Authentic Jalebi Recipe- Saffron Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Jalebi Recipe – Saffron Cardamom Indian Sweet

Introduction

Oh, Jalebi! Just the name conjures up images of bustling sweet shops in India, the warm, sugary aroma filling the air. This crispy, coiled delight is a true classic, and honestly, it’s a bit of a labor of love. But trust me, the first bite of that warm, syrupy goodness? Totally worth it. I remember the first time I attempted jalebi – it was a bit of a sticky situation, but after a few tries, I finally cracked the code. And now, I’m so excited to share my recipe with you!

Why You’ll Love This Recipe

This isn’t just a jalebi recipe; it’s the jalebi recipe I’ve perfected over the years. It’s infused with the delicate flavors of saffron and cardamom, creating a truly authentic taste. Plus, I’ve included all my tips and tricks to help you achieve that perfect crispy texture and avoid common pitfalls. It’s easier than you think, and the joy of making (and eating!) these is immense.

Ingredients

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

• ¾ cup granulated sugar (approx. 150g)
• ¾ cup water (177ml)
• ⅛ teaspoon saffron (approx. 0.3g)
• ¼ teaspoon ground cardamom (approx. 0.6g)
• 1 teaspoon lemon juice (approx. 5ml)
• 1 teaspoon egg yellow food colouring
• ½ cup cake wheat flour/all purpose flour (approx. 60g)
• ¼ teaspoon bicarbonate of soda (approx. 0.6g)
• 1 tablespoon cornflour (approx. 8g)
• 3 tablespoons plain yogurt (approx. 45g)
• ¼ cup water (approx. 60ml)
• Vegetable oil or ghee, as needed for frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in your jalebi game.

Saffron: Quality and Regional Variations
Saffron is the star when it comes to flavour and colour. Look for good quality saffron strands – they’ll have a vibrant colour and a strong aroma. Kashmiri saffron is considered the best, but Spanish saffron works well too.

Cardamom: Freshness and Types
Freshly ground cardamom is always best! The aroma is incredible. You can use green cardamom pods, removing the seeds and grinding them yourself.

Flour Choice: All-Purpose vs. Cake Wheat Flour
I prefer using cake wheat flour (maida) for a lighter, crispier jalebi. But all-purpose flour works just fine if that’s what you have on hand. The texture will be slightly different – a little denser – but still delicious.

Yogurt: Full-Fat vs. Low-Fat
Full-fat yogurt gives the best results, creating a richer batter. However, you can use low-fat yogurt, just be prepared to add a little extra water if the batter seems too thick.

Ghee vs. Vegetable Oil: Flavor Profiles
Traditionally, jalebis are fried in ghee, which imparts a beautiful nutty flavour. Vegetable oil is a good substitute if you prefer a lighter taste or are looking for a vegan option.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Toast the Saffron: In a small pan, gently toast the saffron strands over low heat for about 30 seconds, until fragrant. Be careful not to burn them! Set aside.
2. Make the Syrup: In a pot, combine the sugar and water. Simmer over medium heat, stirring until the sugar dissolves completely. Once it comes to a boil, add the toasted saffron, cardamom, lemon juice, and food colouring.
3. Simmer to Perfection: Continue simmering the syrup until it reaches one-thread consistency. (More on that in the FAQs!). Keep it warm while you prepare the batter.
4. Prepare the Batter: In a bowl, whisk together the flour, bicarbonate of soda, and cornflour. Gradually add the yogurt and water, mixing until you have a thick, smooth batter. Whisk vigorously for 2-3 minutes – this is key for a light and airy jalebi.
5. Heat the Oil: Heat enough vegetable oil or ghee in a flat pan (kadai) over low heat. The oil shouldn’t be smoking hot; we want a gentle fry.
6. Pipe and Fry: Transfer the batter to a piping bag fitted with a small round nozzle. Carefully pipe the batter into spiral shapes directly into the hot oil, 3-4 at a time.
7. Fry to Golden: Fry the jalebis for 3-4 minutes, flipping once they turn golden brown on one side.
8. Syrup Dip: Remove the fried jalebis from the oil and immediately dip them into the warm syrup for about 30-60 seconds, ensuring they are fully coated.
9. Drain and Serve: Remove the jalebis from the syrup and place them on a wire rack to drain excess syrup. Serve warm and enjoy!

Expert Tips

• Batter Consistency is Key: The batter should be thick enough to hold its shape when piped, but not so thick that it’s difficult to squeeze out.
• Oil Temperature: Maintaining a low oil temperature is crucial for crispy jalebis. If the oil is too hot, they’ll cook too quickly on the outside and remain raw inside.
• Don’t Overcrowd the Pan: Frying too many jalebis at once will lower the oil temperature and result in soggy jalebis.

Variations

• Vegan Jalebi Adaptation: Substitute the yogurt with plant-based yogurt (like soy or coconut yogurt) and use vegetable oil for frying.
• Gluten-Free Jalebi Adaptation: Use a gluten-free flour blend instead of wheat flour. You might need to adjust the amount of water to achieve the right consistency. My friend, Priya, swears by a mix of rice flour and tapioca starch!
• Spice Level Adjustment (Cardamom): Feel free to adjust the amount of cardamom to your liking. Some people prefer a more subtle flavour, while others like a bolder cardamom punch.
• Festival Adaptations (Holi, Diwali): Jalebi is a staple during Indian festivals! For Diwali, I like to add a pinch of nutmeg to the syrup for an extra festive touch.

Serving Suggestions

Jalebi is best enjoyed warm, straight from the fryer! It’s delicious on its own, but you can also serve it with a scoop of rabri (thickened milk) or a side of kheer (rice pudding). A cup of masala chai is the perfect accompaniment.

Storage Instructions

If you have any leftover jalebis (which is unlikely!), store them in an airtight container at room temperature for up to 5 days. They might lose some of their crispness, but they’ll still be delicious! You can also reheat them briefly in the oven or microwave to restore some of their texture.

FAQs

What is the secret to crispy jalebis?
Low oil temperature, a well-whisked batter, and frying in small batches are the keys to crispy jalebis.

How do I achieve the perfect one-thread consistency for the syrup?
Take a small amount of syrup between your thumb and forefinger. If it forms a single, unbroken thread when you open your fingers, it’s ready.

Can I make the jalebi batter ahead of time?
Yes, you can make the batter a few hours in advance and store it in the refrigerator. Just give it a good whisk before piping.

What is the best way to pipe the jalebi batter?
Practice makes perfect! Hold the piping bag at a slight angle and move it in a circular motion to create the spiral shape.

Can I use a different food coloring instead of yellow?
Absolutely! You can use orange or even leave it natural, though the colour will be paler.