Jalebis

Jalebis

Golden spirals of fermented batter, crisp-fried and soaked in fragrant saffron syrup

Yield: Serves 8–10 | Total time: 16 hours (including fermentation)

A traditional Indian sweet that's both crispy and syrupy, jalebis are a festive favorite. This version uses a natural fermentation starter and is soaked in aromatic saffron-rose sugar syrup. They’re best served hot and fresh, straight from syrup to plate!

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Ingredients

For the Jalebi Batter

• 200 g maida (all-purpose flour)

• 2 tbsp maida (for fermentation starter)

• ¼ tsp yeast

• ¼ tsp saffron strands

• Water, as needed

For the Sugar Syrup

• 500 g sugar

• ¼ tsp saffron strands

• 2–3 tbsp rose water

• 1 glass water

For Frying

• Ghee, for deep frying

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Method

Step 1: Prepare the Khameer (Fermentation Starter)

1. In a small bowl, combine 2 tbsp maida and yeast.

2. Add just enough water to make a smooth, gluey paste.

3. Cover and set aside in a warm place for 2 hours, until bubbly and risen.

Step 2: Prepare the Jalebi Batter

4. In a large mixing bowl, add 200 g maida and the prepared khameer.

5. Gradually add water while mixing to create a smooth, thick, and sticky batter.

6. The consistency should be pourable but thick — not runny.

7. Cover and leave to ferment in a warm place for 12 hours.

Step 3: Make the Sugar Syrup

8. In a deep saucepan, combine sugar, saffron strands, rose water, and 1 glass of water.

9. Bring to a boil, stirring to dissolve the sugar completely.

10. Simmer and keep warm while frying the jalebis.

Frying The Jalebis

Step 4: Fry the Jalebis

11. Heat ghee in a flat, wide frying pan on medium heat.

12. Stir the fermented batter well to release excess air.

13. Transfer batter into a clean squeeze bottle (such as a ketchup bottle), cutting the nozzle tip slightly wider.

14. Squeeze the batter directly into the hot ghee in spiral shapes. Don’t worry if the first few aren’t perfect!

15. Fry until golden and crisp on both sides.

Soaking the Jalebis in Sugar Syrup

Step 5: Soak and Serve

16. Remove fried jalebis from the ghee and immediately place them in the warm sugar syrup.

17. Let soak briefly, then remove, shake off excess syrup, and serve hot.

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Chef’s Notes

• The fermentation time may vary depending on room temperature. The batter should have a slightly sour aroma and bubbly texture when ready.

• Squeeze the batter from a little height for better spiral shape control.

• You can add a pinch of cardamom powder or kewra water to the syrup for added fragrance.

• Best enjoyed fresh, but leftovers can be reheated in a warm oven to restore crispiness.