Delicious Homemade Jalebi with Nut Topping Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Indian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
