Jalebi

Name: Jalebi
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 200g All-purpose Flour, maida; 120g Plain Yogurt, curd; 200ml Water, to make a thick, pourable batter; 11 strands of Saffron Strands, soaked in 1 tbsp warm water (or a tiny pinch of turmeric for color); 1/8 tsp Baking Soda, add just before frying; 300g Sugar; 180ml Water; 1 tsp Lemon Juice, to prevent crystallization; 1/4 tsp Saffron Strands; 4 pods of Green Cardamom Pods, lightly crushed (or 1/2 tsp cardamom powder); 1 tsp Rose Water, optional but traditional; 650ml Ghee, or a 50/50 mix of ghee and neutral oil (for deep-frying); 2 tbsp Pistachios, finely chopped; optional; 0 pinch of Salt, pinch

Crisp, syrup-soaked jalebis with a golden spiral and a fragrant cardamom-saffron aroma — these sticky-sweet pastries are a classic Indian treat. Light and airy inside, they’re fried to a delicate crunch and finished in a fragrant sugar syrup with rose water and pistachios for a festive finish. Serve warm for best texture and shine.

Crisp, syrup-soaked jalebis with a golden spiral and a fragrant cardamom-saffron aroma — these sticky-sweet pastries are a classic... Show more

Traditional Indian Recipe

Health Grade

E- · Indulgent

Rating

4.3

Time

1 hr50 min

Price

1,58 €

Calories

863 kcal

vegetarian

low sodium

kid friendly

comfort food

Method

Chop pistachios

If you are using them, finely chop the Pistachios and set them aside for the finish. Small pieces give a nice crunch without weighing down the syrup.

Mix the batter

In a large bowl, whisk the All-purpose Flour, Plain Yogurt, Water, a pinch of Salt, and the Saffron Strands soaked in 1 tbsp warm water until the batter is smooth, thick, and pourable. Beat it for 2 to 3 minutes so there are no lumps and the batter ribbons off the whisk.

Rest the batter

Cover the bowl and let the batter rest for 1 hour at room temperature. It should look a little puffier and feel more relaxed when you return to it.

Make the syrup

Combine the Sugar, water, Lemon Juice, the lightly crushed Green Cardamom Pods, and the remaining saffron in a small saucepan, then bring it to a boil over medium heat, stirring until the sugar dissolves. Simmer for 8 minutes until the syrup is glossy and just slightly sticky, then stir in the Rose Water and keep it warm on the lowest heat.

Heat the ghee

Pour the Ghee into a deep, heavy pan and warm it over medium to medium-low heat until a tiny drop of batter sizzles immediately and floats to the top. The fat should be hot and steady, not smoking.

Activate the batter

Stir the Baking Soda into the rested batter just before frying, mixing only until it turns a little foamy. If it has thickened, whisk in a spoonful or two of water until it pipes easily, then fry right away.

Pipe and fry

Spoon the batter into a sturdy zip-top bag, snip off a tiny corner, and pipe tight spirals or little circles directly into the hot ghee. Fry a few at a time for 1 to 2 minutes on the first side, flip carefully, and fry for 1 minute more until they are crisp and light golden on both sides.

Soak and serve

Lift the jalebi out of the ghee and dip them into the warm syrup for 1 minute, turning once so they soak evenly. Let the excess drip off, arrange them on a platter, and scatter the chopped pistachios over the top if you want a little crunch.

Ingredients

Method

For 4 servings

Adjust servings

For the batter

200g All-purpose Flour, maida
120g Plain Yogurt, curd
200ml Water, to make a thick, pourable batter
11 strands of Saffron Strands, soaked in 1 tbsp warm water (or a tiny pinch of turmeric for color)
1/8 tsp Baking Soda, add just before frying
0 pinch of Salt, pinch

For the sugar syrup

300g Sugar
180ml Water
1 tsp Lemon Juice, to prevent crystallization
1/4 tsp Saffron Strands
4 pods of Green Cardamom Pods, lightly crushed (or 1/2 tsp cardamom powder)
1 tsp Rose Water, optional but traditional

For frying and finishing

650ml Ghee, or a 50/50 mix of ghee and neutral oil (for deep-frying)
2 tbsp Pistachios, finely chopped; optional

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

863 kcal

43% of Daily kcal

Protein

8.1 g

16% RDI

Fat

40 g

24g sat fat

Carbs

118 g

43% RDI

Sugar

78 g

100% RDI

Fiber

2 g

7% RDI

Salt

0 g

1% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E- · 2.1 / 10

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