually add warm water and saffron to form a smooth batter, adjusting consistency with more water if needed.
2. 2 Let the batter rest for 20 minutes.
3. 3 In a saucepan, combine sugar, water, and lemon juice to make syrup. Simmer until sugar dissolves and syrup thickens slightly.
4. 4 Heat oil in a deep skillet or wok to 350°F (175°C).
5. 5 Using a jalebi mold or a piping bag, carefully drop spirals of batter into hot oil. Fry until golden brown, turning once.
6. 6 Remove jalebis with a slotted spoon and immediately dip into syrup. Let soak for a few minutes.
7. 7 Drain excess syrup and serve warm.

Equipment

• Deep skillet or wok
• Jalebi mold or piping bag
• Candy thermometer

Variations

• Add rose water or kewra water to the syrup for aromatic twists.

Substitutions

• If saffron is unavailable, omit or use a pinch of turmeric for color.

Pairings

• Pair with strong chai for a classic Indian dessert experience.

Nutrition

Tips

• For perfect spirals, maintain consistent oil temperature and use a steady hand when piping batter.
• Adjust syrup sweetness to taste by adding more or less sugar.

Storage

Store jalebis in an airtight container at room temperature for up to 1 day. Reheat in a microwave for a few seconds to restore crispness.

Freezing: Does not freeze well due to texture changes upon thawing.

Serving Suggestions

• Serve with a side of chilled rabri (sweetened reduced milk) or vanilla ice cream.

FAQ