Pakistani Crispy Saffron Sugar Spirals

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Pakistani festival sweet made from fermented batter piped into delicate spirals, fried until golden and crisp, then soaked in a fragrant cardamom-saffron sugar syrup. Each bite delivers a satisfying crunch followed by sticky, floral sweetness.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 13 gFat
• 2 gSaturated Fat
• 66 gCarbs
• 1 gFiber
• 48 gSugar
• 3 gProtein
• 85 mgSodium
• 70 mgPotassium
• 28 mgCalcium
• 1.4 mgIron
• 1 mgVitamin C
• 6 mcgVitamin A

Ingredients

For the batter

• 1 cup all-purpose flour
• 2 tablespoons plain yogurt
• 1/2 cup lukewarm water
• 1/4 teaspoon baking soda
• 1 pinch saffron threads, soaked in 1 tablespoon warm water
• 1/2 teaspoon yellow food color (optional)

For the sugar syrup

• 2 cups granulated sugar
• 1 cup water
• 1/2 teaspoon cardamom powder
• 1 teaspoon lemon juice
• 4-5 saffron strands

For frying

• 2 cups neutral oil, or as needed
• 1 tablespoon ghee (optional, for flavor)

Directions

1. In a mixing bowl, whisk together flour, yogurt, and lukewarm water until smooth and lump-free. Cover and rest at room temperature for 1 hour to ferment lightly, then stir in baking soda, saffron water, and food color; the batter should be slightly thicker than pancake batter.
2. While the batter rests, combine sugar, water, cardamom powder, and saffron in a saucepan. Bring to a boil over medium heat and simmer for 6-8 minutes until the syrup reaches a one-string consistency. Stir in lemon juice and keep warm over low heat.
3. Heat oil and ghee in a deep pan to about 320°F (160°C). The oil should be moderately hot — too hot will brown the spirals before they cook through, too cool will make them oily.
4. Transfer the batter to a squeeze bottle, piping bag with a small round tip, or a cloth-tied ketchup bottle. Pipe concentric circles or pretzel shapes directly into the hot oil, working in batches of 4-5 at a time.
5. Fry for 60-90 seconds per side until deep golden and crisp. Use a slotted spoon to lift each spiral briefly to drain excess oil, then immediately submerge in the warm sugar syrup for 1-2 minutes.
6. Remove the soaked spirals from the syrup, letting excess drip off, and arrange on a platter. Serve warm or at room temperature, optionally garnished with extra saffron strands or slivered pistachios.

Cook’s Notes

• Maintain syrup temperature — if it cools too much the spirals will not absorb properly; reheat gently if needed.
• The squeeze bottle or cloth-bag technique is traditional; a zip-top bag with a tiny corner snipped works in a pinch.
• For richer color and aroma, add a few drops of rose water or kewra essence to the warm syrup before soaking.
• Oil temperature is critical — test with a small drop of batter; it should rise slowly to the surface without browning instantly.
• Jalebis taste best within a few hours of frying but can be stored at room temperature in an airtight container for up to 2 days; do not refrigerate as they lose their crispness.

You might also like

Asian

Pakistani Lentil and Lamb Curry

Asian

Pakistani Tandoor Naan Bread

Desserts

Saffron and Cardamom Vermicelli Milk Pudding with Dates and Pistachios

Asian

Pakistani Aromatic Chicken Rice Pilaf