Peach Jalebi Recipe – Saffron Cardamom Indian Sweet Treat

Last Updated on 4 months by Neha Deshmukh

Peach Jalebi Recipe – Saffron Cardamom Indian Sweet Treat

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s a little bit different, a little bit special. And trust me, these Peach Jalebis are exactly that. I first made these last summer when peaches were in season, and the aroma alone was enough to make everyone come running to the kitchen! They’re a fun twist on the classic jalebi, with a beautiful peachy flavour and a gorgeous golden hue. Let’s get started, shall we?

Why You’ll Love This Recipe

These aren’t your everyday jalebis! The delicate peach flavour combined with the warmth of saffron and cardamom is just heavenly. They’re crispy, syrupy, and utterly addictive. Plus, they’re surprisingly easy to make – perfect for when you want to impress without spending hours in the kitchen. Honestly, who can resist a vibrant, fragrant, and delicious Indian sweet?

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.5 cup all-purpose flour (about 190g)
• 1 tsp baking powder (about 4g)
• 2 tbsp yogurt (about 30ml)
• 1 cup peach juice (about 240ml)
• 1.5 cup sugar (about 300g)
• 1 cup water (about 240ml)
• 0.5 tsp saffron strands (about 0.8g)
• 0.5 tsp cardamom powder (about 1.5g)
• Oil for frying (a mixture of olive and rapeseed oil works best!)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Peach Juice: Freshly squeezed is always best for the most vibrant flavour. But good quality store-bought peach juice will work in a pinch.
• Saffron Strands: Don’t skimp on the saffron! It adds a beautiful colour and a subtle, luxurious flavour. A little goes a long way.
• Cardamom Powder: Freshly ground cardamom is amazing if you have the pods. It’s so much more fragrant.
• Rapeseed Oil: This is a popular choice for frying in many parts of India, offering a neutral flavour and high smoke point. I like to mix it with a little olive oil for extra flavour, but you can use all rapeseed oil if you prefer. Sunflower oil is also a good substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Peach Syrup: In a pan, combine the water, peach juice, and sugar. Bring it to a boil over medium heat, stirring until the sugar dissolves completely. Let it simmer for about 15 minutes, or until it reaches a one-string consistency (you’ll know it’s ready when a drop of syrup forms a single thread when you lift it between your fingers). Stir in the saffron strands and cardamom powder. Keep this warm – we’ll need it later!
2. Make the Batter: In a bowl, whisk together the flour and baking powder. Add the yogurt and peach juice, and mix until you have a smooth, thick batter. It should be similar to a pancake batter, but a little thicker.
3. Heat the Oil: Pour enough oil (the olive and rapeseed mixture) into a frying pan to allow the jalebis to float. Heat it over medium heat – you want it hot enough to fry, but not so hot that they burn.
4. Pipe the Jalebis: This is where it gets fun! Transfer the batter to a squeeze bottle or a piping bag fitted with a small round nozzle. Gently pipe the batter into the hot oil in spiral shapes. Don’t overcrowd the pan – fry them in batches.
5. Fry to Golden Perfection: Fry the jalebis for about 2-3 minutes per side, or until they’re golden brown and crispy.
6. Syrup Time!: Carefully remove the fried jalebis from the oil and drain them on a paper towel-lined plate. Immediately dip the hot jalebis into the warm peach syrup for about 2 minutes, ensuring they’re fully coated.
7. Garnish & Serve: Transfer the syrup-soaked jalebis to a serving plate. Top with a dollop of whipped cream, fresh peach slices, and a sprinkle of crushed pistachios. Serve immediately and enjoy!

Expert Tips

• Batter Consistency is Key: If your batter is too thin, the jalebis will spread out and won’t hold their shape. If it’s too thick, they’ll be dense and heavy.
• Oil Temperature: Maintaining the right oil temperature is crucial. Too cold, and they’ll absorb too much oil. Too hot, and they’ll burn before they cook through.
• Don’t Overcrowd: Frying in batches ensures even cooking and prevents the oil temperature from dropping too much.

Variations

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

• Vegan Adaptation: Swap the yogurt for a plant-based alternative like soy or coconut yogurt.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly.
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of ginger powder to the batter.
• Festival Adaptation: These are perfect for celebrations like Holi or Diwali! My grandmother always made something sweet for these festivals, and this would definitely be a hit.

Serving Suggestions

These Peach Jalebis are delicious on their own, but they’re even better with a side of vanilla ice cream or a cup of masala chai. They also make a beautiful addition to a dessert platter.

Storage Instructions

Jalebis are best enjoyed fresh, as they tend to lose their crispness over time. However, you can store leftover jalebis in an airtight container at room temperature for up to 2 days. Reheat them briefly in a microwave or oven to restore some of their crispness.

FAQs

1. What is the best consistency for the peach syrup?

You’re looking for a one-string consistency. This means when you take a drop of the syrup between your thumb and forefinger and gently pull apart, it should form a single, unbroken thread.

2. Can I use store-bought peach juice, or is fresh preferred?

Freshly squeezed peach juice will give you the best flavour, but good quality store-bought juice is a perfectly acceptable substitute.

3. What type of oil is traditionally used for frying jalebi, and can I substitute?

Traditionally, ghee (clarified butter) or rapeseed oil are used. You can substitute with sunflower oil or a blend of olive and rapeseed oil.

4. How can I achieve the perfect spiral shape when piping the jalebi batter?

Practice makes perfect! Hold the piping bag or squeeze bottle steady and move it in a circular motion as you squeeze out the batter. Don’t worry if they’re not perfect – they’ll still taste amazing!

5. How long does jalebi stay crispy after being dipped in syrup?

Jalebi is best enjoyed immediately after being dipped in syrup. It will start to soften within about 30 minutes. That’s why it’s best to make only as much as you plan to eat!