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Classic Jalebi with Powdered Sugar

  • Isla Hawthorne
  • Oct 6, 2024
  • 2 min read

Photo: Yevhenii Khil / stock.adobe.com


A beloved Indian sweet, Jalebi is a crispy, syrup-soaked dessert that is perfect for festivals, celebrations, or just when you’re craving something indulgent.


This recipe adds a twist by dusting the golden swirls with powdered sugar for an extra touch of sweetness and visual appeal.



Ingredients


  • 1 cup all-purpose flour

  • 1/2 cup plain yogurt

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon turmeric (for color)

  • 1/4 cup water (more if needed)

  • 1 teaspoon sugar (for batter)

  • Oil for frying


For the Syrup

  • 1 cup sugar

  • 1/2 cup water

  • 1/4 teaspoon cardamom powder

  • A few strands of saffron (optional)

  • 1/2 teaspoon lemon juice



For Garnish

  • Powdered sugar for dusting



Instructions


Step 1: Prepare the Jalebi Batter

In a bowl, whisk together the all-purpose flour, yogurt, baking powder, turmeric, and 1 teaspoon sugar. Gradually add water and stir until a smooth, thick batter forms. The batter should be of a pipeable consistency. Cover and let it rest for 30 minutes to an hour.


Step 2: Make the Syrup

In a saucepan, combine sugar and water. Heat until the sugar dissolves, then add cardamom powder and saffron (if using). Let the syrup simmer until it thickens slightly, about 7-10 minutes. Stir in the lemon juice to prevent crystallization. Keep the syrup warm on low heat.


Step 3: Fry the Jalebi

Heat oil in a wide pan over medium heat. Pour the rested batter into a piping bag or squeeze bottle with a small nozzle. Carefully pipe spiral shapes into the hot oil. Fry the jalebis until golden and crispy, turning occasionally to ensure even cooking. Remove and drain on paper towels.


Step 4: Soak in Syrup

Once the jalebis are fried, immediately transfer them to the warm syrup. Let them soak for 1-2 minutes before removing. Make sure they are fully coated with syrup.


Step 5: Garnish and Serve

Place the syrup-soaked jalebis on a serving plate. Lightly dust the tops with powdered sugar for added sweetness and a beautiful finish.



Tips


  • For an extra-crispy texture, make sure the oil is at the right temperature—too hot will burn them, and too cold will make them soggy.

  • The lemon juice in the syrup helps maintain its consistency and prevents it from hardening too quickly.

  • Jalebi is best enjoyed warm, so serve right after preparing for maximum crunch and flavor.

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