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Pakistani
Crispy Jalebi Dessert
45 min total20 prep25 cook6 servings320 cal
VegetarianVeganClassicContains gluten
Coils of fermented batter fried until crisp and instantly soaked in fragrant saffron sugar syrup. Crunchy on the outside and juicy within, jalebi is a vibrant, festive street sweet.
Ingredients
pantry
- 1 cupall-purpose flour
- 2 tbspcornstarch
- 1.5 cupgranulated sugar
- 1 pinchsaffron
- 0.5 tspcardamom powder
- 1 tsplemon juice
- 3 cupvegetable oil
dairy
- 0.25 cupplain yogurt
other
- 1 cupwater
Steps
- Whisk the flour, cornstarch, and yogurt with enough water to make a smooth, thick pourable batter.
- Cover and let the batter ferment in a warm spot for 4–6 hours.
- Make the syrup by boiling the sugar with 1 cup water, saffron, and cardamom until it reaches a one-string consistency, then add lemon juice and keep warm.
- Stir the fermented batter and transfer it to a squeeze bottle or piping bag.
- Heat the oil in a wide, shallow pan over medium heat.
- Pipe the batter into the hot oil in spiral coils, working quickly.
- Fry the jalebis, flipping once, until crisp and golden on both sides.
- Lift the jalebis out and let the excess oil drip off.
- Dip the hot jalebis into the warm syrup for about 30 seconds.
- Remove and place on a plate so the excess syrup drains.
- Serve immediately while crisp.
Tips
- Ferment the batter for several hours so the jalebis get their signature tang and crispness.
- Keep the syrup at a one-string consistency and warm for the best soak.
- Pipe the coils quickly and evenly using a squeeze bottle or piping bag.
- Soak the fried jalebis only briefly so they stay crisp.
