Jalebi Recipe - Crispy Sweet Spiral for Diwali

Jalebi is a popular Indian sweet that's perfect for Diwali celebrations. These crispy, golden spirals soaked in sugar syrup are loved by people of all ages and add a festive touch to any celebration.

What Makes Jalebi Special

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Traditional Sweet

Jalebi is one of the oldest Indian sweets, dating back to ancient times. The spiral shape represents the cycle of life and the sweetness symbolizes joy and prosperity during Diwali.

Ingredients You'll Need

For Jalebi Batter:

• 1 cup all-purpose flour
• 2 tbsp cornflour
• 1/2 cup yogurt
• 1/4 tsp baking soda
• 1/2 cup water
• Oil for deep frying

For Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 4-5 cardamom pods
• Few saffron strands
• 1 tsp lemon juice

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Pro Tip

The key to perfect jalebi is the right consistency of batter and hot oil. The batter should be smooth and flowing, and the oil should be hot enough to make the jalebis crispy.

Step-by-Step Instructions

📋Step-by-Step Guide

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Prepare the Batter

Mix all-purpose flour, cornflour, and yogurt to make a smooth batter. Let it ferment for 8-10 hours for best results.

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Make Sugar Syrup

Boil sugar and water to make a one-string consistency syrup. Add cardamom and saffron for flavor.

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Fry the Jalebis

Heat oil and pipe the batter in spiral shapes. Fry until golden and crispy on both sides.

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Soak in Syrup

Immediately dip the hot jalebis in warm sugar syrup. Let them soak for 2-3 minutes before serving.

Detailed Preparation Steps

Making the Batter

Mix all-purpose flour, cornflour, and yogurt in a bowl. Add water gradually to make a smooth, flowing batter. The consistency should be like pancake batter. Let it ferment for 8-10 hours or overnight for best results.

Preparing Sugar Syrup

In a pan, combine sugar and water. Bring to a boil and let it simmer until it reaches one-string consistency. Add cardamom pods, saffron, and lemon juice. Keep the syrup warm.

Frying Technique

Heat oil in a deep pan. Fill a squeeze bottle or piping bag with the batter. Pipe the batter in spiral shapes directly into the hot oil. Fry until golden and crispy on both sides.

Soaking in Syrup

Remove the fried jalebis and immediately dip them in warm sugar syrup. Let them soak for 2-3 minutes to absorb the sweetness. Remove and serve hot or at room temperature.

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Important

Always soak the jalebis in syrup while they're still hot. Cold jalebis won't absorb the syrup properly and will remain hard.

Tips for Perfect Jalebi

Batter Tips:

• Use fresh yogurt for fermentation
• Let batter rest for 8-10 hours
• Check consistency before frying
• Add water if batter is too thick

Frying Tips:

• Oil should be hot but not smoking
• Pipe in spiral motion
• Don't overcrowd the pan
• Fry until golden brown

Variations to Try

Rabri Jalebi

Serve jalebi with thick, sweetened milk (rabri) for a rich and creamy dessert. This combination is popular in North India.

Imarti (Jalebi with Urad Dal)

Make imarti using urad dal batter instead of flour. It has a different texture and flavor but follows the same cooking process.

Colorful Jalebis

Add food colors to the batter to make colorful jalebis. Use natural colors like saffron for yellow and beetroot for pink.

Common Mistakes to Avoid

Don't skip the fermentation process
Avoid using cold oil for frying
Don't make the syrup too thick or thin
Don't soak jalebis in cold syrup
Avoid over-frying as it makes them hard

Serving Suggestions

Serve jalebi hot or at room temperature. They taste best when fresh and crispy. Pair with a cup of masala chai or serve with rabri for a complete dessert experience.

Storage Tips:

Jalebi is best enjoyed fresh. If storing, keep in an airtight container at room temperature for 1-2 days. Reheat in the oven for a few minutes to restore crispiness.

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Perfect Diwali Treat

These homemade jalebis will be the highlight of your Diwali celebrations. The crispy texture and sweet syrup make them irresistible for family and friends!