About the Dish
Jalebi is one of the most beloved Indian sweets, known for its crispy, golden spirals soaked in fragrant sugar syrup. This deep-fried dessert is made from a fermented batter of flour and yogurt (or sometimes instant with baking soda), piped into hot oil in intricate, coiled shapes. Once fried to a perfect golden hue, the jalebis are immediately dunked into a warm, cardamom- and saffron-infused sugar syrup, absorbing the sweetness while maintaining a delightful crunch. It’s a festival favorite, enjoyed across India, Pakistan, and even parts of the Middle East and Africa.
What makes jalebi so special is its unique texture and flavor contrast—crispy on the outside, juicy and syrupy inside, with a slightly tangy taste from the fermentation process. Traditionally served hot, it pairs beautifully with rabri (thickened sweetened milk), samosas, or even a cup of chai. While most commonly orange due to food coloring, jalebis can also be found in yellow, white, or even saffron shades.
Though jalebi is often associated with Indian festivals like Diwali, Holi, and Ramadan, it’s also a popular street food enjoyed year-round. Making it at home requires some skill in piping the batter into oil, but the reward is worth it—a warm, crispy, syrup-drenched treat that satisfies every sweet craving! Would you like a recipe to try making it at home
Recipe
Ingredients
Directions to make
For the Batter
- 1 cup (120g) all-purpose flour (maida)
- 2 tbsp cornstarch (for extra crispiness)
- ½ cup (120ml) plain yogurt
- ¾ cup (180ml) water (adjust as needed)
- ½ tsp baking powder (or ¼ tsp baking soda)
- 1 tsp lemon juice (for slight fermentation effect)
- 1 tbsp ghee or oil
- A pinch of turmeric or orange food color (optional)
- 1 cup (200g) sugar
- ½ cup (120ml) water
- 4-5 saffron strands (optional, for aroma)
- ½ tsp cardamom powder
- ½ tsp lemon juice (prevents crystallization)
- ½ tsp rose water or kewra essence (optional)
- Ghee or oil (for deep frying)
Step 1 : Make the Batter
- In a mixing bowl, combine flour, cornstarch, baking powder, and turmeric (or food color).
- Add yogurt, lemon juice, ghee, and water. Mix well until smooth and lump-free. The batter should be thick yet flowy.
- Cover and let it rest for 30 minutes to 1 hour (for slight fermentation).
- In a saucepan, mix sugar and water. Bring to a boil.
- Add saffron, cardamom powder, and lemon juice. Let it simmer for 5-7 minutes until it reaches a one-string consistency (slightly sticky when pressed between fingers).
- Turn off the heat and add rose water or kewra essence. Keep warm.
- Heat oil or ghee in a wide pan on medium heat. The oil should be hot but not smoking.
- Transfer the batter into a piping bag, squeeze bottle, or ziplock with a small hole.
- Pipe the batter in spiral shapes directly into the hot oil. Fry until golden and crispy (about 2 minutes per side).
- Remove and immediately dip the fried jalebis into warm sugar syrup for 30-40 seconds. Flip them to coat evenly.
- Remove the jalebis from the syrup and place them on a plate.
- Serve hot and crispy, garnished with chopped pistachios or edible silver foil.
- Enjoy with rabri, chai, or just as they are!
