Authentic Gulabi Jalebi Recipe – Saffron & Cardamom Flavored

Last Updated on 2 months by Neha Deshmukh

Authentic Gulabi Jalebi Recipe – Saffron & Cardamom Flavored

Hey everyone! If you’ve ever craved that perfect, crispy, syrup-soaked Jalebi, you’re in the right place. I remember the first time I tried making Jalebi – it was a bit of a disaster, honestly! But after a lot of practice (and a few sweet failures!), I’ve finally perfected a recipe that’s always a hit. This Gulabi Jalebi, with its beautiful saffron hue and fragrant cardamom notes, is a little slice of Indian sweet heaven. Let’s get started!

Why You’ll Love This Recipe

This isn’t just any Jalebi recipe. It’s a little bit special. The addition of milk powder gives it a wonderfully soft interior, while the saffron and cardamom create a flavor profile that’s both comforting and luxurious. Plus, it’s surprisingly achievable at home – don’t let the swirling shape intimidate you! You’ll be rewarded with a truly authentic taste of India.

Ingredients

Here’s what you’ll need to make these delightful Gulabi Jalebis:

• 1 cup all-purpose flour (120g)
• ½ cup milk powder (approx. 50g)
• ¼ cup sugar (50g)
• ½ tsp instant yeast (approx. 2g)
• 1 tsp oil
• ½ tsp cardamom powder
• A fat pinch of saffron strands
• ⅓ to ½ cup warm water (80-120ml)
• Oil for deep frying
• Date syrup for topping
• Sesame seeds for topping (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my little kitchen secrets:

• Milk Powder: Don’t skip this! It adds a lovely softness to the Jalebi. Full-fat milk powder works best for richness.
• Saffron Strands: A little goes a long way. The saffron not only adds a beautiful color but also a subtle, floral aroma. Soak the strands in a tablespoon of warm milk for about 15-20 minutes to extract maximum color and flavor.
• Cardamom Powder: Freshly ground cardamom is always best. It makes a huge difference in the overall fragrance.
• Type of Oil for Frying: I prefer using vegetable oil or sunflower oil for frying Jalebi. They have a neutral flavor and a high smoke point. Avoid olive oil, as it has a lower smoke point and a distinct flavor.
• Regional Variations in Sweeteners: Traditionally, Jalebi is soaked in sugar syrup. But I love using date syrup for a healthier and more nuanced sweetness. You can also use a mixture of sugar and glucose for a classic, crispier texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the flour, milk powder, sugar, yeast, oil, cardamom powder, and saffron strands (and the milk it soaked in, if using).
2. Gradually add the warm water, mixing with your hands or a whisk until you form a thick, sticky batter. It should be similar to pancake batter, but a little thicker.
3. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for about 2 hours, or until doubled in size. This is crucial for light and airy Jalebis!
4. While the batter is rising, heat the oil in a deep frying pan or wok over medium heat. To test if the oil is ready, drop a tiny pinch of batter into the oil – it should sizzle and rise to the surface immediately.
5. Now for the fun part! Transfer the batter to a piping bag fitted with a small round nozzle (or a clean ketchup bottle with a small opening).
6. Dip a teaspoon in water and scoop up some batter. Gently swirl the batter into the hot oil in a circular motion to create the Jalebi shape. Repeat, dipping the spoon in water each time to prevent the batter from sticking. Don’t overcrowd the pan – fry 3-4 Jalebis at a time.
7. Fry the Jalebis until they are golden brown and crispy, flipping them occasionally to ensure even cooking. This usually takes about 3-4 minutes per batch.
8. Remove the Jalebis from the oil and drain them on paper towels to remove excess oil.
9. While the Jalebis are still warm, drizzle them generously with date syrup and sprinkle with sesame seeds (if using).
10. Serve immediately and enjoy!

Expert Tips

• Batter Consistency is Key: The batter should be thick enough to hold its shape but thin enough to flow easily. Adjust the amount of water accordingly.
• Oil Temperature: Maintaining the right oil temperature is vital. Too hot, and the Jalebis will burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.
• Piping Practice: If you’re new to piping, practice a few swirls on a plate before going straight into the hot oil.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk powder instead of dairy milk powder. Almond or soy milk powder work well.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend. You might need to adjust the amount of water slightly.
• Spice Level: My friend, Priya, loves adding a pinch of nutmeg to the batter for an extra layer of warmth. Feel free to experiment!
• Festival Adaptations: During Diwali, my family loves making mini Jalebis for gifting. For Holi, we add a tiny bit of food coloring to the batter for a festive touch.

Serving Suggestions

Gulabi Jalebi is best enjoyed warm, straight from the fryer! It’s perfect with a cup of masala chai or a glass of cold milk. You can also serve it as part of a larger Indian sweet platter.

Storage Instructions

Honestly, Jalebi is best eaten fresh. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can briefly reheat them in a microwave or oven to restore some texture.

FAQs

Let’s answer some common questions:

What is the best type of oil for frying Jalebi? Vegetable oil or sunflower oil are great choices because of their neutral flavor and high smoke point.

How do I know if the oil is at the right temperature? Drop a tiny pinch of batter into the oil. If it sizzles and rises immediately, it’s ready.

Can I make the Jalebi batter ahead of time? Yes, you can! Prepare the batter and let it rise for the initial 2 hours, then refrigerate it for up to 24 hours. Bring it back to room temperature before frying.

What is the purpose of adding saffron to the batter? Saffron adds a beautiful color and a delicate, floral aroma to the Jalebis.

How can I achieve the perfect crispy texture? Make sure the oil is at the right temperature, don’t overcrowd the pan, and fry the Jalebis until they are golden brown and crispy. Soaking them in a sugar syrup with a little glucose also helps!