Jalebi Recipe (Crispy Indian Sweets)

Ingredients

• 1 cup (130 g) all-purpose flour
• 2 tbsp (20 g) cornstarch
• 1/4 tsp baking powder
• 1/2 cup (120 ml) plain yogurt (whole milk preferred)
• 1/2 cup (120 ml) water, plus more as needed
• 1/2 tsp turmeric or a pinch of orange food color (optional, for color)
• 2 cups (400 g) granulated sugar
• 1 cup (240 ml) water (for syrup)
• 1/4 tsp ground cardamom or 2-3 green cardamom pods
• 1/2 tsp lemon juice
• 1 tsp rose water (optional)
• Ghee or neutral oil, for deep frying

Instructions

1. 1

   In a large bowl, whisk together flour, cornstarch, and baking powder. Add yogurt and water; whisk to a smooth, thick batter (like pancake batter). Mix in turmeric or food color, if using.

2. 2

   Cover and set aside to ferment at room temperature for 8-12 hours. (For a quick version, rest for at least 2 hours; texture may be less tangy.)

3. 3

   Make the syrup: Combine sugar, water, and cardamom in a saucepan. Bring to a boil, then simmer until slightly sticky—about 8-10 minutes. Stir in lemon juice and rose water. Keep syrup warm but not boiling.

4. 4

   After fermentation, stir the batter. It should be thick but flow easily. Add a splash of water if needed. Pour batter into a squeeze bottle or piping bag with a small round tip.

5. 5

   Heat 2 inches of ghee or oil in a deep skillet to 350°F (175°C).

6. 6

   Pipe batter directly into hot oil in concentric circles or spirals, making 2-3 inch rounds. Fry 1-2 minutes per side, until golden and crisp.

7. 7

   Remove with tongs and immediately dip into warm syrup for 15-20 seconds. Flip to coat, then transfer to a rack to drain excess syrup.

8. 8

   Repeat with remaining batter. Serve warm for best texture.