Back to 8 servings Batter 1 cup all-purpose flour, about 125 g 1 tablespoon cornstarch, or chickpea flour (besan) 0.125 teaspoon turmeric, optional, for color 0.5 cup plain yogurt, thick, not strained 0.5 cup water, added in batches, plus more if needed 0.5 teaspoon baking soda 1 teaspoon lemon juice Frying neutral oil or ghee, for frying; a spoonful of ghee adds flavor Syrup 1.5 cups sugar, about 300 g 1.125 cups water, about 270 ml 0.25 teaspoon ground cardamom pinch saffron threads, optional 2 teaspoons lemon juice
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Make the syrup: boil the sugar and water until slightly sticky, stopping short of a one-thread consistency. Stir in the cardamom, saffron and lemon juice, then set aside and keep warm.2 Step 2: Whisk the flour, cornstarch and turmeric with the yogurt and water until smooth. Add water gradually until the batter is thick but free-flowing, like thin pancake batter.3 Step 3: If you want a tangy, airy batter, cover it and leave it somewhere warm for 10 to 12 hours, or overnight, until it turns bubbly. When fermenting this way, leave the lemon juice out of the batter and add 1/4 teaspoon baking soda instead.4 Step 4: Just before frying, stir the baking soda and lemon juice into the batter, then spoon it into a squeeze bottle, zip-top bag or piping bag with a small opening.5 Step 5: Heat about 3 inches of oil or ghee in a deep, narrow pan over medium heat until shimmering, not smoking. Drop in a little batter to test: it should rise without browning right away.6 Step 6: Pipe the batter into the oil in tight spirals, starting from the center and working outward. Fry about 2 minutes undisturbed, then turn and fry about 1 minute more until crisp and golden on both sides. Do not let them darken.7 Step 7: Lift the jalebi out with tongs or a slotted spoon and drain briefly. Keep the syrup warm; if it has cooled, rewarm it gently.8 Step 8: Dip each hot jalebi into the warm syrup for 20 to 30 seconds per side, or about 40 to 60 seconds total, then lift onto a plate to rest.9 Step 9: Serve hot or warm, garnished with sliced pistachios if you like.getsaucepan.com/r/a4837233-2aa5-54c8-935b-f5a1b8caa166
Cook this in Saucepan Jalebi as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
