Jalebi likely arrived in India from West Asia, where a similar sweet called zalabiya is described in medieval Arabic cookbooks. By the fifteenth century it was well established in Indian kitchens, and today it is the quintessential halwai sweet of North India, fried in great spirals in front of the shop every morning.
Proper jalebi is crisp on the outside, with hollow tubes filled with warm syrup that bursts when bitten. The batter is fermented, traditionally overnight, which gives a slight tang that balances the sweetness. A little saffron or food colour gives the bright orange tint, and the syrup is scented with cardamom and a touch of lemon to stop it crystallising.
It is eaten hot for breakfast with rabri or milk in Uttar Pradesh, with poha in Indore, and as a festival sweet on Dussehra and Independence Day. It is best within minutes of frying. At home, a squeeze bottle makes piping easy, and the batter can be fermented overnight so the jalebis are ready for breakfast. The syrup should be warm but not boiling, and the jalebis should be crisp before they go in.
At a glance
| Region | Uttar Pradesh |
|---|---|
| Cuisine | Uttar Pradesh |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Serves | 6 |
| Spice level | Mild |
| Difficulty | Hard |
| Gluten-free | No |
| Key ingredients | maida / curd / sugar / ghee / saffron |
Ingredients
For the batter
- 1 cup maida
- 1 tbsp fine sooji or 1 tbsp cornflour
- 2 tbsp sour curd
- 1/4 tsp baking soda (only for the quick method)
- About 3/4 cup lukewarm water
- A pinch of turmeric or a few saffron strands for colour
For the syrup
- 1 1/2 cups sugar
- 3/4 cup water
- 1/2 tsp green cardamom powder
- A pinch of saffron
- 1 tsp lemon juice
For frying
- Ghee or oil for shallow frying (about 3 cm deep)
- A squeeze bottle or a thick cloth with a small hole
Method
- Whisk maida, sooji, curd, colour and water into a smooth, thick batter, about the consistency of pancake batter that flows in a steady ribbon. Cover and leave in a warm place for 10 to 12 hours to ferment; it should be bubbly and slightly sour.
- For the syrup, boil sugar and water on medium until it reaches one-string consistency, about 6 to 7 minutes – a drop pressed between thumb and finger forms a single thread. Add cardamom, saffron and lemon juice. Keep it warm.
- Beat the fermented batter well for 2 minutes. If it has thinned, add a spoon of maida. (Quick method: add the soda now and use immediately.)
- Heat ghee in a wide, flat pan on medium, around 170 C. A drop of batter should rise steadily without browning instantly.
- Fill the squeeze bottle. Holding it just above the ghee, pipe 6 to 8 cm spirals from the centre outward, finishing with a cross stroke to hold them together.
- Fry 1 to 2 minutes per side, turning once, until crisp and light golden. They should feel firm, not soft.
- Lift out, drain for a second, and drop into the warm syrup. Soak 30 to 60 seconds, turning once, then lift out. Serve hot.
Tips
- Fry in small batches so the ghee temperature stays steady and every jalebi crisps evenly.
- Too thin a batter spreads flat; too thick and it will not pipe smoothly.
- Ghee gives the classic halwai flavour, but a neutral oil makes them crisper for longer.
Serve with
Hot with rabri or a glass of warm milk.