Crispy Jalebi with Sweet Syrup Recipe
Introduction
Jalebi is a popular Indian sweet known for its bright orange spirals and crispy texture. It’s made by frying a simple batter and soaking it in fragrant sugar syrup for a perfect balance of crunch and sweetness.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup yogurt
- 1 cup sugar (for syrup)
- 1/2 cup water (for syrup)
- Oil or ghee for frying
- A pinch of saffron or food coloring (optional)
Instructions
- Step 1: Prepare the batter by mixing the flour and yogurt until smooth. Let it ferment for 6-8 hours or overnight at room temperature.
- Step 2: In a saucepan, combine sugar and water to make the syrup. Bring to a boil and simmer until it reaches a one-string consistency. Add saffron or food coloring if desired.
- Step 3: Heat oil or ghee in a wide pan over medium heat. Transfer the batter into a squeeze bottle or piping bag.
- Step 4: Pipe the batter in spiral or pretzel shapes directly into the hot oil. Fry until golden and crisp on both sides.
- Step 5: Immediately dip the fried jalebis in warm sugar syrup for 30 seconds to soak.
- Step 6: Remove and place them on a plate. Serve warm for best texture.
Tips & Variations
- For a softer texture, soak jalebis for a longer time in the sugar syrup.
- Use room temperature yogurt to help fermentation.
- Add a pinch of cardamom powder to the sugar syrup for extra flavor.
- If you don’t have a piping bag, use a clean plastic bag with a small hole cut in one corner.
Storage
Store jalebis in an airtight container at room temperature for up to 1 day to keep them crisp. Reheat gently in an oven or toaster oven before serving to restore their crunch. Avoid refrigeration, as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make jalebi without fermentation?
Fermentation enhances the batter’s texture and flavor, but you can skip it by adding a small amount of baking powder before frying. The jalebis may be less tangy and slightly different in texture.
How do I know when the sugar syrup is ready?
The syrup is ready when it reaches a one-string consistency—meaning a drop of syrup between your fingers forms a thin, single thread when pulled apart. This ensures the syrup will coat the jalebis well without being too runny or too thick.
PrintCrispy Jalebi with Sweet Syrup Recipe
Jalebi is a traditional Indian sweet treat made by piping a fermented batter into hot oil, frying until crispy and golden, and then soaking it in a fragrant sugar syrup. This recipe yields delightfully crunchy jalebis with a sweet, syrupy center, perfect for festive occasions or a delicious dessert.
- Prep Time: 12 hours (including fermentation) or 30 minutes without fermentation
- Cook Time: 15 minutes
- Total Time: 12 hours 15 minutes or 45 minutes without fermentation
- Yield: Approximately 12–15 jalebis 1x
- Category: Dessert
- Method: Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Batter Ingredients
- 1 cup all-purpose flour (maida)
- 1/4 cup plain yogurt
- 1/2 cup water (adjust as needed)
- 1/4 teaspoon baking powder or yeast (optional for fermentation)
Sugar Syrup Ingredients
- 1 cup sugar
- 1/2 cup water
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon lemon juice
Other
- Oil for deep frying
Instructions
- Prepare the Batter: In a mixing bowl, combine the all-purpose flour and yogurt. Gradually add water to create a smooth, thick batter. Optionally, add baking powder or yeast to help fermentation. Cover the batter and let it ferment at room temperature for 8-12 hours until it becomes slightly bubbly and airy.
- Make the Sugar Syrup: In a saucepan, combine sugar and water. Heat over medium flame, stirring until sugar dissolves. Boil until the syrup reaches one-string consistency, about 8-10 minutes. Add cardamom powder for flavor and lemon juice to prevent crystallization. Keep the syrup warm.
- Pipe the Jalebi Shapes: Heat oil in a deep frying pan or wok over medium heat. Transfer the batter to a piping bag or squeeze bottle fitted with a small nozzle. Pipe spiral or circular shapes into the hot oil carefully.
- Fry Until Crisp: Fry the jalebis until they turn golden and crisp on both sides, about 2-3 minutes per side, flipping as needed. Remove them with a slotted spoon and drain excess oil.
- Soak in Sugar Syrup: Immediately dip the fried jalebis into the warm sugar syrup for 1-2 minutes to absorb the sweetness. Remove and place on a rack to let excess syrup drip off slightly.
- Serve: Serve jalebis warm or at room temperature as a sweet snack or dessert.
Notes
- Fermentation of the batter enhances flavor and texture but can be skipped for quicker preparation, though the jalebi may be less airy.
- Maintaining the correct oil temperature (medium heat) is crucial for crisp and evenly cooked jalebis.
- The syrup should be sticky but not too thick to allow jalebis to soak up correctly.
- You can add saffron strands or rose water to the sugar syrup to add unique flavors.
- Use fresh oil and avoid overcrowding the pan while frying for best results.
Keywords: Jalebi, Indian sweet, fried dessert, sugar syrup, traditional Indian recipe
