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Best Easy Jalebi Recipe

Name: Best Easy Jalebi Recipe
Total time: 90 min
Yield: 110 g
Ingredients: all-purpose flour 1.5 cups; plain yogurt 3 tbsp; cornstarch 2 tbsp; water 0.75 cups; active dry yeast 0.5 tsp; canola oil 2 cups; sugar 1.5 cups; water 1 cups; saffron strands 0.25 tsp; lemon juice 0.5 tsp; cardamom powder 0.25 tsp

Jalebi is a crispy, pretzel-shaped Indian sweet made from fermented batter and soaked in saffron sugar syrup. This iconic street dessert is a family favorite at breakfast stalls and festive occasions.

Cook 90 min Difficulty HARD 320 kcal

#dessert #Indian sweets #vegetarian #festival food

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Ingredients

Main ingredients

all-purpose flour 1.5 cups
plain yogurt 3 tbsp
cornstarch 2 tbsp
water 0.75 cups
active dry yeast 0.5 tsp
canola oil 2 cups

Seasonings/Sauce

sugar 1.5 cups
water 1 cups
saffron strands 0.25 tsp
lemon juice 0.5 tsp
cardamom powder 0.25 tsp

Nutrition summary

Carbohydrates 54 g 68%

Protein 4 g 5%

Fat 12 g 27%

Serving size 110g

Cooking steps

1

In a large bowl, combine 1.5 cups all-purpose flour and 2 tbsp cornstarch. Add 3 tbsp yogurt and 0.5 tsp active dry yeast, then mix with 0.75 cup water until smooth. Cover with a cloth and let ferment in a warm area for 8-12 hours (overnight) until bubbly and slightly risen.
2

To prepare the sugar syrup, combine 1.5 cups sugar and 1 cup water in a saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer for 5-7 minutes until the syrup is slightly thick but not thread-like. Stir in 0.25 tsp saffron strands, 0.25 tsp cardamom powder, and 0.5 tsp lemon juice to prevent crystallization. Keep the syrup warm (not boiling) while frying the jalebis.
3

Heat 2 cups canola oil in a heavy-bottomed pan over medium-high heat (oil temperature: about 350°F). Pour the fermented batter into a squeeze bottle or piping bag with a small round tip.
4

Squeeze the batter into hot oil forming spiral or pretzel shapes, working quickly and carefully. Fry the jalebis until golden and crisp, about 2 minutes per side, adjusting the heat to prevent burning but ensure crispness.
5

Using tongs, remove the jalebis from the oil and immediately immerse them in the warm saffron syrup for 40–60 seconds so they soak evenly. Remove and let excess syrup drip off on a wire rack. Serve warm for best texture.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient of this Jalebi recipe is all-purpose flour, which, when fermented with yogurt and yeast, forms the core batter that gives jalebi its crisp, light structure. The saffron sugar syrup also plays a vital role in imparting its iconic flavor and aroma.

Q. What is the most important cooking point to get crispy jalebi?

Heat control is essential. The batter should be piped into oil heated to about 350°F (medium-high); too cold and the jalebis will absorb oil and be soggy, too hot and they'll brown before becoming crisp throughout. Frying each side for about 2 minutes ensures a sturdy, crisp texture.

Q. How do I avoid soggy or undercooked jalebi?

Make sure to ferment your batter fully for a light texture, and always add fried jalebi directly into warm—not hot—saffron syrup for about 40–60 seconds. Over-soaking can lead to sogginess, while under-soaking leaves the center dry. Letting excess syrup drain off on a rack also helps maintain crispness.

Q. How many calories and what is the carb-to-protein ratio per serving?

Each 110g serving contains approximately 320 kcal, with 54g carbohydrates (68% of calories) and 4g protein (5%). This dish is high in carbs with a carbohydrate-to-protein ratio of roughly 13.5:1.

Q. Is this Jalebi recipe vegetarian?

Yes. All the main and seasoning ingredients—flour, yogurt, saffron, sugar, and oil—are vegetarian, making this recipe suitable for a vegetarian diet.

Best Easy Jalebi Recipe

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