Jalebi (crisp, syrupy Indian spiral fritters)

Jalebi is a favourite at North Indian and Pakistani festivals, weddings and breakfasts: a crisp, syrup-soaked, bright orange spiral sweet. The contrast between the slightly sour fermented batter and the cardamom-and-saffron syrup makes it irresistible.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Mix the flour, rice flour, yoghurt and bicarbonate of soda with the lukewarm water into a thick batter that is not runny but pourable; cover and ferment in a warm place for 8–12 hours (the batter rises slightly and turns a little sour).
2. For the syrup boil the sugar, water and cardamom together for 5–6 minutes until slightly sticky, at one-thread consistency; add the lemon juice, saffron and rose water and keep warm. ⏱ Timer: 5 min
3. Heat the oil to medium temperature (170–175 °C).
4. Fill a piping bag or squeezy bottle (or a plastic bottle with a small hole) with the batter and pipe connected spiral loops into the oil.
5. Fry for 1–2 minutes on each side until golden and crisp. ⏱ Timer: 1 min
6. Lift out of the oil, dip in the warm syrup for 20–30 seconds, remove and serve warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The consistency of the batter is critical: too thin and it won't hold its shape, too thick and it is hard to pipe.
• The syrup should be warm, not hot: that way the jalebi absorbs it without falling apart.
• Best fresh and crisp; it softens within a few hours.
• Traditionally served with milk (rabri) or hot milk.

Frequently asked questions

Can the fermenting be skipped?

Yes, if you use yoghurt and bicarbonate of soda a 1–2 hour rest is enough, but it will be less tangy.

Why isn't it crisp?

The oil was too cold, or it stayed in the syrup too long.

Similar recipes

• Pączki pieczone (oven-baked yogurt doughnut bites) · Polish
• Bavyrsak (Tatar fried dough balls) · Russian
• Buñuelos Navideños (Crispy Fritters with Cinnamon Sugar) · Mexican
• Choux fritters (toló-fánk) · Hungarian
• Shrikhand light (saffron and cardamom yogurt cream) · Indian
• Carnival doughnuts (farsangi fánk) · Hungarian

More indian ideas

• Kulfi light (pistachio and cardamom ice lolly)
• Cardamom baked apples with yogurt
• Besan ladoo light (chickpea flour balls)
• Coconut pineapple rice pudding (payasam light)
• Sandesh light (curd cheese and cardamom bites)
• Masala chai oat bars
• Mango coconut chia pudding
• Carrot cardamom muffins

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch