Jalebi

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Jalebi is a beloved Indian sweet made from a fermented flour batter piped into bright orange spirals, deep-fried until crisp, and immediately soaked in warm saffron-cardamom sugar syrup. The contrast between the crackly exterior and syrup-soaked interior makes it irresistible at festivals, weddings, and street stalls alike. Best eaten warm, when the spirals are still glistening and just-crisp.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 54 gCarbs
• 1 gFiber
• 39 gSugar
• 3 gProtein
• 28 mgSodium
• 62 mgPotassium
• 22 mgCalcium
• 1.2 mgIron
• 0 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 2 tablespoons chickpea flour (besan)
• 1/2 teaspoon active dry yeast
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon turmeric powder
• 3/4 cup warm water
• 1 tablespoon plain yogurt

For the sugar syrup

• 1.5 cups granulated sugar
• 3/4 cup water
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon rose water
• Pinch of saffron strands
• 1 teaspoon lemon juice

For frying

• 2 cups neutral oil such as sunflower or canola

Directions

1. In a large bowl, whisk together the all-purpose flour, chickpea flour, yeast, baking powder, cardamom, and turmeric. Add the warm water and yogurt and whisk until smooth and lump-free; the batter should be slightly thinner than pancake batter.
2. Cover the bowl with a clean kitchen towel and let the batter ferment in a warm spot for 2 to 3 hours, or until bubbly and slightly increased in volume.
3. Meanwhile, prepare the sugar syrup: combine the sugar, water, cardamom, rose water, and saffron in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves, then simmer for 5 to 6 minutes until the syrup reaches a one-string consistency. Stir in the lemon juice and keep warm.
4. Heat the oil in a deep, heavy-bottomed pan to 320°F (160°C). Test by dropping a small amount of batter; it should sizzle and rise slowly to the surface.
5. Transfer the fermented batter to a squeeze bottle, piping bag fitted with a small round tip, or a traditional cloth jalebi dispenser.
6. Pipe the batter into the hot oil in concentric spirals about 2 to 3 inches across, working from the center outward. Fry 3 to 4 jalebis at a time without moving them for about 60 to 90 seconds, then carefully flip and fry for another 60 seconds until deep golden and crisp on both sides.
7. Using a slotted spoon or tongs, transfer the fried jalebis directly into the warm sugar syrup. Let them soak for about 45 to 60 seconds, turning once, until fully saturated but still holding their shape.
8. Lift the jalebis out, let excess syrup drip back into the pan, and arrange on a wire rack or plate. Repeat with the remaining batter, reheating the oil to 320°F between batches.
9. Serve the jalebis warm, ideally within 20 minutes of soaking, when the exterior is still lightly crisp and the inside syrupy.

Cook’s Notes

• If you don't have yeast, ferment the batter using 2 tablespoons of yogurt and a pinch of baking soda, allowing 4 to 6 hours of fermentation.
• The oil temperature is critical: too hot and the jalebis will brown before cooking through, too cool and they will absorb excess oil. Maintain 315 to 325°F.
• The sugar syrup should be warm (not boiling) when dipping so the jalebis absorb it without dissolving their crisp crust.
• For vivid color, increase the turmeric to 1/2 teaspoon or add a few drops of natural orange food coloring.
• Jalebis are best enjoyed fresh; they lose their crispness within a couple of hours. Reheat briefly in hot oil if needed.

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