Jalebi

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Whisk the flour, cornflour, turmeric and yoghurt with enough warm water to make a smooth batter the consistency of thick double cream. Beat it hard for 4 minutes.

   Mark done Start 4 min timer

2. Cover and leave in a warm place for 10 to 14 hours until slightly bubbly and faintly sour. Whisk in the baking powder just before frying.

   Mark done

3. For the syrup, boil the sugar and water for 6 to 8 minutes until it reaches one-string consistency — a drop pulled between finger and thumb forms a single thread.

   Mark done Start 6 min timer

4. Take off the heat and stir in the saffron, cardamom, lemon juice and rose water. Keep the syrup warm but not hot, around 60°C.

   Mark done

5. Heat the ghee to 175°C / 345°F in a wide, shallow pan.

   Mark done

6. Transfer the batter to a squeeze bottle or a piping bag with a small round nozzle.

   Mark done

7. Pipe concentric spirals directly into the ghee, working from the inside out, three or four at a time.

   Mark done

8. Fry 90 seconds a side until crisp and pale gold — they should not brown deeply.

   Mark done

9. Lift out, drain for 3 seconds, and drop straight into the warm syrup. Soak 45 seconds, turning once, then lift onto a tray. Scatter with pistachios and eat immediately.

   Mark done

Chef’s Tips

• Syrup at the wrong temperature is the usual failure. Warm syrup soaks in; hot syrup makes soggy jalebi and cold syrup makes dry ones.
• A ketchup squeeze bottle is easier to control than a piping bag for the spirals.
• They lose their crunch within an hour, which is exactly why street vendors fry them to order.

Pairing Suggestions

• Hot rabri or thickened milk, the classic Delhi pairing
• Masala chai
• Plain yoghurt, in Gujarat, as breakfast

Storage & Reheating

Genuinely best within an hour. They keep 2 days in an airtight tin but go soft; refresh in a 180°C / 350°F oven for 4 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.