Traditional Jalebi: The Ultimate DessertVeg
Learn how to make authentic, halwai-style Jalebi at home with this easy-to-follow recipe! These crispy, golden, and syrupy treats are a festive favorite for any occasion. By fermenting the batter for 24 hours, you achieve the perfect traditional texture. From crafting the tangy, yogurt-based batter to achieving that signature swirl in hot oil and soaking them in saffron-infused sugar syrup, this guide covers every step to ensure delicious, juicy, and addictive results every time.
Ingredients
For the Batter:
250g (1 ¾ cups) of Maida (all-purpose flour)
1 tbsp Gram Flour (besan)
1 cup Yogurt
2 tbsp Clarified Butter (Ghee)
1 piece Lemon
3 cup Water
1 tsp Turmeric Powder
A pinch Saffron Powder
For the Sugar Syrup:
2 cups Granulated Sugar
1 cup Water
A few Saffron Strands
A pinch Saffron Powder
For Frying:
as needed Oil
Instructions
Step 1— Prepare the Batter
1
In a mixing bowl, combine the maida and besan.
2
Add the yogurt, melted ghee, lime juice, and water. Whisk well until there are no lumps; the consistency should resemble a smooth cake batter.
3
Stir in the turmeric powder and a pinch of saffron powder for a golden color.
4
Cover and set the batter aside for 24 hours to allow for light fermentation.
5
After 24 hours, transfer the fermented batter into a squeeze bottle.
Step 2— Prepare the Sugar Syrup
1
In a heavy-bottomed pan, combine the sugar and water.
2
Heat on low until the sugar melts, then raise the heat and boil for 4–5 minutes.
3
Add a few saffron strands and a pinch of saffron powder. Do not stir the syrup once it starts boiling.
Step 3— Frying the Jalebis
1
Heat oil in a shallow pan or Jalebi tawa to a depth of about 1 ½ inches.
2
Hold the squeeze bottle tip just above the hot oil surface and squeeze the batter in round circular motions.
3
Deep fry for 30 seconds on each side until they are golden and crisp.
4
Remove the Jalebis from the oil and drop them into the warm sugar syrup for about 30 seconds.
5
Place the Jalebis on a rack to drain any excess syrup before serving.
