Golden Jalebi with Saffron Cardamom Syrup Recipe

Introduction

Jalebi is a delightfully sweet and crispy Indian treat made from deep-fried batter soaked in fragrant sugar syrup. Its bright golden spirals and nutty garnish make it a perfect dessert for celebrations or simply satisfying your sweet tooth at home.

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 use 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 the saffron and bring to a boil. Continue boiling for 5–6 minutes until the mixture thickens to a honey-like consistency. Remove from heat and stir in cardamom powder and 1 teaspoon lemon juice to prevent crystallization. Set aside.
2. Step 2: For the batter, combine the plain flour, cornflour, 1/2 teaspoon lemon juice, yogurt, turmeric, and ghee in a large bowl. Gradually add 150ml water and whisk until smooth. Stir in the baking powder and bicarbonate of soda. The batter should be about as thick as pancake batter.
3. Step 3: Pour the batter into a squeeze bottle with a narrow tip or a piping bag with a small opening. Heat the vegetable oil in a large heavy-bottomed saucepan until it reaches 170–180°C or until a drop of batter sizzles upon contact.
4. Step 4: Carefully pipe or squeeze spirals of batter directly into the hot oil. Fry in batches of four or five for 1–2 minutes on each side until golden and crisp.
5. Step 5: Remove the jalebi with a slotted spoon and drain on kitchen paper. While still warm, dip them in the prepared syrup using tongs or a fork, turning to coat evenly.
6. Step 6: Sprinkle with flaked almonds or chopped pistachios and serve immediately, or allow to cool if preferred.

Tips & Variations

• Use natural yellow food colouring or a pinch of turmeric to achieve the traditional vibrant color without altering the flavour.
• Ensure your oil temperature is consistent at 170–180°C to achieve perfect crispiness without burning.
• If you don’t have a squeeze bottle, a piping bag or even a sturdy plastic bag with a small cut at the tip works well.
• Add a little rose water or kewra water to the syrup for an extra floral aroma.

Storage

Store jalebi in an airtight container at room temperature for up to 2 days. To re-crisp, warm them briefly in a low oven. Avoid refrigerating as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare the batter fresh for optimal fermentation and consistency, but you can refrigerate it for a few hours. Bring to room temperature before frying.

What is the best oil to fry jalebi in?

Vegetable oil with a high smoke point is ideal for deep frying jalebi, as it ensures even cooking and prevents burning.

Golden Jalebi with Saffron Cardamom Syrup Recipe

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Jalebi is a traditional Indian sweet treat made of deep-fried fermented batter, shaped into spirals, and soaked in fragrant saffron and cardamom-infused sugar syrup. Crispy and sticky, this dessert is garnished with nuts for added crunch and aroma, perfect for festive occasions or a delightful snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Makes about 20–25 jalebis 1x
• Category: Dessert
• Method: Frying
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the 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 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 (to whisk into batter)

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, dissolve 200g caster sugar in 100ml water. Add a pinch of saffron and bring to a boil. Cook for 5-6 minutes until the syrup thickens to a honey-like consistency. Remove from heat, then stir in the cardamom powder and 1 tsp lemon juice to prevent crystallization. Set the syrup aside.
2. Prepare the Batter: In a large bowl, combine plain flour, cornflour, 1/2 tsp lemon juice, natural yogurt, turmeric or food coloring, and ghee. Slowly add 150ml water while whisking continuously until smooth. Stir in the baking powder and bicarbonate of soda. The batter should have a thickness similar to pancake batter.
3. Heat the Oil: Pour the vegetable oil into a large heavy-bottomed saucepan until it is no more than two-thirds full. Heat the oil to 170-180°C (340-360°F), testing by dropping a bit of batter into the oil; it should sizzle immediately.
4. Fry the Jalebis: Transfer the batter into a squeeze bottle with a narrow tip or a piping bag with a small opening. Carefully pipe spirals or swirls of batter directly into the hot oil. Fry in batches of four or five at a time for 1-2 minutes on each side until golden and crisp.
5. Drain the Fried Jalebis: Use a slotted spoon to remove the jalebis and place them on a plate lined with kitchen paper to drain excess oil.
6. Soak in Syrup and Garnish: While still warm, dip the fried jalebis into the prepared sugar syrup using tongs or a fork, turning them to ensure they are thoroughly coated. Sprinkle over flaked almonds or finely chopped pistachios for garnish.
7. Serve: Serve the jalebis immediately for best taste and texture, or allow them to cool slightly before enjoying.

Notes

• The lemon juice added to the syrup prevents the sugar from crystallizing, keeping it smooth and sticky.
• Using turmeric or natural yellow food coloring gives the jalebis their iconic bright color.
• Ensure the oil is at the correct temperature; too hot will burn the jalebi, too cool will make it soggy.
• Jalebis are best eaten fresh as they lose crispness when stored.
• A squeeze bottle or piping bag with a small tip helps achieve perfect spiral shapes.

Keywords: Jalebi, Indian dessert, sweet spirals, deep-fried sweets, saffron syrup, cardamom dessert