Jalebi

Jalebi are India's most joyful sweet: crisp, golden spirals of fermented batter, fried until crunchy and soaked in warm saffron syrup. Each bite is juicy, sticky and wonderfully fragrant. They are best eaten fresh and warm, straight from the syrup.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

6 servings

Calories

320

Ingredients

• 150 g plain flour
• 1 tablespoon cornflour
• 1/2 teaspoon baking powder
• 120 ml warm water
• 1/2 teaspoon lemon juice
• 200 g sugar
• 150 ml water
• 1/4 teaspoon saffron strands
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water
• Oil or ghee, for frying
• A piping bag or squeeze bottle

Instructions

1. Whisk the flour, cornflour, baking powder, lemon juice and warm water into a smooth, thick batter.
2. Cover and rest the batter for 15 minutes so it thickens slightly.
3. Make the syrup by simmering the sugar, water, saffron and cardamom for 5 minutes until slightly sticky.
4. Stir in the rose water and keep the syrup warm, not hot.
5. Heat oil to 175°C (350°F) and pipe the batter into tight spirals, frying for 1 to 2 minutes per side until crisp and golden.
6. Lift the jalebi out and soak them in the warm syrup for 1 to 2 minutes.
7. Serve warm, with extra syrup drizzled over the top.

Pro tips

• The batter should flow in a steady ribbon; too thin and the spirals will collapse.
• Keep the syrup warm so the jalebi absorb it properly.
• Fry in small batches so the oil temperature stays steady.
• Jalebi are best eaten within a few hours, while still crisp.

Frequently asked questions