Indian
Jalebi
Fermented batter is piped into crisp spirals, fried hot, and dipped briefly in saffron-cardamom syrup.
8 servings · 35 minutes prep · 35 minutes cook
Ingredients
Batter
- 1 cup all-purpose flour
- 2 tbsp besan
- 1 tbsp rice flour
- 1 tbsp plain yogurt
- 3/4 cup water, plus more as needed
- 1/8 tsp ground turmeric
- 1/4 tsp baking powder
- 6 cups ghee or avocado oil, for frying, for deep-frying
Syrup
- 2 cups sugar
- 1 cup water
- 1/4 tsp saffron threads
- 4 green cardamom pods, lightly crushed
- 1 tsp lemon juice, freshly squeezed
- 1 tsp rose water
Directions
Method
- Whisk the all-purpose flour, besan, rice flour, plain whole-milk yogurt, first water, and turmeric into a smooth thick batter. Cover and ferment until lightly sour and bubbly, 10-12 hours.
- Stir in the baking powder and enough additional water to make a batter that ribbons from the piping bag without running.
- Simmer the granulated sugar, second water, saffron, green cardamom pods, and lemon juice until the syrup reaches 220F. Stir in the rose water and keep warm.
- Heat the ghee or avocado oil to {{temperature:350°F}}. Pipe tight spirals close to the oil surface.
- Fry until crisp and golden, 60-90 seconds per side, adjusting the heat between batches to stay near 350F.
- Dip hot jalebi in the warm syrup for 20-30 seconds, then drain on a rack and serve soon.
