Photo: Gaurav Dhwaj Khadka · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Jalebi

Traditional Recipe 11: Jalebi recipe

🧺 Ingredients

• All-purpose flour (maida): 150g
• Cornstarch: 30g
• Yogurt: 100ml
• Water: 100ml
• Turmeric powder: 1/4 tsp
• Baking soda: 1/2 tsp
• Salt: 1g
• Sugar: 300g
• Water: 500ml
• Cardamom (crushed): 3g
• Saffron strands: 8-10
• Lemon juice: 10ml
• Oil: 500ml

👩‍🍳 How to make Jalebi

1. Syrup: Dissolve sugar (300g) in water (500ml) over high heat (200°C), stirring until sugar dissolves.
2. Add cardamom (3g) and saffron strands. Simmer over low heat (120°C) for 5 minutes.
3. Add lemon juice (10ml) just before using. Keep warm.
4. Batter: Mix all-purpose flour (150g), cornstarch (30g), turmeric powder (1/4 tsp), and salt (1g) in a bowl.
5. Add yogurt (100ml) and water (100ml), mixing to form a smooth batter (consistency similar to pancake batter).
6. Add baking soda (1/2 tsp) just before frying. Batter should be smooth, without lumps.
7. Heat oil (500ml) in a deep pan to 180°C (oil should shimmer and haze slightly; test with a drop of batter—should sizzle immediately).
8. Transfer batter to a jalebi maker (squeeze bottle with spiral nozzle) or a squeeze bottle with small opening.
9. Press batter directly into hot oil in circular spiral patterns (about 3-4 inches in diameter). Make 3-4 spirals at a time (don't overcrowd).
10. Fry for 2-3 minutes per side until light golden and crispy. They should be light and airy.
11. Remove with a slotted spoon immediately and place directly into warm sugar syrup.
12. Let soak for 1-2 minutes, then remove and arrange on a plate.
13. Serve at room temperature or slightly warm.

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