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Gujarat · Snack

Jalebi (Coiled Sugar-Soaked Sweet)

Traditional 8. Jalebi recipe

🧺 Ingredients

• All-purpose flour (maida): 150g (¾ cup + 2 tbsp)
• Besan (gram flour): 30g (2 tbsp)
• Yogurt: 60ml (¼ cup)
• Turmeric powder: 2g (¼ tsp)
• Salt: 2g (⅜ tsp)
• Baking soda: 2g (⅜ tsp)
• Water: 80-100ml for batter
• Oil: 500ml for deep frying
• Sugar: 300g
• Water: 200ml (¾ cup)
• Lemon juice: 10ml (½ tbsp)
• Cardamom powder: 1g (⅛ tsp)
• Saffron strands: pinch

👩‍🍳 How to make Jalebi

1. *Sugar syrup (make first):*
2. In saucepan, combine sugar and water on high heat.
3. Stir until sugar dissolves (2-3 minutes).
4. Bring to boil. Boil 5 minutes.
5. Syrup should be one-thread consistency (when cooled slightly and pulled between fingers, forms a single thread).
6. Add lemon juice. Remove from heat.
7. Add cardamom powder and saffron strands. Let cool to warm (not hot, not cold—lukewarm).
8. Keep syrup warm on very low heat while frying jalebi.
9. *Batter:*
10. In bowl, sift maida and besan together.
11. Add yogurt, turmeric, and salt. Mix well.
12. Add water gradually, whisking to smooth batter (like thick pancake batter, pourable but not watery).
13. Add baking soda just before frying—batter will froth slightly.
14. Let batter rest 5 minutes.
15. *Frying:*
16. Heat 500ml oil in deep pan on medium-high heat (3-4 minutes). Oil should be 180-190°C (hot but not smoking).
17. Test oil: Drop tiny batter drop—should sizzle immediately and rise to surface within 3 seconds.
18. Fill jalebi maker (or piping bag with medium round nozzle) with batter.
19. Squeeze batter over hot oil in circular spiral motion (creates coil shape), 5-6cm diameter. Space coils 3-4cm apart.
20. Fry 20-30 seconds on one side until edges turn light golden.
21. Flip carefully with slotted spoon (or fork). Fry other side 20-30 seconds until light golden (not dark).
22. Total frying time per jalebi: 1-1.5 minutes.
23. Remove with slotted spoon directly into warm sugar syrup.
24. Let soak 10-15 seconds. Ensure syrup coats all surfaces.
25. Color: Light golden, not brown
26. Texture: Crispy outside, syrup-soaked inside
27. Should float immediately in oil

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