Delicious Homemade Jalebi with Nut Topping Recipe

Introduction

Jalebi is a beloved Indian sweet known for its crispy, spiral shapes soaked in fragrant saffron syrup. Perfect for festive occasions or as a delightful treat, this recipe will guide you through making authentic jalebi at home with ease.

Ingredients

• 1 litre vegetable oil, for deep-frying
• Flaked almonds or finely chopped pistachios, to serve
• 200g caster sugar
• Small pinch of saffron
• 1⁄4 tsp green cardamom powder, or regular ground cardamom
• 1 tsp lemon juice
• 125g plain flour
• 2 tbsp cornflour
• 1⁄2 tsp lemon juice
• 2 tsp natural yogurt
• 1⁄2 tsp turmeric, or a few drops of natural yellow food colouring
• 1 tbsp ghee
• 1⁄4 tsp baking powder
• 1⁄4 tsp bicarbonate of soda

Instructions

1. Step 1: Make the syrup by combining the sugar and 100ml water in a pan over medium heat. Once the sugar dissolves, add saffron and bring to a boil. Boil for 5-6 minutes until thick and syrupy, similar to honey. Remove from heat, then stir in cardamom and lemon juice to prevent crystallization. Set aside.
2. Step 2: Prepare the batter by placing all ingredients except baking powder and bicarbonate of soda into a large bowl. Gradually add 150ml water while whisking until smooth. Stir in the baking powder and bicarbonate of soda. The batter should resemble pancake batter in thickness.
3. Step 3: Transfer the batter to a squeeze bottle with a narrow tip or a piping bag fitted with a small opening. Heat the oil in a large heavy-bottomed pan until it reaches 170-180°C (or when a drop of batter sizzles upon contact).
4. Step 4: Carefully pipe swirls of batter directly into the hot oil in batches of four or five. Fry each for 1-2 minutes on each side until golden and crisp.
5. Step 5: Remove the jalebis with a slotted spoon and drain on kitchen paper. While still warm, dip them into the prepared syrup, turning to coat thoroughly.
6. Step 6: Sprinkle the jalebis with flaked almonds or chopped pistachios and serve immediately, or allow to cool slightly before enjoying.

Tips & Variations

• Use natural yellow food coloring or turmeric sparingly to achieve the traditional golden hue without overpowering flavor.
• For a lighter texture, ensure the oil temperature is consistent; too hot will burn the jalebi, too cool will make it greasy.
• Try adding a little rose water or kewra water to the syrup for a floral aroma.
• Serve jalebi with a side of warm milk or rabri for a richer dessert experience.

Storage

Store cooled jalebis in an airtight container at room temperature for up to 2 days to maintain crispness. Reheat briefly in a low oven before serving to restore texture. Avoid refrigeration as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make jalebi without a piping bag or squeeze bottle?

Yes, you can use a spoon to carefully drizzle the batter into the hot oil, but controlling the spiral shape will be more challenging.

Why did my syrup crystallize?

Syrup crystallization happens if sugar isn’t fully dissolved or if it’s not boiled enough. Adding lemon juice helps prevent crystallization by breaking down sugar molecules.

Delicious Homemade Jalebi with Nut Topping Recipe

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This traditional Indian sweet treat, Jalebi, features crisp, golden spirals of deep-fried batter soaked in a fragrant saffron-infused sugar syrup. The batter is light and tangy thanks to yogurt and lemon juice, while a touch of cardamom adds aromatic warmth. Garnished with flaked almonds or pistachios, these sticky, syrup-soaked delights are perfect for festive occasions or a special dessert.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings 1x
• Category: Dessert
• Method: Frying
• Cuisine: Indian

Ingredients

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For the Sugar Syrup

• 200g caster sugar
• 100ml water
• Small pinch of saffron
• 1/4 tsp green cardamom powder (or regular ground cardamom)
• 1 tsp lemon juice

For the Jalebi Batter

• 125g plain flour
• 2 tbsp cornflour
• 1/2 tsp lemon juice
• 2 tsp natural yogurt
• 1/2 tsp turmeric or a few drops of natural yellow food colouring
• 1 tbsp ghee
• 1/4 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 150ml water (added gradually)

For Frying and Garnish

• 1 litre vegetable oil, for deep-frying
• Flaked almonds or finely chopped pistachios, to serve

Instructions

1. Make the Sugar Syrup: In a pan over medium heat, combine the caster sugar and 100ml water. Stir until the sugar dissolves completely. Add saffron, then bring the mixture to a boil and let it simmer for 5-6 minutes until it thickens to a honey-like consistency. Remove from heat, stir in cardamom powder and lemon juice to prevent crystallization. Set aside to keep warm.
2. Prepare the Batter: In a large bowl, combine plain flour, cornflour, lemon juice, yogurt, turmeric or yellow food coloring, and ghee. Gradually whisk in 150ml water until the batter is smooth and thick, resembling pancake batter. Add baking powder and bicarbonate of soda, then stir well to incorporate.
3. Heat the Oil: Pour the vegetable oil into a heavy-bottomed saucepan, filling it no more than two-thirds full. Heat the oil to 170-180°C (340-356°F). Test readiness by dropping a bit of batter in; it should sizzle immediately.
4. Fry the Jalebis: Using a squeeze bottle with a narrow tip or a piping bag with a small opening, pipe spirals or circular shapes of batter directly into the hot oil. Fry in batches, allowing 4-5 pieces at a time. Cook each side for 1-2 minutes until they turn golden and crisp.
5. Drain and Soak: Remove the fried jalebis with a slotted spoon and place them on kitchen paper to drain excess oil. While still warm, dip them into the warm sugar syrup, turning gently to coat thoroughly.
6. Garnish and Serve: Transfer the syrup-coated jalebis to a serving plate and sprinkle generously with flaked almonds or finely chopped pistachios. Serve immediately for the best texture or allow to cool for a chewier experience.

Notes

• Ensure the oil temperature is maintained between 170-180°C for perfectly crispy jalebis.
• Lemon juice in the syrup prevents sugar crystallization, keeping the syrup smooth.
• Using natural yellow food coloring or turmeric provides the characteristic golden hue without artificial dyes.
• The batter thickness is critical; it should be similar to pancake batter for forming perfect spirals.
• Jalebis are best enjoyed fresh but can be stored in an airtight container for up to a day.

Keywords: Jalebi, Indian dessert, deep-fried sweets, saffron syrup, traditional sweets, festive recipe