Thinking of one word Jalebi, What comes to mind ? Hmmm…. Piping hot, crispy, sinfully sweet, flavor-full, festive, mouthwatering… the list goes on and on and on. It has taken me quite long to muster some courage to give this treat a shot. As you see shape ain’t perfect but it wasn’t a bad output. Infact this had my family drooling for more. If you love Indian food you HAVE to LOVE this… enjoy.
Divine Swirlies – Hot ‘n’ Crisp Jalebi served with Milk
- Total Time: 1 hour 45 minutes
- Yield: 4-5 servings 1x
Description
Crispy, golden spirals of jalebi soaked in fragrant sugar syrup, perfect for a festive treat or a sweet indulgence with a glass of warm milk.
Ingredients
- All-Purpose Flour - 1/2 cup
- Gram Flour or Besan - 1 tsp
- Rapid Rise Yeast - 1/2 tsp
- Corn Starch - 1/2 tsp
- Oil or Ghee - 1/2 tsp
- Yogurt - 1/2 Tbsp
- Warm Water - 1/3 cup
- Saffron - A pinch dissolved in 1 tsp warm milk.
- Orange food color - 2 drops (mix with water or milk above)
- And Cooking Oil to Fry (add a tsp of pure ghee for aroma)
For Syrup
- Sugar - 1 cup
- Water - 1/2 cup
- Saffron - Few Strands
- Cardamom Powder - A pinch
- Lemon Juice - 1 tsp
Instructions
- In a mixing bowl, combine all-purpose flour, gram flour, rapid rise yeast, and corn starch. Mix thoroughly.
- Add oil or ghee, yogurt, and warm water with dissolved saffron to the dry ingredients. Mix well until all lumps are dissolved and the batter is smooth.
- Cover the batter and let it rest in a warm place for about 1 hour to allow it to ferment.
- Meanwhile, prepare the sugar syrup by boiling 1 cup of sugar with 1/2 cup of water and cardamom powder. Stir until the sugar is completely dissolved and the syrup is slightly thickened. Keep it warm.
- Heat oil in a deep frying pan over medium heat. The oil should be hot but not smoking.
- Pour the batter into a squeeze bottle or piping bag with a small nozzle. Squeeze the batter into the hot oil in a spiral shape to form jalebis.
- Fry the jalebis until they are golden brown and crisp on both sides, about 2-3 minutes per side.
- Remove the jalebis from the oil and immediately dip them into the warm sugar syrup. Let them soak for a few seconds, then remove and place on a wire rack to drain excess syrup.
- Serve hot with a glass of warm milk.
Notes
For best results, ensure the batter is smooth and lump-free before resting. The syrup should be warm, not hot, when dipping the jalebis. Serve immediately for the crispiest texture. Store leftovers in an airtight container for up to 2 days, but note they may lose some crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 35
- Sodium: 50
- Fat: 5
- Carbohydrates: 50
- Fiber: 1
- Protein: 3
- Cholesterol: 0
These look adorable… but it looks like some steps are missing. 11-14 are repeats.
Hello! I agree, some steps missing. I was very interested in making these cuties. Can you tell how you piping them? Thank you!
The Jalebis looks stunning Sonia. This one is a great post :)
They’re beautiful..I can’t wait to make them myself for the first time!!
this is interesting and so cute :)