How To Make Jalebi
Fry up this sweet jalebi recipe for dessert. A crispy funnel cake deep fried and glazed in a sweet syrup. A simple and light dessert made the Indian way.
Prep:
30 mins
Cook:
20 mins
Total:
50 mins
Ingredients
- 3 cups all purpose flour
- 2 cups hung curd
- 1⁄2 cup ghee
- 3 cups sugar
- 5 saffron strands
- 1⁄2 tsp green cardamom, powdered
- 1⁄2 cup corn flour
- 1½ pinch baking soda
- 2 cups sunflower oil
- 3 cups water
- 4 drops rose essence
- 1⁄2 tsp edible food color
Instructions
To Prepare:
- In a small bowl mix together all-purpose flour, cornflour, baking soda, ghee, and food color.
- For the batter, add hung curd and water to the flour mixture. Mix well until slightly thick. Set aside to ferment for 8 to 10 hours.
- To make the sugar syrup, heat water in a pan over medium flame. Stir in sugar until fully dissolved. Simmer syrup until it attains one string consistency. Add saffron, cardamom powder, and rose essence. Stir and turn heat off.
To Cook:
- Heat oil in a pan over medium flame. Transfer the jalebi batter to a muslin cloth with a hole or squeeze bottle.
- Squeeze out batter in a cicular motion to make spirals. Move from inside to outside. Fry jabelis on both sides until crispy and golden.
Soak the Jalebis in sugar syrup and serve
- Soak jabelis in warm sugar syrup for 3 to 4 minutes. Do not soak for too long or jabelis will go limp and soggy.
- Transfer jabelis to a tray lined with foil. Top off with creamy rabri and serve warm.
Recipe Notes
To make the jalebi even more delicious, add a little bit of ghee to the batter, this will give your jalebi that perfect aroma. To the crispy Jalebi, don't forget to ferment the batter overnight.
Nutrition
- Sugar: 62g
- :
- Calcium: 80mg
- Calories: 3268kcal
- Carbohydrates: 233g
- Cholesterol: 559mg
- Fat: 261g
- Fiber: 3g
- Iron: 3mg
- Monounsaturated Fat: 99g
- Polyunsaturated Fat: 10g
- Potassium: 149mg
- Protein: 7g
- Saturated Fat: 139g
- Sodium: 87mg
- Vitamin A: 49IU
- Vitamin C: 1mg
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