Vegan Masala Recipe
Jalebi Recipe (Traditional Method)
Jalebi are delicate, spiral-shaped sweets that are deep-fried and soaked in a fragrant sugar syrup. With a crispy exterior and a soft, syrupy center, they are a beloved treat often enjoyed during festivities or special family gatherings.
From the kitchen
What to expect
Making jalebi at home can be a joyful experience, bringing the sweet aroma of frying and syrup to your kitchen. This technique captures the traditional essence, creating a treat that delights any gathering.
Serving idea
Best served simply
Pair with a cup of masala chai for a delightful afternoon snack.
Cook the recipe
Method
- 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
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
Stir the batter with a spatula, breaking down any lumps until smooth, then whisk briskly for about 4 minutes to aerate.
- 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
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
Transfer the batter to a squeezy bottle or piping bag for shaping.
- 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
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
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
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
Fry until golden, turning once, then remove with a bamboo skewer or tongs, allowing excess oil to drip off.
- 12
Immediately immerse the fried jalebi in the warm sugar syrup for 2 to 3 minutes, turning to coat evenly.
- 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
Serve the jalebi hot, warm, or at room temperature.
Gather everything first
Ingredients
- •1 cup all-purpose flour (125 grams)
- •2 tablespoons gram flour (besan)
- •⅛ teaspoon turmeric powder
- •1 pinch baking soda (or ¼ teaspoon baking powder)
- •1 cup water
- •1 to 2 tablespoons all-purpose flour (for thickening the batter)
- •1 cup sugar (150 grams)
- •½ cup water (for sugar syrup)
- •¼ teaspoon saffron strands
- •Oil (for deep frying, as required)
A few useful notes
Notes
- •Store any leftovers in an airtight container in the refrigerator. Reheat in a low oven for a few minutes to maintain crispness.
- •Adjust the cooking time based on your frying method; smaller jalebi tend to cook faster than larger ones. Aim for a light golden hue when frying.
Learn the technique
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