Last Updated on 4 months by Neha Deshmukh

Rhubarb Jalebi Recipe – Cardamom & Fruit Indian Sweet Treat

Introduction

Oh, jalebi! Just the name conjures up images of bustling sweet shops in India and the sheer joy of that first crispy, syrupy bite. I remember my grandmother making these during Diwali, and the whole house would smell incredible. But this isn’t your everyday jalebi. We’re giving this classic a delightful twist with the addition of tangy rhubarb! It’s a little unexpected, a little different, and so good. Trust me, you’ll love this rhubarb jalebi recipe – it’s a cardamom & fruit-infused Indian sweet treat that’s sure to impress.

Why You’ll Love This Recipe

This recipe isn’t just about making jalebis; it’s about embracing seasonal flavors and adding a unique touch to a beloved classic. The rhubarb adds a beautiful tartness that balances the sweetness perfectly. Plus, the warm cardamom syrup is just heavenly. It’s a bit of effort, yes, but the reward is a truly special dessert that’s worth every minute.

Ingredients

Here’s what you’ll need to create these delightful rhubarb jalebis:

• 3 Rhubarb stalks
• 1 tbsp sugar (for rhubarb)
• ½ cup water (for rhubarb)
• 1 ½ cups sugar (for syrup)
• ¾ cup water (for syrup)
• ¼ tsp ground cardamom (for syrup)
• 1 cup AP flour (Maida)
• ¼ tsp ground cardamom (for batter)
• ½ cup Rhubarb puree
• ½ cup water (for batter)
• ½ tsp yeast
• ¼ tsp sugar (for yeast)
• 2 tbsp warm water (for yeast)
• 3 cups oil (for frying)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rhubarb: A Seasonal & Tangy Twist

Rhubarb is best in spring, so this is a fantastic way to use up that beautiful, tart stalk. If you’re not familiar with rhubarb, it is slightly sour, so the sugar balances it beautifully.

Cardamom: The Queen of Indian Spices

I always use freshly ground cardamom for the best flavor. It’s worth the extra effort! The aroma is just incredible and adds such a warm, comforting note to the jalebis.

Flour Choice: Using All-Purpose Flour (Maida)

Traditionally, jalebis are made with Maida (all-purpose flour). It gives them that lovely, slightly chewy texture. You can experiment with other flours (more on that later!), but Maida is what I recommend for the most authentic result.

Oil for Frying: Selecting the Right Oil

I prefer using vegetable oil or sunflower oil for frying. They have a high smoke point and a neutral flavor, so they won’t interfere with the taste of the jalebis.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Rhubarb Puree: First, chop your rhubarb stalks into small pieces. Add them to a saucepan with 1 tbsp sugar and ½ cup water. Simmer over medium heat until the rhubarb is soft and mushy – about 15-20 minutes. Then, blend it all up into a smooth puree. Set aside to cool.
2. Prepare the Cardamom Syrup: In another saucepan, combine 1 ½ cups sugar, ¾ cup water, and ¼ tsp cardamom. Bring to a boil and simmer until the syrup thickens slightly – it should coat the back of a spoon. Keep this warm, as we’ll need it later.
3. Activate the Yeast: In a small bowl, dissolve the yeast and ¼ tsp sugar in 2 tbsp warm water. Let it sit for about 5-10 minutes until it gets foamy. This means the yeast is alive and ready to work its magic!
4. Make the Batter: In a large bowl, whisk together the flour and ¼ tsp cardamom. Add the rhubarb puree, ½ cup water, and the yeast mixture. Mix well to form a smooth batter. It should be a little thicker than pancake batter.
5. Rest the Batter: Cover the bowl and let the batter rest for about 20 minutes. This allows the yeast to do its thing and gives the batter a nice, airy texture.
6. Fry the Jalebis: Heat the oil in a deep frying pan or wok over medium heat. Now, this is where it gets a little tricky! You’ll need a piping bag or a clean squeeze bottle. Fill it with the batter. Carefully pipe the batter into the hot oil in spiral shapes. Don’t overcrowd the pan – fry a few jalebis at a time. Fry until golden brown and crispy, flipping once.
7. Soak in Syrup: Remove the fried jalebis and immediately soak them in the warm cardamom syrup for about 30 seconds. Then, carefully remove them and place them on a wire rack to drain.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Jalebi Crispness

The key to crispy jalebis is the oil temperature. It needs to be hot enough to cook the batter quickly, but not so hot that it burns. Around 350°F (175°C) is ideal.

Maintaining Syrup Consistency

The syrup should be warm, but not boiling hot. If it’s too hot, it will make the jalebis soggy. If it’s too cold, they won’t absorb the syrup properly.

Working with Yeast in Warm Climates

If you live in a warm climate, your yeast might activate faster. Keep an eye on it and use it as soon as it gets foamy.

Variations

Want to get creative? Here are a few ideas:

Vegan Jalebi Adaptation

Substitute the yeast with 1 tsp baking powder and use plant-based milk instead of water.

Gluten-Free Jalebi Option

Use a gluten-free all-purpose flour blend. The texture will be slightly different, but still delicious! My friend, Priya, swears by a blend with rice flour and tapioca starch.

Spice Level Adjustment

Add a pinch of saffron to the syrup for a more luxurious flavor. Or, for a little heat, add a tiny pinch of cayenne pepper!

Festival Adaptations (Holi, Diwali)

These are perfect for any celebration! During Diwali, I like to add a few chopped nuts to the syrup for extra richness.

Serving Suggestions

Serve these warm, with a sprinkle of chopped pistachios or almonds. They’re also delicious with a scoop of vanilla ice cream or a dollop of yogurt.

Storage Instructions

Jalebis are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty!

FAQs

Let’s answer some common questions:

What is the best way to prevent jalebis from becoming soggy?

Make sure the syrup isn’t too hot and drain the jalebis well on a wire rack.

Can I make the rhubarb puree ahead of time?

Absolutely! You can make the puree a day or two in advance and store it in the refrigerator.

What can I substitute for all-purpose flour in this recipe?

You can try a gluten-free blend, but the texture will be different. Besan (gram flour) can also be used for a slightly different flavor profile.

How do I know when the cardamom syrup has reached the correct consistency?

It should coat the back of a spoon. When you run your finger across the coated spoon, the line should hold its shape.

Is it possible to bake these jalebis instead of frying them?

While you can try baking them, they won’t have the same crispy texture as fried jalebis. Frying is really the traditional and best way to achieve that authentic jalebi experience.