Jalebi Recipe (Traditional Method)

Cook the recipe

Method

1. 1

   In a mixing bowl, combine 1 cup all-purpose flour, 2 tablespoons gram flour, 1 pinch baking soda, and ⅛ teaspoon turmeric powder.

2. 2

   Mix the dry ingredients well before gradually adding 1 cup water. Depending on the flour's quality, you may need ¾ to 1 cup of water.

3. 3

   Stir the batter with a spatula, breaking down any lumps until smooth, then whisk briskly for about 4 minutes to aerate.

4. 4

   Cover the batter and set it aside in a warm place for 12 to 15 hours for fermentation; in colder climates, extend this to 20 to 24 hours.

5. 5

   After fermentation, the batter should be bubbly and a bit thinner; stir gently, then add 1 to 2 tablespoons of all-purpose flour to thicken.

6. 6

   Transfer the batter to a squeezy bottle or piping bag for shaping.

7. 7

   In a saucepan, combine 1 cup sugar, ½ cup water, and ¼ teaspoon saffron strands. Heat on low, stirring to dissolve the sugar.

8. 8

   Cook the syrup until it reaches one-thread consistency, then add ¼ teaspoon lime juice and stir. Keep the syrup warm off the heat.

9. 9

   Heat oil for frying in a kadai, ensuring it reaches 350°F (176°C) by testing with a small amount of batter; it should rise immediately.

10. 10

    Squeeze the batter into concentric circles in the hot oil, starting from the center or moving outward. Shapes may vary—practice for better control.

11. 11

    Fry until golden, turning once, then remove with a bamboo skewer or tongs, allowing excess oil to drip off.

12. 12

    Immediately immerse the fried jalebi in the warm sugar syrup for 2 to 3 minutes, turning to coat evenly.

13. 13

    Place on a tray lined with foil or parchment to drain the excess syrup, and repeat the process until all batter is used.

14. 14

    Serve the jalebi hot, warm, or at room temperature.