Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal). I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
This recipe will serve 8.
- 1 cup all-purpose flour, minus 2 Tablespoons
- 2 tablespoons corn starch
- Pinch of citric acid
- 1 teaspoon oil
- 1 teaspoon Yeast
- 1-1/2 cup lukewarm water
- 1-1/2 cups sugar
- 3/4 cup water
- 4 cardamom crushed
- A few strands of saffron
- Few drops lemon juice
- Oil to fry
- Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
- Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
- Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.
Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.
- Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
- Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
- Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
- Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
- Jalebies are ready to serve.
Jalebis taste best when they are served hot.
- Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
- Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
Also check out my other Jalebi recipes: