Authentic Jalebi Recipe- Crispy, Saffron Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Jalebi Recipe – Crispy, Saffron Cardamom Indian Sweet

Hello friends! If you’ve ever dreamt of making those gorgeous, spiraled, syrupy jalebis you find at Indian sweet shops, you’re in the right place. I remember the first time I tried to make these – it was a bit of a disaster! But trust me, with a little patience and this recipe, you’ll be enjoying warm, crispy jalebis in no time. They’re a little bit of work, but so worth it.

Why You’ll Love This Recipe

This jalebi recipe isn’t just about following steps; it’s about capturing that authentic Indian sweet shop flavor at home. We’re talking perfectly crisp edges, a soft, spongy interior, and that incredible saffron-cardamom infused syrup. It’s a guaranteed crowd-pleaser, especially during festivals, and honestly, any time you’re craving something truly special. Plus, the aroma while they’re frying? Divine!

Ingredients

Here’s what you’ll need to create these golden swirls of deliciousness:

• 1 cup all-purpose flour (maida) – about 120g
• 1 tablespoon chickpea flour (besan) – about 20g
• ¼ teaspoon cardamom powder
• ¼ teaspoon baking powder
• Pinch of baking soda
• 3 tablespoons yogurt – about 45g
• Orange food color (optional)
• ½ cup + 2-3 tablespoons water – about 120-180ml
• Oil or ghee for frying
• 1 cup sugar – about 200g
• ½ cup water – about 120ml
• ¼ teaspoon cardamom powder
• Few saffron strands
• ½ teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients, because a few things make all the difference:

• Maida & Besan Flour Blend: The combination of maida (all-purpose flour) and besan (chickpea flour) is key for that perfect texture. Maida gives it the structure, while besan adds a lovely subtle nutty flavor and helps with crispness.
• Fermentation Process: Don’t skip the fermentation! This is where the magic happens. It creates the light, airy texture inside the jalebi. The warmer your kitchen, the faster it will ferment.
• Saffron Quality: A little saffron goes a long way, but good quality saffron makes a huge difference in both flavor and color. Don’t skimp here if you can help it!
• Ghee vs. Oil for Frying: Traditionally, jalebis are fried in ghee (clarified butter) for a richer flavor. However, oil works perfectly well too, especially if you prefer a lighter taste. I often use a neutral oil like canola or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the maida, besan, baking powder, and baking soda. Give it a good whisk to make sure everything is evenly distributed.
2. Now, mix in the yogurt and cardamom powder. It will seem a little crumbly at first, that’s okay!
3. If you’re using food coloring, add it now. Gradually pour in the water, mixing as you go, until you have a smooth, flowing batter. It should be similar to pancake batter in consistency.
4. Cover the bowl and let it ferment in a warm place for 10-24 hours. You’ll know it’s ready when you see bubbles forming on the surface. I usually leave mine overnight.
5. While the batter ferments, let’s make the sugar syrup. In a saucepan, combine the sugar, water, cardamom powder, saffron strands, and lemon juice.
6. Bring it to a boil and cook until you reach a one-string consistency. This means when you take a drop of syrup between your thumb and forefinger and pull them apart, a single string should form.
7. Once the batter is fermented, give it a good whisk. If it’s too thick, add a tablespoon or two of water to adjust the consistency.
8. Transfer the batter to a squeeze bottle or piping bag fitted with a small round nozzle.
9. Heat oil or ghee in a wide, shallow pan over medium-low heat. Once heated, pipe spiral shapes directly into the hot oil/ghee. Don’t overcrowd the pan!
10. Fry for a few seconds on each side, then increase the heat to medium and continue frying until golden brown and crisp.
11. Immediately dip the fried jalebis into the warm sugar syrup for about 30-60 seconds, ensuring they are fully coated.
12. Transfer to a serving plate and repeat with the remaining batter.

Expert Tips

• Batter Consistency is Key: The batter should be flowing, but not too runny. If it’s too thick, the jalebis will be hard.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too low, and they’ll be soggy. Too high, and they’ll burn.
• Piping Practice: If you’re new to piping, practice on a plate first to get the hang of creating the spiral shape.

Variations

• Vegan Jalebi Adaptation: Substitute the yogurt with plant-based yogurt (like soy or coconut yogurt).
• Gluten-Free Jalebi Adaptation: This one is trickier! You can experiment with a gluten-free flour blend, but the texture won’t be exactly the same. Rice flour and tapioca starch can be a good starting point.
• Spice Level Adjustment – Cardamom: My family loves cardamom, so I sometimes add a little extra. Feel free to adjust to your preference!
• Festival Adaptations – Diwali, Holi: During Diwali, I like to garnish the jalebis with edible silver leaf (varak) for an extra festive touch. For Holi, a sprinkle of pistachio powder adds a beautiful color contrast.

Serving Suggestions

Jalebis are best enjoyed warm and fresh! They’re absolutely divine with a side of rabri (thickened sweetened milk) or a glass of cold milk. A sprinkle of chopped nuts – pistachios, almonds, or cashews – adds a lovely crunch.

Storage Instructions

Honestly, jalebis are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispness, but you can briefly reheat them in a microwave or oven to revive them slightly.

FAQs

• How do I get the perfect jalebi swirl shape? Practice makes perfect! Hold the squeeze bottle close to the oil and move in a circular motion as you pipe.
• What is the ideal consistency for the jalebi batter? It should be similar to pancake batter – flowing, but not too runny.
• Can I make the sugar syrup ahead of time? Yes, you can! Just reheat it gently before using.
• What does the fermentation process do for jalebi? Fermentation creates air bubbles in the batter, resulting in a light and spongy texture.
• How do I adjust the sweetness level of the jalebi? You can reduce the amount of sugar in the syrup, but keep in mind that the syrup is what gives the jalebis their signature flavor and texture.

Enjoy making (and eating!) these delicious jalebis. I hope this recipe brings a little bit of Indian sweetness into your kitchen! Let me know how they turn out in the comments below.