Crispy 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
Scale
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
