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Photo by Shoeib Abolhassani on Unsplash
Indiandessertveganvegetariandairy-free
Jalebi
Jalebi is a beloved Indian sweet originating from the Indian subcontinent, particularly popular across North India, Pakistan, and Bangladesh. These crispy, syrup-soaked spirals made from fermented batter are a staple at festivals, street food stalls, and celebratory occasions.
Jump to recipeIngredients
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Instructions
- 1
In a large mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/4 teaspoon turmeric powder and mix well.
- 2
Add 1 tablespoon yogurt and 1/2 teaspoon active dry yeast to the dry ingredients, then gradually add 1 cup water while whisking until you get a smooth, lump-free batter with a consistency similar to pancake batter.
- 3
Cover the bowl with a clean cloth and let the batter ferment at room temperature for at least 30 minutes, or up to 8 hours for a tangier flavor.
- 4
Prepare the sugar syrup by combining 1.5 cups sugar and 1 cup water in a saucepan over medium heat, stirring until the sugar dissolves completely.
- 5
Add 1/4 teaspoon cardamom powder, 1/2 teaspoon saffron strands, and 1 teaspoon lemon juice to the syrup, then bring it to a boil and cook until it reaches a one-string consistency (about 8 to 10 minutes), then reduce heat to very low to keep the syrup warm.
- 6
Pour the fermented batter into a squeeze bottle or a piping bag fitted with a small round nozzle (about 3 to 4 mm opening).
- 7
Heat 2 cups of oil or ghee in a wide, flat pan over medium heat until it reaches 350°F (175°C).
- 8
Squeeze the batter into the hot oil in circular spiral motions, forming 3 to 4 inch diameter coils, and fry 4 to 5 jalebis at a time without overcrowding the pan.
- 9
