Jalebi Recipe (Crispy & Irresistible)

Tap an ingredient or step to check it off.

1. 1Step 1: In a bowl, mix together the all-purpose flour, gram flour, and baking soda. Add the ghee, yogurt, and water, and mix until the batter is smooth and completely lump-free. You can use a whisk for this. The batter should have a cake-like consistency and fall in a thick ribbon pattern when you lift the spoon. Set the batter aside for 20 minutes.
2. 2Step 2: Meanwhile, make the syrup: in a 2-quart saucepan, combine the sugar, water, cardamom, and saffron. Cook over medium heat, stirring frequently, until it comes to a boil. Lower the heat and simmer for 5 to 7 minutes, or until the syrup reaches a one-string consistency. Turn off the heat and stir in the lemon juice.
3. 3Step 3: After 20 minutes, small bubbles should appear on the batter. Pour the batter into a condiment bottle. Ensure the hole is about 2 to 3 mm wide so the dough can flow out.
4. 4Step 4: Heat oil in a frying pan over medium heat. To test the oil temperature, drop a little batter into the oil; it should float up right away and take about 2 minutes to turn light golden. If the oil is too hot, the batter will brown too quickly.
5. 5Step 5: Once the oil is at the right temperature, adjust the heat to medium and squeeze the bottle to make spirals, starting from the inside and going outward. Press out about 5 circles per jalebi and make about 6 jalebis in a 10-inch frying pan. Fry for 1 to 2 minutes on low heat, then carefully flip the jalebis. Cook for another 1 to 2 minutes on low heat until they are lightly golden brown.
6. 6Step 6: Carefully lift the jalebis with a slotted spatula to drain excess oil, then add them to the warm (not hot) syrup. Keep them in the syrup for just a few seconds. Turn the jalebis over so both sides are coated with syrup, then remove them with tongs, letting excess syrup drip back into the pot.
7. 7Step 7: Repeat the frying and syrup-coating steps with the remaining batter.
8. 8Step 8: Arrange the jalebis on a plate and garnish with pistachios and rose petals.